| Show METHOD FOR CURING MEATS animals should bo killed early in morning allowing carcass to hang all oay to cool by WILLIAM As butchering time Is at hand and since we have the reputation of having the best hams in our neighbor hood our methods may jfe of some benefit to those interested in the curing of this meat we always kill the hogs early in the morning allowing them to hang on the pole all day BO as to get thorough ly cooled as more meat Is spoiled by being cut out and salted before it 13 thoroughly cold to the bone than from an cause the day after killing also early in the morning cut out and salt up I 1 say early that the women folk may have the best portion of the day for securing the lard as it Is quite a job for them when a farmer kills eight or ten fine hogs before salting sprinkle saltpeter on the hams and shoulders then rub in the salt thoroughly cover with it and pack the meat in a box let it stay in this condition for from six to eight weeks according to the size of the meat when it should be taken out washed hung up and smoked wash nicely in a tub of hot water using a rough rag to take off all the old aalt and mold when the water becomes too greasy throw it out and put in clean As as the piece Is washed the helper stands ready to take it sprinkling lightly with borax which keeps it from getting then it Is covered with all the black pepper that will stick when it Is hunt up ready tor smoking always allow it to drip a day or two try and smoke it before the weather gets too warm as it Is likely to get overheated it hung anywhere near the fire never use pine wood in smoking meat many use green hickory but I 1 always use wet rotten oak wood thia smokes freely and does not burn rap idly nor make a hot alre and I 1 con alder it best for the purpose |
