Brine-cured Bacon,

Manawatu Herald, Volume III, 14 February 1890, Page 2

Brine-cured Bacon,

The moßt prevalent, method of curing bacon by farmers (says a writer in the Braider* 6azet(e) t and the one I was taught, is that of dry*salting. It is a satisfactory one mostly always, but certainly fatts short of giving the best of meat which can- be had. If the temperature 13 just right, and you know when your baokon has salt enough to hear taking up and putting through the smoke, yon may oxpect reasonably good bacon ; but the process I employ is'that of briue salting. I know that a good many people wfll turn away at this point, atari not rend farther, because they eaunot entertain any suggestion -which means increased labour or preparation. But my plan is simp'e, efficient and satisfactory. All you need is 'a water-tight tank, and a buokefr or two of water to eacli hog. Then make a brine by the addition of salt until.it will bear an e«g up. , Put, W the sides, as usual. It is not necessary to have the brine more than scarcely covering the meat as the meat will settle. But it fe a good idea to put a heavy weight on the top of the meat. At about the fifteenth day, if the weather is reasonably moderate, pour the brine off take the sides out, and put back in different positions. Then dour the name Hue ova* 1 id »gfein, A* ab«ttt

nsAy to smiVe. t>.-. «5 d „ for.Bmokmg-«ot oW^. .awdost, ragi,or «ny.™"=.~ b . cu . stnoko After smokn g to« »^> jptey Wood » tt iat escapes ; and tlie ™ \ , feet . you, will be sure to adopt the plan.