CURED PORK.

Temuka Leader, Issue 250, 22 April 1880, Page 2

CURED PORK.

A. contemporary, in rep''y to a co respondent, gives tne following method for curing pork :—There arc two ways, wet salting and dry salting. In either case the first thing to do lb# a pig of say

15oftis to get half a hundred w of alt, half a dozen pound F sn ar, and a pound of saltpetre. C ;• 111 't'T fin am! nix it with the t / to iirr. It it Is intended to <r -S' 1 ' j . Ihe 01k it is simply rubbed a !_ '-vef with a- ’nn h of the mixture as will hiici to it, and laid on a bench in a shade to drain—well' covered with a c can ch ili to fe'ep the fl es • ff. In two days it should be turm-d over and rubbed again — afterwards about once a week —the whole process taking a mon*h. It is then fit to be bung up and smoked, c If wet salting is pref-rred the p«rk is rubbed ont with the mixture, and put hvo a salt! g tub to drain for 48 hours. Meanwhile a brine is prepared by boiling , the remainder of the saU, sugar and saltpetre in enough water to dissolve it. This should be allowed to got cold. Tho pork is then to be taken out of the tub, the drainings thrown away, the pork ro placed rind side down, and t e briira" v poured over. It should completely cover r the meat, whnb requires to have a lather heavy stone put on top of it to keep it under. This is the least troublesome process, and there is of coarse no danger from flies, while the meat can be kept in pickle till wanted without getting rusty. F< r hams, however, most carers prefer 'dry-salting, and certainly, when theyare large, it is. th- surest way of avoid

ing failu e