The Ellensburg dawn. [volume] (Ellensburg, Wash.) 1898-1914, 1912-02-22
HOW TO CURE
HOME MEATS


home consumption than they have
done in the past. He thinks that
this is one way of cutting down the
high cost of living. He not only
advocates this plan, but he backs it
up by curing meats and enumerates
the ingredients to be used. This is
the Industrialist
To 900 pounds of meat take the
following:
40 pounds of common salt.
10 pounds of New Orleans sugar.
pounds black pepper
- pounds saltpeter.
1-2 pound cayenne pepper.
Weigh the meat and take such
part of the ingredients as that is
part of 900. Let the meat cool
thoroughly. After thoroughly mix
ing the ingredients, one-half of the
amount should be rubbed well into
the meat. Put the meat in dry,
cool place. Let it remain two weeks
then rub on the remainder of the
cure and let it lie about six weeks.
when it is ready to hang. In some
states the meat may be put in a
cellar but only If the cellar is thor
oughyl dry. Never use warm or
moist place.
1t is important that the meat be
we'll rubbed each time the cure is
applied, and that plenty Of cure be
forced into the hook and around
the joints. Less cure should be used
on the thin sides than on the joints.
The heavier and fatter the meat, the
longer the time required for curing.
The warmer the weather, the quicker
the meat will take the cure. The
best time to kill will be in cool
weather, after December LIST to Feb
ruary list. Kill at the beginning of
the cold wave. You will produce the
finest flavor if you give the meat two
or three months of cool weather,
hanging, before the warm days
come. About the right size hog is
175 to 225 pounds, and $50 to 1870
pounds for a handy-siZed ham. You
should have March or April hog.
While in general light straw
color would indicate sufficient smok-
ing, it is always safe to try piece
of thin bacon or shoulder to be GER
tain that the process has been car
ried far enough to give proper flavor
and cure The hams may be Kept
one. two and three years without
detriment and will improve in flavor
I'D to the end of at least two years.
NO deterioration will take place for
even five years if ham is properly
cured.
Smoking should be done slowly.
II should occupy four to six weeks
a little every day, and with little
heat. Slow smoking gives a deli
cate flavor After the smoking is
finished wrap each piece in paper,
put in an unwashed flour sack and
hang in dry place.
The brine cure requires the same
materials. minus the pepper. When
the meat has cooled rub it with salt
and let it drain over night. Pack in
a clean barrel with the heavy pieces,
hams and shoulders. at the bottom,
For every 100 pounds use eight
pounds of salt, two pounds of brown
sugar and two gallons of saltpeter.
Dissolve in two gallons of water and
cover the meat with it. Thin sides
should remain in this four to
six weeks and hams six to eight
weeks. After it has dried thor
oughly smoke as in the dry cure.
Shoulders should be cured with the
hams. For eating until June 10Th,
they are as good as ham, and
cheaper.
How shall you determine just
when the meat has been cured!
Take one of the shoulders, saw Off
two or three steaks and not the
color of the lean. If the inner
muscles are turning red tinge ana
the outer muscles are quite red, the
| indications are that it is sufhclently
cured. 1t is best to fry these steaks.
II the outside is a bit too salty
| ,rd tho inside not SALTY enough, 1t is
time to quit curing. Hang it up for
smoking. Here are few ngures
showing what should be procured
from $50 pound hog:
80 pounds ham.
so pounds shoulder.
% pounds thick sides.
81 pounds thin sides.
80 pounds lard.
40 pounds spare rib, head, feet
backbone.
O Ie-