The Ocala banner., 1922-02-10

shoulder cut is made thru the third
rib at the breastbone and across the
fourth. Remove the ribs from the
shoulder, also the piece of attached
backbone. Cut close to the ribs in
removing them so as to leave as much
meat on the shoulder as possible.
These are shoulder or neck ribs" and
make an excellent dish when fried or
baked. The fat of the shoulder top
may be used for lard and the lean
meat for steak or roasts 1t should
be trimmed smoothly. In case the
shoulders are very large divide them
cross-wise into two parts. This en-
ables the cure mixture to penetrate
more easily and therefore lessons the
danger of souring. The fat trimmings
should be used for lard and the lean
trimmings for sausage
Middling or Bacon-The ham is re-
moved from the middling by cutting
at the rise in the backbone and at a
and fatback are cut off in one piece,
parallel with the back just below the
tenderloin muscle on the rear part of
the middling Remove the fat on the
top of the loin, but do not cut into
the loin meat The lean meat is ex-
cellent for canning or it may be used
for chops or roasts and the fatback
be trimmed for middling or bacon.
for lard. The remainder should then
Remove the ribs. cutting as close to
them as possible. Trim all sides and
edges as squarely as possible.
Ham.-Cut off the foot about an
inch below the hook joint All rough
and hanging pieces of meat should be
trimmed from the ham, It should
then be trimmed smoothly, exposing
as little lean meat as possible, be-
cause the curing hardens it. All lean
trimmings should be saved for sau-
sage and fat trimmings for lard
Curing Pork
The first essential in curing pork
is to make sure that the carcass is
thoroly cooled, but meat should never
be allowed to freeze, either before or
during the curing period. The proper
time to begin curing is when the meat
is cool and still fresh, or about "a
hours after killing.
Vessels for Curing.-A clean, hard
wood molasses or sirup barrel is a
suitable vessel in which to cure pork.
The barrel should be clean and tight
so as to prevent Leakage A large
stone jar is the best container in
which to cure meat, tho the initial
cost is high; such a container is
easily kept clean. If a barrel is used
repeatedly for curing pork. it is nee
Nessary to scald it out thoroly before
fresh pork is packed in it,
Curing Agents.-Salt, saltpeter,
sugar and molasses are the principal
preservatives used in curing pork
The use of borax, boric acid, formalin,
salicylic acid, and other chemicals
should not be used.
Salt when applied alone to meat
makes it hard and dry, because it's
action draws out the meat juices and
hardens the muscle fibers Saltpeter
is used to hasten the curing of the
meat 1t drys and hardens the meat
even more than does salt and there
fore should be used sparingly Sugar
and molasses soften the muscle fibers
and improve the flavor of the meat;
hence, a combination of salt and sugar
makes a good cure.
Place for Curing.-A cool, we'll
ventilated cellar, free from rats, is the
most desirable place for both brine
and dry curing. The smokehouse
may also be used for this purpose, but
it should be- observed that when cur
ing by the dry-salt method special at
tention should be given to ventilation
to prevent excessive dryness.
Cold-Storage and ice plants in GER
tain sections have rooms equipped
with partitioned shelves, where farm
ers may store their meat during the
process of curing at an even tempera-
ture. which insures excellent results.
This should be beneficial in southern
climates. where the weather is warm
or subject to sudden change In To-
calities where such refrigeration fa-
cilities have not been established CO.
operative cold-storage plants cnoduct-
ed by number of farmers in a COM