CURING BACON.

King Country Chronicle, Volume VI, Issue 448, 16 March 1912, Page 3

CURING BACON.

A great deal of the value of the product depends upon proppr curing. Meat should never be salted until all of the animal heat is out, but as soon as the heat is out the quicker it is salted the better. On the other hand, meat should never be allowed to become stale, with an idea that salt will cure th? stalcness. It may cover it up, but it can never remove it. In salting down, especially during the cool weatiier and for winter use, it is advisable to use some sugar with the salt and saltpetre, in order to give it a milder, sweeter cure. A good recipe is as follows—Sib of common, coarse salt, 21b brown sugar (or 1 quart of treacle), 2ozs saltpetre, and 4 gallons water to each 1001b meat. In warm weather 2!b more salt, and 2oz more salt petre should be used. The meat should be packed closely in a clean barrel (hardwood preferred), or in a crockery jar large enough to hold the required amount. The salt, salt petre. and sugar are dissolved in water, and then turned over the meat. If there is not sufficient of the brine to cover the meat, more brine cf the same strength is added, as any portion of the meat uncovered is likely to rust and spoil, and in a short time the brine in the whole barrel would be spoiled. A cover and weight should be placed on the meat to keep it below the brine. In warm weather it is advisable to boil the brine and allow it to cool before putting it over the meat. The sugar, if used in larger quantities, is likely to make a "ropey" brine, and one which will not keep so long as one without sugar; but if the pork is cured in the winter for summer use, this will give the meat a good flavour and it will not be so tough and hard as when cured in clear salt. The brine has not strength enough to overcure the meat,' still it has sufficient to keep it for almost any length of time. Six to eight weeks in brine of this strength will cure bacon and hams weighing 121b to 141b. While it may remain in the brine much longer than that the best quality of meat will be obtained if removed from the brine as soon as cured through. Smoke and pack away for summer keeping.