The Clio messenger. (Clio, Mich.) 1907-current, 1918-11-29
RIGHT METHODS
OF CURING PORK
Directions Given for Butchering
Hog at Home and Preparing
Meat for Keeping.
RECIPES WORTHY OF TRIAL
Recommendations Made by United
States Department Of Agriculture
Combination Of Salt and Sugar
Makes Good Cure.

On many farms the butchering of
a hog or two to furnish the home sup
ply of meat would be more generally
practiced during 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 peo-
pie and others who do butchering in
curing pork properly, the United
States department Of agriculture rec
ommends the following:
Curing Agents.
Salt, saltpeter, sugar and molasses
are the principal personalities used
in curing pork. Borax. boric acid,
'formalin, salicylic acid, and other
chemicals are sometimes used, but
their use is prohibited in connection
with meats and products to which the
federal meat-inspection law is appli-
cable.
Salt when applied alone to meat
makes it very hard and dry, because
It's action draws out the meat juices
and hardens the muscle fibers. 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 makes good cure.
Brine Curing and Dry Curing.
Much diversity Of opinion exists as
to the merits of the two ways Of cur
ing-brining and dry curing. 1t Is
less trouble to pack meat in a barrel
and pour on brine than to rub meat
three or four times with salt. The
brine keeps away insects and vermin.
If directions are followed closely and
pure water Is used in making the
brine, 1t will not spoil and should keep
for reasonable length Of time. If
the brine becomes ''ropy." 1t should be
poured off and boiled or a new brine
made. A cool cellar Is the most desir-
able place for both brine and dry cur
ing, though more moisture Is required
for dry curing. When meat Is cured
during warm weather the dry salt
method Of curing is far safer than the
brine method.
1t Is advisable to rub with fine salt
the surface of the meat and allow 1t to
drain. flesh side down, for 9 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,
but the recipe given below IL followed
closely will give very good results.
For each 100 pounds Of meat use
8 pounds salt. ounces saltpeter.
21b pounds sugar or gallons water.
strip
In warm weather o or 10 pounds OF
salt are preferable.
Allow four days cure for each pound
in a ham or shoulder and three days
for bacon and small pieces. For ex-
ample, a 15-pound ham will take 90
DAYS: piece of bacon weighing
10 pounds, 30 days.
The brine should be made the day
before Il Is used, so that 1t will be cool.
All the ingredients are poured into
the water and boiled until thoroughly
mixed. Place ham on the bottom OF
the container, shoulders next, bacon
sides and smaller cuts on top. Pour
In the brine, and be sure 1t covers the
meat thoroughly. In i've days pour
of the brine and change the meat.
placing the top meat on the bottom