The Bossier banner., 1920-12-30
Timely Advice For the
Home Pork Producer

LIE Olnef Gay as we sat felQlnS
over what seemed a pretty good gov
ernment article telling about the curing
of meats In came Mr.. Il. u. Foster, Of |
Antrim, SO we asked him how many
good ways there We're to save pork |
products. His answer was that there |
We're many ways, Then along came Mr.. |
Arthur McDade, from Curtis, and we
asked him the same question. He said |
about every man had his own method. |
As there seem so many mays to cure |
meats. and as we had this information |
from both North and South Bossier, |
we came to the conclusion that there
must be at least one other good way
perhaps told in the article just read.
Anyway, it's readable and sounds like
1t might turn out some pretty tempting
hams, shoulders and sides, 50 we de-
cided well to reproduce it i'll the
Banner.
The reader will note that the article
says: "A very satisfactory smokehouse
can be constructed as shown in the ac-
companying sketch" The illustration
referred to shows barrel with per-
forated top ana an enclosed tire-pit
constructed of rock. cement. etc, the
two being connected by an under
ground smOke-pipe six feet in length
The site chosen for this improvfsed
smokehouse is on an incline, the bar
rel. of course, .heing of considerable
more elevation that the fre-plt. We
incline to believe such a smokehouse
will never be generally used through
out the South.
The article as appearing in the
Weekly Ners Letter. published by the
Federal Department Of Agriculture.
here follows:
What is more inviting to farmer
than to come in from the barn ON a
| cold, blustery winter morning to find
on his breakfast table Il dish well laden
with home-cured ham, juicy, tender,
and smoking hot: Why do not more
farmers convert their crop of summer
pigs into meat for their own use in
stead OF selling it on the market and
buying cured meats and high-priced
products! There is profit in the trans
action for the dealer and the packer,
but none for the farmer, who besides
sacrificing profit has also given away
one Of his most valuable privileges
that Of growing and preparing his OWL
food products.
TURN WASTES INTO PROFITS.
4 Any farm will support d few pigs
The waste of the farm may be profit
ably converted into valuable food
= product through the agency of ii few
q young porkers. II more pigs are raiset
and more pork cured than can be con
sunled ut home there is always oppor
tunity for its sale among the neighbors
\ great many farmers who raise pig
|. feel that tile expense of curing ham
and preparing pork products Is to-
great, hat some OF the best results ar
secured through the use of inexpensiv
supplies and equipment. The tools an,
equipment necessary for killing ant
cutting up pig are: A straight S-incl
. sticking knife. i cutting knife, a bell
, shaped scraper, a meat Saw, a hog hoo
; and gambrel, and IN old barrel 70
/ sc;llding.
Many farms have an outbuildin
, while others have regular brick smoke
I houses in which the hams, shoulder
J and bacons may be hung and smoked
! A very satisfactory slnOkehouse can b
: constructed as shown in the accompa
l ! nying sketch. Fer few pigs sue
small equipment is ample, but whel
many are to be killed and cured tn
equipment will need to be enlarged $
). that all the meat +of "a single KILN
can be cuerd at once.
o GIVES DELICATE FLAVOR.
K The smoking process not only hell
h to preserve the meat but also imparts
very delicate and desirable flavor, whic
cannot be obtained in any other way.
RI The meat for, smoking. if brine-cure
should be taken from the brine. soake
!. in water for half an hour, washed, i'll
: hung in the smokehOuse to drain.
7 should dry for twenty-four hours b
fore the fire is started. Hang the me-
ut a distance from the fire SO it Wi
WOFlH I'LL STtuustiiy Ulu Hul bCSoiuC y
hot. Take care that the pieces do II
touch one another.
For fuel, use green hickory. map
]. or any hard wood. Never use resino
= wood. The time required to smoke
lot Of meat is from thirty-siX to fort
eight hours. but slower and long
= smoking Is desirable if thes meat is
= be kept for long time.
When the smoking process is col
plete the meat should be allowed
y cool and then be wrapped and store
1t should first be wrapped in hea
q paper and then put into muslin sacl
D. In tying the top Of the sack the
It string by which the meat was hu
should be removed and the top OF t
bag given IL tight fold or double wr
to keep out insects, The bag Is til
brushed with a coating Of yellow wa
and the meat hung up until needed.
Id Yellow wash sufficient for 1OO poui
is Of smoked meat may lie prepared fr'
he the following recipe:
at 3 pounds of bariunl Sulphate.