Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1916-09-26
HoME-cURED MEAT.
How TO Preserve Beef and Pork on the
Farm-Method For General Use.

Curing meats with brine is good
method for farm use. Il Is less trouble
to pack the meat in a barrel and pour
brine over il than 10 go over II three
or four times and rub in salt, as in the
dry-curing method. The brine also pro-
tects the meat from insects and ver-
min. Brine made of pure water and
according 70 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 If 1t becomes
"ropy," like syrup, It should be boiled
or new brine made. A cool, moist cell
lar is the best place for brine curing.
Pure water, salt, sugar or molasses,
and saltpeter are all the ingredients
needed for the ordinary curing OF
rneat. The meat may be packed in
large earthen jars or a clean hardwood
barrel The barrel or jar may be used
repeatedly unless meat has spoiled in
1t. 1t should be scaided thoroughly,
however. each ~ before fresh meat
Is packed NJ
Curing should begin as soon as the
meat is cooled and while il is still
fresh. Ordinarily twenty-four TO thir-
IS-SLS HOuES dlNti SiduShhSi a. hAhhA
cient for cooling. Frozen meat should
not be sailed. as the frost prevents
proper penetration Of the salt and un-,
even curing results. -
Recipes For Curing.
Corned beef-The pieces commonly
used for corning are the plate. rrmp,
cross ribs. and brisket. or. in other
words, the cheaper cuts Of meat. The
loin. ribs, and other fancy cuts are
more often used fresh. The pieces for
corning should be cut into convenient
sized joints, say, five or six inches
square. 1t should be the aim to cut
them all about the same thickness SO
that they will make an even layer in
the barrel
Meat from fat animals makes choicsr
rornad beef than from poor animals.
When thu meat Is cooled thoroughly It
should be corneG as soon as possible.
as any decay in the meat is likely 20
spoil the brine during the corning pro-
cess. Under no circumstances should
the meat be brined while il is frozen.
Weigh out the meat and allow eight
pounds of salt to each 100 pounds:
sprinkle layer Of salt one-luartnr OF
. an inch in depth over the bottom OF
the barrel: pack in as closely as pos
.sibie the cuts OF meat, making layer
Eve or six inches in thickness; then
put on layer OF salt. following that
with another layer Of meat: repeat un-
I'll the meat and salt have all oeen
packed in the barrel, care being used
20 reserve salt enough FOR good layer
over the top. After the package has
,,ryf cd 100
pounds Of meat. four pounds OF sugar,
and four ounces of saitpe.er dissolved
T. in gallon Of tepid water. Three GAL
ions more Of water should be suffic!-
F! ent to cover this quantity. In case
(; more or less than 100 pounds Of neat
/ is to DE cornsd, make the brine in the
proportion given. A loose board cover,
| weighted down with heavy stone or
I piece Of iron, should be put on the
meat to keep all of 1t under the brine.
: In case any should project, rust would
start and the brine would spoil In a
:, short time.
I 1t is not necessary to boil the brine
! except in warm weather. II the meat
I has been corned during the winter and
must be kept into the summer season,
| 1t would be well to watch the brine
CLOSELY during the spring. as 1t is more
likely to spoil at that time than at any
other season. If the brine appears to
| be ropy or does not drip freely from
| the finger 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 a tendency to ferment, and,
unless the brine Is kept in cool place,
there Is sometimes trouble from this
source The meat should he kept in
| the brine twenty-eight to forty days to
secure thorough corning.
| Dried beef-The round commonly is
| used Tor dried beet, the inside of the
thigh being considered the choices!
c:ece, as 1t Is slightly more tender
taan the outside OF the round. The
round should be cut lengthwise Of tine
grain Of the meat in preparing fol
dried beef, so that the muscle fibers
4 may be cut crosswise when the dried
Il beef is sliced for table use. A tight
dar or cask is necessary for curing
1.-The process is as follows: To each
100 pounds OF meat weigh out five
x