The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-12-03

cool place, there Is sometimes trou-
BILE from this source. The meat
should be kept in the brine 20 to
40 days to secure thorough corn
ing.
Dried Beef.
The round is commonly used for
dried beef, the inside of the thigh
being considered the choicest piece,
as it is slightly more tender than
the outside of the round. The round
should be cut lengthwise 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 five
pounds of salt, three pounds Of gran
ulated sugar and two ounces Of
saltpeter; mix thoroughly together.
Rub the meat on all surfaces with a
third Of the mixture and pack 1t in
the jar as tightly as possible. Allow
it to remain 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 first
time. Let stand for three days,
when they should be removed 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 a 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 1t hangs in the dry at
mosphere the drier 1t 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 1t 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 two ounces Of saltpeter to
each 100 pounds Of meat and dis
solve in four gallons Of boiling wa
ter. Pour this brine over the meat
when cold, cover and weight down
to keep 1T under the brine. Meat
will pack best If cut into pieces
about six inches square. The pork
be kept In the brine till
used.
Sugar-C Cured Hams and Bacon.
When the meat is cooled, rub each
piece with salt and allow 1t to drain
over night. Then pack 1t in a barrel
with the hams and shoulders in the
bottom, using the strips Of bacon to
I'LL in between or to put on top.
out for each 100 ponds Of
neat eight pounds Of salt. two
Of brown sugar and two
3unces Of saltpeter. Dissolve all in
our gallons Of water, and cover the
neat with the brine. For summer
use it will be safest to boil the brine
using. In that case is should
,e thoroughly cooled before 1t is used.
For winter curing 1t is not necessary
boil the brine. Bacon strips
should remain in this brine four to
tx weeks; hams six to eight weeks.
This is a standard recipe and has
given the best Of satisfaction. Hams
Ind bacon cured In the spring will
keep right through the summer after
hey are smoked. The meat will be-
sweet and palatable II 1t is properly
smoked, and the flavor will be good.