The Birmingham age-herald., 1918-11-28

The proper time to begin curing pork Is when the meat is cooled and is still fresh. Twentyfour to 36 hours after killing is the opportune time It is se- sential that the pork be thoroughly cooled. Meat should never be frozen either prior to or during the period of curing. A clean hardwood molasses or syrup barrel is a suitable vessel in which to cure pork. The barrel should be clean and tight so as to prevent leakage A large stone or metal jug is the best con talner in which to cure meat, but the initial cost is high. Stone or metal con- tainers are very easily kept clean. If a barrel is used repeatedly for curing pork it Is necessary to scald it out thoroughly before fresh pork is packed into it.
 On many farms the butchering of a hog or two to furnish the home supply of meat would be more generally practiced during the late fall and winter if methods of keeping the meat were more generally understood Some people who would like to reduce their meat bill by the home butchering method fear that part of the meat might spoil and thus be wasted before it could be used. To assist such people and others who do butchering in curing pork properly the United States department of agriculture recommends the following:
 CURING AGENTS Salt, saltpeter, sugar and moIasses are the principal preservatives used in cur ing pork. Borax, boric acid, formalin, salicylic acid and other chemicals are sometimes used, but their use is pro- hibited in connection with meats and products to which the federal meat in- spection law is applicable.
 Salt when applied alone to meat makes 1t very hard and dry, because it's action draws out the meat juices and hardens l the muscle fibers. Saltpeter Is used to preserve the natural color of the meat. It is more astringent 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 9 good cure.
 BRINE CURING AND DRY CURING | Much diversity of opinion exists as to l the merits of the two ways of curing -brining and dry curing It is less trou- ble to pack meat in a barrel and pour l on brine than to rub meat three or four
 
 insects and vermin. If directions are fol- 1 lowed closely and pure water is used in making the brine, it will not spoil and | should keep for a reasonable length ot time. If the brine becomes 'ropy," il should be poured off and boiled or new brine made. A cool cellar is the most desirable place for both brine and dry 1 curing, though more moisture is re- quired for dry curing. When meat is cured during warm weather the dry salt method of curing is far safer than the brine method.
 1 It is advisable to rub with fine salt the surface of the meat and allow 1t tc drain, flesh side down, for six to l. hours before being put in the cure. This applies to both brine and dry curing
 BRINE-CURED PORK There are many different formulas fol curing pork by the brine method, but the recipe given below if followed closely will give very good results.
 1 For each 100 pounds of meat use eigh' pounds of salt, two ounces of saltpeter two and one-half pounds sugar or syrup four gallons of water.
 l In warm weather nine or 10 pounds o salt are preferable.
 1 Allow four days cure for each pound 1 in a ham or shoulder and three day, for bacon and small pieces For example | a 15-pound ham will take 60 days; { piece of bacon weighing 10 pounds. 3 days
 The brine should be made the da. before 1t is used, so that 1t will be cool All the ingredients are poured into thu water and boiled until thoroughly mixed Place ham on on the bottom of th' container, shoulders next, bacon side ! and similar cuts on top Pour in thu l.~.e~. k- 0o
 thoroughly. In five days pour off thu brine and change the meat. placing thu
 top meat on the bottom and the bolton meat on top, then pour back the brine Repeat this operation again on the 10tl and 18th days. If the pickle becomes
 ropy. take out all the meat and wash 1
 or thoroughly. also the container. Boi