| OCR Text |
Show Curing Meat Urged As Farm Practice "The practice of slaughtering hogs and curing meat is an economical econ-omical farm practice and should be generally followed," says Prof. H. H. Smith, of the animal husbandry hus-bandry department of the Utah State Agricultural college. "It is not the difficult task that many are prone to think it is," Professor Smith continues. "The slaughtering of hogs and the curing cur-ing of meat are relatively simple tasks and with a very little practice prac-tice one can perform them quite I efficiently." Professor Smith says that there are two methods of curing pork: the brine method and the dry method. me-thod. The first method is usually recommended because it is easier to cure meat in brine, and because be-cause meat cured in brine does not dry out so much when it is stored as does that which is cured by the dry method. "A large stone jar is probably the best vessel in which to cure meat," says Professor Smith, "because "be-cause it is so easily cleaned. Hardwood Hard-wood barrels are also suitable if properly cleaned." There are several recipes but Professor Smith recommends the following formula for the preparation prepara-tion of the brine: 4 gallons water: 8 pounds salt; 2 pounds sugar and 3 ounces saltpeter. The ingredients ingre-dients should be mixed thoroughly after which the water is added and then boiled until the mixture is dissolved. Any scum should be removed. The brine should be made the day before it is to be used to insure its being cold (not over 40 degrees F) at the time it is put on the meat. In packing the meat, each piece should be rubbed with salt; the hams and the shoulders packed first and the bacon on the top. All pieces should be packed with the skin side down with the exception ex-ception of the top piece. After the meat has stood this way for 24 hous, drain off the liquor li-quor and pour on the brine. The brine should be poured down the side between the barrel and the meat, warns Professor Smith. The next step is to weight the meat down with hardwood or hard-burned hard-burned tile or brick to prevent it from floating. Limestone or pine should never be used. On the fourth day the meat should be taken from the vessel and repacked. Repeat this process every seven days until curing is completed. Hams and shoulders, weighing from 12 to 20 pounds should be left in the brine tbout three and one-half days per pound, provided the mea is to be kept throughout the summer. A shorter time will be required if the meat is to be used immediately. Sides and bacon, weighing from 12 to 16 pounds should stay in the cure for two and one-half days for each pound. After the meat has been in the cure for the required length of time it should be taken out of the cure and soaked in warm water for about two hours. A brush may be used to remove any surplus salt. The meat should be strung with stout cords and hung up to dry for 24 hours. The pieces must be hung so that no two touch, Professor Smith advises. |
