KILLING AND CURING MUTTON ON THE FARM.

Pukekohe & Waiuku Times, Volume 5, Issue 145, 14 February 1916, Page 1

KILLING AND CURING MUTTON ON THE FARM.

When a sheep is intended to be slaughtered f)r consumption cn the farm it should fc<- caught, tiej up, and kept without focd for tw<'ntvfour hours before it is killed. If possible, the animal should be killed late in t h e afternoon, so that the carcase may hang during the night to drain and get cold; very eatly next morning the neck should be removed, and the carcase sawn in two trom neck to tail. Having decided on what icat to keep i're3h—and the quality will depend not only on the size ot the family, but on the climatic conditions—remove from it all tdd pieces of fat, and rub carefully over each j>int and into every nook and cranny a mixture of flour, salt, pepper a;.d a littlj bnracie powder. Then hang at once in the safe, and eee that one joint does not in any way touch another, for at every point of contact the meat will become tainted. If the me3t is hurg in a hut or room, or it the safe ij cot absolutely ily-proof, then wrap each joint in butt°r muslin, or place in thin calico bags; it is absolutely necessary to protect meat from flies.

DHY-CURING Mutton may either be dry or brine-cured. For dry caring take half a pound of coarse sal', one dessertspoonful cf brown suaiar, one teapsoonful each of powdered saltpetre, whole pepper, all-spies, and cloves; mix well and rub thoroughly all over both sides of riba and leg of mutton; also rub well into cavity left by removal of bones from tha leg. t'ack into a large enamel dieh or small tub and place in a fly-proof ?afe or other cool place; turn the meat every day. After two or threa days remove the leg and press under a heavy weight for one night; then hang in a cool place; if liked it may be smoked just as hams are. Leg of mutton prepared like this tastes somewhat like ham, and should he boiled and served in much the same way. iJRINE-CUKING

For brine-curing, boil euiiicient water to cover the meat with the ingredients mentioned above, and an additiunal quarter pound of coarse salt. When the trine is quite old pour it over the meat, which should be packed in a small cask; turn the meat every day fur several days, and then treat the log as described above. If convenient, several legj of muttun may be salted in this way during the winter; when dry they will keep tor month?, ard will be found useful during the summer. Mut'.on salted m summer will keep frcm eistht to twelve days