Show STANDARD BRINE CURB FOR foil GIVEN two methods are arc in general uso use for curing pork park tho the brine curo cure and the dry edrid cure common the tha basis of all cui cuiling ing material but sugar Is usually added to improve tho flavor and to keep tile tho soft saltpeter to preserve the color and peper or other condiments to add to the flavor it la Is possible however to obtain a good product product with common salt alou alone perhaps tho the most important factors in curing meat properly aro are cleanliness in handling while dressing and cutting the carcass and caro care in clean sing containers much aluch meat la Is spoiled or receives a very poor cure from neglect of these factors oak barrels or largo jars are arc satisfactory is containers cont eLnera these should bo be thoroughly scrubbed with washing soda rinsed and scalded before packing the men meat t in them meat should bo be cooled thoroughly but never frozen before curing ofton often meat spoils because it has haa been frozen before being placed in tit tho cure tho the following standard formula for brine has baa been found satisfactory the amount given in the formula Is enough tor for about lbs ibs of meat mix the ingredients other than water thoroughly and rub some into the hams hama shoulders and bacon pack all tho the meat into tho the same container blad side down on all except tile the top layer which should bo be placed skin side up it 1 19 j well to weight i down with tilo tile or brick limestone or soft woods ahuad never bo be used tor for this purpose doll boll the 8 gallons of water and while it Is still hot but not boiling stir tile the remainder of the ingredients into it when cool pour it over the meat being suro sure that all the meat Is covered the meat should remain two days daya per pound tor for bacon and three days per pound for hums hams weighing 15 16 to 20 lbs iba it Is well to repack the moat mat at tho the end of 0 one wook week leaving out cuff tho the small email pieces repack klopack again at tho the ond and of 3 weeks leaving out tho the bacou bacon tho the brine should bo be watched carefully for and souring should it begin to pour boll it and add a little baking soda when the moat meat Is taken out of tho the brine balno wash it thoroughly with hot water about 1600 1500 F then with cold water hang it in tho the smoke h ousa to drip 24 hours before smoking D it 11 nelson utah agricultural experiment station |