The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1909-12-15
SOME FINE RECIPES.
How TO Salt AID Smoke Bacon.

Pork or bacon is especially adapted 70
sailing and smoking: curing il renders
i, more digestible and VIII h>leSo,ne. In
the case OF beef and other meats the di
ges;ibilitv and wholeSomeness IS dlmiu-
ished ov both salt and smoke. The gran
ular form OF IL, in bacon IS easy 70 81
gest, and caa be eaten b. persons 20
whom any other fit would be intolcr-
able.
Scientific investigation hasshown that
the use OF salt in preserving food has no
Influence on health other
than favorable. Sailing is probably the
Oldest method known OF preserving
meat It acts Is dehydrating agent on
flesh, removing water retained in the
tissues OF the animal body. I: iS mildly
antisept!c IN its action. and n this man
ne- aids 20 preserve. Owing 20 the large
proportion of TAT TO ;ean, the flesh OF the
hog does not take up salt Is rapidly as
does other meats.
Just how long hogs flesh must be sub
m!tted 70 The influence OF sailing must
be governed by various conditions. The
absorption OF salt is slower with hogs
having create: proportion of fat than
IS usual. The size. thickness. age and
weigh; o! the tlitches and hams must be
considered. Less time is required 10
cure the meat in = uamp cellar than =
dry room. The extremes oi hest and
cold are unfavorab:e. Great hea, is apt
20 decompose the flesh before the sale
peTneateS = sufficiently 20 cure il.
When 700 cold, the meat juices become
set and the flesh gets too firm FOR the
salt 20 penetrate. The temperature OF
the curing room should never exceed GO
degrees Fahr.
Some believe that the flesh should be
rubbed with sal; every day. This, how
ever, is only necessary for the frs;
three days. II IS only required that the
sal, mixture be spread firmly over tie
;iesh. N the case OF large thick pieces.
or when the flesh IS very cold. i. would
&c advantageous 20 rub b-isSlv. Gaze
| should be taken that the sale is pressed
into every depression, and well into the
hock ends, where the feet have been
Gu, of. and into the joints. To continue
the hard rubbing TOO long vii! result in
hardened cured flesh.
Brown sugar is used in varying quac-
:i,ies with salt. ia order TO correct the
| hardening influences o: salt on the meat.
Il also has Z tendency 70 render the ba-
con mellow, and increase its juicineSs
and flavor. Sugar may also be clasSl.l-
ed among the mild aut!sept:cs as q meat
preServe-.
Sal,peter is used 10 curing. 1t possess.
eS antisep.ic properties, but its use Is
mainly 70 preserve the natural color OF
the flesh. The natural color fades when
sal, alone is used. thus lesseuIng the
at;ractiveneSs OF the bacon. Too much
Saltpetre vii; have the effec: of unGuly
,ouShenins the meat. The quaotity
should be not more than one part TO y
parts Of salt
In dry curing the following recipe is
recommended:
Fine dairy salt ..-..........-..50 80 lbs,
bcowo sugar 1900 - los
Salspe.re finely groundl.. , los
dix well.
Eub 10 the mixture over the flesh
parts and around the bones and joints
for the first three or four days. Then
spread the mixture freely, daily. The
sides should be stacked. Alternate the
method of stacking so that the side on
the TOP one day will be ., the bottom
the following day. II will require aoou,
Ii days Of this treatment, according 70
size OF side.
Where sweet, juicy, mild-cureG ha.
Con is wanted the following may be us.
ed instead OF the foregoing:
Sugar and fne dairy salt, equal parts.
Mix well.
1 n. l.