Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1918-12-06

States DepartF
prepared by the United States Depart
ment CT Agriculture)
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 strip
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 jar is the hest
container in which to cure meat, but
the initial cost is high. Stone or metal
containers are very easily kept clean.
If barrel is used repeatedly for cur
ing pork 1t is necessary to scald 1t out
til )rOughly before fresh pork is packed
iD.3 it.
Curing Agents.
Salt, saltpeter, sugar, and molasses
ere the principal preservatives used in
curing pork. Borax, boric acid, for
Il min, salicylic acid, and other chem
has are sometimes used, but their use
~ prohibited in connection with meats
md products to which the federal in
S)e ,tiOn law Is applicable.
Salt when applied alone to meat
makes it very hard and dry, because
Its action draws out the meat juices
unit hardens the muscle fibers. Salt.
peter Is used to preserve the natural
tOl)r Of the meat. 1t is more astrin-
CERT than salt and should be used
sps rinGy. Sugar and molasses act
differently than salt. They soften the
muscle fibers and improve the flavor
If he meat, hence the combination Of
cal. and sugar make a good cure.
Brine Curing and Dry Curing.
liuch diversity of opinion exists as
to the merits of the two ways of cur
tna-brining and dry curing.
1t is less trouble to pack meat in q
ban rel and pour on brine than to rub
meat three or four times with salt.
Tn. brine keeps away insects and YER
mbi If directions are followed close
ly and pure water is used In making
the brine, it will not spoil and should
keep for a reasonable length of time.
If he 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
cw ing, 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.
IT is advisable to rub with fine salt
thu surface of the meat and allow 1t
to drain. flesh side down, for 6 to IL
hours before being put in the cure.
THIS applies to both brine and dry
curing.
Brine-Cured Pork.
There are many different formulas
for curing pork by the brine method,
bur the recipe given below If followed
closely will give very good results:
For each 100 pounds of meat use
s pounds salt.
21s pounds sugar or strip.
2 ounces saltpeter.
4 gallons of water.
In warm weather nine or ten
pounds of salt are preferable.
Allow four days cure for each pound
IF ham and shoulder and three days
FOL bacon and small pieces. For ex-
ample, a 15-pound ham will take GO
days; q piece Of bacon weighing ten
pounds. 80 days.
che brine should be made the day
before 1t Is used, so that it will be
coil. All the ingredients are poured
INFO the water and boiled until thor
cughly mixed. Place ham on the bot
tom Of the centainer. shoulders next,
tacOn sides and smaller cuts on top.
Pour in the brine, and be sure 1t COW
ers the meat thoroughly. In five days
POUR off the brine and change the
Daat. placing the top meat on the bot
Il: n and the bottom meat on top, then
p,ur back the brine. Repeat this op-
erition again on the tenth and eight
es'lth days. If the pickle becomes
70 ~. take out all the meat and wash
1t Off thoroughly. also the container.
b II the ropy pickle; or, better, make
ne W pickle. When each piece Of meat
hiss received the proper cure, take 1t
on: Of the pickle and wash in luke
warm water, string, and hang in the
smokehouse. The temperature Of the
smDkehouse should not excel 125 de-
grees F. Smoke the meat until 1t has
a cood chestnut color.
k,n excellent cure, in which the meat
Is preserved in brine, is formed from
the mixture of juices brought out Of
the meat by the application of the fol-
low ing ingredients:
Fo. each 100 POUNDS OF meat use
"a pounds salt.
pounds melted sugar or warm strip.
4 tulnceS saltDetaP