Fulton County tribune. (Wauseon, Ohio) 1883-1925, 1918-11-29

prepared by the United States Depart !
ment CT Ag-icclture.)
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.
Twentyfour to SO hours after killing
is the opportune time.
Vessels for Curing.
A clean hardwood molasses or sirup
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
ccntainer in which to cure meat, but
the initial cost is high. Stone or metal
containers are very easily kept clean.
If a barrel is used repeatedly for cur
Ing pork it is necessary to scald it out
thoroughly before fresh pork is packed
into it.
Curing Agents.
Salt, saltpeter, sugar, and molasses
are the principal preservatives used in
curing pork. Borax, boric acid, for
.malin, salicylic acid, and other chem
icals are sometimes used, but their use
is prohibited in connection with meats
and 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
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 fbers and improve the flavor
of the meat, hence the combination of
salt and sugar make Il good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists as
to the merits of the two ways of cur
ing -b1ining and dry curing
1t is less trouble to pack meat in a
barrel and ponr 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 a new
brine made A coo, cellar is the most
| desirable place for both brine and dry
| curing, though more moisture is re
| quired for dry curing. When meat Is
cTred during warm weather the DIR!
salt method of curing is far safer thar
the brine method
1t is advisable to rub with fine sal
the surface of the meat and allow i
TO drain, flesh side down, for 6 to L
hours before being put in the cure
This applies to both brine and Or,
| curing
Brine-cured Pork
There are many different formulas
for curing pork by the brine method
but the recipe given below il followeS
closely will give very good results:
For each 100 pounds of meat use
| pounds salt
| 21s pounds sugar or sirnp. g..
ounces saltpeter.
| gallons of water. q,
In warm weather nine or tel
pounds of salt are preferable.
Allow four days cure for each pOunl
of ham and shoulder and three day
for bacon and small pieces. For. Ell
ample, a 15-poulid ham will take G
days; piece of bacon weighing te
pounds, 80 days.
The brine should be made the da
before it is used, SO that it will u
cool. All the ingredients are poure
into the water and boiled until thol
oughly mixed. Place ham on the bo
tom of the container. shoulders mex
bacon sides and smaller cuts on toI
Pour in the brine, and be sure it co,
ers the meat thoroughly. In five day
pour off the brine and change til
meat, placing the top nseat on the bo
,, tom and the bottom meat on top, the
pour back the brine. Repeat this OF
GRAFTON again on the tenth and eigh
eenth days. If the pickle become
| TpRN. tlhS Oul llle Ill6sll anu WIS
it off thoroughly, also the containe
Boil the ropy pickle; or, better, max
new pickle. When each piece of mea
has received the proper cure, take
out of the pickle and wash in luk'
warm water, string, and hang in tn
! smOkehOuse. The temperature of til
smOkehouse should not excel 125 d,
grees f. Smoke the meat until it ha
good chestnut color.
An excellent cure, in which the meG
is preserved in brine, is formed fror
the mixture of juices brought out G
the meat by the application of the fo
lowing Ingredients:
For each 100 pounds of meat use
S12 pounds salt.
pounds melted sugar or warm sirup.
ounces saltpeter.
= ounces red pepper.
All the ingredients should be mike
|~~~-~>~-o~~~O~~~-~-~-@-~