The review. [volume] (High Point, N.C.) 1908-19??, 1918-11-28

the meat by the application of the fol-
lowing ingredients:
For each 100 pounds of meat use
812 pounds salt
| Q pounds melted sugar or warm strip.
z ounces saltpeter.
z ounces red pepper.
All the ingredients should be mixed
thoroughly. Rub each piece of meat
| with the mixture. Pack the meat in a
cOntainer, hams on the bottom, Shout
j derS next, and bacon sides on top.
Enough liquid will be formed to cover
the hams. Allow the meat to cure for
six weeks, string and hang in the
| SmOkehOuSe. The bacon and smaller
pieces of meat, after they are cured,
should be eaten firsts The hams are
better after they have aged.
Dry-cured Pork.
Dry-cured pork requires more work
than brine-cured, though it is some
times less expensive. Danger from
rats and other vermin is less in the
case of brine-cured pork. Both meth
DDS of curing are very successful if
care is taken to see that each opera
ton is executed correctly. Following
is the method of dry curing:
For each 100 pounds of meat use
Z pounds salt.
~ pounds sugar.
ounces saltpeter.
Mix all ingredients thoroughly, then
rub one-third of the quantity of this
mixture over the meat and pack it
away in box or on a table. The
third day break bulk and rub on half
of the remaining mixture over the
meat and again pack the meat. Break
bulk the seventh day and rub the re-
mainder of the mixture over the meat
and pack the meat to cure. Allow one
day and a half cure for each pound of
meat. After the meat has cured, wash
each piece with lukewarm water and
hang in the smokehouse.
Another dry cure is as follows:
For each 100 pounds of meat use
pounds salt.
pounds warm strip.
2 ounces Saltpeter.
ounces black pepper.
2 ounces red pepper.
All the above ingredients should be
mixed together thoroughly. Rub each
piece of meat thoroughly with this
and pack the meat in bulk on
a clean floor or table or in q contain
err. In ten days break bulk and repack
the meat This is. done to make the
cure more uniform and to prevent
souring. Allow the meat to cure five
or six weeks.
Picked Pork
Fatbacks cut into suitable pieces for
curing are generally treated in the fol-
lowing manner: The pieces Of meat
are packed in a container and a pickle
made of the following ingredients is
poured over the meat: To four gal
Ions Of water add ten pounds of salt
and two ounces of saltpeter for each
100 pounds of meat.
SmithfieId Ham.
Smithfield hams are cured as fol-
lows:
The hams are placed in a large tray
of fine Liverpool salt, then the flesh |
surface is sprinkled with finely ground
crude sa1tpeter until the hams are as !
White as though covered by moder-
ate frOst-Or, say, use three to four
pounds of the powdered saltpeter to
he thousand pounds Of green hams.
After applying the saltpeter, salt inn
nediately with the Liverpool fine salt,
covering we'll the entire surface. Now
Jack the hams in bulk, but not in piles
more than three feet high. In ordinary
weather. the hams should remain thus
or three days.
Then break bulk and resalt with the
inc salt. The hams thus sailed and
esalted should now remain in salt in
,ulk one day for each and every pound
ach ham weighs-that is, a ten-pound
lam should remain ten days, and in
ike proportion of time for larger and
mailer sizes.
Next wash with tepid water until
he hams are thoroughly cleaned, and.
fter partially drying, rub the entire
urface with finely ground black pep
er.
Now the hams should be hung in the
and the important opera
ION of smoking begun. The smoking
hould be done very gradually and
Iowly, lasting 80 +~ 4" days.