Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1921-12-14
CURING OF MEAT ON THE FARM.

n
than the proper curing of meat
on the farm. There are number of
reasons for this statement, but
among them may be mentioned the
fact that because of the more or less
restricted varieties of meats available
On the average farm, it is important
to have all of it as tasty and inviting
as possible. For pleasant eating goes
a long way toward promoting con-
tentment, and the constant setting
down to food that does not appeal to
the appetite or taste is an abomira-
ton and will bring discomfort.
The Georgia state experiment sta
ton has put out some interesting and
valuable hints on the proper curing
of pork on the farm which we are
passing on in the expectation that
they may be made use of.
Home curing Of pork is an old
practice which recently nearly went
out of style, but is rapidly becoming
popular again. Since hogs may be
raised and the meat cured for much
less than the cost of purchased meat,
every farmer should produce the pork
consumed on his farm.
Hogs intended for slaughter should
not be kept on full feed up to the
time of killing. 1t is better to hold
them entirely without feed for "a
hours prior to that time, but they
should have access to plenty of fresh
water. This treatment promotes the
elimination of waste products and
Facilitates the dressing of the car
cass.
After the animal is dressed the
carcass should be cooled rapidly, but
not allowed to freeze. The desirable
temperature for cooling meat is from
"a to 40 degrees Fahrenheit. 1t is
usually best to kill in the afternoon
and allow the carcass to cool over
night. When the carcass is thorough
ly cooled it is ready to be cut up and
cured.
Two processes of meat curing are
recognized, dry curing and brine
curing, both of which give satisfac-
tory results. Irrespective of the cur
ing method used, it is advisable be-
fore curing to rub the surface of
the meat with fine salt and allow it
to drain, flesh side down, for from
6 TO II hours. The process of COM
mon dry sailing is well understood.
Many farmers never use any other
method, but it is widely believed that
better meat can be made by curing ID
brine. A brine solution which prov
ed very satisfactory and is recon-
mended by the U. S. Department OF
Agriculture is as follows:
For each 100 pounds of meat use
10 pounds of salt, 2 IL pounds Of
sugar or POUNDS of molasses, 2
ounces of salt peter, 1-2 gallons of
water.
The brine mixture should be made
by boiling all of the ingredients to-
gether for one hour. This should
be done the day before it is to be
used as it must be perfectly cool
when applied to the meat. Any kind
of tight, clean vessel, as an earth.
en- jar or barrel, may be used for
holding the meat and brine. Place
the hame on the bottom of the con-
tainer, shoulders next, bacon sides,
and small cuts on top. Cover with
boards weighted with stone or bricks,
as iron rusts and stains the meat.
Pour the brine in and be sure that
it comes an inch or two above the
top pieces of meat.
The small pieces of meat should
remain in the brine 80 to 40 days
and the larger pieces 40 to SO days,
To be sure that the meat is curing
properly it should be taken out every
seven days, examined and placed back
as at first. If the brine becomes
ropy, take out all of the meat, wash
ii and the container thoroughly, make
new brine and place it as before
When each peace Of meat has reeeiv.
ed the proper cure, remove II from
the brine and wash it in luke warm
water. String Is and hang ir in the
smokehouse. The temperature. Of the
smokehouse should not exceed 100
degrees Fahrenheit. Meat should be
smoked until it has a good chestnut
color. Smoking helps to preserve
meat anN >givtN desirable flavor if
smoked properly. Hardwood should
be used for some instead of soft
wood. Resinous woods should never
be used, as they give an Objectionable
Flavor of the meat.