The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-11-10
Meat and Its Products
By EDITH A. ROBERTS.
Specialist in Home Economics
Snnithfeld Ham.

smithfield Ham
Hams 70 he cured BY TINS method
are nest taken from moderately fat
young hogs. weighing from $50 TO lis
pounds
The hogs are killed and allowed 20
hang overnight, then cu- NJ next
morning The hams as - as cut
and while still moist. lightly
sprinkle6 with ground saltpete- on the
f'eshv side This is well rubbed, in
with the hands Enough ssltpeter is
sprinkled or 70 give slightly frosted
appearance When all the hams have
been cut and treated, dry salt is put
in a tuh and the hams. one a. the
time, are well rubbed with this sal.
on all the cut surfaces The hams a~e
then taken from the tub with al much
salt as possible adhering, and placed
skin side down in piles upon the
smoke house floor. so that the air can
circulate freely about each ham. Care
is taken that all cut surfaces and
cracks are riled with salt as the pile
il built M and taat a thick layer OF
salt Is placed between the LAYERS q
hams and on top Of the pile
u the weather is cool not freezing,
the hams are taken out in three or
four weeks. washed and rubbed while
moist with finely ground black pepper
and then hung for smoking. SMOKING
lis usually begun next day after hang
ing The hams and a smoke Is made
each day until the right color is at
tanned. a bright brown being usually
desired. Green hickory and apple
wood make a good smoke. ana the
hres are usually smothered with
damp, fallen hardwood. or vet hard
wood sawdust These hams are lefs
hanging in sr1oEehouses until needed
for use
They are not at their hes. until
abou, twelve months oid
Curing Breakfast Bacon.
Erea Etast bacon IS best made from
young medium sized hozs not too
fat The hogs are killed dressed
and allowed to hang overnight 20
thoroughly cool They are then cur
Hp each side divided into Two pieces
across the RIBS The thin part IS used
for the breakfast strip
Rub all surfaces OF the meat we'll
with salt and pack in layers skin side
down. with salt between each layer.
The meat IS usually piled on the
sn1okehouse floor which has been pre-
Hrously cleaned and spr.nkled with
salt Two. weeks. in moderate wealth
or. viii Re long enough for the meat
water. hang and smoke with green
hickory Or apple wood until the nea,
Is Agat brown color
The time ~ smoking will vary with
the weather. i the DAYS are clear.
Smoking three DAYS week for three
weeks Will produce the color.
These are left hanging IN The smoke
house untN desired
Canned Sausage
Ten pounds Of meat, three and ore-
half ounces Of salt. one ounce Of pep
per, one-half ounce Of sage Mix
thoroughly, make into balls and fry
When cooked thorough place in glass
Jars and cover Immediately with the
sausage dripptngs. If there are not
enough drlppings. pour In boiling lard
until the Jars are full Place on caps
and seal at once, When sausage is
wanted for use. place jar on q clol1
IN stew pan with a small nuanntN
OF water and gradually heat until lard
is melted, after which the sausage car
he easily removed
Soap Gold Process1.
Five pounds fat one can of I've. with
one tea spoonful removed three plnts
Tor morel of water tuse rain water
IL possible) If nore water is used
the soap will take a little longer 10
harden, one cupfui borax, two table
spoonfuls household ammonia Melt
tat. and strain through cloth If il is
not ClSais iSt lat CCcs U5lIl lUkeW91 II.
Mix I've and water; stir with a stick
until I've IS dissolved; add borax ana
when cool add the ammonia rou-
the mixture. in q fine stream into the
fat stirring until we'll mixed and
about as thick as honey; continue stir
ring ten to fifteen minutes. Pour into
pasteboard box set on several thick
nesses of paper When fairly firm.
cut into pieces of convenient size Do
~ 49, So.
days. The sides of the boxes NAV be
torn down and the soap removed
easily Store where the air can circu-
late around it.