A manual of home-making

Fro9i(^n meat shotild nrit be put into the brine; acitber should Ult briv be frozen while the meat is in it. Weigh the meat. Cut it in pieci^i* ab<»ut 6 inches aqoans* PbfV s layer of AJilt on the bottom of the vessel in which the meat in ta be pflyiit eover this with a layer of meat, and spruikle a layer of saJt over llir Bust, Add alternate layers of meat and of salt until the meat b puckoL Serm to f) pounds of 8iilt will u.sually be enough for UK) pounds of iii«sal. Alkif the meat to Htand in the salt ovemii^ht. On (he fullowiDii; morniiig nidbi a brine, using 5 ijounds of i^ugar, 2 J^ ounces of l)akinje;-ttfM:iH, and 3 ounem of *ial( peter for every 100 pounds of me^t. Dissolve flicsN? injcrcdksUj in 4 i^allons of bolting water. Allow the brine to cool thomiif^hly hr^oi^ pouring it over the meat. If more or lea« than 100 p(^iun<i» ii| ttiiMi m to be cured, use thc^s»e proportion!* for the brine. If 4 ^dion« o^ briaetlaii not entirely cover KM) |)ounds of meat, water imiy L»e tuldcd. The i ahoujd be weighted down with a block or a vXeim atone^ mnoai any that is not covere*! with the brine will deeomp«j«e v»^ry quickly. If the brine shows signs of fermentation m warm weather^ it nboiild I drawTi off, boiled, 8traine<i through a cleim cloth, and, after it \a I cooleti, pounxl hack on the meat. The meat whoiUd be kept in a eooU dark plaee, Al the tynd of t^ifty days the meat will be ready for use. If the pieces are larger than fi tneiif^ square, a louger time may Ik* nllowcd, aectiniing to the si«e of the pieeB* MvthfKl IL Thi* fomuda givi'n under Method 11 ^pajce 625) (or wog^ curcrl hams and baecms may be used for eomecl b<?ef abo. Pres»e<l c«>med |>cef« After the eomi?il tw^ef, prepan^il aa ilcBiiribQl ttbcive, ha** Iktu in the piekle for the re<iyire<l length of tinin, it nms ^ tiiken out, and, after the brine ta washed off, may be itsctl ia i|m* FOOD PRESERVATION 65 way im fresh bt'ef. If tiesireil, it nmy bt* nm<lo inio pre^siR* 1 roniLxl beef, Thia is prpparecl ;is folk^vvs: Remove fhe beef from the pickling .4<>luri<pn, wawh it with wami water, ntid [Uari* it in a keltlt. Kee|> it barely coveretl with wtitiT at all t iiniiw, ami Initl it fur two hours. Halt ancl pe[>[>er may bo atidiHi while the meat la ccKtkiriji, Imi us^aiily therr is en«iugh salt in the nieai from the brine. Take the meat fnjni the kettU* ami t>af'k it, in pans or in a rold-meat pn^^. Strain the broth thrt^Dgh chet^oclot h or mtislin several time**, rf*plaee it on the strive, br^il it tlown to one*half iLn original volume, jKJur it over the meat in the puns, and allow the whole to hanlen in a c^mil place. After the meal hits hanlened it may be sliced and eaten without further preparation. DRIED BEEP Dried beef is usually made fron\ the mund, although any heavily muscled part may be u^^l for fliin purpose. The inside of the round makes the tenderest. meat. In cutting meat for dried beef, tlie muscles should be separated into their natural divisions. When curtnl and smoke<l in this way thc*y can be sliccid acrofii^ the grain, and the meat is much tendert^r than would otkenvise be the case.