CURING PORK.

King Country Chronicle, Volume VI, Issue 468, 25 May 1912, Page 7

CURING PORK.

Farmers and dairymen sumetiroes require information concerning the best method of curing. Some time ago publicity was given to the method of curing pork which had been found very satisfactory by Professor H. J. Waters, president of the Kansas Agircultural College. The Department of Industrial Journalism at that college has issued the following:—To 10001b of meat take the following: 401b of common salt lOib of New Orleans sugar, 4lb black pepper, lAlb salpetre, ilb cayenne pepper. Weigh the meat and take such part of the ingredients as the weight is a part of 100,. Let the meat cool thoroughly After thoroughly mixing the ingredients, one-half of the amount should be rubbed well into the meat. Put the meat in a dry, coo! place. Let it remain two weeks, then rub on the remainder of the cure, and let it lie about six weeks, when it is ready tu hang. Never use a warn) or moist place. It is important that the meat be well rubbed c-ach time the cure is applied, and that plenty of the cure be forced into the hock end and around the joints. Less care should be used on the thin sides than on the joints. The heavier and fatter the meat the longer time required for curing. The warmer the weather the quicker the meat will take the cure. ihe best time to kill will be in cool You will produce the best flavour if you give the meat two or three months of cool weather hanging before the warm days come. About the right size hog is 175 to 2251b, and 180 to 1901b for a handy sized ham. While in general a light straw colour would indicate sufficient smoking it is always safe to dry a piece «jf thin bacon or shoulder to be certain that the process has been carried far enough to give proper flavour and cure. The hams may be kept one, two or three years without detriment, and will improve in flavour up to at least two years. No deterioration will take place for even five years if a ham is properly cured. Smoking should be done slowly. It should occupy four to six weeks, a little every day, and with little heat. Slow smoking gives a delicate flavour. After the smoking is finished wrap each piece in paper put in an unwashed flour sack and hang in a dry place. When the meat has cooled rub it with salt, and let it drain over night. Pack in a clean barrel, with the heavy pieces, hams, and shoulders, at the bottom. For every 1001b use Sib of salt, 21b brown sugar, and 2oz of saltpetre. Dissolve in four gallons of water, and cover the meat with it. Thin sides should remain in this four to six weeks and hams six to eight weeks. Alter it has dried thoroughly smoke as in the dry cure. To determine just when the meat has been cured, take one of the shoulders, saw off two or th-ee steaks and note the colour of the lean. If "the inner muscles are turning a red tinge and the outer muscles are quite red, the indications are that it is sufficiently cured.