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Show Curinp rork for Homo Use. fter killing nnd dressing, the hogs should hmg until Ihorinighl) cooled Op. erillnns are usual!) .begun eurlv In Hip morning and theip Is ample lime to cool before iiKht ih.rp Is a greutei demnn I for bnon than for nail pnik hence Ihe aides of all hogs which are mil mortal shoiil.l be converted Into baron Tor sail pork fresh mists etc the hog Is llrst spill along the back the cuts of meal bung lomnved from Ihe loin nnel phould.r pertlons. ami the both strips use I for hacon When lac on onlv In desired thr hams and shoulders are llrst removed after which Hip span rib irp em avviv Itaioa strtis about thrpp Im Iips wide an-rut an-rut around the bode, and these snips cut The linos and shouldirs are cut short of the leg lilnl .well iciunlp.1 ami trlmmeil Lean trimmings are made Into nauriigp or head cheese Cholie lird In mule frnin leaf I inl and trimmings onlv. second grub- lird from mu fnl leaf lirl nnd lilmnilngn The hums shoulders and laeoil are rubbed wltti null ,nl pi 11 oil on edge In la)irs In a InrnlAvhlih shoiil.l hrsl have a liver of salt sprinkle I over IhP liiltnm fur em II lis) pounds nf moat make a pickle of ten pounds of snll two pouiils of brown stigir two oiiacen of nnltpeter nne ounce of red pepper and (mm four lo four and a hair gallons of water Put thesp Ingredients tntn an Iron or Un vessel place over a tire ami boll len mlnuloe Stir while boiling und remove re-move the selllll tler the brine Ins cooled, pour It over Ihe ment and lot It remain from live to sis wetks, Ihen remove, drain and wipe the pieces after which the) are lead) for the smoke which shoull list from two tn three weeks lllckor) and blreli am-dust am-dust chilis and pieces produce nieat of Ihe benl ll iv nr Tho smoko ahoul I bo kept up conspinit) but the me it should not hang near enough to the lire to become heated. The smnke house must In tight, and It (s safest to have n ground lloor The lire should be built In un Iron pall lieur tho ml Idle nf the building If 11 red-hid red-hid Iron In plienl In Ihe pan the niwdunt and ehlpn placid our this, and the smudge will st irt casllv. An occasional piece ot greiu wood mitts tn the smoke fter smoking the hauls, shoulders nnd bacon pleeen aro sewed up In muslin hags, which are then whitewashed with lime und hung In a dirk cool plice Ihe silt pork Is left In Ihe brine until used It Is usuullv salted ninre than the hams and should be plieed In 11 scpirato barrel made from well-sensoneel oak A stone Is placed over .Ihe meat to keep 11 under the brine In tin spring the meat In removed and rinsed In clean water and the barrel scalded The brine Is boiled and the Impurities skimmed orf The pork Is then put In tho clean bairel and tho brine poured uver It If this precaution it not taken when wnrm weather up-proiches up-proiches the .muse ut ihu top of tho brlnu will pulrlfv am! lulut the meat |