The times-herald. [volume] (Burns, Harney County, Or.) 1896-1929, 1919-11-08
HOME BUTCnERINC
HELPS BRING DOWN
LIVING COST
Meat Well Cul ed al Home
Superior in Flavor to Com
mercial Products
Especial Information Service, u. y,
lDcpartmcnt Of Agriculturc)

Iust shortening uays cOIues nosue-
butchoring time. Many q city man
or woman. who spent his early DAYS
on % farm, remembers vividly the
eIdcurean Joys that were his when
butcheriuE time came round. After
months OF salt-pork diet, followed In
the fall by superfluity of chicken
served In every conceivable style, the
fresh pork yves welcomed ns grateful
iy as the rain which follows drought.
II IA to be regretted that the home
curing of meat has fallen somewhat
into disuse; however, since the war
a movement has been started to
revive this practice. for the cheapest
meat farmer can use IL the product
OF his own farm This IL also true
of tho suburbanite who has enough
ground to enable him TO keep one or
two hogs and To fatten them on kitch-
en- and truck-garden waste.
A Flavor All It's Own
Home-cured meat when we'll cured
is superior TO the packing house pro-
ducts. II has home flavor which
the commercial firms DO not give.
and II can be produced for much less
than tho cost OF purchased meat.
The home canning OF meats. too. has
proved 30 successful that the number
of people who are butchering at
home In on the Increase.
The first essential IN curing IL TO
make sure the pork IL thoroughly
rooled, tho Bureau OF Animal Indus
try OF the United States department
of Agriculture states. Meats should
never be frozen. either prior to or
.siuring the period OF curing. The
proper tinie to begin curing IN when
the meat is cooled and still fresh
Twenty-four to thirty-six hours after
KILLING Is the opportune time.
A clean. hardwood. molasSes or
sirup barrel IN 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 In the best contniner In
which 20 cure pork, but the initial
cost is high. IN "a barrel is used re-
peatedly for curing pork II IN ncccs-
'sary to scald II out thoroughly be-
fore fresh pork ~ packed Into II.
Salt. sugar OF molasses. aud salt
peter are the principal prcscryatives
used in curing pork. The use OF
other preseryatives is prohibited IN
curing pork subject TO Federal meat
inspection.
Much diversity OF opinion exists
as 40 the merits OF the two ways OF
curing brinlng aud dry curing. Dry
curod meat IN handled only once.
while .brine-cured meat must be
handled several times. The brine
q l.a ...I .,l.
I directions are followed closely and
pure water Is used In makeng the
brine. II will not spoil and should
keep for a reasonable length OF time.
II the brine becomes "ropy" II should
be poured OF and boiled or new
brine should be made. A cool cellar
In the most desirable place for both
brine and dry curing. When meat IL
cured during warm weather the dry
method OF curing In far safer than
the brine method.
IL In advisable TO rub with fine
salt the surface OF the heat ANA
allow II To- drain. flesh side down.
for 6 To IL hours before being put
In the cure This applies TO both
brine and dry curing.
The following directions are given
for brine and dry cured pork.
Brlne-cured pork: For each 100
pounds of meat 3 pounds OF salt. 2h
pounds OF sugar or sirup. ounces
.0f saitpeter. - gallons OF water.
In warm weather 0 or 10 pounds OF
rait are preferable. Allow four days
cure for each pound I'm a ham or
shoulder and three days for bacon
v.A Aga nj
15-pound ham will take 60 days.
piece OF bacon weighing 10 pounds.
30 days.
The brine should be made the day
before II IL used, so that II will be
cool. All the ingredients are poured
into the water and boiled until
thoroughly mixed. Place hams on
the bottom OF the containcr. shoulders
next, bacon sides and smaller cuts
on top. Pour IN the brine and be
sure II covers the meat thoroughly.
In five days pour OF the brine and
change the meat. placing the top
meat on the bottom and tho bottom
meat on top, then pour back the
brine. Repeat this operation again
on the tenth and eighteenth days.
Dry-curcd pork requires more
work than brine-cured. though II IL
sometimes less expensive. Danger
from rats and other vermin IL less
In the case OF brine-cured pork. Both
methods OF curing are very successful
AZ care II taken to see that each oper-
alton IL executed correctly. Follow
ing Is the method OF dry curing: For
each 100 pounds OF meat use
- ~ a., -
2 ounces saltpeter, 2 ounces each OF
red and black pepper, Mix all ingre- !
dients thoroughly then rub all of the |
quantity OF this mixture over the
meat and pack II away In box or on 4
"A table until cured. ALLOW one day .
aud half cure for each pound the
pieces of meat average.
Time and Material for Smoking
Green hickory or maple wood Is /
Il. o.. d. ....I