| OCR Text |
Show CURING PORK AND BACON Dr. W. E.' Cnrroll head of tho Animal Husbandry department of Utah Agricultural Collcgo recommends recom-mends tho following recipes for dry curing of pork: Tho following treatments nro probably prob-ably more successful with smaller cuts of meat( sldo meat ln genernl) than with tho largo and thicker shouldors and hams. Best results will bo obtained if tho curing can bo done ln n cool1, moist, and well ventilated cellar. Stack tlio meat in a box or barrel while curing. No. 1. Thoroughly rub Into tho moat a good grade of (Ino salt. Tho I meat Is then piled up for two or thrco days when salt is again nibbed nib-bed in. This ls repeated three or four times when tho meat is piled up until needed. Tho hams nnd tho shoulders need speclnl nttention to Insuro salt reaching tlio bono so ns to provent souring In this region. I'enetrnto to tho bono in two or thrco places with n knife and forco salt into tho holes. No. H. For each hundred pounds of mint tho following mixture Is used: G pounds salt, 2 pounds granulated gran-ulated sugar, 2 ounces saltpetre Mix thoroughly, divldo in thrco equat parts and rub ln ono third ovory threo dnys until nil Is used. After keeping tho meat In n coot moist placo for ten days or two weeks tho meat Is rendy for tho smoke house. |
