The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1920-12-28
PORK CURING AND SAUSAGE
MAKING METHODS ANNOUNCED.

Two methods of curing pork and
one Of making sausage have been an
nounced by the Animal Husbandry
Department of the College of Agricul-
ture, University of Kentucky for the
farmers Of the state who will do their
own butchering in the coming winter
months. The two methods of curing
pork are known as the sugar cure and
the brine cure. while the recipe for
making sausage is only one Of the
many that have been found success
full.
In the sugar curing of pork, the
meat should be left In the sal Is to
20 curing days after it has been thor
oughly cooled for at least "a hours.
Curing days are determined by the
number of days that the meat will
take salt since 1t will not do in freez-
ing weather. After the meat has been
removed from the vat or bin, it should
be washed In lukewarm water to re-
move the outed coating Of excess salt.
At the end of ~ hours, the excess
water and salt should have dripped
from the pork and 1t may then be hung
nth smoke house and soaked until
1t attains an amber brown color.
The mixture for sugar curing is
made by preparing thick mixtures of
molasses and pepper, one-fifth OF
which Is red pepper. No certain
amount o feither ingredient Is pre-
scribed but enough should be used to
make thick pasty substance. This
should be spread all over the meat
which then should be wrapped in
parchment paper followed by muslin
wrapping and then hung in dry
place where the temperature is fairly
uniform and the meat protected from
flies. II no parchment paper Is avail
able ,well-oiled newspaper made by
dipping 1t in lard or grease will serve
the purpose.
In the brine sugar cure, the meat
should be rubbed with salt after 1t has
been thoroughly cooled and then
placed In a cool place over night. The
next day 1t should be packed in
clean barrel or earthen jar with the
heaviest meat at the bottom. For
every 100 pounds of meat, 10 pounds
of salt, two and one-half pounds of
sugar and two ounces Of saltpeter
should be weighed out. This should
be mixed thoroughly. making sure
that the salt peter Is finely powdered,
an dthen the whole dissolved In four
or five gallons of water which has
been boiled and then cooled. If this
solution does not cover the meat more
water should be added and the meat
weighed down with block If neces-
sary. If the brine shows signs of fer
menting during the curing process, 1t
should be removed and boiled and
then poured over the meat again or a
new solution may be prepared. The
lighter bacons may be removed from
the brine in from four to six weeks,
the light hams and shoulders in from
six to eight weeks and the heavy
pieces of meat in about eight weeks.
After removal from the brine the meat
should be washed in warm water and
then hung in the smoke house to be
smoked.
Sausage is usually made from the
scraps and trimmings and for best re-
suits three parts of lean meat to one
of fat should be used. For every six
pounds of meat the following ingredi-
ents may be used: one and one-half
ounces of fine salt, one-half ounce OF
finely ground black pepper, and one
half ounce or less of sage to suit the
TASTE One-fourth ounce Of black pep
per and one-fourth ounce of red pep
per may be used | nplace Of all black
pepper II hotter" sausage is de-
sired. Ginger may also be substituted
for the sage If desired. The meat may
be rolled in the seasoning before the
pork is ground or may be added after
the grinding.