Metbtwl I, After the meat has been thoroughly roolrd, tlie i
be cut up and ruroti. SuKiir-cur<xl |x»rk is preferable to dr>*-cun*d or 1
salt pi>rk liecrtuse of its pleasant flavor an<l l>ecauw the meat i.^ not m drj"
and har^k Bttf lt>ugu«»s may t>e cured in thp same pirkU* with thi? porL
All the pork earcass may be cured cxeept the loin.^, which arr usisil iwak
for chops and roasts, the gpare-ribs, which are uhi^I frtv^h, nM tfwt fron-
inings, which are u^tfl for lanl and f«ausagt?. The ham*<,
bacons are sugar-cured, and the fat barics arc dr>'-eiuwl «
plain salt pickle.
Before the meat Is placed in pickle or s^t^ all comera and rniegied edgiii
should be eut off and used for saiL^afice and lank If they nrt* lefl on thej
will be waHte<I, for they will he thoroughly soaked by the picklo and wiB
be of no use*
Rub the pork thorouKhly with salt and pack it id a eool Tplbkomwvw9i0i/L
The next day pack it in a barrel or on earthen jar, with the lioavi«^ }agm
FOOD PHESERVATION
and ahoulclQi^ at tlie bf>tiom» the lighter hams and shoulders next, and the
bacons and ttmgucs at llie U)p.
For cver>^ 1(X) ]X)unds *if nu>al wt-igh out 10 pounds of Kah^ 2j^ ptmnds
of hnnvn sugar, ami 2 ounce's of saltpelf^r. Fiuh tho^si* together IhoriHiKhly,
taking rare that the saltpeter i^ finely jwwdertHl, Dissolve the whole by
stirring it into 4 gallons of hx)iling water. Allow this brine to cool thor-
oughly, and then pour it over the me^it. If it does not entirely eover the
iTieat, iwld more water. The brine should cover the meiit at all times.
The meat niuy be \\eightcHl down with a blork if necessary, for if it is
not c(>V(^rixi the projecting meat will decompost^ in a short time.
If the brine show:^ si^a of fermenting during the curing procesB, it
should be dra^Mioff, boUt^l, and coole<l, and then poureti back on the
meat.
The bacons and tongues may he taken from the pickle after four to six
ww»ks^ and after being wa.shed in warrn water they may be hung in the
fimoke-house and srnttked. The hgliter hams and shouldcj-s w4ll be ready
to take out of the pickle in six to eiglit weeks, and the heavier one« at the
end of the eighth wt^^k,
Method II, Another recipe for frugar-cured hams, bacons, and tongues'
that has given gof»d results ia as follows: ^
Pack the thoroughly cooletl meat in a cfK>l, dry place, on a table that
has previou^sly been covered with a layer of salt. Sprinkle salt over each
piece I if meat, and add alternate layers of meat and layers of salt until all
bi puckHl.
Allow the meat to remain in the salt for eight to ten da>'8, and then
wa;<h off the salt with lukewarm water. The meat is now^ ready to go
into the pickle, which U jiuxcmI as folluws: To 18 gallons of water add 5
pounds of browTi sugar, a small handful of saltpeter, and 1 tablesixn^nful
of ginger. Stir the inixture until the solitls are all dissolved, and then stir
in 12 potmds of sidt. Stir until all the ssilt is dissolve*!. This amount
can be increas^rnl or decreased according to the amount of meat to be
pickkxh Ordinarily ono-fourth of this mixturij w^ill be enough for ICM)
pounds of pt)rk.
The pickle should test 75** with the hydrometer test. If a hydrometer
is not at hand, di-op a fresh egg into the pickle; if the egg floats almost
submerged, the brine is of the piroper strength.
Page 353
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
A modernized reading is not available for this page yet. You are seeing the original text.
Metbtwl I, After the meat has been thoroughly roolrd, tlie i
be cut up and ruroti. SuKiir-cur<xl |x»rk is preferable to dr>*-cun*d or 1
salt pi>rk liecrtuse of its pleasant flavor an<l l>ecauw the meat i.^ not m drj"
and har^k Bttf lt>ugu«»s may t>e cured in thp same pirkU* with thi? porL
All the pork earcass may be cured cxeept the loin.^, which arr usisil iwak
for chops and roasts, the gpare-ribs, which are uhi^I frtv^h, nM tfwt fron-
inings, which are u^tfl for lanl and f«ausagt?. The ham*<,
bacons are sugar-cured, and the fat barics arc dr>'-eiuwl «
plain salt pickle.
Before the meat Is placed in pickle or s^t^ all comera and rniegied edgiii
should be eut off and used for saiL^afice and lank If they nrt* lefl on thej
will be waHte<I, for they will he thoroughly soaked by the picklo and wiB
be of no use*
Rub the pork thorouKhly with salt and pack it id a eool Tplbkomwvw9i0i/L
The next day pack it in a barrel or on earthen jar, with the lioavi«^ }agm
FOOD PHESERVATION
and ahoulclQi^ at tlie bf>tiom» the lighter hams and shoulders next, and the
bacons and ttmgucs at llie U)p.
For cver>^ 1(X) ]X)unds *if nu>al wt-igh out 10 pounds of Kah^ 2j^ ptmnds
of hnnvn sugar, ami 2 ounce's of saltpelf^r. Fiuh tho^si* together IhoriHiKhly,
taking rare that the saltpeter i^ finely jwwdertHl, Dissolve the whole by
stirring it into 4 gallons of hx)iling water. Allow this brine to cool thor-
oughly, and then pour it over the me^it. If it does not entirely eover the
iTieat, iwld more water. The brine should cover the meiit at all times.
The meat niuy be \\eightcHl down with a blork if necessary, for if it is
not c(>V(^rixi the projecting meat will decompost^ in a short time.
If the brine show:^ si^a of fermenting during the curing procesB, it
should be dra^Mioff, boUt^l, and coole<l, and then poureti back on the
meat.
The bacons and tongues may he taken from the pickle after four to six
ww»ks^ and after being wa.shed in warrn water they may be hung in the
fimoke-house and srnttked. The hgliter hams and shouldcj-s w4ll be ready
to take out of the pickle in six to eiglit weeks, and the heavier one« at the
end of the eighth wt^^k,
Method II, Another recipe for frugar-cured hams, bacons, and tongues'
that has given gof»d results ia as follows: ^
Pack the thoroughly cooletl meat in a cfK>l, dry place, on a table that
has previou^sly been covered with a layer of salt. Sprinkle salt over each
piece I if meat, and add alternate layers of meat and layers of salt until all
bi puckHl.
Allow the meat to remain in the salt for eight to ten da>'8, and then
wa;<h off the salt with lukewarm water. The meat is now^ ready to go
into the pickle, which U jiuxcmI as folluws: To 18 gallons of water add 5
pounds of browTi sugar, a small handful of saltpeter, and 1 tablesixn^nful
of ginger. Stir the inixture until the solitls are all dissolved, and then stir
in 12 potmds of sidt. Stir until all the ssilt is dissolve*!. This amount
can be increas^rnl or decreased according to the amount of meat to be
pickkxh Ordinarily ono-fourth of this mixturij w^ill be enough for ICM)
pounds of pt)rk.
The pickle should test 75** with the hydrometer test. If a hydrometer
is not at hand, di-op a fresh egg into the pickle; if the egg floats almost
submerged, the brine is of the piroper strength.