Elk City mining news. (Elk City, Idaho) 1903-1913, 1911-07-20
Sugar Cured Ham.

ham bakso, fried, broiled or boiled.
Come early. You beat it for home.''
Whyf Because it IS good. Our doc
tor eats ham, says Chas. +. Roth in Chi
cago Retailers Journal.
1t is very essential to get ham of
reputation. The packer that thinks a
great deal as to how his brand will
please the palate of the consumer is
IKE the feeling that your wife or
mented.
good ham meeting your approval
has had its troubles.
When the government inspector
passed on the perfection OF the health
OF the animal, the hams are then
trimmed of their surplus bone and fat
until their shape is such as any Ameri-
can is familiar with.
The hams are then chilled by artif-
cial refrigeration in order that all ami
NAL heat is entirely eradicated, then
they are usually packed about 100 in
large cask with a slight sprinkling of
salt between each layer. The cask is
then sealed with a Grated heading and
brine is poured into the cask until the
meat is entirely submerged. The form
ula of this brine is as follows (without
giving the percentage of the ingredi-
ents):
Distilled water, pure salt, sugar as
good as that used on your table, and
salt petre.
In five days time the hams are
changed to another cask, the top row to
the bottom, and SO on, the brine is
pumped back to this cask and such a
change goes on every five days for at
least one month, then a 10 days time
is required. If the hams are of small
size 40 days will finish the cure; If
medium size, 60 days, or ii larger size
30 days to four months.
These sweet picked hams are now
ready for the smokehouse.
In well regulated packing houses thu
hams are hung in smokehouses and al
lowed to drip and dry for "a hours
then a slow fire is started about 1!
, feet below the CRATE bars. This fire, o
several fires, consists of heavy green o
partly dry genuine hickory wood, Gu
in four-foot lengths. The smoke curl
upward, impregnating the hams grad
ually with the flavor that only hickor
wood can impart, and as the fire in
creases in heat and volume of smoke
the hams begin to take on lemo
:, color, changing gradually to nu
, brown, and then the hams show a sole
/ ity which indicates that they are don
and ready to be delivered to the mos
exacting epicure.
Hams are then allowed to cool o
!. from ~ to "a hours, and if the reade
, has had at any time the pleasure of IL
k speeding the smoke house at this tin
= he will recall the pleasant appetizin
odor that met his olfactories, and OF
3 that was such as to make you frlen
? OF sugar cured smoked hams for lif
In conclusion, would advise the pu
chaser to be careful in the selection
Al. foh
A ham of any size that has the fc
as a lowing qualities:
n. A ham with thin skin.
A ham medium to liberal fat.
e. A ham short shank and butt.
A ham well smoked, and of all IL
portance, a ham from U. S. COVER
~ ment inspected packing house.
il If the reader is dyspeptic, or h
stomach trouble of any kind, get
r. smoked ham or bacon prepared any WI
: to your liking, go at it slowly and enJ
IL and your looked for health will aga
. be assured.
= A good robust man or woman w
q ALWAYS eat ham. We who are in t
\ business eat and relish them, so get
A ham, and may our Creator bless y
81 with the many other pleasures of Il
a sweet life, is the wish of the writ
q In speaking of hams we must I
- overlook the Old-taShlOneu oouthe
ham, so popular at this time with tho
n who know how to buy Southern ham a
can afford to pay for it.
: The famous Southern hams, OF couI
come from Virginia-that part OF '
s. ginia where they still breed the o
style razorback hog and let him run
, the woods, where there is plenty OF
~ to feed upon.
u The modern lard hog is bred to 81
- degree of perfection he eats and sic
y and makes fat in gobs.
The old type of rangy hog takes
of exercise and puts his fat on
II streaks with the lean.
- Then the flavor of hams from
~ that live on chestnuts, beechnuts,
nuts. persimmons and such like is
w culiar. If one of these hogs-a yo'
. shote, for instances fattened quic
q on corn and oats, the meat has sN
.Ss flavor all its own.
- A ham of this kind that has b
mild cured and smoked over 81
a hickory fire is the perfection OF
meat. Boiled or fried, hot or cold
is the ham that cannot be excelled