then with boughs of cedar. If kept up all day, the meat will
he done by night. The meat should have been in brine for
2 or 3 weeks, then hung up to dry a little, before smoking.
When smoked, let hang in box until ready to put down. Wrap
the pieces in cloths, put in a barrel, and cover with oats.
A Barrel Smoker
Screw 3 or 4 hooks in the inside of the bottom of a good
clean, close and large barrel, and turn it over an iron vessel
in which a few live coals have been placed, with corn cobs
and hickory chips piled on top, to make a steady smoke.
Hang. the hams, shoulders or pieces on the hooks, but be care-
ful not to crowd in too many, or the smoke cannot reach all
parts. The smoking should be done slowly, evenly and
steadily. A little ventilation is needed, or the fire will go
out, but not enough to allow too much smoke to escape. —
[A. G., Mass.
Smoked Barrel for Bacon and Hams
Put a few live coals in an iron kettle, cover with clean
corn cobs, turn a clean barrel over this kettle, and smoke 2
hours at a time for 2 days. If smoked too long at a time,
it would shrink the barrel. When thoroughly smoked, put a
brine in the barrel made of 10 lbs salt, 8 ozs saltpeter and
2^ qts molasses, for every 100 lbs meat. Add water enough
to cover the meat. Pack the meat in this brine and weight
down. The smoked barrel will impart the smoked flavor to
the meat. — [Miss G. A. P., N. H.
Treating Hams After Smoking
Have a boiler full of boiling water, dip the hams in, and
let them remain 2 or 3 minutes, then remove, and cover
them with a thick paste made of flour, water and cayenne
pepper. The paste should be red with the pepper. Hang
the covered hams in the sun until the paste covering is dry.
Then put in stout paper sacks, tie closely, and hang in a dark
and cool place. — [Mrs. J. S. H., 111.
To Keep Meat Without Smoking
After the animal heat has gone out of the meat, pack the
pieces away in dry salt 4 weeks, after which dip each piece
in a very strong solution of boiling hot salt water, dry off
and rub thoroughly with borax and black pepper. — [Mrs. M.
G. P.. I. T.
SUGAR AND SALT CURED PORK 293
To Diy Sugar Cure Meat
For 400 lbs meat allow 10 lbs salt, l^^ lbs each black
pepper and brown sugar, and 4 ozs saltpeter. Mix well
together and rub each piece of meat well with this mixture,
using the hands, about 5 or 10 minutes. Do not pile up the
pieces of meat, but lay them out on a board or table, skin
side down, in a cool place, but not cold enough to freeze.
Let them stay there 4 to 6 weeks, after which they will be
ready to smoke. After smoking wrap them in. clean, sweet
hay then put them in muslin sacks, and hang in a cool, dark
place. — [Mrs. A. W., Mo.
Dry Cured Pork ✪ Salt Cured Pork
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then with boughs of cedar. If kept up all day, the meat will
he done by night. The meat should have been in brine for
2 or 3 weeks, then hung up to dry a little, before smoking.
When smoked, let hang in box until ready to put down. Wrap
the pieces in cloths, put in a barrel, and cover with oats.
A Barrel Smoker
Screw 3 or 4 hooks in the inside of the bottom of a good
clean, close and large barrel, and turn it over an iron vessel
in which a few live coals have been placed, with corn cobs
and hickory chips piled on top, to make a steady smoke.
Hang. the hams, shoulders or pieces on the hooks, but be care-
ful not to crowd in too many, or the smoke cannot reach all
parts. The smoking should be done slowly, evenly and
steadily. A little ventilation is needed, or the fire will go
out, but not enough to allow too much smoke to escape. —
[A. G., Mass.
Smoked Barrel for Bacon and Hams
Put a few live coals in an iron kettle, cover with clean
corn cobs, turn a clean barrel over this kettle, and smoke 2
hours at a time for 2 days. If smoked too long at a time,
it would shrink the barrel. When thoroughly smoked, put a
brine in the barrel made of 10 lbs salt, 8 ozs saltpeter and
2^ qts molasses, for every 100 lbs meat. Add water enough
to cover the meat. Pack the meat in this brine and weight
down. The smoked barrel will impart the smoked flavor to
the meat. — [Miss G. A. P., N. H.
Treating Hams After Smoking
Have a boiler full of boiling water, dip the hams in, and
let them remain 2 or 3 minutes, then remove, and cover
them with a thick paste made of flour, water and cayenne
pepper. The paste should be red with the pepper. Hang
the covered hams in the sun until the paste covering is dry.
Then put in stout paper sacks, tie closely, and hang in a dark
and cool place. — [Mrs. J. S. H., 111.
To Keep Meat Without Smoking
After the animal heat has gone out of the meat, pack the
pieces away in dry salt 4 weeks, after which dip each piece
in a very strong solution of boiling hot salt water, dry off
and rub thoroughly with borax and black pepper. — [Mrs. M.
G. P.. I. T.
SUGAR AND SALT CURED PORK 293
To Diy Sugar Cure Meat
For 400 lbs meat allow 10 lbs salt, l^^ lbs each black
pepper and brown sugar, and 4 ozs saltpeter. Mix well
together and rub each piece of meat well with this mixture,
using the hands, about 5 or 10 minutes. Do not pile up the
pieces of meat, but lay them out on a board or table, skin
side down, in a cool place, but not cold enough to freeze.
Let them stay there 4 to 6 weeks, after which they will be
ready to smoke. After smoking wrap them in. clean, sweet
hay then put them in muslin sacks, and hang in a cool, dark
place. — [Mrs. A. W., Mo.
Dry Cured Pork