Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1918-12-03

thoroughly. Rub each piece of meat
with the mixture. Pack the meat in a
container, hams on the bottom, Shout
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 curedJ
should be eaten first. The hams are
better after they have aged.
Dry-Cured Pork.
Dry-cured pork requires more work
than brine-cured, though ii 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 IL
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
212 pounds sugar.
ounces saltpeter.
Mix all ingredients thoroughly, then
rub one-third of the quantity of this
mixture over the meat and pack il
away in a 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 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.
3 ounces black pepper
2 ounces red pepper.
All the above ingredients should be
mixed together thoroughly. Rub each
! piece of meat thoroughly with this
mixture and pack the meat in bulk on
a clean floor or table or In a contain
er. 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.
Fetbacks cut into suitable pieces for
curing are generally treated in the fol-
| lowing manner: The pieces of meat
are packed in container and 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.
SmithfeId Ham.
Smithfield hams are cured as fol-
! lows:
The hams are placed in large tray
of fine Liverpool salt, then the flesh
surface is sprinkled with finely ground
| crude saltpeter until the hams are as
white as though covered by a moder-
ate frost-or say, use three to four
pounds of the powdered saltpeter to
the thousand pounds of green hams.
After applying the saltpeter. salt i'm
mediately with the Liverpool fine salt,
covering well the entire surface. Now
pack the hams in bulk, but not In piles
more than three feet high. In ordinary
weather the hams should remain thus
! for three days.
Then break bulk and resat with the
fine salt. The hams thus sailed and
resulted should now remain In salt in
bulk one day for each and every pound
each ham weighs--that is, ten-pound
ham should remain ten days and In
like proportion of time for larger and
smaller sizes.
Next wash with tepid water until
the hams are thoroughly cleaned, and,
after partially drying, rub the entire
surface with finely ground black pep<
per.
Now the hams should be hung In the
smOkehOuse and the important opera
ton of smoking begun. The smoking
should be done very gradually and
slowly, lasting 80 TO 10 days.
After the hams are cured and
smoked they should be repeppered, to
guard against vermin, and then bagged.
These hams improve with age and are
I in perfection when one year old.