Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-10-11
HOME-CURED MEAT
How to Preserve Beef and Pork en-
the Farm-Satisfaetory Method
a. for General Use. ~

method for farm use. II is less trouble
10 pack the meat In barrel and pour
brine over it than to so over it three
or four times and rub in salt, as in
the dry-curing method. The brine
also protects the meat from insects
anu vermin. Brine made of pure water
and according TO the directions in tho
following recipes should keep a reas-
cnahle length of time. During warm
weather. however. brine should be
watched closely. and il it becomes
''ropy."s like strip. 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
meat. The meat may be packed in
large earthen jars or clean hard
wood barrel. The barrel or jar may
be used repeatedly unless meat has
spoiled in it. 1t should be sealdef
thoroughly. however, each time be-
fore fresh meat is packed.
Curing should begin as soon as the
meat is cooled and while it is still
fresh. Ordinarily "a to 36 hours after
slaughter are sufficient for cooling.
Frozen meat should not be sailed, as
the frost prevents proper penetration
of the salt and uneven curing results.
Corned beef.--The pieces commonly
used for corning are the plate. rump,
cross ribs. and brisket, or, in other
words, the cheaper cuts of meat. The
lon, ribs. and other fancy cuts are
more often used fresh. The pieces for
corning should be cut into convenient
sized joints. say, or inches square.
II 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
choicer corned beef than that from
poor animals. When the meat is cool
ed thoroughly it should be corned as
soon as possible, as any decay in the
meat is likely to spoil the brine during
the corning process. Under no cir
Cumstances should the meat be brined
while il Is frozen. Weigh out the meat
and allow pounds of salt to each 100
pounds; sprinkle layer of salt one.
quarter OF an inch in depth over the
bottom of the barrel; pack in as
closely as possible the cuts Of meat,
making layer 5 or inches in thick
ness; then put on layer of salt, fol-
lowing that with another layer Of
neat; repeat until the meat and salt
have all been packed in the barrel,
care being used to reserve salt enough
for a good layer over the top. After
the package has stood overnight add,
for every 100 pounds of meat. 1
pounds OF sugar, and ounces Of salt
peter dissolved in gallon of tepid
water. Three gallons more OF water
should be sufficient to cover this
quantity. In case more or less than
100 pounds OF meat is to be corned,
make the brine in the proportion
given. A loose board cover, weighted
down with a heavy stone or piece OF
iron. should be put on the meat to
keep all of it under the brine. In case
any should project, rust would start
ant the brine would spoil in short
time.
1t la not necessary to boil the brine
except in warm weather. If the meat
has been corned during the winter ami
must be kept into the summer season,
1t would be well to watch the brine
closely during the spring, as it is more
likely to spoil at that time than al
any other season. II the brine ap-
pears 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 wash
ing the meat. The sugar or molasses
in the brine has tendency to fer
ment, and, unless the brine is kept in
a cool place. there is sometimes
trouble from this source. The meat
should be kept in the brine % to 40
days to secure thorough corning.
Plain salt pork,-Rub each piece OF
meat with fine common salt and pack
closely in a barrel. Let stand over
night. The next day weigh out II
pounds of salt and ounces of salt
peter to each 100 pounds of meat and
dissolve in gallons of boiling water
Pour this brine over the meat when
cold, cover and weight down to keeT
il under the brine. Meat will pack besl
IL cut into pieces about 6 inches
square. The pork should be kept in
the brine till used.
Sugar-cured hams and bacon -Wher
the meat is cooled, rub each piece with
salt and allow it to drain overnight
Then pack 1t in barrel with The
hams and shoulders in the bottom, us
ing the strips of bacon to fill in be
tween or to put on top. Weigh on
for each 100 pounds of meat pounds
OF salt, 2 pounds of brown sugar, ant
2 ounces of saltpeter. Dissolve al
in 4 gallons of water, and cover thu
meat with the brine. For summer us'
It will be safest to boil the brine be
fore using. In that case 1t should b.
cooled thoroughly before it is used
For winter curing. it Is not necessar,