The comet. (Johnson City, Tenn.) 1884-1916, 1914-09-17

season, it would be well to watch the
brine closely during the spring, as it
is more likely to spoil at that time
than any other season. If the brine
appears to be ropy or does not drip
freely from the finger when immersed
and lifted, 1t should be turned off and
new brine added, after carefully wash
ing the meat. The sugar or molasses
in the brine has a tendency to fer
ment, and, unless the brine is kept in
cool place, there is sometimes
trouble from this source. The meat
should be kept in the brine 20 to 40
days to secure thorough corning.
Dried Beef.-The round is common
ly used for dried beef, the inside of
the thigh being considered the choic-
est piece, as it is slightly more tender
than the outside of the round. The
round should be cut length-wise of
the grain of the meat in preparing for
dried beef, so that the muscle fibers
may be cut crosswise when the dried
beef is sliced for table use. A tight
jar or cask is necessary for curing.
The process is as follows: To each
100 pounds of meat weigh out 5
pounds of salt, 3 pounds of granulated
sugar, and 2 ounces Of saltpeter; mix
thoroughly together. Rub the meat
on all surfaces with a third of the
mixture and pack it in a jar as tight
ly as possible. Allow 1t to remain
three days, when it should be remov-
ed and rubbed again with another
third of the mixture. In repacking
put at the bottom the pieces that were
on top the first time. Let stand for
three days, when they should be re-
moved and rubbed with the remaining
third of the mixture and allowed to
stand for three days more. The meat
is then ready to be removed from the
pickle. The liquid forming in the jars
should not be removed, but the meat
should be repacked in the liquid each
time. After being removed from the
pickle the meat should be smoked and
hung in dry attic or near the kitchen
fire where the water will evaporate
from it. 1t may be used at any time
after smoking, although the longer it
hangs in the dry atmosphere the drier
it will get. The drier the climate, in
general, the more easily meats can be
dried. In arid regions good dried
meat can be made by exposing it fresh
to the air, with protection from flies.
Plain Salt POrk.-Rub each piece of
meat with fine common salt and pack
closely in a barrel. Let stand over
night. The next day weigh out 10
pounds of salt and ounces of salt
peter to each 100 pounds of meat and
dissolve in gallons of boiling water
Pour this brine over the meat when
cold cover and weight down to keep
it under the brine. Meat will pack
best if cut into pieces about inches
square The pork should be kept in
the brine till used.
Sugar-cured hams and bacon
When the meat is cooled, rub each
piece with salt and allow it to drain
over night. Then pack it in barrel
with the hams and shoulders in the
bottom, using the strips of bacon to
fill in between or to put on top. Weigh |
out for each 100 pounds of meat 8 /
pounds of salt, pounds of brown sug- |
ar, and 2 ounces of saltpeter. Dis |
solve all in gallons of water, and |
cover the meat with the brine. For |
summer use it will be safest to boil |
the brine before using. In that case it |
should be thoroughly cooled before
it is used. For winter curing it is not |
necessary to boil the brine. Bacon |
strips should remain in this brine
four to six weeks; hams six to eight |
weeks. This is a standard recipe and |
has given the best satisfaction. Hams
and bacon cured in the spring will |
keep right through the summer after
they are smoked. The meat will be
sweet and palatable if 1t is properly
smoked, and the flavor will be good
U, s, Department of Agriculture.