Show COUNTY AGENTS COLUMN CURING MEAT AT HOME by 11 II 11 II smith prof of animal husbandry there are two good methods ot of cur curing 1 ng meat t lie brine cure and the dry cure tit th dry cure Is used b by y many because it is simpler though it Is probably true that less leas meat Is lost during tile the curing process where the brine method Is used the formula tor for pounds of meat in the brine cure la Is water 4 gallons salt 8 pounds sugar 2 pounds salt peter three ounces shoulders and hams weighing about 15 pounds should stay in the brine about three days tor for each lb ib bacon should stay in the cure about one and one halt half to two days per pound the formula for or the dry cure Is the same as for or the brine except that the water la Is omitted the ingredients are mixed and rubbed on the meat the moat meat should not remain as long in the dry cure as in the brine the hams should stay in about two days for or each pound in weight and the bacon one to one and one fourth days for or each pound ater after the meat has been in the cure for or the proper length of 0 time it should bo be taken out soaked for or thirty minutes in luke warm water an and el smoked when the meat Is hung for smoking care should be taken to see that none ol of the pieces touch care must also be taken to see gee that plenty of 0 smoke and very little heat la Is produced meat Is olten often damaged in the smoking process because the ire la Is sometimes allowed to blaze up and the meat Is partially cooked it should be smoked about 30 hours or until the meat has a good food straw color any kind of wood may be used for or smoking except woods which contain rosin though apple tree and maple seem to be the woods most in tavor favor in utah cottonwood aspen willow or corn cobs are good after sufficient smoke lias has been applied the meat should be wrapped in parchment paper put into muslin bags and either hung in a cool dry well ventilated place or burled in a grain bin A circular on curing meat may be secured from the extension service at the utah state agricultural collego college utah hatcheries cooperate for Better Chicks more interest Is being taken in the breading and hatching of poultry it I 1 utah this year than ever before ir according tc to carl extension of the civic clubs feed poultry and egg marketing organizations not only are exhibiting a more keen interest la in this industry but the breeders bleeders bre eders and hatchery men themselves are putting forth atra effort to develop and foster a lock flock improvement program that will result in more and better utah hatched chicks in the future last tall fall the national uniform breeding program ws was adopted at the annual meeting of the utah hat chero and bleeders breeders Bre odera eders association and most of at the hatcheries in the state art are now conforming to the requirements that are set forth forta la in the national plan |