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Show FARMERS CURE V THEIR MEATS rbla May Bo Done Rather Kaally and Flavor oi Product Mods Ftner-Daliclou mt Cr tain Time. (By B. C. M1I.I.RR.) In these days of salt peter, bensoat of soda, format and other dope uaed by the big manufacture In Ihe curing ot nearly everything w eat, I wonder why more of our fanner do not preserve their own foods, particularly meat. It aeemi to ui there I more danger In the uae of preservatives In th use of meal, than anything else, and pickling of meat on the farm la auch a almple matter that every man who kill bli own plgi should In addition to hama and bacon put down a barrel of meat pickled. Properly cared for, It la dellcloui at certain seasons of th year. On the old farm In Virginia the following mot hod waa alway used. No better meata wer ver put on tb farmer's table: For each 100 pounds of meat take two pounda of augar and four pound ot salt. Mil well and when th meat la flral cut rub It well with pur aolt on th flesh aid. Let It II a day or two and thrn drain out any blood that may be left Divide th sugar and salt mixture In three equal parts, l ie one part on th meat and pack In a barrel. It ahould then be allowed t to II three or four day when It , should be rubbed with another portion ot th mixture and three or four day ' , later repeat the operation with the ( remainder. It ahould then be packed . i tightly In a barrel. After lying tbre ! or four day It la ready to hang up. It muit b kept In a cellar or aome plac where It will not frees while a the curing process I going on. When j applying th aalt and augar mixture . II la more convenient It one ha two barrel to use at th earn time. A great many people do not aeem 1 to understand that smoking meat doe not cur It eicept aa the warmth from 1 th fir causoa th moisture to evaporate. evapo-rate. There I no particular virtu In th amok itself and meat could b ' a well cured by any kind of alow gentle heat even If no amok cam a from It. However, the heat from j clean, freeh hickory cblpi can never be Improved upon and If people believe be-lieve that th quality of th meat la I Improved by the sweet odor from tjls form certainly no harm will be ' done. The main thing I to keep th J heat regular and at a low point In or- a der that the moisture may be drawn out from the meat evenly. I |
