The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1920-02-10
URGE ADOPTION
Of OLD METH0OI
TO CUR:E.MEATS
PresentlPrices Make(AdWsabIe
RetuTn1 To.formeT. Practices
f; By Farmers In Stocking
Larder.
BY William Kerr, Swine Specialists,
Univsrsity Of Idaho Extension d.
vision.

Farmers have been marketing their
fat hogs and buying back the cured
meat until At present most Of them
have fotgotten the old art of curing
meat. Under present conditions,
where the prices charged for hams
and bacon are out Of all proportion
to the price received for fat hogs, no
home should be short Of good sup
ply Of home cured meats.
Salt, saltpeter sugar and molasses
are the principal preservatives used
in curing meats. Other chemicals are
not necessary and should not be used.
When salt is applied alone. It draws
out the meat juices and hardens the
muscle fibres, thus causing the meat
to become very hard and dry. Sugar
and molasses counteract the action Of
the salt by softening the muscle fl
bers, and also aid in improving the fla
vor Of the meat. Thus, by using a
combination Of both salt and molasses
the preserving qualities Of both are
secured and the Objectionable quail
titles Of the sale cure eliminated. Some
people use saltpeter to preserve the
natural color Of the meat, while 9TH
ers prefer not to US it. II hardens the
meat and should be used very spar
ingly.
Must Let Meat Cool.
Before the curing Of meat 10 at
tempted, al Of the animal heat should
have escaped. In cold weather this
will take place in ~ to IS hours after
killing. The meat should not be al
lowed to freeze either before or dur
ing the period Of curing.
Much diversity OF opinion exists a.
to the merits Of the brine cure and
the dry cure. The brine cure Is con-
sidered less trouble than the old dry
cure Of salt and sugar. But. by less
trouble than the old cure Of salt and
sugar. Butt by substituting warm
mplasses for the sugar. much of the
work Of breakin gand rerubbing of the
meat can be eliminated. Besides,
under the dry atmosphere during the
long dry season in southern idaho, II
Is impossible TO prevent the brine-cur-
ed meat from becoming hard Meat
cured by the following recipe. how
ever, can be kept soft during the Sc
verest dry weather and for long
period of time. The best recipe TO use
in idaho would be as follows:
For each 100 pounds Of meat use:
S.poands of salt,
2 pounds Of warm molasses dark,
2 ounces of red pepper.
ounces Of black pepper.
2 ounces of saltpeter.
Some Suggestions.
Coarse salt should be used. The
fine salt prepared for table use viii
ball up with the molasses and is hard
er to use. Dark sorghum molasses is
best suited for the syrup. The
stronger the molasses, the better the
flavor o; the meat. Do not use corn
syrup. Syrup made from sugar is
better. Brown sugar is better than
granulated sugar. but either should
be made into syrup before using.
All of the above ingredients should
be mixed thoroughly into the exposed
parts of the flesh of the meat before
adding the warm syrup, The mix
ture with the syrup will form Jumps
and these must be rubbed out. A large
galvanized tub is a convenient YES
sci. for this work.
II possible, the meat should be pack
ed in barrel or tight box, the hams
being placed on the bottom, flesh
side up. then the. shoulders and the
sides being placed on top. All of the
mixture that win stick to the meat
should be allowed to remain. III
there is no container to put the meat
in, il can be stacked on a table or