A Simple Method of Thawing Frozen Meat.

Otago Witness, Issue 2086, 15 February 1894, Page 21

A Simple Method of Thawing Frozen Meat.

TO THE EDITOR.

Sin,— l beg through the medium of your colujaiuß to bring under the notice of the frozen meat companies of New Zealand a simple method of thawing the frozen meat. My method of thawing would not cost Is per ton, and it could be thawed in five minutes, and that by an act of Nature. By my method a quarter of mutton frozen three mouths could not bo distinguished from one killed the day previous. If the companies concerned will communicate with me I shall treat them liberally. I also submit the following method of curing pork in from five to fifteen minutes, at any season of the year :— Get a large, deep boiler, half fill with water, which bring to a boil ; put in as much salt as the water will dissolve, with any other ingredients that may be wished ; put in two or three handfuls of gum leaves ; wifch a clean woollen fabric, or clean wool, tied to *'jljc;Jr, v.L,.--' backwards and forwards until ;•!! tie rouih is ou!, of the liquor ; have the liuii't boiluif: bard. bOact tin; moat of the t ,w> tb"'fc"e-* tf '• clip it in endways, nut flat, in ih<- Loihr't, bri-«> AYi *tv: n'tf.' must ,be fMver<»d vntb tho bnae, and allowed to nail hird fn.ia !' ' to iitteen minutes (According I') thiokue^B). The bulling will take every jmrtiiJo oi blood out of the meat und take the salt to the marrow, and hermetically seal the pores of the skin with its own fat. Pork thus treated will keep for years. There is no necessity for growers to sell their meat for 3-£ d when they can get 6d for it by curing it themselves ; and they can cure it at Christmastime as well as in the winter. — I am, &c, Donald Nicholson. . Rocky Point, Bendigo, February 8.