Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-05-15

hand, I dc not believe you can pickle
pork and beef in the same brine.
The one type of meat, as you doubt
less know, is much softer than the
other. 1 imagine that beef would
nave to be corned separately and
the pork cured by either the dry or
wet process | do not think it would
be very difficult to cure these meats
separately, for a moderate-sized ami
NAL of either class would fill a fair
ly good-siZed container.
In proceeding to corn beef one Of
the best recipes we can recommend
to your favorable attention is the
following:
Beef for corning should be fat.
The meat from the plate, rump,
briskets and other cheap cuts should
be cut into pieces about six inches
square. The meat must be thoroughly
cooled, but not frozen.
For each 100 pounds of meat use
pounds of salt Place a layer of salt
one-quarter inch deep in the bottom,
then layer of meat. Continue with
alternate layers of salt and meat,
top layer. Let it stand over night,
then add for each 100 pounds of
beef 4 pounds of brown sugar,
ounces baking soda and 4 ounces
saltpeter dissolved in / gallon OF
lukewarm water. Weight the meat
brine. During warm weather, water
for making brine should be boiled
and then cooled. and everything done
in the most clearly manner possible.
be frequently observed to note
whether it is becoming sour or ropy,
in which case it must be boiled or
new brine provided: Twenty-eight TO
forty days are usually sufficient for
curing beef by this method.
in of nnrL- would
suggest the procedure as outlined
below:
Obtain receptacle large enough
TO easily contain the meats to be
or hogsheads carefully scrubbed
with boiling water do very well for
the purpose. Large earthenware jars
are good. Pack the large cuts at bot
tom as closely as possible. Prepare
the following brine:
For each 100 pounds of meat take
8 pounds of salt. 4 pounds of brown
sugar or molasses, 8 ounces salt
peter. Put in four gallons of water
that has been boiled and allowed to
cool Cover the meat with this brine
and place weight on top to keep
al the pieces covered. If the quantl-
ty of prime becomes reduced by leak
ing or evaporation, make more brine
as described and add to it.
After the meat has been in cure
pieces out and replace in different
order to give the brine a chance to
penetrate the spots where the pieces
lay together. For large hams or
shoulders it may be well to inject
some of the brine into the deeper
The meats should be kept under OBJ
servation and the brine examined
every few days to note whether It
becomes sour or stringy. II it does,
the brine must be removed and
boiled, or replaced by fresh brine.
cure meat depends largely on the size
of the cuts. Bacon cures in 80 to ~
days, hams and shoulders g to- Is
pounds), IS. to SO days; larger pieces
lain in brine for sufficient time. If
mild cure is desired, lay for several
hours In water to draw out some or
the salt. 1t is then ready to be
smoked.
Hang the meat we'll above a slow
fire so that it will not become heat
ed. Hardwood, especially. hickory, IS
preferred for smoking. Sawdust, OF
hard wood, may be used. Do not use
the Liquid smoke" which IS oEered
on the market. salt, sugar SAT
gar are sufficient for the, proper
curing and preserving of all kinds
of meats. Baking soda is sometimes
used as an aid in preventing, prime
from souring. Should the weather De
warm it may be we'll to add small
amount of it,
The dry-curing method is in com
mon use, and consists Of curing
meats in, salt alone. The following
mixture is an Improvement over
salt-alone method:
Take salt, pounds; granulated
sugar, pounds; saltpeter. OUNCES.
for each 100 pounds of meat. Mix
Thoroughly and rub the meat every
three days with third of the mix
tur9 It is best to have the meat
packed in barrel or tight box. IT
is well also to have two receptac1ek
SO that the meats may, be trans
ferred from one to the other at each
rubbing. After the last rubbing; let
the meat. lay. for about ten GAYS avs
then it should be ready to smoke.
Larger cuts require more tire TO
cure. Curing by this method should
be done in a cool. moist place.