The Pioche record. [volume] (Pioche, Nev.) 1908-1925, 1916-10-06

docs not drip freely from the nnger
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, un-
less the brine is kept in cool place,
there is sometimes trouble from that
source.
The meat should be kept in the
brine % to 40 days to secure thor
ough corning.
Beef Can BE Dried
Dried beef-The round commonly
is used for dried beef, the inside of
the thigh being considered the choic-
est 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
libers may be cut crosswise When yle
dried beef is sliced for table use
tight jar or cask is Lecessary
for curing. The process is as fol-
lows:
To each 100 pounds of meat weigh
out five pounds of salt, three pounds
of granulated sugar, and two ounces
of saltpeter; mix thoroughly togeth-
ar Duh hn oil
with third of the mixture and pack
it in the jar as tightly as possible.
Allow it to remain three days,
when it should be removed and rub
bed again with another third of the
mixture. In repacking, put at the
bottom the pieces that were on top
the first time.
Keep Track of Time
Let stand for three days, when
they should be removed and rubbed
with the remaining third of the mix
ture and allowed to stand for three
days more.
The meat Is then ready to be re-
moved from the pickle
The liquid forming in the jars
should not be removed, but the meat
should be repacked in the liquid each
time.
After being removed from the
pickle the meat should be smoked
| in dry att he
kitchen fire where the water will
evaporate from it.
1t may be used at any time after
smoking, although the longer il
hangs in the dry atmosphere the
drier it will get The drier the eli
mate, in general, the more easil.
meats can be dried. In arid regions
good dried meat can be made by ex
posing it fresh to the air, with pro
lection from flies.
! Sailing Pork
Plain salt pork. Rub each piec
of meat with fine common salt an,
pack closely in barrel Let stan,
, overnight.
The next day weigh out 10 pound
of salt and two ounces of saltpete
, to each 100 pounds of meat and dis
: solve in four gallons of boiling wat
er. Pour this brine over the mea
when cold, cover and weight down t
kppn nndQr tbp hripa
Meat will pack the best if cut int
: pieces about six inches square. TIL
pork should be kept in the brine ii
t used.
? Art of Sugar Curing
e Sugar cured hams and bacon.-
e When the meat is cooled, rub eac
piece with salt and allow it to drai
: overnight. Then pack it in a barr
[ with the hams and shoulders in IL
t bottom, using the strips of bacon I
a fill in between or put on top.
Weigh out for each 100 pounds
+ meat eight pounds of salt, tw
& pounds of brown sugar, and tv
n ounces of saltpeter.
}, Dissolve all in four gallons of wa
II er, and cover the meat with Il
brine. For summer use it will
4 safest to boil the brine before usin
'f 1t that case it should be cool,
e thoroughly before it is used. F.
n winter curing it is not necessary
d boil the brine
a Bacon strips should remain in til
brine four to six weeks; hams S
to eight weeks. This is a standa
la recipe and has given the best of So
isfaction. Hams and bacon cured
r the spring will keep right throu,
lc the summer after they are smoke
1T The meat will be sweet and palatat
g If smoked properly, and the flaw
TO will be good.