OCR Text |
Show Expert Outlines Method To Cure Beef at Home B If can b? aired In a br n' much the s me a- that used in tr.oting pork, according to H. H. Smi h. proles? r of ar-'mal htu!-bandry htu!-bandry at the Utah Stave Agricultural Agri-cultural coll ge. Bci t cured in brine Is called com beef and the cheaper cuts tf b I f , such as brisk t, pla e and chuck ar? usually used for corning. Th i meat should be cut into piec if of four or fiv pound-, and p'aced in a brin? mixtur- as follows: For 100 pounds of be f u?j? four galltrs of water, eght pounds of fait, thrce pcurtcis of sugar and four ounces of saltpeter. salt-peter. Pack the m'at Into a stone Jar and then cov r it with brine which has b'n boiled and .'klmm-d. .'klmm-d. Th i corn be f should be taken from the brin? in 10 days. It may be left for 25 or 30 days but If It is 1 tft lorg r than this it will be necetsary to parboil it. Com b'tf can be cann' d when it has been properly cur d, Prcf ecr Smith advised. |