The Pioche record. [volume] (Pioche, Nev.) 1908-1925, 1916-10-06
SUGGESTIONS HOW
TO PRESERVE MEATS

Curing meats with brine is a good
method for farm use. 1t is less
trouble to pack the meat in barrel
and pour brine over it than to go
over it ,lree or four times an rih in
salt, as in the dry-curing method.
The brine also protects the meat
from insects and other vermin.
Brine made of pure water and ac-
cording to the directions in the fol-
lowing recipes should keep a reason
able length of time. During warm
weather, however, brine should be
watched closely, and il it becomes
''ropy," like sirup, it should be boil
ed or new brine made. A cool,
moist cellar is the best place for
brine curing.
Curing Agents Named
Pure water, salt, sugar or molas-
ses, and saltpeter are all the ingredi-
ents needed for the ordinary curing
of meat
The meat may be packed in large
earthen jars or a clean hardwood
barrel.
The barrel or jar may be used re-
peatedly unless meat has spoiled in
it. 1t should be scalded thoroughly
however, each time before fresh meat
is packed
Curing should begin as soon as the
meat is cooled and while it is still
fresh.
Ordinarily "a to SO hours after
slaughter are sufficient for cooling
! Frozen meat should not be salted
as the frost prevents proper penetra
tion of the salt and uneven curing re
suits.
Corned beef-The pieces common
ly used for corning are the plate
rump, cross ribs, and brisket, or, il
other words, the cheaper cuts o.
meat. The loin, ribs, and othel
fancy cuts are more often used fresh
The pieces for corning should be Gu
into convenient-sized joints, say, fiv,
or six inches square. 1t should b,
the aim to cut them all about tn,
same thickness so that they vii
make an even layer in the barrel.
$ Fat Meat Best
q Meat from fat animals make
I animals " hen the meat is coo c
n thoroughly it should be corned !.
n soon as possible, as any decay in tn
: meat is likely to spoil the brine dal
], ing the 20, ming process Under II
: circumstances should the meat !
}. brined while it is frozen
) Weigh out the meat and allo
j. eight pounds of salt to each 10
+ pounds; sprinkle layer of salt on,
quarter of an inch in depth over til
e bottom of the barrel; pack in 6
. closely as possible the cuts of mea
v making layer five or six inches
n thickness; then put on a layer I
q salt, following that with anothi
,e layer of meat; repeat until the me;
o and said have all been packed in IL
=. barrel, care being used to reserN
ly salt enough for good layer over Il
top.
n After the package has stood owe
" night add, for every 100 pounds
f. meat, four pounds of sugar, and fo'
r ounces of saltpeter dissolved in
n gallon of tepid water.
OF Three gallons more of wat
n should be sufficient to cover til
be quantity. In case more or less tn;
ii 100 pounds of meat is to be corne
he make the brine in the propoHi,
H. given.
A loose board cover, weight
down with heavy stone or piece
iron, should be put on the meat
A. loep all of it under the brine.
tic Sc any should project, rust Won
lily start and the brine would spoil in
IT,, short ime.
w. Don't Boil Brine
1t is not necessary to boil the bti
except in warm weather.
er, If the meat has been corned dl
rn ihg the winter and must be keps II
St the summer season, it would be W
ISIS 20 watch the brine closely dun
Elk. the spring. as it is more likely