PORK CURING.

Bay of Plenty Times, Volume XL, Issue 5777, 4 March 1912, Page 5

PORK CURING.

A SIJUCESSFtiL SYSTEM

Prof. 11. S. Mobley l-'ayerreveille, Ar., has used for years a system ol curing- moat that has been, followed with success in his family in Virginia from generation to generation si net1 colonial -days. Jt has been tested by hundreds of people in

many southern States and every one has found it more reliable for home cur hit; lhan any other method. J'rof. Alobley furnished his method to the agricultural flepartiuent of the Rock Island Lines for distribution. '

A day should be selected for killing when the temperature is low enough to ensure a thorough cooling by the following morning, the hogs being 'dressed and hung over night. lOn the morning of the day the hogs are killed, for- each . 100 pounds of meat make a brine ,as follows: Twenty- gallons of rain i water, thirty pounds of salt, eight ounces of baking soda, ten pounds of brown sugar, one gallon of molasses, fuse good molasses, not 11k> adulterated kiri'd), This fluid should -bo boiled and skimmed in the 'morning and left to cool in a shady ph-.re. When cool, add five ounces of saltpeter ; dissolve in warm water and stir thoroughly. Thf following morning cut the hogs up as usual and pack in barrels ; put Ihe sides of the meat or middlings in trie bottom and the shoulders next. «nd me hams on top of those, all the skin side down. AVeigh the meal well down ami pour the brine over until the meat is completely covered!;, the,, cover the top of the barrel with some good thick covering that will prevent evaporation. Look at the meat often ciougn to see that the 'brine has not e\aporated so as to loa.v^ any meat exposed. ]f it should become exposed more brine should he added. The meat can be loft in the brine indefinitely, but if it is dwsired to smoke the meat it should be. take-i o<t> in about six -\veoks.