The Jasper news. [volume] (Jasper, Missouri) 1898-1924, 1918-11-28
VARIOUS METHODS OUTLINED FOR CURING
PORK AND PRINCIPAL PRESERvATlvES USED
prepared by the United States Depart
: ment CT Agriculture) :

prepared by the United States Depart
= ment CT Agriculture.)
The first essential in scuring pork is
to make sure 1t 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.
Twenty-four to SO hours after killing
is the opportune time.
Vessels for Curing.
A clean hardwood rnolasses or strip
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
container In which to cure meat, but
the initial cost is high. Stone or metal
containers are very easily kept clean.
IT, q barrel is used repeatedly for cur
Ing pork 1t is necessary to sceld It out
thoroughly before fresh pork is packed
into 1t. g.
Curing Agents.
Salt, saltpeter, sugar, and molasses
are the principal preservatlves 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
spectlon law Is applicable.
Salt when applied alone to meat
makes 1t very hard and dry, because
its 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
| sparlngly. 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 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 ver-
min. If directions are followed close
ly and pure water is used in making
the brine, 1t will not spoil and should
keep for q 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
desirable place for both brine and dry
curing, though more moisture Is re.
CURED for dry curing.
Rrine-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.
| 2h pounds sugar or strip.
| ounces saltpeter.
| 4 gallons of water.
In warm weather nine or ten
pounds of salt are preferable.
ALLOW four 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 1t is used, so that 1t 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 1t GOV.
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 OPP
Grafton again on the tenth and eight
zenith days. If the pickle becomes
ropy, take out all the meat and wash
1t off thoroughly. also the container
Boil the rOpy pickle; or, better, make
new pickle. When each piece of meat
has received the proper cure, take II
out of the pickle and wash in luke.
warm water string, and hang In the
smokehOuse. The temperature of the