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

"SAe S0TIU0 AUO ouOkc t1OUBe-oUlut
States Departn
prepared by the United States Depart
ment Ct Agrtculture.)
The first essential in curing pork Is
to make sure it is thoroughly cooled.
Meat should never be frozen either
prior to or during the period of curing.
The proper time to begin curing is
when the meat is cooled and still fresh.
Twenty-four to SO hours after killing
Is the opportune time.
Vessels for Curing.
A clean hardwood molasses or sirup
barrel is suitable vessel in which to
cure pork. The barrel should be clean
and tight so as to prevent leakage. A
lurge stone or metal jar is the hest
container in which to cure meat, but
the initial cost is high. Stone or metal
containers IRE very easily kept clean.
If barrel is used repeatedly for cur
Ing pork it is necessary to scald it out
thoroughly before fresh pork Is packed
into it.
Curing Agents.
Salt, saltpeter. sugar, and molasses
are the principal preservatives used In
curing pork. Borax, boric acid, for
malin, salicyiic acid, and other chem.
icals are sometimes used, but their use
Is prohibited in connection with meats
and products to which the federal in
spection law Is applicable.
Salt when applied alone to meat
makes It very hard and dry, because
its action draws out the meat juices
and hnrdens the muscle flbers. 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 combination of
salt and sugar make good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists az
to the merits Of the two ways of cur.
tng-brining and dry curing.
1t Is less trouble to pack meat in q
barrel and pour on brine than to rub
meat three or four times with salt.
The brine keeps away insects and yer.
min. If directions are followed close
ly and pure water Is used in making
the brine, it will not spoil and should
keep for reasonable length of time.
If the brine becomes 'ropy," it should
be poured Off and boiled or q new
brine made. A cool cellar is the most
desirable place for both brine and dry
curing, though more moisture Is re-
qulred for dry curing.
Brine-cured Pork.
There are many different formulas
for curing pork by the brine method.
but the recipe given below If followed
closely will give very good results:
Fer each 100 pounds of meat USE
pounds salt.
~ pounds sugar or strip.
ounces saltpeter.
gallons Of water.
In warm weather nine or ten
pounds Of salt are preferable.
Allow four days cure for each pound
Of ham and shoulder and three days
for bacon and small pieces. For ex-
ample, 15-pound ham will take go
days; piece of bacon weighing ten
pounds, 80 days.
The brine should be made the day
before 1t Is used, SO that it will be
cool. All the ingredients are poured
into the water and boiled until thor
oughly mixed. Place ham on the bot
tom of the container, shoulders next,
bacon sides and smaller cuts on top.
Pour in the brine, and be sure It COW
ers the meat thoroughly. In five days
pour Off the brine and change the
meat, placing the top meat on the bot
tom and the bottom meat on top, then
pour back the brine. Repeat this op.
Grafton again on the tenth and eight
zenith days. II the pickle becomes
ropy, take out all the meat and wash
it of thoroughly, also the container.
Boil the ropy pickle; or. better. make
new pickle. When each piece Of meat
has received the proper cure, take 1t
out Of the pickle and wash In luke
warm water. string, and hang in the
smokehouse. The temperature OF the
smokehouse should not excel 125 de-
grees #. Smoke the meat until.it has
q good chestnut color.
An excellent cure, IN which the meat
10 preserved IN brine, IA formed from
he mixture Of Juices brought out Of