Show construction OF GOOY smokehouse AND PROCESS OF SMOKING TO PRESERVE MEAT it X 4 4 1 z Z t 11 ll f A I 1 aly za V 06 FARM FARI smokehouse FIREPROOF AND FAIRLY LICHT LIGHT THINGS TO REMEMBER AT butchering TIME 5 prepared Ire pared by the united states Denart department ment of agriculture 8 Is the most important factor in butchering and curing 2 0 U meats meat ment very 1113 belonus tainted 0 save nil all ples dittos of for there ore are tunny many way ways ft if con i averting it into a product all nasto flit trini nod and skin should bo be rendered find bad bo the products used to inalie make gnall V Is i alones should bo be crushed cruh cd or ground for chicken feed food x ne incur cr put ment in curo cure before file heat la Is out of it IL always pack me roe it skin eldo side down oien in tho the curing process proem 0 except the top ii ter in a brino brine cure chich should bo be I 1 aimed latsh 0 eldo side down dod 0 keep close witch watch on tho the brino brine and it if it becomes bc eom ropy change it 0 9 do not forget to turn or change meat times during fluting tho the curing pro cesi sR tho the fat of dry cirod anent hilll become yellow thie this 1 docs does not make it unwholesome it takes more timo time to binole dry cured than brine cured aorl slow smoking Is much better than a rapid smoking em okin and there III chanco chance of wising the mat to drip a if meat becomes moldy brush brudi off the mold raold with a stiff brush or 0 t a 1 trim off the moldy parts with a n knife the piece Is not spoiled 0 lie ile suro sure meat la Is thoroughly ehly colel cooled befaro sin oking 6 remember the beaconing Beason ing trig of Is generally go governed arned by taste 0 4 a fresh sausage can be kept andr a co cot tring iring of lard for a number 0 ut of daye days tho the process of smoking helps to pre berve tho the meat smoking also gives k deit desirable rable flavor to tile meat if it la in smoked properly and alth ith the rl ht kind of fuel tho the smoke house can con ho ile nindo any lize fize and of thu the kind of material suit ible to the demur Is of the 0 owner n lr it if very email small quantity of mint Is to be smoked once a 3 cr car a barrel or tt a box will ans answer iier ou oil tho other hand if ii 1 considerable quantity of ineat meat Is naked and the house Is to be perma nent it t should be built of brick concrete or stone to 0 o be fireproof A email call be aeed if it care Is tak n to confine tim tile fire to the center of the room in an iron kettle tho the liaf of est method Is to construct a fire pit outside of the hoube and pipe tho the noko into the hoube tho the pipe running from the pit to the housch housu should bo be burled buried to prevent crushing A smokehouse 0 by 8 feet 10 feet high will ile lle best results for general forin use should bo ile provided to carry off the warm narin nir and an vant of the meat small under tile lio eaves or a cl amney in tile root roof will ill control i lation lat loii if it arrangements cannot bo be made to hase a fire pit outside the tile bouse house it can call be built on tho floor find und it metal blacet constructed to shield tile nuat if tho the meat evil be hung lung 0 8 or 7 feet above tho tile fire llila tills shield will not be tary at tills height tho lie meat aill ft get the benefit of the thick and still bang below thi tha ventilator the fuel green creen hickory or maple wood ill 1 the test fuel for smoking 1 Is preferable prefer ablo to soft wood resinous woods should never bo be used ne as they rive give an na objectionable flavor to tho the meat cora com cobs may be used but they deboalt carbon on the meat gt rh in ing it a dirty apt Harance smoking meat bleat should bo be removed from the brine when then it 14 1 cud and not allowed to remain in tho the brine overtime uhan hn the tle I 1 me meat I 1 t is I 1 removed froni from the brine brina it should be sealed for about half aa an hour la in water it meat haj haa remained remain in tho the brine longer thun than tho the allotted time soak each piece ce half nn on hour fantl three minutes extra for each melt day oer time tho the meat should then be washed ash la in lukewarm water mater strung and hung in 1 the elioue do not hang tho the meat BO so that tho the pieces touch tile space between the meat 1 lit a necessary to insure good circulation of inoke 11 und the meat permit the meat to hang in of for 24 4 hours hoars before beR loal to moke A slow fire abound be started 1 po hat that the meat will warm up gradually do not pet get the houe too hot the tile fire can be kept going continuously until the smoking 1 Is complete bolding the tem as even as a possible 12 10 du de grees IV thirty all six to 43 49 hour ie is the time required to emoke smoke a lot of meat ment but if the meat Is intended to be kept for any nay length of time elower slower and ard longer moling nir Is desirable daring warm weather it if Is better to tart the pre every othet day rather than heat hent up thu tho mint too much in the N winter inter hoi however eyer it if the ire fire log 1 not kept going the ment way cool and tho the bomke will not penetrate properly al As boon soon as the meat ineat to thoroughly evoked open tile doors and ventilator so that the meat can cool when the meat la Is smoked it can hone hang in tho the smokehouse but for absolute safe ke keeling ellIng it should bo be wrapped or packed auar aft ay preserving erving smoked meat meats smoked ineat after it ui Is hard anil farin should bo be wrapped in heavy paper and put into muslin sackie it la Is very Import important ont tart the top of the sack mck be tied properly so as to beep heep out insect insects cut cot the ao 10 from the ham hams or bacon before they are place in tho the sacks there to u great ten to use the same string to hang hung up tho iho meat after it la Is sucked it ie Is 1111 liepo po elble gible to tto the tile top of the nark sark ond make it insect proof if a string stick out of the top in tying the top of tit alio eack sack make a double wrap before tying a knot and this ifal M prevent the en trance of any insects fach back sack should bo be painted malth yellow inith ond and tl tien on each ilece enn be hung up for future we use never stack stock the tile ham and bacon in a pile after yellow wash has tins been applied recipe for yellow wah wash IW pounds haax or bacon bacons use three pounds barium sulphate OM pauul klue glue pound chrome yellow 0 10 pound hour flour half flit fill a pall poll with and alx in n the flour dissolving nil all lumps thoroughly Dis dissolve sole the chrome yellow in ili a quart of water in a separate ee ves vesel and add the solution and the glue to the flour bt bling ing the tile whole to it boll and add ald the barium barlum sulphate slowly stirring constantly slake the aeh the day jay before it la Is required stir it frequently when using and apply with in a bruh brush |