Show CURING MEAT URGED the practice of slaughtering hogs and curing meat is an economical farm practice and should be generally followed says prof H H smith of the animal husbandry department of the utah state agricultural college U is not the difficult task that many are prone to think it is professor smith continues the slaughtering of hogs and the curing of meat are relatively simple tasks and with a very little practice one can perform them quite efficiently professor smith says that there are two methods of curing pork the brine method and the dry method the first method is usually recommended because it is easier to cure meat in brine and because meat cured in brine does not dry out so much when it is stored as does that which Is cured by the dry method A large stone jar Is probably the best vessel in which to cure meat says professor smith because it is so easily cleaned hardwood barrels are also suitable it properly cleaned there are several recipes but professor smith recommends the following formula for the reparation of the brine 4 gallons of water 8 pounds of salt 2 pounds sugar and 3 ounces saltpeter the ingredients should be mixed thoroughly after which the water is added and then boiled anth the mixture Is dissolved any scum should be removed the brine hould be made the day before it Is to be used to insure its being cold not oyer 40 degrees F at the time it Is put on the meat in packing the meat each piece should be rubbed with salt the hams and the shoulders packed first and the bacon on the top all pieces should be packed with the skin side down with the exception of the top piece after the meat has stood this way for 24 hours drain off the liquor and pour on the brine the brine should be poured down the side between the barrel and the meat warns professor smith the next step is to weight the meat down with hardwood or hard bumen tile or brick to prevent it from floating limestone or pine should never be used on the fourth day the meat should be taken from he vessel and repacked repeat this prace every seven days until curing is completed hams and shoulders weighing from 12 to 20 pounds should be left in the brine about three and one halt days per pound provided the meat is to be kept throughout the summer A shorter time will be required if the meat Is to be used immediately sides and bacon weighing from 12 to 16 pounds should stay in the cure for two and one half days for each pound after the meat has been an fn alie cure for the required length of alme it should be taken out of the cure and soaked in warm water for about two hours A brush may be used to refa iove any surplus salt the meat should be strung with stout cords and hung up to dry for 24 hours the pieces must be hung so that no two touch professor smith advises |