Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1914-11-13
rIrRING MEAT ON THE FARM

!, while fresh, for there is no way of
o,eserving it that will retain all the
n,trition and all the flavor. II is.
nevertheless, frequently desirable to
cure meat at home, and there is no
,aason why this can not be done
Satisfactorily and economically. Salt
suoar or molasses, baking soda, and
little saltpeter are the only in
gradients necessary.
ordinarily the curing OF meat
should begin from "a to SO hours
after the animal is slaughtered. This
allows sufficient time for the animal
heat to leave the meat entirely, but
not sufficient to permit decay to set
in. Once the meat is tainted, no
amount of preservGtives will bring
hack its proper flavor. On the other
hand. if salt is applied too soon OBJ
roxious gases will be retained and
the meat will possess an offensive
odor. 1t is also impossible to obtain
good results when the meat is
frozen.
Three useful recipes for popular
forms of cured meat are given be-
low, The only equipm ent necessary
for them are the ingredients already
mentioned and a clean hardwood
barrel, or large stone jar or crock.
In considering these recipes it is
we'll to remember that, on the
whole, brne-cured meats are best
for farm use. They are less trouble
to prepare and the brine affords bet
ter protection against insects and
yermin. A cool, moist cellar is the
best place for brine curing. The
cellar should be dark and tight
enough to prevent flies and yermin.
Recipes for Curing
Corned beef-The pieces common
ly used for corning are the plate.
rump, cross ribs, and brisket, or, in
other words, the cheaper cuts of
meat. The loin, ribs, and other
fancy ctus are more often used
fresh, and since there is more or less
waste of nutrients in corning, this is
we'll. The pieces for corning should
be cut into convenient-sized Joints.
say five to six inches square. 1t
should be the aim to cut them all
about the same thickness, so that
they will make an even layer in the
barrel.
Meat from fat animals makes
choicer corned beef than that from
poor animals. When the meat is
thoroughly cooled it should be
corned as soon as possible as any
decay in the meat is likely to spoil
the brine during the corning pro-
cess Under no circumstances
should the meat be brined while it is
frozen. Weigh out the meat and
allow eight pounds of salt to each
100 pounds; sprinkle a layer of salt
one-quarter of an inch in depth over
the bottom of the barrel; pack in as
closely as possible the cuts of meat,
making a layer five or six inches in
thickness; then put on a layer of
salt, following that with another
layer of meat; repeat until the meat
and salt have all been packed in the
barrel, care being used to reserve
salt enough for a good layer over
the top. After the package has
stood over night add, for every 100
pounds of meat, four pounds of
sugar, two ounces of baking soda,
and four ounces of saltpeter dis
solved in gallon of tepid water
three gallons more of water should
De sufficient to cover this quantity.
IN case more or less than 100 pounds
OF meat is to be corned, make the
urine in the proportion given. A
loose board cover, weighted down
with a heavy stone or piece of iron,
should be put on the meat to keep
all OF it under the brine. In case
any should project, rust would start
and the brine would spoil in a short
time.
1t is not necessary to boil the
prime except in warm weather. If
the meat has been corned during the
winter and must be kept into the
summer season, it would be we'll to
watch the brine closely during the
spring, as it is more likely to spoil |
at mat time than at any other sea-
SON. II the brine appears to be ropy |
VI does not drip freely from the fin
ser when immersed and lifted, it
should be turned off and new brine
"uued' after carefully washing the
Heat. The sugar or molasses in the
URINE has a tendency to ferment,
anu unless the brine is kept in a |
'ooI place, there is sometimes
trouble from this source. The meat
'hould be kept in the brine 28 to D |