HOME-CURED BACON

Waikato Independent, Volume XXII, Issue 2586, 19 August 1922, Page 7

HOME-CURED BACON

USEFUL HINTS "The Farm and Home," in reply to an inquiry as to the best method of curing a thirty-stone twelve months old pig, gives the following advice: — It is assumed that you.know all about the killing, scalding, and cutting up. For bacon-curing the best temperature is a moist one of about 40 to 42 degrees Falir. Lay the flitches rind downwards in a trough, the bottom of which has been liberally sprinkled with salt. The meaty side is, then rubbed with salt ami tine saltpetre '(.loz saltpetre to 41b sail), using from 2oz to 4oz of the mixture for each, side, according to the size.- A thick layer of salt is next put on the top of the flitch. Treat the next flitch in the same way, after it has been placed on top of the first one. The hams, rubbed with the mixture and covered as for the flitch, are placed on top of the flitches. Sec that the bones are well rubbed with fine saltpetre. Turn the flitches every third day, and if the salt has gone to liquid, put more in. Keep in suit for from 21 to 30 days. Another method is the Wiltshire way: Coarse sugar .IMb, bnyleaf 111 b, saltpetre (ioz, salt 111:). Sprinkle each flitch with salt and let the blood drain for 24 hours. Then pound the above ingredients together and rub it. well into the meaty side, which should be j turned every day for a month. Hang up to dry, and afterwards smoke for ten davs.