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Curing Hams, as Done by Packing Houses
A Mr,
Backus, who-used to carry on the packing business
in Adrian, Mich., with whom I afterwards became
well acquainted in Toledo, both of us doing
business in the same block, gave me his plan, with
which he was very successful, as follows: Use pure
salt, enough to make the brine to float a medium
sized potato half an inch out of the water; and for
280 to 300 lbs of ham to be packed with salt in a 40
gallon cask: good rich molasses, 1 qt, and 31/2 ozs.
of rock niter (saltpeter), which has not been
adulterated with salt He thinks it better to not put in
over 380 pounds to such a cask, head up, then bore
a hole and put in the brine and let settle and fill up
again, leaving some on top of the head to insure
the cask to be full when driving the plug. Bore with
1-inch augur after the head is put in. Six weeks
will cure, but no harm if they stand for months
before-smoking.
Remarks. —I have given this in his own form of
expression, and am well satisfied of the nature of
his instructions. After smoking properly, packing
house men always wrap well in paper, then cover
with canvas, to secure against insects. This same
strength of brine, with the molasses and pure
saltpeter, will be equally valuable for side meat to
be kept " all the year round. "
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