Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1918-11-01

1uS UIOCC88 Va 6ulOh1u8 AiCARo W
serve the meat. Smoking also gives
q desirable flavor to the meat, II 1t IL
smoked properly and with the right
kind Of fuel.
The smoke house can be made any
size and Of the kind Of material suit
able to the demands Of the owner. II
q very small quantity Of meat Ii to be
smoked once a year. q barrel or a box
will answer. On the other hand. II
. considerable quantity Of meat Is
smoked and the house II to be perma-
nent, It should be built Of brick, con-
crete. or stone to be fireproof. A small
outdwelling can be used II care Ii TAX
en- to confine the fire to the center Of
the room in an iron kettle. The SAT-
est method Is to construct q fire pit
outside Of the house and pipe the
smoke into the house. The pipe run
ming from the pit to the house should
be buried to prevent crushing.
A smokehOuse 6 by 8 feet, 10 feet
high. will give best results for general
farm use. Ventilation should be pro-
vided to carry of the warm air and
prevent 'overheating of the meat.
Small openings under the caves or a
chimney in the roof will control venti-
latiOn. If arrangements cannot be
made to have a fire pit outside the
house, 1t can be built on the floor and
a metal sheet constructed to shield
the meat. II the meat. can be hung
6 or feet above the fire, this shield
Win not be necessary. At this height
the meat will get the benefit Of the
thick smoke and still hang below the
ventilator.
The Fuel.
Green hickory or maple wood Is the
best fuel for smoking. Hardwood is
preferable to soft wood. Resinous
woods should never be used, as they
give an Objectionable flavor to the
meat Corn cobs may be used, but
they deposit carbon on the meat. Civ.
Ing 1t a dirty appearance.
Smoking.
Meat should be removed from the
brine when it is cured and not allowed
to remain In the brine overtime. When
the meat Is removed from the brine
1t should be soaked for about half an
hour in water. If meat has remained
In the brine longer than the allotted
time, soak each piece half an hour and
three minutes extra for each day over
time. The meat should then be wash.
ed In lukewarm water, strung, and
hung In the smokehouse. Do not hang
the meat so that the pieces touch. The
space between the meat Is necessary
to insure good circulation of smoke
around the meat. Permit the meat tC
hang In circulation of smokehouse fol
"A hours before beginning to smoke
A slow fire should be started, so tina,
the meat will warm up gradually. Ok
not get the house too hot. The fire car
be kept going continuously until the
smoking Is complete, holding the TEN
perature as even as possible (12O de
grees F.). Thirty-six to 4S hours 1,
the time required to smoke a lot O.
meat. but II the meat Is intended t,
be kept for any length Of time slowe
and longer smoking is desirable. Dur
ing warm weather 1t is better to star
the fire every other day rather thar
heat up the meat too much. In tn,
winter, however, II the fire Is not KEEP
going the meat may cool and tn,
smoke will not penetrate properly. A
soon as the meat is thoroughly smoked
open the doors and ventilator, so tina
the meat can cool. When the meat 4
smoked it can hang in the smokehouse
but for absolute safe keeping It shoul,
be wrapped or packed away.
Preserving Smoked Meats.
Smoked meat after 1t is hard an,
firm should be wrapped in heavy pape
and put into muslin SACKS. II is YER
important that the top Of the sack b
ted properly 20 as b keep out insectl