The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-12-03
PIE best way to eat meat Is to
eat 1t while fresh, for there Is

THE best way to eat meat Is to
eat 1t while fresh, for there is
= way Of preserving it that will
retain all the nutrition and all the
flavor. It is, nevertheless, frequent
b desirable to cure meat at home,
and there is no reason why this can
not be done satisfactorily and eco
nomically. Salt, sugar or molasses,
baking soda, and a little saltpeter
are the only ingredients necessary.
Ordinary the curing of meat
should be begun 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 p~reservatives will bring
back its proper flavor. On the other
hand. II salt is applied too soon, OBJ
noxious 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 equipment necessary
for them are the ingredients already
mentioned and a clean hardwood
barrel. or a large stone jar or crock
In considering these recipes, it is
we'll to remember that, on the whole,
brine-cured meats are best for farm
use. They are less trouble to pre-
pare and the brine affords better
protection against insects and YER
min. A cool, moist cellar is the best
place for brine curing. The cellar
should be dark and tight enough to
exclude flies and vermin.
Corned Beef.
The pieces commonly used for
corning + the plate. rump, cross
ribs, and brisket, or, in other words.
the cheaper cuts of meat. The loin,
ribs, and other fancy cuts are more
often used fresh, and since there is
more or less waste Of nutrients in
corning, this Is well. The pieces for
corning should be cut into conven-
ient-sized joints, say five or 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
ehoicer corned beef than that from
poor animals, When the meat is
thoroughly cooled 1t should be
eorned as loon 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 brinned while 1t is
frozen. Weigh out the meat and al
low 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 ounce of saltpeter dis
solved in a gallon Of tepid water.
Three gallons Of water should be
sufficient to cover this quantity. In
ease or less than 100 pounds ;
Of meat Is to be corned, make the
brine In the proportion given. All,
loose board cover, weighted down
with a heavy stone or piece Of iron.
should be put on the meat to keep
all Of 1t under the brine. In case
any should project, rust would start
and the brine would spoil In a short
time.
It is not necessary to boil the
brine except In warm weather. II
the meat has been corned during the