The Aberdeen weekly. [volume] (Aberdeen, Miss.) 1878-1933, 1918-11-29

prepared by the United States Depart
ment CT Agriculture.)
The first essential in curing pork Il
to make sure it is thoroughly cooled
Meat should never be frozen eithe
prior to or during the period of curing
The proper time TO begin curing i
when the meat is cooled and still fresh
Twenty-four to SO hours after KILN.
is the OppOrtune time.
Vessels for Curing.
A clean hardwood molasses or siruI
barrel is a suitable vessel in which L
cure pork. The barrel should be clear
and tight SO as to prevent leakage. 4
large stone or metal jar is the hest
container in which to cure meat, bur
the initial cost is high. Stone or meta
containers are very easily kept clean
If a barrel is used repeatedly for cur
Ing pork it is necessary to Scald it ouf
thoroughly before fresh pork is packed
into it.
Curing Agents.
Salt, saltpeter, sugar, and molasses
are the principal preservatives used il
curing pork. BOraX, boric 6cid, for
malin, salicylic acid. and other chem.
icalS are sometimes used, but their use
is prohibited in connection with meats
n products to which the federal in
spectiOn law Is applicable.
Salt when applied alone to meat
makes it very hard and dry, because
it's action draws out the meat juices
n hardens the muscle fbers. Salt,
peter is used TO preserve the natural
color of the les 1t is more aStrin-
gent than salt and should be used
s%paringly. 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 a good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists as
to the merits of the two ways of u
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 a 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-
quired for dry curing. When meat is
cured during warm Weather the dry
-AI@ g - = g. e. -
the brine method.
1t is advisable to rub with fine salt
the surface of the meat and allow ii
to drain, flesh side down, for 8 to II
hours before being put in the cure.
This applies TO both brine md 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:
For each 100 pounds of meat use
S pounds salt.
22 pounds sugar or strip.
2 ounces ~saltpeter.
4 gallons OF water.
In warm weather nine or ten
pounds of salt are preferable.
Allow foul days cure for each pound
of ham and shoulder and three days
for bacon and small pieces. For ex-
ample, a 15-pound ham will take 60
days; a piece of bacon weighing ten
pounds, 80 days.
The brine should be made the day
before it 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
eenth days. If the pickle becomes
ropy, take out all the meat and wash
1t off thoroughly, also the container.
Boil the ropy pickle; OF, 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 F. Smoke the meat until it has
a good chestnut color.
An 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-
lowing ingredients:
For each 100 pounds of meat use
sig pounds salt
2 pounds melted or warm sirup.
2 ounces saltpeter.
2 ounces red pepper.
All the ingredients should be mixed