The Springdale news., 1918-01-18

suggestions made by Major Foot in his recent bulletin on the Home Cur ins Of Meats" This bulletin can be secured by any resident of the state bN writing to he Extension Division of the University of Arkansas. at Fay etteAille. Major Foot says further, oa the curing of meats:
 Curing Meat
 The pickle should consist of pure water. ordinary good salt fdo not nse aait that will notma8e a clear brine1, and sasar= (sranalated cane sugar ia besD. To every five gallons of cold water add ten and oee-half pounds of salt and Two and onp=halr pounds of sugar Gro satpeter) mix We'll The [ brine should he boiled skinned. i strained and chilled before putting it OF the meats whenever he saft or water contains impurities, but if the water is RRre and che satf will make q clear brine, boiling is unnecessary. i Five gallons will cover and cure 10a pounds of meal Then in d barrel OF other vessel Wa5eh has been well cleaned with hot water (and only use those barrels that gre new or have l held oS'g vinegar, molasses, cotto. lene or iard place your hams. pie nics Cor shoulders1 and sides with the i skin side town. except the top layer. 1 which should he skin side ID Per. haps il may be more convenient for I-oiI fD mt tbe= koss,s a.,I =lta,rd.,r. i in one vessel OF baFrel and the sides l in another When all through, place over the meat Two or three strips or plank Gree of nails1, and not of pine or cedar as they are apt to spoil the l tavor Of the meat, th0n weight down with six 10 eight burned bricks i or stone Use no iron weight. as the 1 action Of the iron and salt will ruin l the pickle, Stir the pickle we'll and l pour same on meat until it is three to four inches above the meat. this will allow for loss. Endeavor always tc have the temperature Of the meat and brine the same when packed Diff i fe2Rnt curing periods are necessary 1 for different weights of meat for you can readily see that the proper period 1 to cure a 20-pound ham if used to cure ten-pound ham, will make the l latter too salty. The same rule holds good for a seven-pound piece of bacon and fourpound piece Therefore. the writer gives you the following ta- hle:
 For breakfast bacon, 1 to pounds, l when cut to inches wide and
 E to IS inches long.............12 days For breakfast bacon, , to pounds.
 when cut to inches wide and
 F to Is inches long ...-.......15 days For breakfast bacon, to q pounds.
 when cut to inches wide and
 15 to t8 inches long ...........1S days For medium bacon, 10 to F pounds when eut to s inches wide and
 l. to 4S inches long ...,-..--..-23 days For medium bacon, 12 to T. pounds.
 Wher cut 6 to inches wide and
 15 to f8 inches iong --..a-@.25 days For hema and pieaics, 10 pounds,
 ...=........... .....2 % days For hams and pienics. 5 to 1o pounds
 - 25 days For hans and picniea, n 10 II hounds,
 ......................-.... .....-35 days For hams, 15 10 f9 pom $ 45 days For ha77e 19 70 e0 pounds55 days For hams, % pounds and over............
 -................-...-....-.--.......-.--7 TO days For jowls, according to size..........-..
 ........ ..=.........-.---z.......=.f5 to 20 days
 This table holds good for the meats that will be used in the spring. If desired t3 keep later in the summer or fall they should be kept in the pickle 20 per cent more days than | the table calls for. and handled lit tie differently. Instructions will be given on request The curing period table. as given, is based on the weather being about forty degrees If the average weather Is above 10 degrees, lessen the curing days. as the meats will take more salt in warm weather than in cold weath. CT. or if the weather is less than 70 degrees. then use more days in eur ing as the colder the weather. tho less salt it will take r is impossible to give fixed rule for curing periods