The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1921-12-03
cUR,SG PORK.
Brine Method and Dry Method Ex-
planned.

These words make almost any
man smile, but too often he will be
disappointed in the eating, because
potentially good pork is often ruin
ed ~ ignorance Of the essentials
of meat curing. Weather condi-
tons affect meat curing to some
extent but they can be overcome.
The pork carcass should be di-
vided on the basis of lean Or fat,
thick or thin. Properly divided,
there will be hanA, loin, bacon,
shoulder and head, says D. T. Herr
man, extension swine specialist,
who makes the following sugges-
tions Oh curing meat.
c'ne ham is cut off just back Of
the rise Ct the backbone and at
right angles TO the leg. The hind
leg is cut off an inch above the
hook, and the IoreIeg an inch above
the knee. The head is cut from
the shoulder at the atlas joint. and
includes all Of the jowl meat. The
shoulder is cut OF between the
third and fourth ribs and at right
angles to the body. The bacon is
cut from the loin just below the
tendcrlc;n muscle on the rear part
Of the middle and parallel to the
back. All Of these cuts require
trimming and sGuaring. This I'M
proves the appearance Of the fin :.
i3hed product, and makes for uni
form curing. No more lean meat
than necessary should be exposed,
as curing nardens It. All loose
pieces should be trimmed Off, for
they dry out in curing. All but one
fourth inch Of fat should be trim
med off the loin and put into the
lard, care being taken in trimming
this off not to cut into the loin.
Lean trimmings and head meat
so into the sausage, fat trimmings
into the lard. The ,oin and sausage
are used for fresh meat and the re-
mainder is cured.
The first essential to successful
curing is thorough cooling, but the
meat should not be frozen at any
time. Either brine or dry curing
will be, satisfactory. Brine requires
less work unless it gets ropy and
in this case it must be drawn off
and boiled Or a new brine made.
Brine also keeps away insects and,
verinin. During warm weather the
dry method is much safer. Which
ever method is used it is advisable
to rub the surface Of the meat with
fine salt and alloN it to drain for
to - hours before packing in the
cure.
For brine curing use 10 pounds
Of salt, 1-2 pounds Of sugar, Q
ounces Of saltpeter; ( l-2 gallons
of water for every 100 pounds Of
meat. Boil these in the water so
that they will be thoroughly dis
solved and allow to cool Pack
hams in the bottom Of the contain
er, shoulders next and the bacon
cuts On top. and pour on the brine.
being sure that it covers the meat.
IN FIVE days draw off the brine, re-
verse the order Of packing, and
pour the brine back again. Re-
peat this operation on the tenth
and eighteenth days. Allow four
days cure for each pound of ham
and shoulder in a piece, and three
days for each pound IN piece Of
bacon.
For dry curing use to pounds
OF salt, ID pounds Of sugar. q
ounces Of saltpeter for every 100.
pounds of ,neat. (Two ounces Of
red pepper and 4 ounces Of black
pepper may be used if desired).
Mix thoroughly. rub one-third on
the meat the first day and pack;
unpack on the third day and rub
in onc-third more and repack; and
on the seventh day rub on the re-
mainder and pack the meat to cure.
Allow two days in the cure for
each pound in piece Of bacon and
> II days for each pound in a.
ham. or shoulder. !. .....s..s.i
Much Of the superiority OF pack
crs' meat comes from proper soak
ing after curing and before smoke
ing. This brightens the meat and
removes excess salt, which Will
harden and form a crust if left on
through and smokeing process. The
packers use water at about 65 de-
s:ees Fahrenheit and soak hams
or shoulders two hours, bacon.
ID hours. Sometimes meat must
be left in the cure longer than the
standard time, and then they add
tsyee minutes extra for eacn day
over time.
After hanging about hours to
drip, the meat is ready t6 smoke.
Green hickory or maple makes the
best smoke, but any hardwood Will
DO Soft woods or resinous woods
are Very unsatisfactory. a mild
smoke OF - 10 Sc hours is most
common. Twelve hours should be
The minimum, and meats that are.
20 be kept into the summer should
be smoked longer than So hours.
The farmers recipe for sausage
is generally governed by tasting
but to insure a uniform product
the following may be used as a
standard: / l-3 to 81 pounds Of
salt, ounces Of ground sage, 4
ounces Of black pepper for 10s
pounds of meat, with l ounce OF
nutmeg If desired,
St. Louis. Nov. 25.-G. V. Hall!--
day. broker. the police, said to-
day had confessed TO counterfeit
ing ore lnilGion and five hundred
thousand dollars in interim certi-
.inntnS Of HE French ~oNernf1ant