The central record. (Lancaster, Ky.) 18??-current, 1916-12-21
SMOKING MEATS ON THE FARM
Proper Methods Aid In Preservation 90
Well 40 In PsIatsbiIity.


Well az In PsIstsbiIity.
Prepared by United States department OF
agriculture
Proper smoking will not only aid In
the preservation Of picked and cured
meats, but also will add to their pnlnt
ability The preventative effect Ia
smoking Is due to the formation Of
creosote by the combustion Of wood.
this substance closing the pores of the
<smcat 10 some extent. thereby excluding
ne air and also forming a coating oil.
ectlonable TO insects
The most important dimension Of tb"
'smokehouse IL Its height. This should
lie eight or ten feet 10 insure best re-
suits. The horizontal dimensions should
be determined by the amount Of meat
likely 10 he smoked. o by : feet being
large enough for ordinary farm use.
Ample ventilation should be provided
to carry or the warm air In order to
prevent overhcating the meat Small
openings under the caves or n chimney
In the roof will be sufficient II nrrang-
cd No as TO be easily controlled A fire
pot outside Of the house proper. with
fue through which the smoke may
DO conducted TO the meat chamber.
gives the best conditions for smoking.
When this cannot be arranged n fire
may be built on the floor ~ the house.
and the meat shielded by n sheet Of
metal Where the meat can be hung six
or seven feet above the fire. this pre-
caution need not be taken The con
struction should b. such as to allow
the smoke 10 pass up freely over the
meat aud out Of the house, though
rapid circulation IN at the expense of
fuel.
Brick or stone houses are the best.
though the FIRST cost Il greater than II
they are built Of lumber. Large dry
goods boxes and even barrels may be
made 90 serve as smokehbuses where
only small amounts Of meat are To he
smoked. The care OF meat In such sub
stltutes Is 50 much more difficult ant
the results so much less satisfactor,
that a permanent place should be pro
vidcl II possible.
The best fuel for smoking meats /,
green hickory or maple wood smoth
ered with s.xdps, ~ IN. same mate
rial. Hand wood 81 any kind Is prefer.
able TO soft wood icslnous woods
.bould pever la usnd ns they are Ilkel,
% imnar, hal a,vors 20 tho uroduc,
,orncols are Tho hos, substitute for
/. hand wood and may be used II desired
Soft wood nnJ corncob. give OF large
.pi,u,,s az carhop 4, burnipy ma This
f. d.no.,,ed an the meat making Il
aark IN color mud rank n.yored Juni.
her berries and frarran, wood. mr.,
some,Imes added 10 the fIr. IN flavor
IN. man,
p Ne., thu, a. IN La smol.a shouid N.
enoya,, from Tho hrip. ,w, ar ,hrca
d.y. h,,or. h.in, mn, "A, tho anal.
hons. Ifu bas neon cured IN N strong
hr,,. % wni D.. hos, ;, .oal tho nIecos
4, cold va,er ov.r,iyb, ,o nr.vent 4.
cr,s, a, .a,, ,ro,, ,,rr,i,,, M, ,h. an,
"a, no., ,,-aIrod wasb,,, IN. ,,oa,
an ,a,II vt, ami s,r,,,htn, ,Iean
Win n hro.h a . gooJ nr.c,Ica m.
,i,.,.,. s,,,t, ,ho,, h,, nm. a., a., dr.t,
for a d,v or two Whom Jrain., ,hoy
ma, ~, h,n,, 4, ,ho h,,,.. An shnu,d
ha .,sn.,Jo,i h.,oy ,b. ye,tIIators and
sr..,k, bang 90 thar no tvo r,cces
cam. 4, c,pt.c, .s mi wou,d nr.v.n,
,ni,o,m smoLIn',
.Io,, Arc NAV tho, 4. st,r,.J
us,r,,g mn IN. mon, gr,Jn,uy nur
tn,, en-, winter months IN cola climates