Show CONSTRUCTION OF GOOD SMOKEHOUSE AND PROCESS OF SMOKING TO PRESERVE MEAT G I THINGS TO REMEMBER AT BUTCHERING TIME Prepared by the United States Department of Agriculture Agy a Cleanliness Is Is the most Important factor In butchering and curing z meats Meat Ment very easily becomes tainted x 2 Save all pieces of ot meat for tor sausage There are many ways of ot converting converting con eon it Into a 11 palatable product 1 J All waste fat tat trimmings and skin should be rendered and nd the t x 1 JJ- JJ products used to make Clake soap snap Cc t Bones should he be crushed or ground for tor chicken n feed t Novt put pat meat In cure before the animal heat hent Is out of or It Alwa Always s 's pack puck meat skin side down n when In the curing process x z i J except the top la layer er In a brine cure which should be turned flesh 1 J side down Keep close watch on the brine and If It becomes s ropy rop change It 1 Do not forget fOlget to turn or change meat several times during the a t curing process S The fat fut of ut dry cured meat ment will sometime become yellow Jellow This docs does not make it ft unwholesome It takes take more time to smoke dr dry cured cured than cured brine pork j Slow smoking is much better than a rapid smoking and there Is tt z x less chance of causing the meat treat to drip If It meat becomes moldy brush brush off th the mold with a sUIT stilt brush or trim oft off the moldy parts pmt with a knife T The Tile entire piece Is not spoiled o oBe Be De sure surl meat ment Is thoroughly cooled be before smoking t Remember the seasoning of sausage Is generally governed o b by taste c Fresh re h sausage can be hc kept under a covering ering of oC lard hard for fOl a n number of or days s t o o oo og The process of ot smoking helps to preserve pre pre- serve the meat Smoking also gives gl glesa a desirable flavor or to the meat if It Is smoked properly and with the thc right kind of oC fuel The smoke house can cnn be made any size and of the kind of material suitable suit suit- suitable ahl able to the demands of the owner Ifa If It Ifa a n very small quantity of meat ment Is to be smoked NI once a n year a barrel burrel or a box boxwill boxwill will answer On the other hand If Ifa ifa a n considerable quantity of meat ment Is s smoked and the house houses s to be permanent perma perina- nent ment it should be built of ot brick briel conCrete concrete con con- crete or steno otono to be bp fireproof A small mall can bo be used If It care caro Is taken tak tuk en to confine tI the e fire lire to the center of ot ike room in an Iron kettle The safest sat sat- est eat method etho l is to construct n fire pit outside or of o the house and pipe the smoke Into the house hC The pipe rung running run run- ning from flom the pit to the house should t tie e buried l 1 to prevent crushing i v smokehouse 6 G h by S feet 10 feet teet high will give gi best results for tor general faint Faim use u Ventilation should be provided pro pro- tided vided to carr carry off the W warm lm air nil and prevent o overheating ting of ot the meat Small openings under the eaves es or a chimney In the roof will control ventilation venti venti- lation If arrangements cannot be made to have a fire pit outside the house it can be built on the floor and anel anda n a metal sheet constructed to shield the meat If the meat can cnn be hung hungT tJ d T or 7 j feet above e the fire this shield will not be necessary At this hel height ht t the Ole e meat will get the benefit of or the thick smoke moke and still hang below the ventilator tOl The Fuel Green hickory or maple wood Is the best fuel for smoking Hardwood Is preferable to soft wood Resinous woods should never be used as they give E an objectionable flavor to the we meat t. t Corn cobs ma may be used but the they deposit carbon on the meat giving giving in ing it a dirty appearance Smoking Meat should be removed from the brine when it is cured and not allowed to remain In the brine overtime When the meat is removed from the brine it should be soaked for COl about half an our lour In water If meat ment has remained n the brine longer than the allotted time soak each cach piece half an hour and I three minutes extra for each enca ln day over oyer- time lime The meat should then be washed wash wash- washed ed cl in lukewarm water strung and andl l hung ung In the smokehouse Do not hang the meat so that the pieces touch The space pace between the meat Is necessary to 10 insure good circulation of smoke around round the meat ineat Permit the meat to hang In circulation of smokehouse for 24 4 hours beC before re beginning to smoke A slow fire should be started so that th the meat will warm up gradually Do Donot Donot Donot not get the house too hot The fire can he be kept going continuously until the smoking Is complete lete holding the tem tern as even as ns possible degrees de dee grees h F. F Thirty to 43 48 hours Is la lathe the tune time required to smoke a n lot o of oC meat but If the meat ment Is Intended to be kept for any len length th of time slower and longer smoking Is desirable Dur ing ink warm weather it is better hettel to start the fire eYer every other othet lay day In rather than heat up the meat ment too much In tho winter however hO If it the lie fire file Is not kept going the meat cleat U tiny 1 cool and the smoke will not penetrate properly As spon as the meat Is thoroughly smoked open on the doors and ventilator so 60 that the meat can cool When the meat treat is smoked It can hang In the smokehouse but for absolute safe I keening It should he be wrapped or 01 packed away Preserving Smoked Meats I Smoked meat after it Is hard and I firm should hould be e wrapped In hem heavy paper and put Into muslin sacks It Is very I Important that the top of the sack be tied properly so as ns to keep I out insects Cut the strings from the hams or bacons bacons ba ba- ba cons before they are placed in the sacks acl s. s There is a n great tendency to toUfe use Ufe the same string to hang up the meat after it Is sacked It Is impossible Impossible Impossible sible to tie the top of the lie sack and make it Insect proof If It a u string sticks slicks out of or the top In tying the top of the sack sael make a double wrap before t tying ng nga a knot and this will prevent the entrance entrance entrance en en- trance of any Insects Each gach sack should be painted with yellow ellow wash and then each piece can be he hung up for future use Never Ne stack the hams and bacon in a n pile after yellow wash ha has been een applied Recipe for Yellow Wash For lot lUU pounds hams or bacons use three pounds barium burlum sulphate pound glue OOS pound chrome chlOme yellow pound flour Half fill all a pall pail with water and mix in the thc flour dissolving till nil lumps thor thor- Dissolve e the chrome yellow ellow yellowIn In a n quart of water In n separate vessel vessel ves ves- sel and md add the solution and the glue to the flour bring the thc whole to a bolland boll bolland and add the barium sulphate slowly stirring constantly Make the thc wash the day before it Is required Stir It frequently when using and apply ly with witha a brush I |