Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-11-03
DEMONSTRATION Id
PARTMENT
HOME
CANNING MEATS
Fresh Meats: Pork. Beef. Lamb and
Veal. Receipt I.

Veal. Receipt i.
Cut the raw meat into convenient
pieces and pack into clean, hot glass
| lars to within one inch of top. Add
one teaspoonful of salt TO each quart
| lar. The meat may be covered with
water if a little more stock Is desired
place rubber on the jar and partially
seal. Steilize in hot water bath Tor
three to four hours. Remove the
jars, seal, cool and store IN a dark
place.
Receipt II. Additional flavor may
be yiven to the meat by soaring II in
aot pan on top of the stove. Excel
lent flavor is obtained by preparing
the meat as for a pot roast and then
cooking for one-half hour. Pack this
meat in clean, hot glass jars; fill jars
with one concentrated pot liquid or
gravy from the roasting pan, add one
teaspoon of salt to each quart Jar ana
proceed as in Receipt l.
CURING PORK WITHOUT SUGAR
Dry-cured pork requires more
work than brine-cured, though 1t 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 successful
if care is taken TO see that each oper-
alton is executed correctly.
DRY CURED PORK
For each 100 pounds of meat use
pounds salt, pounds warm syrup,
ounces salt petre, 3 ounces black pep
Or and ounces red pepper.
All the above ingredients should be
mixed together thoroughly. Rub
each piece of meat thoroughly with
this mixture and pack the meat In
bulk on a clean floor or table or In
container. In 10 days break bulk and
repack the meat. This Is done TO
make the cure more uniform and to
prevent souring. Allow the meat to
cure five or six weeks.
BRINE-CURED PORK
There are many different formulas
for curing pork by the brine method,
but the receipt given below; if follow
ed closely will give very good results:
For each 100 pounds of meat use:
8 pounds salt, 2s pounds sugar or
syrup, 2 ounces saltpetre, gallons
of water. In warm weather 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, a 15-pound ham will take
so days; a piece of bacon weighing
10 pounds, ~ days.
The brine should be made the day
before it is used, so that it will be
cool All the ingredients are poured
into the water and boiled until thor
oughly mixed. Place ham on the bot
tom of the container; shoulders next,
bacon sides and smaller cuts on top.
Pour in the brine and be sure it COW
ers the meat thoroughly. In five
days pour off the brine and change
the meat, nlacing 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
18th DAYS. If the pickle becomes
ropy, take out all the meat and wash
,, it off thoroughly, also the container.
Boil the ropy pickle; or better, make
new pickle. When each piece of
meat has received the proper cure,
take it out of the pickle and wash in
lukewarm water, string and hang in
the smoke house.
SMOKING MEATS 80
Meats are smoked to aid in their
preservation and to give flavor and
palatability. Much depends upon
the smoking; too much heat sears
the meat instead of merely smoking
it; too little heat and smoke will not
dry off and flavor the meat sufficient
ly. Green, hard wood, such as hick-
DRY or maple. gives the best fuel for
smoking. ResinOus woods should
never be used. Corn cobs may be us
ed, but they deposit carbon on the
meat.
KEEPING SMOKED MEATS
4 Unless the meat is to be used very
soon, wrap in several thicknesses of
heavy, clean white paper to protect
it from the insects and hang in a
dry, cool place. For safe keeping,
wrap meat and apply yellow-wash as
given in Farmers Bulletin 913,