Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-01-23
CURING MEAT ON THE FARM

with the Kidneys. Cut each side length
wise few inches flour or five) from the
backbone This cut constitutes the loiiI
This may be cured or used fresh a.
chops or roasts. Remove the sparerihs
and any excess of fat from the bellies
or sides and trim of all irregularities
The sides of large hogs may be divided
into back and belly strips. on larSe
hogs the jowlS may be cut of and cure;
in salt or brine and are known when cur
ed as bean pork
The head must be thoroughly cleans
ed by scalding, scraping and trimming
Remove the ear drums, split the head
Iengthwise and take out the brain AMI
nasal bones. Clean feet carefully, re.
move the hoofs and dew claws and lag
heads and feet in salt water over nign;.
In order to insure proper curing, meat
must be sufficiently cooled before plac-
ing in cure. In warm weather care must
be exercised to keep ii from becoming
tainted, once tanned il cannot be broughy
back to its previous condition. WheI
butchering during warm weather Il
may be necessary to use ice. Ice may De
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.
Obtain a receptacle large enough to
easily contain the meats to be cured. One
or more hardwood barrels or hogsheads
carefully scrubbed with boiling wate~
Go very well for the purpose. Large
jars are good. Pack the
large cuts at bottom, as closely as pos
sible. Prepare the following brine:
For each 100 pounds of meat take s
pounds of salt; 1 pounds of brown SUI
gar or molasses: ounces saltpetre.
Put in four gallons of water that has
been boiled and allowed to cool Cover
the meat with this brine and place a
weight on top to keep all the pieces
covered. If the quantity of brine be-
comes reduced by leaking or evapora-
tion make more brine as described and
add to il
After the meat has been in cure ten
days or two weeks, take the pieces out
and replace in different order to give
the brine a chance TO penetrate the
spots where the, pieces lay together.
For large hams or shoulders it may be
well to inject some of the brine into
the deeper parts by means of a large
syringe. The meats should be kept
under observation and the brine exam
ined every few days to note whether it
becomes sour or stringy. If il does,
the brine must be removed and boiled,
or replaced by fresh brine.
The length of time necessary to cure
meat depends largely on the size of the
cuts. Bacon cures in 80 to 40 days,
hams and shoulders Is to Is pounds)
IS TO so days, larger pieces in proper
ton. After the meat has lain in brine
for sufficient time, if mild cure is de-
sired, lay for several hours in water to
Grau n If
ready to be smoked.
Hang the meat we'll above a slow fire
so that ii will not become heated
Hardwood. especially hickory, is pre-
ferred for smoking. Sawdust of hard
wood. may be used. Do not use the
liquid smoke" which is offered on the
market. 1t gives meat inferior appear
ance, color and odor and oes not pene-
trate like smoke.
The use of borax, boracic acid, for
maldehyde salicylic acid and other
chemicals for preserving purposes, is
forbidden by laws of many states. The
federal meat inspection law prohibits
meats that are cured, prepared or packed
in any of these substances being sold
or transported in interstate trade. Food
experts agree as to the harmfulness of
such chemicals when used on human
food. Salt. sugar, saltpetre. snices,
wood smoke and vinegar are sufficient
for the proper curing the preserving of
all kinds of meats Baking soda is
sometimes used as an aid in preventing
brine from souring. Should the weather
be warm il may be well to add small
amount of il.
Meat cured by the smoking method
is more popular than that cured in any
other way. 1t is superior in appear
ance. quality and flavor and brings bet-
ter prices on the market
The method of dry curing is in COM
mon use, and consists of curing meats
in salt alone. The following mixture
is an improvement over salt alone
method:
Take salt. pounds; grandulated SUI
gar. 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 in a
barrel or tight box. 1t is well also to