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Show CURING PORK I.V THE HOME I By Orson P. Madsen, County Agricultural Agri-cultural Agent. 1 Because of the scarcity of meat and its high price, great care should he ' taken that it is well cured. The following fol-lowing method for the home-curing of pork has given good results: For each 100 lbs of pork to be cured add 8 pounds of salt, 21 pounds of brown sugar, and 2 ounces of saltpeter salt-peter to 4 gallons of water. If weather weath-er is warm this Is better boiled and then cooled before applying. Cold weather makes this unnecessary. Get a good barrel and pack the meat snugly with hams and shoulders in . the bottom. Pour the above solution on when cold and meat has also been slowly chilled. For 125 to 150 pound hogs, leave side meat in brine about four weeks and hams and shoulders five or six weeks. Leave larger hogs in the brine for proportionately longer. long-er. Weight down to keep covered. If brine become stringy, remove and add new solution. On removing from i brine, hag up to dry after washing in luke-warm water. When dry, smoke 1 to suit. |