Pork 5iauAage either id used lootp^}, being maile into pats and fried, ot
is HiutTed into pork casings and double-linked. If left loueie it can bf
packe<J in jars until uBed. If it is to be kept for a long pmcid, it mmf
be nin into cloth bags and smoked for a short time. The lixtkcd saMii^
may also be nmoked for a short time in onlcr to preserve it. If it it to bt
kept until summer, it may be partially cookeil, packed in a jar, and
ered with hot lard.
Smoking meats on the farm
The smoking of cured meats aids in their preservation .„_
the smoking process closes the pores of the meat or cwng?, and
the creosote is objectional)le to some insects*
FOOD PRESERVATION
Smoking gives a desirable flavor to the meat if the proper
kind of fuel is used. Green hickory is best, but other hard-
woods or corn-cobs may be used if hickory b not available.
Resinous woods should never be ujsed^ as they give an objection-
able flavor to the meat. Corn-cobs are commonly used, but
are not so satisfactory as hickory because of the fine ash that
is forced upward by the heat and settles on the meat, giving it a
dirty appearance. Juniper berries and fragrant woods are some-
times added to the fire, to give desired flavors.
Proprietary smoking preparations are not to be recommended,
as a whole, because the^y hasten the curing process and do not
give as desirable a flavor as does the ordinary smokiiig process.
Some of these preparations also contain substances that cause
digestive disorders when the meat is eaten. This is especially
true of the various dips used to take the place of smoking.
The smoke-kause.
The smoke-house may be of any size or construction, to suit
the needs of the owner. If the house is to be used only once and
only a small amount of meat is to l>e smoked, a large l>arrel
or a diy goods box may be used. If the house is to be penna-
nent, it is often worth while to build it of brick, concrete, or
stone, in onler to avoifl a!l risk of loss by fire. A frame house
may be used, provided that care is taken to confine the fire to
the center of the floor, or to build it in a large iron kettle, so
that it will not spread to the house. The safest method of
smokmg meat, and at the same time of preventing the smoke-
house from getting too hot, is to chg a small furnace pit in the
ground about 10 or 12 fe€*t from the smoke-house, and have the
smoke carried from this to the house through a galvanizetl pipe
laid on top of the ground and covered so that it will not be
crushed.
The method of construction of the smoke-house should allow
ample ventilation, and there should l>e some means of regulating
the draft. This can be done by having the outlet for the smoke
under the eaves and the intake for the air at the furnace, if this
is used; or, if the furnace or outdoor fire method is not used,
632 A MANUAL OF HOME-MAKING
an adjustal)le air intake may be attached to the rloor and i
ered witb a heavy screen to keep out flies and rut».
For ordinary farm u^e^ the house should be about 8
square and S to 10 feet high, so that the meat will hung titoT'
feet above the fire and near enough to the roof to get the licnrtit
of the thick smoke and yet be below the level of the veniikiof
The smoking process.
Page 358
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.
Pork 5iauAage either id used lootp^}, being maile into pats and fried, ot
is HiutTed into pork casings and double-linked. If left loueie it can bf
packe<J in jars until uBed. If it is to be kept for a long pmcid, it mmf
be nin into cloth bags and smoked for a short time. The lixtkcd saMii^
may also be nmoked for a short time in onlcr to preserve it. If it it to bt
kept until summer, it may be partially cookeil, packed in a jar, and
ered with hot lard.
Smoking meats on the farm
The smoking of cured meats aids in their preservation .„_
the smoking process closes the pores of the meat or cwng?, and
the creosote is objectional)le to some insects*
FOOD PRESERVATION
Smoking gives a desirable flavor to the meat if the proper
kind of fuel is used. Green hickory is best, but other hard-
woods or corn-cobs may be used if hickory b not available.
Resinous woods should never be ujsed^ as they give an objection-
able flavor to the meat. Corn-cobs are commonly used, but
are not so satisfactory as hickory because of the fine ash that
is forced upward by the heat and settles on the meat, giving it a
dirty appearance. Juniper berries and fragrant woods are some-
times added to the fire, to give desired flavors.
Proprietary smoking preparations are not to be recommended,
as a whole, because the^y hasten the curing process and do not
give as desirable a flavor as does the ordinary smokiiig process.
Some of these preparations also contain substances that cause
digestive disorders when the meat is eaten. This is especially
true of the various dips used to take the place of smoking.
The smoke-kause.
The smoke-house may be of any size or construction, to suit
the needs of the owner. If the house is to be used only once and
only a small amount of meat is to l>e smoked, a large l>arrel
or a diy goods box may be used. If the house is to be penna-
nent, it is often worth while to build it of brick, concrete, or
stone, in onler to avoifl a!l risk of loss by fire. A frame house
may be used, provided that care is taken to confine the fire to
the center of the floor, or to build it in a large iron kettle, so
that it will not spread to the house. The safest method of
smokmg meat, and at the same time of preventing the smoke-
house from getting too hot, is to chg a small furnace pit in the
ground about 10 or 12 fe€*t from the smoke-house, and have the
smoke carried from this to the house through a galvanizetl pipe
laid on top of the ground and covered so that it will not be
crushed.
The method of construction of the smoke-house should allow
ample ventilation, and there should l>e some means of regulating
the draft. This can be done by having the outlet for the smoke
under the eaves and the intake for the air at the furnace, if this
is used; or, if the furnace or outdoor fire method is not used,
632 A MANUAL OF HOME-MAKING
an adjustal)le air intake may be attached to the rloor and i
ered witb a heavy screen to keep out flies and rut».
For ordinary farm u^e^ the house should be about 8
square and S to 10 feet high, so that the meat will hung titoT'
feet above the fire and near enough to the roof to get the licnrtit
of the thick smoke and yet be below the level of the veniikiof
The smoking process.