The Aberdeen weekly. [volume] (Aberdeen, Miss.) 1878-1933, 1918-11-29

tent of Agriculture.
thoroughly. Rub each piece of meat
with the mixture. PscR the meat in a
container, hams on the bottom. shout
derS next, and bacon sides on top.
Enough liquid will be formed TO cover
the hams. Allow the meat to cure for
six weeks, string and hang in the
SmokehoNse. The bacon and smaller
pieces of meat. after they are cured.
should be eaten first. The hams are
better after they have aged.
Dry-Cured Pork.
Dry-cured pork requires more work
than b~rine-cured, though it is some
times less expensive. Danger from
rats and other vermin is less in the
ease of brine-cured pork. Both meth
DDS of curing are very successful if
care is taken to see that each opera
ton is executed correctly. Following
Is the method of dry curing:
For each leo pounds of meat use
: pounds salt.
2H pounds ugar.
2 ounces saltpeter.
Mix all ingredients thoroughly. then
rub one-third of the quantity of this
mixture over the meat and pack it
away In a box or on a table. The
third day break bulk and rub on half
of the remaining mixture over the
meat and again pack the meat. Break
bulk the seventh day and rub the re-
mainder of the mixture owe the meat
and pack the meat to cure. Allow one
H. - Ioyr -.-- g. @oI 1900 "a
meat. After the meat has cured. wash
each piece with lukeNarm water and
hang IN the smokehOuse.
Another dry ure is as follows:
For each 100 pounds Of meat use
8 pounds salt.
8 pounds warm strip.
? ounces saitpeter.
s ounces black pepper
9 ounces red pepper.
All the above ingredients should be
mixed together thoroughly. Rub each
piece of meat thoroughly with this
mixture and pack the meat in bulk on
a clean floor or table or in q contain
err. In ten days break bulk and repack
the meat. This is N to make the
cure more uniform and to prevent
Souring. Allow the meat to cure five
or six weeks.
Picked Pork.
Fatbacks cut into suitable pieces for
curing are generally treated in the fol-
lowing manner: The pieces of meat
are packed in a container n n pickle
made of the following ingredients is
poured over the meat: To four gal
Ions of water add ten pounds of salt
and two ounces of SaItpeter fos each
100 pounds of neat.
smithf1eld Ham.
Smithfield hams are cured as fol
lows:
The hams are placed in a large tray
of fine Liverpool salt, then the flesh
surface is sprinkled with finely ground
crude saltpeter until the hams are as
white as though covered by a moder-
ate frost-or. say. use three to four
pounds OF the powdered saltpeter to
the thousand pounds of green hams.
After applying the saltpeter, salt i'm
mediately with the Liverpool fine salt,
covering well the entire surface. Now
pack the hams in bulk. but not in piles
more than three feet high. In ordinary
weather the hams should remain thus
for three days.
Then break bulk and resalt with the
fine salt. The hams thus sailed an9
resulted should now remain in salt in
bulk n day for each and every pound
each ham weighs-that Is, a ten-poun0
han should remain ten days. AMI IL
like proportion of time for larger ard
smaller sizes.
Next wash with tepid water until
the hams are thoroughly cleaned and.
after partially drying, rub the entire
surface with finely ground blnck pep
per.
Now the hams should be hung in the
smokehouse and the important opera
ton of smoking begun. The smoking
should be done very gradually and
slowly. lasting 30 to 40 days.
After the hams are cured and
smoked they should be repeppered. to
guard against vermin, and then bagged.
These hams improve with age and are
in perfection when one year old.