HOME-CURED BACON.

Clutha Leader, Volume XXXVI, Issue 51, 7 December 1909, Page 1 (Supplement)

HOME-CURED BACON.

Jv | A TRIED iiIiUIPE. . t An essential in cunng baton is not to excite tne pig beiore Killing, but to keep turn as quiet as j.ossiou> noes Vv. bunch, pig expert, i u me journal or tlie JJoaru of Agricui.uiv w > ictor.a ). if over-heated or exuiWu tne blood Will be almost im<u. u , a, lu flesh will also be affected, m Kiiang tne pig, throw ihim on his right siue by tasmg n»ld of the near or left foreleg, still holding the leg with the left hand. Take tuo knite in the rigut hand, and cut the neck in a direct line witn the ohin, but not too near the shhulder. Wnen making the cut always draw the knife back towards the chin; by doing so there will be less likelinood of shouldering, Two buckets of boding water to one of cold makes a very good scald (14u degrees i'ahr.). As soon as tho hair will come off the ears clean them well.. Then turn "the pig over in the tub with back up, take all the hair from back and belly, leaving the head and feet until last. Clean the skin well in tho hot water before putting cold water over the pig. Hang up as soon as possible, shave, off all laose hairs, and scrub well with scrubbing brush. Open . the pig down the belly and through the breast bone, clean out the inside well, lift the flares or leaf lard while the carcase is hot, so as to let the latter cool properly. Let the pig hang in a cool place until the following morning. The cutting up should be as follows: ' —lf into sides, chop the pig down the backbone while hanging, then place each side on its back on a table, and remove the head. Take the breast bone off with one rib, then saw the backbone off towards the ham, take the blade bone out, and trim off all loose, fat. Place the sides in a cool place, sliake a littlS salt and saltpetre over them. Let them remain for three or four hours in order to drain, and then place the pork on a board or table slightly tilted, so that the drip wiL run into a dish.

For every 1001b of pork, 101b of Black Horse coarse salt, three ounces of saltpetre, two poupds #f brown sugar and three ounces allspice are used. Rub the ingredients well in 'on the flesh side, placing one side o3 top ci the other for 24 hours; then turn sides upside down, rub well on skin side, using liquor in dish, and leave than; lying flesh downwards, the top side on the bottom. Repeat this treatment every morning for eight days, carefully saving the liquor, and pouring it ovei the pork as the salt is rubbed in. Then leave it for three days. Continue thi* process every third day for 21 days, and then brush the salt off and soak in cold water for 16 hours. After this wash out in hot water, and clean well, and hang up and dry with clean cloth. When thoroughly dry, rub some olive oil on the outside skin, and smoke with kauri pine sawdust (dry) for 24 hours. If it is necessary to keep the baoon for any length of time, hang it up inside a freshly-emptied flour sack se curely tied at the neck. This will allon the bacon to mature, and keep it from the flies. The hams and shoulders can be cut off after the curing is completed. POINTS WORTH REMEMBERING. i)o not make any unnecessary cuti, in the pork. It may be thought that n will allow the salt to penetrate, biu whilst that is so, it will also admit the air and cause decay. Do not neglect to turn it the required number of days while in process of curing; keep it in as cool a place as possible; be sure ana fill the blade pocket with salt even time you shift the sides; rub well around the ham and the armpits. Always use the shoulders first, as the ham and middle keep best.' If you think it will be too salt, change the cold water while soaking the bacon.