The Hartford republican. (Hartford, Ky.) 18??-1926, 1918-12-06
Methods Of Curing Pork.

hog or two to furnish the home sup
plv of meat would be more generally
practiced during the late fall and win
ter If methods of keeping the meat
were more generally understood
Some people who would like 10 re-
duce their meat bill by the home
butchcring method fear that a part
of the meat might spoil and thus DE
wasted before it could be used. Tc
assist such people and others who dc
butchering, in curing pork properly
the United States Department OF
Agriculture recommends the follow.
ing:
Curing Agents.
Salt, saltpeter, sugar, and molas-
SEES are the principal preservatives
used in curing pork. Borax, bOric
acid, formalin, salicylic acid, and 9th
err chemicals are sometimes used, but
their use is prohibited in connection
with meats and products to which
the Federal meat-inspection law is
cappliable.
Salt when applied alone to meat
makes it very hard and 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 fibers and improve the
flavor of the meat, hence the COM
bination of salt and sugar makes a
good cure.
Brine Curing And Dry Curing.
Much diversity of opinion exists as
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 rub meat
three or four times with salt. The
brine keeps away insects and vermin.
If directions are followed closely and
pure water is used in making the
brine, it will not spoil and should
keep for a reasonable length of time.
If the brine becomes "ropy," it should
be poured off and boiled or a new
brine made. A cool cellar is the
most desirable place for both brine
and dry curing, though more mois-
ture is required for dry curing. When
meat is cured during warm weather
the dry salt method of curing is far
safer than the brine method.
1t is advisable to rub with fine salt
the surface OF the meat and allow it
to drain, flesh side down. for to ~ !,
hours before being put in the cure. |
This applies TO both brine and dry /
curing.
G1lne-Cured Pork. I
There are many different formu-
las for curing pork by the brine meth
cd, but the recipe given below if .
followed closely will give very good |
results.
For each 100 pounds of meat use
s pounds of salt. and one half !
pounds of sugar or strip, , ounces OF !
saltpeter and 4 gallons Of water.
In warm weather or 10 pounds |
of salt are preferable.
Allow four days cure for each /
pound in a ham or shoulder and three |
lays for bacon and small pieces. For |
example, a 15-pound ham will take |
so days; piece of bacon weighing
~ pounds, 80 days.
The brine should be made the day
before it is used, so that it will cool.
All the ingredients are poured into
The water and boiled until thorough
Iy mixed. Place ham on the bottom
Of the container, shoulders next, ba-
con, sides and smaller pieces on top.
Pour in the brine and be sure it
covers the meat thoroughly. In five
lays pour off the brine and change I
the meat, placing the top meat on the
bottom and the bottom meat on top, |
then pour back the brine. Repeat |
this operation again on the tenth and |
eighteenth days. If the pickle be-
comes ropy, take out all of the meat !
and wash it OFF good, also the contain
er. Boil the rOpy pickle; or. better, |
make a new pickle, When each
piece of meat has received proper
care, take IL out of the pickle and
wash Il in lukewarm water, string,
and hang in the smoke-house. The
temperature of the smoke house
should not exceed 1875 degrees F.
Smoke the meat until it has a good
chestnut color.
An excellent cure. in which the
meat is preserved in brine formed
from the mixture of juices brought
out of the meat by the application
of the following ingredients.
For each 100 pounds of meat use
s and one-half pounds of salt, 2
pounds melted sugar or warm strip.
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