Meat packed in snow may l>e kept for a eonsiderai)le length
of time. The meat should fii-st l>e frozen hard. After it is
frozen^ an earthen jar or a barrel should be provided, and a
thick layer of snow should be tamped tightly in the bottom of
this. On the snow a layer of meat is packed, and coveretl with
another layer of snow. Care must be taken to have a thick
layer of snow between the meat and the inner surface of the
receptacle. Another layer of meat is then put on, and another
layer of snow, and so on until all the meat is packed or the jar is
almost full, when a heavy covering of snow should l)e put on
top and covered with a filock or some other ol>ject in order to
keep out rats anti mice. The meat may be taken out as needed,
and the snow should be repacketl on top each time.
Another method conunonly used with pork and sausage la
partly to cook the meat by frj'ing it on l>oth sides, pack it in a
jar, and i>our hot Ian! over it in ortler to seal the whole and keep
out air. The meat may be taken out as needed. Care should
be taken each time to melt the lard that is taken ofT, and to pour
it back.
Curing meuLs
As has already been stated, meiit should be thoroughly cooled
before it is cured. It is equally important , however, that the
meat shall not be in a frozen condition, for if it is frozen the
tirine or pickling solution cannot penetrate freely and the meat
wilt not he of even flavor throughout.
The vessels use<J for curing meats are of various sorts and
624
A MANUAL OF ffOME-MAKiNG
sizes, r1e|>emling on tho mnoiint of meat to \ye i?uiied
expense to whidi the owner cnvGS to go. L#arig)e
or crocks give tlie Ijest resulU^ but these am .somewhat i
sive — 8 to 10 cents a gallon of ra[)ai'ity^ — ancl they
easily l>roken if not carefully handled. Tight hanlwood I
may fie iiseiL New barrels or Ijarrels tliat have
iiiolasse8 should l)e use<:l, never vinegar or kercusetie hanrlii
less they have been burned out on the inside. If
barrels are usetl they shoukl Ix^ thorouglily j^raJdod*
The principal preser\'a lives used are salt, sugar, and }
and their eombinations. Chemicals forbichlen by law aim! tllfliK
known to have a bad effect on health should not Im? tiaed* SA
preserves meat through its astringent and slightly genxiiddii
action. It hardens the muscle fiJiers and draws the oifwtilff
from the meat. Sugar and molasses have aii afanost oppoati
effect* They cause the retention of the moist urf! of the rocai.
and keep the muscle fibers soft and tender. Therefore, SEalt aoi
sugar are commonly used together, as the sugar gives a daa^
able flavor and prevents the hardening action of the salt* fkh-
peter is often used to retain the liatural reddish color of tl^
meat. It is detrimental to health and sliould be used spmm^
if at alb
Curing pork,
BUilAR-ClTUEO TIAMS^ BACOIVS, ANP IXlXOraS
Page 352
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Meat packed in snow may l>e kept for a eonsiderai)le length
of time. The meat should fii-st l>e frozen hard. After it is
frozen^ an earthen jar or a barrel should be provided, and a
thick layer of snow should be tamped tightly in the bottom of
this. On the snow a layer of meat is packed, and coveretl with
another layer of snow. Care must be taken to have a thick
layer of snow between the meat and the inner surface of the
receptacle. Another layer of meat is then put on, and another
layer of snow, and so on until all the meat is packed or the jar is
almost full, when a heavy covering of snow should l)e put on
top and covered with a filock or some other ol>ject in order to
keep out rats anti mice. The meat may be taken out as needed,
and the snow should be repacketl on top each time.
Another method conunonly used with pork and sausage la
partly to cook the meat by frj'ing it on l>oth sides, pack it in a
jar, and i>our hot Ian! over it in ortler to seal the whole and keep
out air. The meat may be taken out as needed. Care should
be taken each time to melt the lard that is taken ofT, and to pour
it back.
Curing meuLs
As has already been stated, meiit should be thoroughly cooled
before it is cured. It is equally important , however, that the
meat shall not be in a frozen condition, for if it is frozen the
tirine or pickling solution cannot penetrate freely and the meat
wilt not he of even flavor throughout.
The vessels use<J for curing meats are of various sorts and
624
A MANUAL OF ffOME-MAKiNG
sizes, r1e|>emling on tho mnoiint of meat to \ye i?uiied
expense to whidi the owner cnvGS to go. L#arig)e
or crocks give tlie Ijest resulU^ but these am .somewhat i
sive — 8 to 10 cents a gallon of ra[)ai'ity^ — ancl they
easily l>roken if not carefully handled. Tight hanlwood I
may fie iiseiL New barrels or Ijarrels tliat have
iiiolasse8 should l)e use<:l, never vinegar or kercusetie hanrlii
less they have been burned out on the inside. If
barrels are usetl they shoukl Ix^ thorouglily j^raJdod*
The principal preser\'a lives used are salt, sugar, and }
and their eombinations. Chemicals forbichlen by law aim! tllfliK
known to have a bad effect on health should not Im? tiaed* SA
preserves meat through its astringent and slightly genxiiddii
action. It hardens the muscle fiJiers and draws the oifwtilff
from the meat. Sugar and molasses have aii afanost oppoati
effect* They cause the retention of the moist urf! of the rocai.
and keep the muscle fibers soft and tender. Therefore, SEalt aoi
sugar are commonly used together, as the sugar gives a daa^
able flavor and prevents the hardening action of the salt* fkh-
peter is often used to retain the liatural reddish color of tl^
meat. It is detrimental to health and sliould be used spmm^
if at alb
Curing pork,
BUilAR-ClTUEO TIAMS^ BACOIVS, ANP IXlXOraS