The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919, 1914-09-03

q. u. {. 5
out the meat and allow 8 pounds
of salt to each 100 pounds; sprin-
kle a layer of salt one-Quarter OF
an inch in depth over the bottom
of the barrel: pack in as closely
las pOssible the cuts OF meat,
making q layer. 5 to 6 inches in
thickness; then put on q layer OF
salt. following that with another
layer of meat; repeat until the
meat and salt have all been pack.
led in the barrel, care being used
to reserve salt enough for good
layer over the top. After the pack
age has stood over might add,
for every 100 pounds of meat, 4
pow 's of sugar, ounces of bak-
ling soda, and ounces Of salt
peter dissolved in gallon of tep-.
water should be sufficient to cover
this quantity. In case more or
less than 100 pounds of meat is
to be corned, make the brine in
the proportion given. A loose
board cover, weighed 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
brine except in warm weather. VI
the meat has been cQrned during
; the winter and must be kept into
! the summer 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 ap-
pears to be ropy or does not drip
freely from the finger when i'm
mersed and lifted. it should be
turned off and new brine added,
after carefully washing the meat.
The sugar OF molasses in the
brine has a tendency to ferment.
land, unless the brine is kept in a
cool place. there is sometimes
trouble from this source. The meat
should be kept in the brine 20 to
40 days to secure thorough corn
ing.
DRIED BEET-The round is
commonly used for dried beef, the
inside of the thigh being consid-
Tered the choicest piece, as it is
slightly more tender than the out
side of the round. The round
'should be cut lengthwise of the
grain of the meat in preparing for
dried beef, so that the muscle fl
bers may be cut crOsswise when
the dried beef is sliced for table
use. A tight jar or cask is neces-
sary 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 thor
oughly together. Rub the meat on
lall surfaces with a third of the
mixture and pack it in the jar as
tightly as possible. Allow it to r.
main three days. when it should
be removed and rubbed again with
another third of the mixture. In
repacking put at the bottom the
pieces that were on top the firsl
time. Let stand for three days
when they should be removed anc
rubbed with the remaining thirC
of the mixture and allowed tc
stand for three days more. The
| meat is then ready to be removed
from the pickle. The liquid form.
rlng in the jars should not be re.
moved. but the meat should b.
repacked in the liquid each time
After being removed from tn,
pickle the meat should be smoke,
and hung in dry attic or nea1
the kitchen fire where the watel
will evaporate from it. 1t may b,
used at any time after smoking
although the longer it hangs il
the dry atmosphere the drier i
will get. The drier the climate, il
: general, the more easily meat
/ can be dried. In arid region
/ good dried meat can be made b,
! exposing it fresh to the air, witt
protection from flies.
( PLAIN SALT PORK-Rub eac]
/ piece of meat with fine common
! salt and pack closely in barrel
Let stand over night. The next da,
weigh out 10 pounds of salt an,
ounces of saltpeter to each 10,
pounds Of meat and dissolve in
! gallons of boiling water. Pou
! this brine over the meat whel
! cold, cover, and weight down t.
/ keep it under the brine. Mea
! will pack best if cut into piece
I about E inches square. The por]
should be kept in the brine til
! used.
SUGAR CURED HAMS AM
! BACON-When the meat is cool
ed, rub each piece with salt an,
/ allow it to drain over night. The
/ pack in a barrel with the ham
, and shoulders in the bottom. US
! ing the strips of bacon to fill il
between or to put on TOP. Weiej
! out for each 100 pounds of mea
= pounds OF salt. 2 pounds O