Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1918-12-03

me6a turing ana smoke HouSe-6uift
States Departm
prepared by the United States Depart
ment CT Agrtculture.)
The first essential in curing pork is
to make sure it is thoroughly cooled.
Meat should never be frozen either
prior to or during the period of curing.
The proper time to begin curing is
when the meat is cooled and still fresh.
Twenty-four TO 80 hours after killing
Is the opportune time
Vessels for Curing.
A clean hardwood molasses or strip
barrel is suitable vessel In which TO
cure pork. The barrel should be clean
and tight so as to prevent leakage. A
large stone or metal jar is the best
container in which to cure meat, but
the initial cost is high. Stone or metal
containers are very easily kept clean.
Ii barrel is used repeatedly for cur
ing pork it is necessary to scald it out
thoroughly before fresh pork is packed
into it.
Curing Agents.
Salt, saltpeter, sugar, and mOlaSses
are the principal preservatives used in
curing pork Borax, boric acid, for
malin, salicylic acid, and other chem
icalS are sometimes used, but their use
is prohibited in connection with meats
and products to which the federal in
spection law is applicable.
Salt when applied alone to meat
makes it very hard ana dry, because
its action draws out the meat juices
and hardens the muscle fibers. Salt
peter is used to preserve the natural
color of the meat. 1t is more astrin'
gent than salt and should be used
sparingly. Sugar and molasses act
differently than salt. They soften the
muscle fbers and improve the flavor
of the meat, hence the combination OF
salt and sugar make good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists a;
to the merits of the two ways of cur
ing-brining and dry curing.
1t is less trouble to pack meat in &
barrel and pour on brine than to rut
meat three or four times with salt
The brine keeps away insects and yer
min. If directions are followed close
ly and pure water is used in making
the brine, it will not spoil and should
keep for a reasonable length or time
If the brine becomes ''ropy," it should
be poured off and boiled or a new
brine made. A cool cellar is the mos
desirable place for both brine and dry
curing, though more moisture is re
quired for dry curing. When meat i:
cured during warm weather the DIR!
salt method of curing is far safer thar
the brine method
1t is advisable to rub with fine sal
the surface of the meat and allow i
to drain, flesh side down, for 6 to 1:
hours before being put in the cure
This applies to both brine and DIR!
curing.
Brine-Cured Pork.
There are many different formulas
for curing pork by the brine method
but the recipe given below if followed
closely will give very good results:
For each 100 pounds of meat use
S pounds salt.
2h pounds sugar or strip.
2 ounces saltpeter.
gallons of water.
In warm weather nine or tel
L.. of
Allow four days cure for each pound
of ham and shoulder and three days
for bacon and small pieces. For eX
ample, a 15-pound ham will take 6C
days; a piece of bacon weighing ter
pounds, 80 days.
The brine should be made the day
before it is used, so that it will be
cool. All the ingredients are poured
into the water and boiled until thor
oughly mixed. Place ham on the bot
tom of the cortainer, shoulders next
bacon sides and smaller cuts on top
Pour in the brine, and be sure il Gov
ers the meat thoroughly. In five days
pour off the brine and change the
meat, placing the top meat on the bot
tom and the bottom meat on top. then
pour back the brine. Repeat this op
GRAFTON again on the tenth and eight
eenth days If the pickle become:
ropy. take out all che meat and wash
it off thoroughly, also the container
Boil the ropy pickle; or, better, make
new pickle Wher each piece of meat
has received the proper cure, take II
out of the pickle and wash I'm luke
warm water, strirg, and hang in the
smokeh0use. The temperature Of the
smokehouse shoulg not exceed 125 de
grees r. Smoke the meat until it has
a good chestnut color.
An excellent cure, in which the meat
is preserved in brine, is formed from
the mixture Of juices brought out Of
the meat by the application of the fol
lowing ingredients:
For each 100 pounds of meat use
81 pounds salt.
2 pounds melted sugar or warm strip.
ounces saltpeter.
2 ounces red pepper.
All the ingredients should be mixed
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