The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1921-12-16

OF StOck dlvluenuS ever nodrd OF,
he declares.
Thousands of visitors to the state
fair were attracted to the display OF
pecans in the Jefferson county ex-
hibit. Twenty-Five varieties Of pc
cans were on display. Farm and Live
Stock Record.
Curing Pork by the
Brine Method
Farmers are killing hogs and cur
ing meat. Many are interested in
brine-curing and are asking for the
latest information on his method. In
order to furnish this information the
staff OF the Agricultural Extension
Division Of the University of Florida
has prepared the following for distri-
button:
After meat has been cut up and
trimmed, lay it out on clean muslin
or some other clean surface. sprinkle
with salt, land let it lie from "a to As
hours, or until 1t Is thoroly cooled
Meat lying In this condition for that
time viii lose much bloody water and
will thus avoid the necessity. OF chang
ing the brine after the meat has been
placed in the solution. Meat that has
not been thoroly chilled, or that re-
tains some OF the animal heat. is likely
to sour or become tainted near the
bone, particularly large hams.
After cooling provide thoroly clean
barrels or boxes and pack the meat
in them, after having washed off the
salt and bloody water. Then cover
with the following solution:
Salt, 80 pounds.
Saltpeter, ounces.
Soda, s ounces
Brown sugar, 10 pounds; or molas-
ses, 1 gallon.
Water, 20 gallons.
This should be enough for 400 or
500 pnuds of mtat Increase in pro-
portion) Put the solution in a large
kettle and let it come to boil Re-
move the fire and skim. When cooled
pour the solution onto the meat and
let stand for five weeks. The larger
pieces will require little longer than
this, and the smaller ones not quite
so long, Do not put in any pieces
that are tainted or have begun to sour
for they are useless and will spoil
all the meat in the box, if left week
or longer.
1t is important that every part of
the meat be well covered in thesolu-
ton; a 10-pound ham should stand
about 40 days, a 15-pound ham so
days. The brine should be examined
every week as there is always some
possibility of its souring, which would
spoil themeat. If the brine is found
to be sour, remove all of it, wash the
meat and the box, and then make a
fresh solution. Ii mold appears on
the surface, SKIM IL on.
THE next step in the curing pro-
cess is to hang the meat up for drying
for hree or four days, after which it
will be ready for smoaking"
Further information may be secured
by writing for agricultural extension
bulletin IL.
Sugar is used in curing meat chief
| ly on account of its effect upon the
quality of the product "Sugar-cured'
hams and bacons are supposed to be
Of superior qualit.. A very large pro-
portion of the fancy hams and bacon
on the American market has been
cured with the use of sugar or syrup
Sugar is not used in curing meat on
account of its preservative action: in
/ fact it is probable that the quantity
| of sugar ordinarily used exerts but
very little, if any, preservative action,
Meat can be cured in entire safety
without the use of any sugar, and
large quantities are so cured.
Peppers are bringing SIS per crate
in nearly all the markets. They are
| said to be easily and quickly grown.
Why not plant them.
$50
/ Peach trees should be sprayed in
December for San. Jose scale and a
number of fungi, all of which combine
to destroy the trees and reduce the
] yields. Spray with lime-sulphur
phur to 8 parts water. Agricultural
i News Service.