Show MUTTON CUR CURED D Mo More Diore e mutton wo would ld b consumed ed the United States es Department o of Agriculture Agriculture Ag ie believes if farm farmers farms s realized generally that cured and smoked mutton mutton mutton mut mut- ton is is' as desirable as pork ent only ly 3 39 39 9 per cent cent of of of the meat meat used sed in the United States is lamb Iamb or mutton This is partially due to the fact that t there is a popular impression impression impression sion among farmers farmers' that after a sheep heep is slaughtered the only domestic domes domes- tic is use for far the flesh is eating eating it while it is fresh As a cons consequence quence he uhe l farmers farmer's family grows v very ry tired of mutton before the carcass is con con- umed For the purpose of finding some someway someway someway way of obviating this difficulty ex work of curing and ti g of mutton has been do don done e latel J ly y the bureau of animal industry of she he department of of agriculture Those vho have been doing this work give the following g directions for home curing mutt mutton n The first essential in curing is to tob tobe tobe b be sure that the mutton is thoroughly cooled The meat should never never be frozen either ither prior to toor or during the period of curing The time to begin curing is when the m meat at is cooled and andI I and still fresh the the proper time i is 1 I from 24 to 36 hours after killing Because of the tho high shrinkage incident incident incident inci inci- dent to cu curing ing only large largo pieces such as the legs and shoulders ar are suitable for treatment Mutton may be cured by using any an angood good brine formula but c dry cured meat is is better for future use than cured rine-cured and requires less work However danger from rats and other vermin is l less in the case of brine brine- cured cored meat eat Both methods of curing curry cur cur- ing are ve very ry successful if care is taken taken tak taka en to see that each operation is executed executed exe executed exe- exe properly Following is the method of dry during euring mutton advocated by the department department de For each pounds of meat use 7 pounds salt 3 pounds sagar sug sag sugar sugar ar or tr syrup 2 2 ounces ounces s sal saltpeter peter 2 or oz red pepper and and 3 oz black PP peper a er Mix all ingredients together then rub the mixture well over the meat and pack it away in a box or oZ on a table Allow one and one half one days cure ure for each pound of meat the pieces average After the meat is cured hang han g it it iri in i the smoke smoke-ho smoke house 0 se |