Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1912-08-23

before warm days, when flies begin
TO move. wrap each ham in paper and
nut in a bag and re-hang. By late
summer the hams are ready for mar
ket
The method of preparing the IA
nous Smithfield hams of Virginia is
fully described in a report of the bu-
reau of animal industry of this de-
partment. The method of curing is
there described substantially as fol-
lows:
The flesh surface is sprinkled with
riue saltDeter until the hams are as
white as though covered by a moder-
ate frost; or, say, use three or four
pounds of saltpeter to 1000 pounds
of hams. Immediately salt with fine
Liverpool salt covering the entire
surface. Pack the hams in bulk not
deeper than three feet In ordinary
weather they should remain thus
for three days. Then break bulk and
re-salt with the fine salt and again
pack in bulk, and each ham should
remain in bulk one day for each
pound the ham weighs; that is, 10
pound ham should remain 10 days.
The hams are then taken up and
thoroughly cleaned by washing in
warm water When nearly dry rub
the entire surface with fine black
pepper. The hams should now be
hung up and gradually and slowly
smoked for 80 or 40 days with hick-
DRY or red oak When the smoking
is completed they should be re-pep-
pered and bagged to guard against
yermin
1t is stated that these hams i'm
prove with age, and may be consid-
cred perfect when one year old"
Commenting upon methods of cur
ing hams, Dr. Magrhder says:
The saltpeter is used to give the
ham a good, red color, to make it
firm, and also as a preservative The
salt, of course is used as a pre-
servative, and plenty of it should be
used, as the excess will not hurt, and
not enough will allow the meat to
spoil. When packing in bulk, be
sure to press the hams into plump.
symmetrical shape, and do not have
the bulk over three feet high, other
wise the weight will flatten out the
lower hams and spoil their shape.
| The plumpest Berkshire ham can be
spoiled in shape by improper pack
ing. Pepper and sugar are added.
presumably to improve their flavor,
but | have never seen that they i'm
prove them any, and | advise against
sugar or molasses, as it is more
trouble and attracts the flies. The
pepper may be used if desired, as it
Will do no harm and may help to
keep off shippers. The borax is add
ed to keep off flies, which lay eggs,
which hatch into shippers. and if
properly applied is a sure preventive.
Bagging is for the same purpose, but
unless done early and thoroughly be-
fore the flies come about it is inef-
fectiVe. 1t is troublesome. The
moking, which should be done in
damp weather, is supposed to serve
several purposes. First, to dry the
hnp 4
| second, to deposit a little creosote
and other ingredients from the burn
ing wood on the bacon, which i'm
proves its keeping qualities, and al
SO supposedly improves its flavor. In
my opinion, the object in curing
should be to preserve the ham, keep
1t sound, and then let it retain all of
its natural taste and flavor and not
try to add flavor and taste. The nat
ural ones, when preserved in their
purity, are good enough without try
ing to add to them artificially.
In hanging meat care should be
taken not to allow any two pieces to
touch, for II so they are liable to be
infested with shippers. Hams should
not be eaten until at least six months
old. When two years old they have
| reached their prime. Many claim
they still continue to improve for
many years, but l very much doubt
| 1t.
Cooking
AS Dr. Magruder states, "after the
ham is cured one of the most i'm
portant operations must be gone
through with before it is ready for
the table-that is, the cooking"
The hog may have been raised
right, fattened properly, killed at the
right time, and cured as it should be,