The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1916-12-15
CURING PORK
on on THE FARM
Method Suggested by A. F.
johnson of u. of l.

on the farm were produced there.
Today such is not the case. AS our
activities have become more com.
plex, we are able to do fewer tasks,
but as consequence must do them
better. This is as true on the farm
as in other lines of business. To-
day no one thinks of converting the
shorn wool into clothing on the
farm. This is the work of the
manufacturer, for by his skill and
equipment he can do it better and
more economically. This statement
is not true of all lines of manufac-
turing activity. In the canning of
fruits and vegetables and the prep
aration of many foodstuffs, the
commercial factory will not COM
pete, either in economy or quality
Of production, with the home.
The knowledge of the essential
principles of meat-curing is fast
disappearing from the farm folk.
in many localities only among the
older people and the people of for
eign extraction is this practice kept
up.
Home-cured raeat is the best in
many ways. It insures the use of
clean homegrown animals with
less probability of disease. The
flavor and quality should be of the
highest rank because the farmer
can give his personal attention to
the care and fatt ching of the ami
NAL.
The curing of the meat commen-
ces to an extent before the animal
is slaughtered. If the animal is
young and still growing rapidly,
the meat will not be firm and hard
when cured. 1t will always be soft
and watery. Animals should be
we'll matured and we'll finished for
the best grade of cured meat. Big
hogs weighing from 800 lbs. to 400
lbs. are best for lard; It's lb. to
225 lb. hogs make the best size for
cured meat. The animal should be
starved for "a hours before killing
to allow the waste materials to pass
from the body. In killing, bleed
the hog we'll and scald in water
just brought to boil, to which
some lye has been added. A barrel
is good enough for holding the
water where only one or two hogs
are killed. Turn the pig in the
water so that it scalds evenly; pull
the pig out to air and then scald a
little more and the hair will usually
come out readily. Clean off the
hair and dress as soon as possible.
Let the carcass hang until it is
thoroughly cooled. In cooling, the
meat should not be allowed to freeze
\.s it will not cure evenly after.
wards.
The pork may be either dry OF
brine-cured with practically the
same curing mixtures. The brine
cures are usually best for the farm
because they are simpler and re-
quire fewer utensils.
Plain Salt Pork.
Rub the hams and bacon pieces
with fine salt and pack down in &
barrel with the hams on the bottom
Let stand over night. Then ado
for every 100 lbs. of meat, brine
made by dissolving 10 lbs. of salt
1-2 ounces of saltpeter in gallon
water. The meat can remain il
this brine until used, or it can b,
removed and smoked after from
four to six weeks.
Sugar Cure.
Another formula that gives goot
satisfaction is for 100 lbs. of pork
8 lbs. salt, 1-2 or. saltpeter, 2 lbs
brown sugar, to be dissolved in fou
gallons hot water. This solutiol
should be cooled and applied t
meat that has been rubbed wit
salt and drained for "a hours. TIL