The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1916-12-13
CANNING MEAT
ON THE FARM
J. A. Johnson.

meat must be sufficiently cooled before
placing in cure. In warm weather care
must be exercised to keep it from be-
coming tainted, once tainted it cannot
be brought back to it's previous con
diticn. When butchering during warm
weather it may be necessary to use
ice. Ice may be broken into pieces
of about one pound each and packed
around and between the cuts of meat.
When thoroughly cooled to the bone,
the meat is ready to place in cure.
Curing in Brine.
Obtain a receptacle large enough to
easily contain the meats to be cured.
One or more hardwood barrels or hogs
heads carefully scrubbed with boiling
water do very well for the purpose.
Large earthenware jars are good PACK
The large cuts at bottom, as closely as
possible. Prepare the following brine:
For each 100-pounds of meat take 8
pounds of salt; pounds of brown SUI
gar or molasses; ounces salt-petre
Put in four gallons of water that has
been boiled and allowed to cool. Cover
the meat with this brine and place
l weight on top to keep all the pieces
covered. If the quantity of brine be-
comes reduced by leaking or eVapora-
ion make more brine as described
After the meat has been in cure 10
lays or two weeks, take the pieces out
md replace in different order to give
he brine q chance to penatrate the
spots where the pieces lay together.
For large hams or shoulders it may be
we'll to inject some of the brine into
he deeper parts by means of large
3yringe. The meats should be kept
1nder observation and the brine eX-
mined every few days to note Wheth-
n 1t becomes sour or stringy. If it
Ices. the brine must be removed and
boiled, or replaced by fresh brine.
The length of time necessary to cure
neat depends largely on the size OF
he cuts. Bacon cures in 80 to 40 days,
lams and shoulders Is to IS pounds)
IS to 60 days, larger pieces in proper
ion. After the meat has lain in brine
or sufficient time, if mild cure is de-
sired. lay for several hours in water
o draw out some Of the salt. 1t is
hen ready to be smoked.
flank the meat we'll above a slow
ire so that it will not become heated
Hardwood, especially hickory, is pre-
erred for smoking. SaWdust of hard
wood, may be used. Do not use the
liquid smoke" which is offered on the
market. It gives meat inferior appear
lnce color and odor and does not pen
citrate like smoke.
The use of borax boracic acid, for
naldehyde, salicylic acid and other
,hemicals for preserving purposes, Is
'crbidden by law in many states. The
'ederal meat inspection law prohibits
meats that are cured, prepared or
9acked in any of these substances be-
ing sold or transported in interstate
trade. Food experts agree as to the
of such chemicals when
Used on human food. Salt, sugar, salt
1etre, spices. wood smoke and vinegar
are sufficient for the proper curing and
preserving Of all kinds of meats. --Bak-
'ng soda is sometimes used as an aid
in preventing brine from souring.
Should the weather be warm it may
)e well to add a small amount OF it.
Meat cured by the smoking method
s more popular than that cured IN
any other way. 1t is superior in APP
aearance, quality, and flavor ana
brings better prices on the market.
Dry Curing.
This method is in common use and
consists of curing meats in salt alone.
The following mixture is an improve
ment over salt-alone method:
Take salt, pounds; graduated SUI
gar. 2 pounds; salt-petre, ounces, FOR
each 100 pounds OF meat. Mix thor
oughly and rub the meat every three
days with a third of the mixture. 1t is
best to have the meat packed i'll a
barrel or tight box. 1t is we'll also 10
have to receptacles so that the meats
may be transferred from one to the
other at each rubbing. Afer the last