BACON-CURING ON THE FARM.

King Country Chronicle, Volume VI, Issue 421, 9 December 1911, Page 6

BACON-CURING ON THE FARM.

A successful pig-raiser in South Australia offers the following practical hints upon the process of baconcuring on the farm: —After killing, he says, let the pig hang over night and cure the next day. If the intention is to roll the bacon, saw or cut the carcase into two equal sides and remove the ribs, shoulder-blade, and ham bones; if the bacon is nut to be rolled, and the pig should weigh over 1001b, remove the ribs (which can be used fresh or salted), cut oi'f the ham, which should be round, and cut oil' the shoulders straight across. li'. the pig is a large one, say, 1501b, remove the shoulder-blade, as it is somewhat difficult to cure. Salting: For si pig of 1201b use about Sib or 1010 of salt, 2j\oz aaltpepre, lh\b sugar, 2oz ground allspice; mix these well and thoroughly, and rob not the meat, for which purpose a trough made of 2in deal may be used bottom, 2ft wide at top, 3ft 3in long, and Ift lOin deep, inside measurement; this has proved excellent for long sides. Sprinkle a fair quantity of the salt mixture in the bottom of the trough and place the sides in, skin downwards; seven days after placing in trough remove the sides, sprinkle a little of the salt mixture over them, and replace in the trough, but be careful to reverse the position by placing the side that was first on top now at, the bottom of the trough, and the bottom one on top. Repeat this urocess on the, 14th day, and at the end of the third week remove from the trough. In a pan of water wash away all surplus salt from the sides, and hang up to dry for a ! day. Many are strong believers in ■ dry-saiting, but always allow the brine that accumualtes in the trough tn remain there until the bacon is cured. A day or two after the bacon is taken from the trough is the best time for rulling, and rolling of bacon must be regarded as antyhingbut a success unless it is done thoroughly tight and solid. Only the best cord shuuld be used. The smoking of bacon is most important. There is no necessity for I the average farmer to build an elaborate smoke house. A large drapery case about :3ft (iin square will answer the purpose very well, using the boards from the cover and bottom to make the sides, say, sft high. This can be easily clone by using 2in by Sin deal battens sft long, one for each corner, and nail securely. Never place the fire for smoking underneath the i bacon, but dig a trench about Gft in deep and9in wide, running from under the smoke house to about 6'fn back. Cover this trench and plane a fire at the far end of it. On account of the variation of the wind it has sometimes been necessary to have two such trenches—one to the north and the other to the south of the smoke house the fire being put in the end at which it was most effective. In smoking, damp wood chips from the wood heap answer very well, and the bacon is usually left in the smoke I house for about three days. The ! smoke house should not be covered too i closely, as a draught is necessary for j effective smoking.