Show meat curing simplified by using new process certain difficulties in curing meats at home have been eliminated with the use of smoke salt and special meat cures now available at low cost with the use of these preparations nothing needs to be added at home except water in the case of pickling meat special meat cures already mixed except for the water are pumped to the area around the bones in ham and shoulders as well as around joints in other cuts of meat so that aft after er the outer part has been cured with smoke salt it can truly be said that the cuts have been cured from the inside out as well as from the outside in at small cost a specially constructed ted pump is now available writes john E hubel hubei in the pennsylvania farmer this pump has a needle with several small holes at the bottom so that the pickling solution is spread to the areas around the bones which are so hard to get at with curing salt when ordinary salt is used for curing hams and other cuts the pumping process is so simple that any one can do a good job each stroke of the pump brings enough of the pickling solution to the area around the bone in hams and shoulders to cure this part of ti the 1 e meat as thoroughly as that on ti the ie outside for hams and shoulders weighing 10 to 15 pounds about three pump fuls of pickle or about 12 ounces are sufficient while for larger hams and shoulders w weighing cich from 12 to 25 pounds five pump fuls or 20 ounces of the solution will be enough for a good cure clire |