Evening Republican, Volume 22, Number 5, Rensselaer, Jasper County, 6 January 1919 — HOW TO CURE PORK ON THE FARM [ARTICLE]

HOW TO CURE PORK ON THE FARM

Two general methods are used for curing hams, shoulders and bacon on the farm, in brine and by the dry method. There are many recipes for each which give excellent satisfaction, says J. R. Wiley, swine specialist in the Purdue University Extension Department. A good brine cure is as follows: Dissolve eight pounds of salt, two pounds of brown sugar, and two ounces of saltpeter in four gallons of hot water for each 100 pounds of meat tobe cured. After the meat has thoroughly cooled, rub salt over each piece, sprinkle a little in the bottom of the container, and pack the meat in closely, heavy pieces in the bottom, cover and weight thd contents down, then pour in the brine until the meat is well covered. Repack five or six days later in reverse order so that the meat which was at the bottom will be at the top. Pour the same brine over it; Repack again in the original order in another five or six days. Thin sides, etc., cure in 12 to 14 days. Heavier pieces should remain in the brine about two days for each pound of weight, then drained and smoked. A Good Dry Cure. A good dry cure is four to five pounds of salt, one to two pounds of sugar, six to seven ounces of black pepper, one ounce of cayenne pepper, and two ounces of saltpeter • for each 100 pounds of meat. Mix these well and rub the pieces to be cured thoroughly with it after the animal heat is out of the meat. Let it lay for five or six days, piled on a table, clean floor or in a box or barrel that affords drainage. Make another application of the curing mixture five or six days later and a third one after a similar period. Thin sides are cured in 12 days to two weeks; heavier pieces should cure about two days for each pound of . weight. Brush off the excess cure and soak meat for half an hour in lukewarm water before smoking.