Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1915-02-25
CURING MEAT
ON THE FARM
Useful Recipes for the Economical
Preservation of Beef and Pork.

preserving 1t that will retain all the
nutrition and all the flavor. 1t is, new
ertheless, frequently desirable to cure
meat at home, and there is no reason
why this can not be done satisfactorily
and economically. Salt, sugar or mo-
lasses, baking soda and little salt
peter are the only ingredients neces-
sary.
Ordinarily the curing of meat should
be begun from "a to SO hours after
the animal is slaughtered. This al.
lows 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 preservatives will bring
back it's proper flavor. On the other
hand, If 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 meats are given below.
The only equipment necessary for
them are the ingredients already men,
toned and clean hardwood barrel, or
large stone jar or crock. In consid-
ering these recipes it is we'll to re-
member that, on the whole, brine
cured meats are best for farm use.
They are less trouble to prepare and
the brine affords better protection
against insects and vermin. A cool,
moist cellar is the best place for brine
curing. The cellar should be dark and
1;ol 10
min.
CORNED BEEF-The pieces com.
monty used for corning are the plate,
rump, cross ribs and brisket, or in
other words the cheaper cuts of meat.
The lon, ribs and other fancy cuts
are more often used fresh, and since
there is more or less waste of nutri-
ents in corning this is we'll. The
pieces for corning should be cut into
convenient 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
choicer corned beef than that from
poor animals. When the meat is thor
oughly cooled it should be corned as
soon as possible, as any decay in the
meat is likely to spoil the brine during
the corning process. Under no cir
cumstances should the meat be brined
while it is frozen. Weigh out the meat
and allow pounds of salt to each 100
pounds; sprinkle layer of salt one
quarter of an inch in depth over the
of t.,
closely as possible the cuts of meat,
making layer or 6 inches in thick
ness; then put on a layer Of salt, fol-
lowing 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 good layer over the top. After
the package has stood over night add
for every 100 pounds of meat pounds
of sugar, ounces of baking soda, and
A ounces of saltpeter dissolved in a
gallon of tepid water Three gallons
more of 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 proper
tion given. A loose board cover,
weighted down with 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. If the meat
has been corned 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 at any
other season. If the brine appears to
be ropy or does not drip freely from
the finger when immersed and lifted
it should be turned off and new brine
added, after carefully washing the
meat. The sugar or molasses in the
brine has tendency to ferment, and
unless the brine is kept in cool place
there is sometimes trouble from this
source. The meat should be kept in
the brine rs to 40 days to secure thor
ough corning.
DRIED BEEF-The round is COM
monty used for dried beef, the inside
of the thigh being considered as 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
fbers may be cut crosswise when the
dried beef is sliced Tor table use.
tight jar or cask is necessary for cur
ing. The process is as follows: To
each 100 pounds of meat weigh out s
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 mix
ture and pack it in the jars as tightly
as possible. Allow it to remain three
days, when it should be removed and
rubbed again with another third of the