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Show I MEAT COOL AND FRESH i The proper time to begin cur- lug pork Is when (lie meat Is cooled and Is si 111 fresh. Twcn- ty-four to Ull hours after killing Is the opportune time. It Is es- senllal (hat Ihe pork bi thnr- ouglily cooled. Meat dio'ild J never bo frozen either prior to J or (hiring the period of curt'iiK- A clean hardwood molasses or J sirup barrel Is a unliable vosNol J In which lo cure pork. The bar- rel should be clean and tight so as to prevent leakage. A largo stone or nietol Jar Is (he 1 est J container In which to cure infol, bill Ihe Initial cosl Is high. Slone J or some metal eonlnl 'S ore very easily kept clean. If a bar- it rel Is used repeatedly for cur- im: pork II Is necessary to scald it II out I horoughly before fresh pork Is packed Into It. J |