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Show wash it, scald out the container, and boil the brine or better yet make new pickle. When each piece of meat has received the proper cure take it out of the pickle, wash it in lukewarm water, string and hang it in the smokehouse. Smoke the meat until it has a good chestnut color. . For smoking use hickory, or any of the hardwoods, or cottonwood and aspen, or aspen and willow. Corn cobs are good, but do not use any of the resinous woods. BRINE CURE FOR MEAT Meat and especially pork can be grown and cured on the farm for ' much less than it costs to buy meat at the store. Some farmers who have learned how to butcher and cure meat properly find a ready neighborhood neighbor-hood market for good cured hams, sides and shoulders. Curing meal on the farm has long since passed the experimental stage. In recent years there has been a tndency to depend more upon the stores, but the need for greater economy is leading-many leading-many again to take up the practice of curing meat at home. An old stand-by recipe for. brine-curing brine-curing meat is as follows: For each 100 pounds of meat use 9 'pounds of salt; 2M pounds of sujvar or syrup, brown or cane; 2 ounces j saltpeter; 4 gallons of water. Allow' four days cure for each pound of ham or shoulder; three days for bacon! and smaller pieces. J The brine should be made the day I before it is used, so that it will be j cool. All the ingredients are poured, into the water and boiled until thoroughly thor-oughly mixed. Place hams on bottom, bot-tom, shoulders next, bacon and small-i er pieces on lop. i'our in the brine! and bo sure it. covers the meat thor-j oug'hly. In live days pour off the brine and change the meal. Place Ihe top meal, on the bo! lorn and tin bottom meal, on lop. Kepcal Ibis operation again on the loiilh and eighteenth days. If the pickle ho-: cotiRo ropy take out all the inc:it, |