HOME-CURED PORK.

Taranaki Daily News, 8 March 1924, Page 15

HOME-CURED PORK.

METHODS OF PRESERVING. After killing and bleeding well, the pig should be lowered into hot water at a temperature of between 140 deg. F. and 150 deg. F., according to the size of the pig. After a few seconds, lift the pig, then lower into the water again. In from 1£ to 3 minutes the hair will come away freely, and scraping should be done. The intestines ate then removed carefully, and the mouth propped open, so that the blood can be rinsed out. The carcase should be left hanging overnight to cool, which will prevent the meat tainting. A good brine recipe is 61b good salt, lib brown sugar, 2oz saltpetre to each 3 gallon.’ The sugar improves the flavour, but the saltpetre give's firmness, but neither is necessary. Heat the brine gradually to boiling point, and skim off any scum. . When the brine is cool the pig is cut up and the pieces packed in a clean cask, covered with the brine, and a false lid, with a weight, is used to keep the pieces submerged. Occasionally the brine should be run off and boiled, and blood 'and juices skimmed off. It will require four to six weeks to cure properly, according to the size of the pieces. In smoking, neither flame nor heat should reach the meat. Tea-tree and wattle are good fuels. Some smoke the meat thoroughly for 10 days. Others smoke slowly a little every day for four or five weeks. Two large packing cases, one on top of the other, will make a good smokehouse, or a large barrel. When properly smoked, each piece should be wrapped carefully in grease-proof paper, then put in a clean calico bag, and hung in a cool place.