Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1922-11-27
THHHSEASON
]
MEAT ON FARM
Pointers for Curing Years
7 Meat Supply Are
Referred to.

farmers are preparing their winter
supplies Of meat information given
out at the Office Of County Agent d.
b. Morris, In connection with the Kill
ing and curing Of hogs II Of timely
value.
: Hogs may be butchered earlier in
the fall than either beef cattle or
sheep 1t Is pointed out. because OF the
fact that a larger percentage OF the
after tho weather has reached around
the freezing point, there is little dan
ger Of the meat spelling.
Here are some concise facts that
It Is said should be kept In mind by.
those who are slahghtering hogs:
Select young healthy hogs weighing
around 200 pounds as they are easier
to handle, yield medium size cuts and
q reasonable amount Of lard:
Keep the hogs off feed "a to 30
hours before killing. but give them
all the water they want.
Sticking without stunning or
Ing produces the best carcass.
Scalding IL best done when the wa
ter Is about $50 degrees fahrenheit.\
\ II g. barrel is used. scald tho rear
end Of the hog first: use plenty OF
water.
Loosen the leaf lard. split the car
cass. and allow ample time for cooling
before cutting up.
Booklets on the subject OF, curing
. pork. which have been prepared by
p. f. Trowbridge, OF the Agricultural
college extension department give In
formation on two successful processes.
which. may be followed by the home
butcher. These two processes are the
dry curing and brine curing both OF
which give satisfactory results. the
writer states.
Curing the Meat.
In connection with the dry curing,
this bulletin states:
IA, very satisfactory curing mixture
for dry pork consists of 40 pounds OF
salt, 10 pounds OF sugar, 4 pounds
pepper, one-half pound red pepper. 2
is sufficient for curing 1000 pounds
= of pork. The pieces of meat selected,
should be thoroughly rubbed with
the{cure, and then should be packed
tintoSa o or on a bench so that the
pieces will keep the desired shape.
A liberal sprinkling of the cure
should be left over each piece. After
ave or six days the meat should be
overhauled and some more Of the cur
/. ing mixture rubbed on. 1t then
should be repacked and left five or six
days longer. The meat should then
DO allowed to stand until the curing
ID completed. A 20-pound ham
should be in the air, for six weeks,
to insure. It's keeping through the sum-
mer."
For brine curing: dissolve s
pounds..of clean barrel salt in gal
Ions of!water. bring to boil and*filter
cisafs esIet the brine SAM ionl
enough to become. cold, The eight
pounds Of salt with the two gallons
Of water make brine enoughgfor one
hundred pounds of pork. Sprinkle
q thin layer OF salt insthe bottom OF
the barrel, rub each piece of meat
with fine salt, and pack tightly in the
barrel. This should be left to stand
over night, the serum should be
drained off in the morning, and the
meat covered with the brine. This
should be left to stand in a cool place
for FIVE or six days, then overhauled
repacked and covered again with the
same brine. This overhauling should
be repeated at the n of another five
or six days, when the meat should be
left until cured.
when the curing is complete, tl>1
= meat should be soaked for an hour
in tepid water, and should be strung
! ready for smoking. Should it have
beentleft too long in the brine it may
be freshened by soaking longer.
e 'For smoking, the meat should b,
/. suspended four or five feet above I
wood, fire. After the meat Is smoked
Il should be hung in a place where
there Is q good circulation Of air. II
damp muggy weather cured meat will
mold, and to avoid this the mea1
should be kept hanging in the smoke,
house, and a IRE built every few
weeks" 49,