Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-12-15
HOME DEMONSTRATION DE-
PARTMENT
The foIlolUing IS from the last issue
of the Farm Bureau NeaUs-
CANNING MEATS
Fresh Meats: Pork, Beef, Lamb and
Veal. Receipt 1.

Veal. Receipt l.
Cut the raw meat into convenient
pieces and pack into clean, hot glass
Jars to within one inch of top. Add
one teaspoonful of salt to each quart
Jar. The meat may be covered with
water If little more stock is desired.
place rubber on the jar and partially
seal. Steilize In hot water bath for
three to four hours. Remove the
jars, seal, cool and store in a dark
place.
Receipt II. Additional flavor may
be given to the meat by soaring it 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-haf 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 and
proceed as in Receipt /.
CURING PORK WITHOUT SUGAR
Dry-cured pork requires more
work than brine-cured, though it is
sometimes less expensive. Danger
from rats and other vern1in 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, 3 pounds warm syrup, 2
ounces salt petre, ounces black pep
Or and 2 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 a
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, 21z pounds sugar OF
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 ham or shoulder and three
DAYS for bacon and small pieces. For
example, a 15-pound ham viii take
/ 90 days; a piece of bacon weighing
I 10 pounds, 30 days.
The brine should be made the day
I before It is used. so that it viii be
cool. All the ingredients are poured
/ into the water and boiled until thor.
iougEIy 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 gure it coy-
ers the meat thoroughly. In I'VE
days pour off the brine and change
the meat, placing the top meat on the
Z 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 of 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
lukeyarm water, string and hang ir
the smoke house.
SMOKING MEATS
Meats are smoked to aid IN their
preservation and to give favor and
| Availability. Much depends upor
the smoking; too much heat sears
the meat instead of merely smoking
Il: too little heat and smoke viii noi
dry off and flavor the ne1t g-~ficient-
". Green. hard wood. such as hick
ory or maple, gives the best fuel fol
smoking. Resinous woods shouie