Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1919-12-23

prepared by the United States Depart
ment of Agriculture)
With the first hard frost and the
fast shortening days comes home
butchering time. Many a city man or
woman, who spent his early Gays on
farm, remembers wildly the epicurean
Joys that were his when butchering
time came round. After months OF a
salt-pork diet, followed in the fall by
a superfuity of chicken served In ev-
cry conceivable style, the fresh pork
was welcomed as gratefully as the
rain which follows a drought.
1t is 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
a farmer can use is the product OF MS
own farm. This is also true of the
suburbanite who has enough ground TO
enable him to keep one or two hogs
and to fatten them on kitchen and
truck-garden waste.
A Flavor All Its Own.
Home-cured meat when well cured
is superior to the packing-house prod
ucts. 1t has a home flavor which the
commercial firms do not give and 1t
can be produced for much less than
the cost of purchased meat. The
home canning of meats, too, has
proved so successful that the number
of people who are butchering at home
is on the increase.
The first essential in curing is to
make sure the pork is thoroughly
cooled, the bureau of animal industry
states. Meats 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 thirty-six
hours after killing is the opportune
time.
A clean, hardwood, molasses or strip
barrel is a suitable vessel in which
to cure pork. The barrel should be
clean and tight so as to prevent leak
age A large stone or metal jar is the
best container in which to cure pork,
but the initial cost is high. If bar
rel is used repeatedly for curing pork
it is necessary to scald 1t out thor
oughly before fresh pork is packed
into it.
Salt, sugar or molasses, and saltpe-
ter are the principal preservatives
used in curing pork. The use of other
preservatives is prohibited in curing
pork subject to federal meat inspec-
ton.
Ways Of Curing.
Much diversity of opinion exists as
to the merits of the two ways of cur
ing-brining and dry-curing. Dry
cured meat is handled only once,
while brine-cured meat must be
handled several times. The brine
keeps away insects and vermin. If
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. If the
brine becomes "ropy" it should be
poured off and boiled or a new brine
should be made A cool cellar is the
most desirable place for both brine
and dry-curing, although more air
moisture is required for dry-curing.
When meat is cured during warm
weather the dry 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 it to
drain, flesh side down, for six to
twelve hours before being put in the
cure. This applies to broth brine and
dry curing.
The following directions are given
for brine and dry-cured PORK:
Brine-cured pork: For each 100
pounds of meat, s pounds of salt, 21s
pounds of sugar or strip, ounces of
saltpeter, Az gallons of water. In
warm weather 8 or 10 pounds of salt
are preferable. Allow four days cure
for each pound In a ham or shoulder
and three days for bacon and small
pieces. For example, 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 1t will be
cool. All the ingredients are poured
into the water and boiled until thor
oughly mixed. Place hams on the
bottom of the container, shoulders
next, bacon sides and smaller cuts on
top. Pour in the brine and be sure
1t 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 back the brine. Repeat
this operation again on the tenth and
eighteenth days.
How to Dry-cure Pork.
Dry-cured pork requires more work
than brine-cured. though 1t is some