THE CURING OF MEAT.

Globe, Volume XXII, Issue 2009, 2 August 1880, Page 3

THE CURING OF MEAT.

A correspondent in the " Country Gentleman " (Albany, N.Y.), writes the following letter on this Bubjeor, which is well worth the attention of our readers : In answer to an enquiry in a recent issue concerning the proper kind of barrel for salt pork, I would state that none but an abslutely clean barrel should over be used. It does not pay to run any risk with pork. A barrel once uaed for this purpose can be continually ÜBed if properly cleansed each time, but in no case should a syrup or molasses barrel be taken. I find in extensive travel among farmers a lamentable ignorance concerning the curing of meats ; the terms pork and bacon being used indiscriminately ; and even whole sections of the hog-raising country sell their hogs on foot, and buy hams, shoulders and bacon from the great packing centres. The only excuse for this that I can learn is that the curing of meat is uncertain. The curing of meat is not more uncertain in the hands of a practical farmer than in a great packinghouse; indeed, there are many reasons why the farmer has decidedly the advantage. The curing of mess pork, or ordinary salt pork, is simple; but no point must be overlooked, or the result will be either entire loss or a damage to the quality. Except in extraordinary cases for family use none but clear or nearly clear pork should be salted. After the hog is killed and hung up, split him down the centre of the backbone, remove the lard, cut off the hams and shoulders; divide the side into two pieces laterally, cutting about midway; cut out the backbone and spare ribs to use first, leaving on the fat portion of the back as much lean meat as you desire. This part of the back of the hog is all that is suitable for salt pork. Out it cross wise in strips of equal size, then take each piece and rub it over with fine salt; lay it on a bench on which a layer of fine salt has been spread ; pile the pleoes in regular order, and sprinkle each layer with fine salt, covering the whole reasonably well. Let the pork remain a day or two, and the salt will draw all the blood out of the meat. Then.rinse each piece, put an inch of salt in the bottom of the barrel; pack the meat in as carefully and tightly as possible, over eaoh layer putting an inch or more of salt, and when the meat is all in add plenty more salt. Put a clean board over the meat and a weight to keep it down ; then cover with clean soft water to a depth of two or more inches over the board, and put the package in a clean and cool place. If the salt is good the pork will keep for years, and always be sweet. One can easily destroy the flavor of the whole by allowing small puces to float around on top. The hams, shoulders, and flank or belly part (the latter makes the breakfast bacon of commerce) of the hog should be cured in sweet pickle, and rather be made into bacon. For this purpose a syrup or molasses barrel is probably as good as any, and the same rule, given before concerning the pork barrel applies as well here, or the same barrel can be used repeatedly as long as kept clean, but never after having been used for any other purpose. The following receipt is identical, I believe, with one published for many years by the " G-ermantown Telegraph " (Pennsylvania). I have used it for more than twenty years, with invariable success:—For lOOlbs of meat take 4 gallons of water, 61bs best salt, 2&ozj saltpetre, and ljlbs New Orleans sugar, or its equivalent in molasses. Boil and skim, and apply when cold. It is quite as well to draw the blood from the meat by a day or two of dry salting, as described for salt pork, but as meat should never be kept in this piokle long in hot weather, this is not essential. Sleep the.meat in the pickle for at least four weekß, and if the pork is heavy, at least six weeks, deducting any time that the package has been frozen, or in a place where it was as low as freezing point. Then dry and smoke to suit taste. Wrap each piece carefully in paper, enclose it in a muslin bag, and hang in a dry, cool place, and I will warrant it to give satisfaction. A correspondent advisee smoking the barrel before packing the meat. There is a good deal of fallacy about smoking meat. All the smoking usually given to meat now-a-days does not add a fraction to its keeping qualities, and I do not see any particular advantage to the flavor. If your meat is well cured it will keep without smoking ; if not, it will spoil with any quantity of smoking. Probably the beet place to keep hams and bacon is a nicely-constructed smoke house, but even then I should bag it as described above. The great bulk of cut meats, if not absolutely all, that are shipped abroad from the great Dacking centres are unsmoked until just before they are offered to the oonsumer at retail.

A piece of unßmoked bacon broiled, after being two-thirda or more cured'af ter tbe above receipt, will commend itself to any of your readers who will try it. The sweet piokle receipt, given for hams and bacon, is the best I know of for curing beef, but is not strong enough to keep beef sweet during the hot months, and beef that is cured so that it will keep is not usually relished.