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Show FARMERS LEARN TO CURE NOTS Demonstrations Conducted in County During Week by - U. S. Specialist f As the result of the meat curing) 'demonstration Held at the state Industrial Indus-trial school (Hiring the pn.st week un-' !er the auspices of the Weber county farm bureau, over a hundred farmers ,of Weber county are now conversant With the proper way of curing pork, j beef and sausage. Heretofore, farmers who prepared meats for use, did so by immersing the I meats in a brine solution. Usually! the product turned out to be so salty I thai It was nearly Impossible to mako i jit palatable. I The methods In which Weber county farmers were instructed by G. A. An-jthony, An-jthony, specialist in meat curing for the department of agriculture, aro termed the Virginia and Maryland )rocess. It 'is this process that Is used in curing j fancy hams which retail at high prices, lit Is said. 1 OWfl RS W ATI H. 1 A d e mo n.st ration was held at Parr I West Thursday morning by Mr. ,n-ithony, ,n-ithony, who cut and cured three hogs.' I A large number of farmers were pres-, lent to witness this demonstration, and over a hundred farmers were present Thursday afternoon al the demonstrja-l jtlon held at the Stats Industrial school. Following the meat curing denion-jstration, denion-jstration, farmers were conducted over the S'ate Industrial school, and made I arj inspection of Die school dairy herd.1 poultry flocks and buildings. Ill EE IRE RE4 PES. . The recipes for curing pork, sail.- - ' a ud beef ; r- as tallows: PORK l'or each 100 lbs. of meat i use s lbs. fine enlti - pa, pulverised salt peter, 2 02. red pepper, 2 oz. black I pepper. Mix ingredients thoroughly and add 2V4 lbs molasses (not corn I syrup 1. After mixing all together, ap-' 1 ply to the cut surfaces of tho meat land- phi' e In barrel, box or on table.; I TlmS required for curing 2 days for leach pound of pork. To Illustrate a I twenty pound ham will require forty, I days; however, an extra largo ham or, IshouMer weighing thirty or thirty-five 'pounds should be left in cure for sev-' en weeks. Smoke If desired or hang up. pork read;. l"r use after sl weeks I but will Improve with age up to seven I lor eight months. SAUSAGE Based on 100 lbs. of1 meat lean 65 lbs. and fat 35 lbs.; add '14 lbs. salt, 4 oz. black pepper. 2 oz. j I garden svige and 1 oz. nutmeg. BEEF. 100 lbs. beef, 6 lbs. sugar.! brown or white. 8 lbs salt. 3 oz. pulverized pul-verized salt peter. Put In light con-, talner and weight down. Leave In the : liquid which will be formed. Can be j used any time and meat will keep one j year. Mr Anthony emphasized the Impor-! tancu of net allowing pork to fre. .. When frozen imin ol 'tely after lillinK. the animal heat Is held In. this causes a .souring, of tho pork which cannot ! be prevented by any curing method, j He also recommended the canning of, all pork chops and sausage. |