"NOTICES TO CORRESPONDENTS.
“Ardnoxela.”—(l) For every 1001 b of pork take soz of brown sugar, loz of saltpetre, and 4oz of fine salt. Mix and thoroughly nib into the hams and bacon, and let them lie for 21 hours. Then rub in Sib of fine salt for each 1001 b of pork, and lay the pieces on a bench or in a tub. Renew the rubbing process every three or four days. (2) Length of time to cure depends on size and weight of pig. If rubbing is done thoroughly the bacon from a 1601 b. pig should be properly cured in from 12 to 11 days, and the « hams from 20 to 25 days. (3) 61b of salt to 1001 bof butter. (1) A preservative is not required, but. if thought necessary Jib preservative to 1001 b of butter may ; be- used. The preservative can be obtained from any dairy factory.
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Bibliographic details
Otago Daily Times, Issue 18541, 29 April 1922, Page 8
Word Count
152"NOTICES TO CORRESPONDENTS. Otago Daily Times, Issue 18541, 29 April 1922, Page 8
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