Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1919-12-12

DlI lulp Il ltltIupuI pun.
In the car with Mrs. Cass was her
brother and aged mother. neither OF
whom was hurt
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 best container il
which to cure pork. but the initial
cost is high. If barrel is used re-
peatedly for curing pork it is neces-
sary to scald it out thoroughly be
fore fresh pork is packed into it.
Salt, sugar or molasses, and salt
peter are the principal preservatives
used in curing pork. The use Of
other preservatives is prohibited in
curing pork subject to federal meat
inspection.
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, it 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 cur
ing. 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 i
to drain. flesh side down, for to Il
hours before being put in the cure.
This applies to both brine and dry
curing.
Dry Curing Pork.
The following directions are given
for brine and dry cured pork
Brine-cured pork: For each 100
pounds of meat s pounds of salt, y
pounds of sugar or sirup, 2 ounces of
saltpeter, Y 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, 4
15-pound ham will take 60 days; a
piece of bacon weighing 10 pounds,
80 days.
The brine should be made the day
before it is used, sa that it will be
cool. All the ingredients are poured
into the water and boiled until thor
oughly mixed. Place ham on 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 back the brine. Re-
peat this operation again on the
tenth and eighteenth days.
% Dry-cured pork requires more
work than brine-cured, though it is
sometimes less expensive. Danger
from rats and other vermin is less in
the case of brine-cured pork. Both
methods of curing are very success
full if care is taken to see that each
operation is executed correctly. Fol-
lowing is the method of dry curing:
For each 100 pounds of meat use Z
pounds of salt, 21a pounds of sugar,
2 ounces saltpeter, 2 ounces each of
red and black pepper. Mix all in
gradients thoroughly. then rub all of
the quantity of this mixture over the
meat and pack it away in box or on
a table until cured. Allow one day
and half cure for each pound the
pieces of meat average.
Time and Material for Smoking.
Green hickory or maple wood is
the best fuel for smoking Hard
wood is preferable to softwood. Res
nous woods should never be used, as
they give an Objectionable flavor to
the meat. Corncobs may be used,
but they deposit carbon on the meat,
giving it dirty appearance.
Meat should be removed from the
brine when it is cured and not
to remain in the brine over
time When the meat is removed
from the brine it 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 overtime.
The meat should then be washed 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