Emmons County record. [volume] (Williamsport, D.T. [i.e. N.D.]) 1884-current, 1918-11-28

lent OF Agriculture.
the meat by the application Of the fol.
lowing Ingredients:
For each 100 pounds Of meat use
8h pounds salt.
pounds melted sugar or warm sirup.
: ounces saltpeter.
2 ounces red pepper.
All the ingredients should be mixed
thoroughly. Rub each piece Of meat
with the mixture. Pack the meat in q
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
smokehouse. The bacon and smaller
pieces Of meat, after they IRE cured.
should be eaten first. The hams are
better after they have aged.
pry.cured Pork.
Dry-cured pork requires more WORK
than brine-cured, though it Is some
times less expensive. Danger from
rats and other vermin Is less in the
case Of brine-cured pork. Both meth
DDS Of curing are very successful If
care is taken to see that each opera
ton 10 executed correctly. Following
Is the method Of dry curing:
For each 100 pounds of neat use
pounds salt
~ pounds sugar.
3 ounces soltpeter.
Mix all ingredients thoroughly, then
rub one-third of the quantity Of this
mixture over the meat and pack 1t
away In box or on q 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 over the meat
and pnck the meat to cure. Allow one
day and half cure for each pound of
meat. After the meat has cured, wash
each piece with lukewarm water and
hang in the smokehouse.
Another dry cure is as follows:
For each 100 pounds Of meat use
pounds salt.
pounds warm strip.
2 ounces saltpeter.
3 ounces black pepper.
2 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
clean floor or table or in a contain
er. In ten days break bulk and repack
the meat. This is done 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 container and a 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 saltpeter for each
100 pounds of meat.
smlthfield Ham.
Smithfield hams are cured as fol.
lows:
The hams are placed in large tray
Of fine Liverpool salt, then the flesh
surface is sprinkled with finely ground
crude saltpeter until the hams are as
white us though covered by 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 end
resulted should now remain in salt In
bulk one day for each and every pound
each ham weighs-that is, ten-aound
ham should remain ten days, and In
like proportion Of time for larger and
smaller sizes.
Next wash with tepid water until
the hams are thoroughly cleaned. and,
after partially drying, rub the entire
surface with finely ground black 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 20 to 70 days.