| Show expert K v gives mutton cure leg leer of yearling wether Is tasty meat says specialist by HARRY 11 SMITH mutton can be cured with satisfactory is results according to M D heiser in charge of meat investigation vesti gation at ames lowa mr r helser heiser has had a good deal ot of experience peri ence in curing mutton and ho he says that he prefers the leg of mutton from a good yearling wether ether when cured to that of almost any other kind of cured meat he says that a leg of mutton requires just about half the cure that Is required of a ham leg of mutton should be in the cure not over 15 days the dry cuie method seems to have been the most satisfactory tor for curing mutton although cording according ac 40 0 o K X F warner of the U S department of agriculture the file bline cure has given good results the formula for the dry cure is as follows for fol pounds of meat salt not table salt 8 pounds sugar 2 pounds saltpeter 2 ounces half or of this mixture is rubbed on the tha meat at the start and thi the other halt baff la is rubbed on about the fifth or sixth day the legs should stay in the cure about one and aad one halt half days for each pound in weight they should then be removed washed in lukewarm water for about 30 minutes and then hung lung up in a cool place to dry for about 24 hours tilley are then put into the smokehouse and given a very cool slow smoke they will probably not require much more than halt half as much smoke as a ham shoulders may also be cured but if the they y are very fat the excess fat should be trimmed med off anderson of the university ot of minnesota recommends the shoulders be boned and rolled before putting them dewi jn in the cure due to the file thinness of other parts part s of the carcass they are not satisfactory for curing cured mutton and lamb will not keep as well as dorrk but it if hung in a dry dark cool place it will aeed kec until one lias has had ample mine to use it |
