THE FARM.

Pelorus Guardian and Miners' Advocate., Volume 24, Issue 19, 11 March 1913, Page 7

THE FARM.

BACON CURING ON THE FARM. This is an art by no means so simple as some people think. I have tried my band at it a good many times, and the peculiar thing is that the very first t'ime I ever tried it was easily the best “cure” I’ve ever managed. On several occasions hams and even sides have gone wrong somehow or other,, and I think I can truthfully say that I

have not saved money by curing my own bacon. There is, however, one simple way of curing bacon, but the bacon is hardly what could be called first quality, but this is by simply keeping it for six weeks entirely covered with salt. This will cure it, but the article produced might even make a prohibitionist take a drink-. Most folks prefer bacoh which has been sugar-cured, and it is extraordinary how many people will go to no end of trouble to turn out a first-class article. They rub the stuff with saltpetre to begin with, then with salt, then with sugar. Put it carefully by till the morrow, and then rub again and keep repeating the operation a great number of times.

Then there is the brine process- of curing, which is easy enough, but I hardly think gives such good remits.

The secret of curing, df there is any secret, lies, we think, with the temperature. A cool, dry atmosphere is a very important factor, and as it is almost impossible on oUr farms to get such an atmosphere for at least eight months in the year it leaves only four months available for the business. And we have noticed that on farms where we have had the pleasure of eating a nice piece of bacon or ham, we have found on enquiry that it has invatiably been cured during the winter months. It is therefore a good plan to arrange to have the pigs you intend to use for yourselves ready to kid about May or , June. Then go in for dry curing. First rub the red-looking parts of the carcase with saltpetre (about 2oz. to the 1001 b. of bacon', then mix up 101 b. of salt and 41b. of brown sugar to each 1001 b. of bacon and rub dt vigorously into the meat. The longer you persevere with the rubbing the better will the product likely be. Don’t rub the “cure” on all at one rubbing, but make several rubbings of it, with a day or two between each time. It should be’ ready for use in about six weeks.