CUBING BACON.

Tuapeka Times, Volume XV, Issue 832, 5 April 1882, Page 6

CUBING BACON.

There are two ways of curing bacon — by the dry or the pickling process. The former is the most trouble, but does away with the necessity of t? barrel. The bacon should be weighed out into lots of 100 pounds, and six pounds of salt, one ounce of saltpetre and two quarts molasses should be set apart as the quantity required for curing. If it is to be pickled, after the ingredients are thoroughly mixed a small quantity should be sprinkled on the bottom of the barrel, and a layer of meat placed upon it ; more of the mixture should qe sprinkled on this, to be followed by another course of meat until the whole is firmly aud \snughly packed, when well water' enough should be put in to cover it. After remaining for six weeks, the meat should be taken out and smoked, and then each piece sewed up in a muslin bag and hung up in a dry place, or if it is designed to keep the bacon for a considerable length of time, it may be packed in dry salt snd the barral headed up. To cure by the dry proces the meat should be spread upon the table, and the mixture rubbed in on the flesh side, with as much adbearing to the meat as possible, after which it should be piled up snugly witb tbe flesh side up and allowed to remain in this condition for three days, when it should again be rubbed and piled up as before. This process should be followed up until the whole amount of the mixture set apart for the curing is exhausted. After remaining in the pile until the salt is absorbed — which may be known by the appearance of tte meat — It may be smoked and treated as mentioned above. The above recipe is intended for light bacon ; heavy bacon will require a pound or more of salt per 100 pounds of meat, and a longer time for tne salt to be absorbed when cured in the dry state. — "New York Tribune.''