FARM AMD GARDEN.

King Country Chronicle, Volume V, Issue 321, 17 December 1910, Page 6

FARM AMD GARDEN.

SCIENTIFIC MEAT CURING

The other afternoon, a number of : farmers and other representative men ; gathered in Messrs Jamieson Bros.' ■ butcher's shop, Hamilton, to witness | a demonstration of meat curing by \ Curry's scientific process, which was ! given by the inventor, Mr R. W. j Curry. The old method of salting meat is well known, but with the j introduction of the new process this j must soon pass into oblivion. Mr - Curry briefly explained his process, ; and "then gave practical demonstrations of its working on various joints, j including leg and shoulder of mutton, j ox tongue, brisket and shin of beef. ; Inserting a specially made needle in j certain portions of the flesh the brine ; by means of a pump is driven right through the meat by the ordinary j channels penetrating every part, bone and marrow, as was shown when the shin bone was cut. The mcthod_ is ] simple and reasonable, the idea being to force the brine for the purpose of curing just as the circulation of the j blood provided sustenance to the live animal. Almost simultaneously with ; the starting of the pump the meat is ; seen to swell, and soon small jets of ■ brine spurt from the different parts of : the surface, any blood remaining being driven out by the brine._ _ In ; less than a minute the various joints j were cured, and that the brine had I thoroughly permeated the meat was proved by tasting a portion of the treated joint. The process is a cleanly one, and it has been endorsed and approved by the health authorities both in Australia and New Zealand.