Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1922-02-22
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!. CURING PORK ON THE 4
4 FARM. 4
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.(Clemson College Bullefin.)
The Dry Curing Method. !,

w hiat I1Ao DTy outui8 nIoWlOus 'hat#.
Use eight pounds OF saat,, 2M
pounds OF sugar, 2 ounces OF salt
pe.er ,fo'r every 100 pounds of meat.
(Use ounces of red pepper, four
ounces of blaok pepper If desired for
fiavoring.) Mix this thoroughly, rub
oneIEEld Of 1T iIJto the meat the
FIRST day and pack with skin side
down in tight box or barrel. I'm
pack on the third day and rub in
ans her one-tMrd Of She mixture
and repack. On the seventh day rub
in the remainder of the mixture and
replace in the pack. Allow two days
in the cure for each pound in a piece
Of bacon and two and half days
for each pound in the ham and tho
shoulder, counting from the first
day placed in The pack.
The Brine Curing Method.
Use ten pounds of salt, Q II lbs.
Of sugar, 2 ounces of salt-peter, 4 "
gallons of water for every 100 lbs.
OF meat. Boil these in the water so
that they will be thoroughly dis
solved, and ALLOW to cool over night.
Pack the hams in the bottom Of
tho container, shoulders next, and
the bacon curs on the top, and pour
on ehe brine, being sure that il COW
ers the merdt A Loose board cover,
Weighted down with stones, should
lie used to keep the me;lt under the
brine. In five days draw off the
brine. Reverse the order Of pack
ing and pour the brine back on the
meat again. Repeat this operation
OH the l 9th and 18th days. ALLOW
four days in the cure for each pound
of ham and shoulder in the piece
and three days for each pound in
Ahe piece of bacon
Smoking tho Cured Mc,nt.
AFTER curing, soak the meat two
hours in water at about 65 degrees
ITO remove lthe excess salt and to
brighten the meat. Allow to drip
about six hours, and then smoke
with hickory, oak or any non-resin-
GUS hardwood. With a continuous
smudge, the smoking can be COM
Wleted in "a hours, but with an in
ter1mt1Sent smudge, SO hours is nee
assary. If 1t ID to be kept into the
summer, the meat SHOULD be smoked
at least 4S hours. Wrap the meat in
paper, or paper sacks, and hang in
oloth scks ITO heep out shippers. It.
is very important that the sacks be
tied properly, so as to keep insects
out OF She meat. Gut THE strings
from tho hams and .baGon before
they are placed in the sncks There
hs a great tendency to uso the same
string to hang UP the meat after it
is sacked. It is impossible to tie the
top Of the sack and make it insect
proof when a string sticks out of
the top. Paint each sack with yellow
walsh and then hang up each piece
for future use. Never stack the
hams and bacon in piles after the
yellow wash has been applied.
Recipe for Yellow Wissh.
For one hundred pounds Of ham
or bacon, use-
3 pounds barium sulphate.
ounce glue.
IN ounces chrome yellow.
6k ounces -four.
tHalf fla q pail with water and
mix in the -four, disso'.ving all the
Jumps thsoroughly. dissolve the
chrome yellow in a quart of water
in d separate vessel and add the So
lulfon ;and the glue to the flour.
Bnimg the whole to boil and add
the bariuls sulphaIte, stirring slowly
and Constantly. Make the wash the
day before it is required. Stir it
frequently when using, and apply 1t
with = brush.