. Breeder and sportsman. Horses. 28 ©fye Qve&ev *mb ^ptxdamcsxu [January 13, 1900 THE FARM. OuriDg PorK. As this is the season for "hog killing" the following instructions for caring pork will not be oat of place: First of all let the meat get thoroughly cooled before salting. I usually slaughter ic the forenoon, cut up and trim in the evening, spreading the meat out so it will readily cool, then begin the salting process next morning. I place the meat on an inclined plane, first removing the ham bones to the ball and socket joint, then for 100 pounds of meat use four pounds best
. Breeder and sportsman. Horses. 28 ©fye Qve&ev *mb ^ptxdamcsxu [January 13, 1900 THE FARM. OuriDg PorK. As this is the season for "hog killing" the following instructions for caring pork will not be oat of place: First of all let the meat get thoroughly cooled before salting. I usually slaughter ic the forenoon, cut up and trim in the evening, spreading the meat out so it will readily cool, then begin the salting process next morning. I place the meat on an inclined plane, first removing the ham bones to the ball and socket joint, then for 100 pounds of meat use four pounds best fine salt, one pound of BUgar, and four ounces of saltpeter; the latter must be thoroughly pul- verized; mix thoroughly and rub it into the flesh side of the meat and well into the shanks of the joints. When the mixture has struck in, rub again. There will be enough to rub the above amount of meat three times. It usually takes about three weeks to complete the job and the size of the meat does not matter, as it will not take any more than the right quantity and all will be alike and just right for cooking, and for either ham or bacon. If these directions are intelligently followed the quality cannot be excelled. Hang np and smoke immediately with hickory cbips if possible. The great advantage of the in- clined plane is in allowing all liquids coming from the meat to immediately pass away and not rise up and around it. Oae who has never tried the plan will be astonished at the amount that will pass off from the meat of one or two good hogs. After the meat is smoked place it in tight muslin bags, place in barrel (preferable) and fill all space between and around the meat with dry salt. Oats, cut straw, or hay, is also good. Then you are safe from the flies. For pickling, we take fresh side meat, cut- ting into strips about six inches wide, stand edgewise, skin side out, in the barrel or jar (preferably the latter, and whichever it bs Bee that it is scrupulously clean), first pu
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
