For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs saltpeter✪ Dry Cured Pork. Mix well and divide into three parts. Rub the meat thoroughly with a third of the mixture at intervals of 3 days, packing very closely in the barrel, and reversing the order of the pieces at each rubbing. If there is a good deal of meat, it is easier to have two barrels, putting the meat into one, as it is taken from the other, and pouring over the little liquid, if any forms. After the last rhbbing let it lie for 10 days in the barrel, when it will be cured and ready for smoking. While curing, the meat must be kept in a cool and moist place, and unless it can be, it is best to use the brine method. — [F & H. Salt Cured Pork Heat salt in a baking pan in the oven, until it is thoroughly hot, then rub it in the fleshy side of the meat with a large flat spoon, as it will be too hot to apply with the hand. Rub all on that will stick to the meat — for large hams two applica- tions will be necessary. This does not harden the lean meat, as brine does. Be sure to keep the salt hot. I have cured meat in this way in hot weather, and never lost any — the salt strikes in so quickly that it cannot spoil. — [Farmer's Wife, Col. The Barrel for Pickliujg or Curing It is most important that the barrel for pickling meat should be absolutely clean. First scald and scrape the barrel thoroughly, then set into the barrel a vessel containing a small lump of quicklime, pour a pail of boiling hot water over the lime, cover the barrel, and let the fumes of the slacking lime sweeten it. After this wash the barrel again, then put in a generous armful of new sweet hay, pour over plenty boiling 294 FARM AND HOME COOK BOOK water, cover closely, and leave until cold. After this, thor- oughly rinse the barrel again with fresh water, and if any had odor remains, the case is hopeless and a new barrel an unavoidable necessity. — [Mrs. E. L. G., N. Y. To Cure Hams For 100 lbs meat allow 7 lbs salt, 2^4 lbs brown sugar, 2 ozs saltpeter, and sufficient water to cover the meat, when closely packed in a barrel. Boil the salt, sugar, saltpeter and water, skim and then add 1 oz cayenne pepper and 2 ozs each ground clove and black pepper. Cool, and when cold pour over the meat, weight down, cover, and set away in a cool place. — [Mrs. F. C. F., N. H. Preserving Meat Joints For medium sized joints allow 2 tablesp black pepper, 1 tablesp red pepper, 3 tablesp brown sugar, and 1 pt salt✪ Preserving Meat Joints. Mix thoroughly and apply dry to each joint all that can be made to adhere. Take a square of muslin large enough to enclose the joint and lay it on the table. Then lay on the cloth two or three thicknesses of paper and sprinkle some of the mixture on it. Lay the joint on and thoroughly rub the remainder of the mixture on, rubbing and stuflEing it well into the bone end. Wrap the paper closely around the meat, then fold the cloth around, sew fast, tie, and hang up in a cool place.— [S. K. S. Dried Beef ✪ Dried Beef

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For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs saltpeter. Mix well and divide into three parts. Rub the meat thoroughly with a third of the mixture at intervals of 3 days, packing very closely in the barrel, and reversing the order of the pieces at each rubbing. If there is a good deal of meat, it is easier to have two barrels, putting the meat into one, as it is taken from the other, and pouring over the little liquid, if any forms. After the last rhbbing let it lie for 10 days in the barrel, when it will be cured and ready for smoking. While curing, the meat must be kept in a cool and moist place, and unless it can be, it is best to use the brine method. — [F & H. Salt Cured Pork Heat salt in a baking pan in the oven, until it is thoroughly hot, then rub it in the fleshy side of the meat with a large flat spoon, as it will be too hot to apply with the hand. Rub all on that will stick to the meat — for large hams two applica- tions will be necessary. This does not harden the lean meat, as brine does. Be sure to keep the salt hot. I have cured meat in this way in hot weather, and never lost any — the salt strikes in so quickly that it cannot spoil. — [Farmer's Wife, Col. The Barrel for Pickliujg or Curing It is most important that the barrel for pickling meat should be absolutely clean. First scald and scrape the barrel thoroughly, then set into the barrel a vessel containing a small lump of quicklime, pour a pail of boiling hot water over the lime, cover the barrel, and let the fumes of the slacking lime sweeten it. After this wash the barrel again, then put in a generous armful of new sweet hay, pour over plenty boiling 294 FARM AND HOME COOK BOOK water, cover closely, and leave until cold. After this, thor- oughly rinse the barrel again with fresh water, and if any had odor remains, the case is hopeless and a new barrel an unavoidable necessity. — [Mrs. E. L. G., N. Y. To Cure Hams For 100 lbs meat allow 7 lbs salt, 2^4 lbs brown sugar, 2 ozs saltpeter, and sufficient water to cover the meat, when closely packed in a barrel. Boil the salt, sugar, saltpeter and water, skim and then add 1 oz cayenne pepper and 2 ozs each ground clove and black pepper. Cool, and when cold pour over the meat, weight down, cover, and set away in a cool place. — [Mrs. F. C. F., N. H. Preserving Meat Joints For medium sized joints allow 2 tablesp black pepper, 1 tablesp red pepper, 3 tablesp brown sugar, and 1 pt salt. Mix thoroughly and apply dry to each joint all that can be made to adhere. Take a square of muslin large enough to enclose the joint and lay it on the table. Then lay on the cloth two or three thicknesses of paper and sprinkle some of the mixture on it. Lay the joint on and thoroughly rub the remainder of the mixture on, rubbing and stuflEing it well into the bone end. Wrap the paper closely around the meat, then fold the cloth around, sew fast, tie, and hang up in a cool place.— [S. K. S. Dried Beef

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