|
|
CURING, SMOKING, KEEPING, ETC pg2
To each pail of water required put 4 lbs. of pure,
coarse salt; saltpeter, 3/4 to 11/2i ozs., and brown
sugar, 3/4 to 11/2 lbs. The pickle should be made
beforehand, so as to remove all skum arising, and
to be cold when poured on. According to the size
of the hams, let them lay 5, 6 or 7 weeks.
For Beef, 10 to 15 days only, according to size of
pieces, in the same strength of pickle, and same
treatment. Hang up a few days to dry nicely before
smoking.
Remarks. —It will be noticed that there is a margin
given in the amount of saltpeter and the sugar; it is
because some persons prefer more than, others.
The least amounts given would be enough for me.
I will remark here, for all, that the smoking and
putting away for summer use should always be
done while the weather is yet too cold to allow a
fly to be seen, so there need, be no annoyance
from them, nor from bugs, if packed according to
direction.
|
|
|
|
|
|
