The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1919-01-04
RIeBT METHODS
G CURING. PORK
alyaions Given for ButcherInq
Hsg at Home and Preparing
/ Meat for Keeping.
lEcIPES WORTHY OF TRIAL
Recommendation Made by United
States Department Of Agriculture
Combination Of Salt and Sugar
Makes Good Cure.

On many farms the butchering of
. hog or two to furnish the home sup
ply Of meat would be more generally
practiced during late fall and winter
6 methods Of keeping the meat were
more generally understood. Some
people who would like to reduce their
meat bill by the home butchering
method fear that part Of the meat
snight spoil and thus be wasted before
e could be used. To assist such peo-
pie and others who do butchering in
curing pork properly. the United
States department Of agriculture rec
ommends the following:
Curing Agents.
Salt, saltpeter, sugar and molasses
are the principal preservatives used
In curing pork. Borax, boric acid,
1ormalin, salicylic acid. and other
chemicals are sometimes used, but
their use is prohibited In connection
with meats and products to which the
federal meatinspection law is appli-
cable.
Salt when applied alone to meat
makes 1t very hard and dry, because
its action draws out the meat juices
and hardens the muscle f1bers. Salt
peter is used to preserve the natural
color of the meai. It 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 makes good cure.
Brine Curing and Dry Curing.
Much diversity Of opinion exists as
b the merits Of the two ways Of cur
lng-brining and dry curing. It 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 vermin.
II directions are followed closely and
pure water Is used in making the
brine, 1t will not spoil and should keep
for a reasonable length Of time. II
the brine becomes "ropy," 1t should be
made. A cool cellar Is the most desir-
able place for both brine and dry cur
ing, though more moisture is required
for dry curing. When meat is cured
during warm weather the dry salt
method of curing is far safer than the
brine method.
1t is advisable to rub with fine salt
the surface of the meat and allow 1t to
drain, flesh side down, for 6 to II
hours before being put in the cure.
This applies to both brine and dry
curing.
Brlne-cured Pork.
There ore 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
3 pounds salt . ounces saltpetsr.
"a pounds sugar or gallons water.
strip
In warm weather or 10 pounds Of
salt are preferable.
Allow four days cure for each pound |
In q ham or shoulder and three days |
for bacon and small pieces. For ex-
ample, a 15-pound ham will take 60 |
days; piece of bacon weighing |
10 pounds, 80 days.
The brine should be made the day |
before 1t is used so that it will be cool. |
All the ingredients are poured into |
the water and boiled until thoroughly
mixed. Place ham on the bottom Of
the container, shoulders next, bacon |
sides and smaller cuts on top. Pour
in the brine, and be sure it covers the
meat thoroughly. In five days pour
Off the brine and change the meat,
placing the top meat on the bottom
and the bottom meat on top. then pour