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CURING, SMOKING, KEEPING, ETC pg3
The following for hams or beef is from a lady, a
name-sake of mine, Jennie-Chase, of Elsie, Mich.,
differing a little from the above in that she uses a
little caleratus, which is said to prevent meat from
becoming dry and hard. I will give it, as some of
the ladies know more about such matters than
their brothers or husbands. I do not know,
however, that this one has either, for I have never
seen her, but would be glad to, and thank her for
not being ashamed to give her name with her
information. She says:
Hams or Beef— Pickle for. —" For 200 lbs. of meat,
use 14 lbs. of salt, VA lbs sugar, 6 oz. saltpeter, 2
oz. saleratus; dissolve by boiling in three pails of
soft water; skim, and when cold, pour over your
meat. Sprinkle a very little salt on when you put
down your meat. As soon as the weather is warm,
scald the brine, and add a little fresh salt. "
Remarks. —The plan of scalding on the approach
of hot weather, and add
ing a little more salt, is certainly desirable for
keeping meat over summer in the pickle.
Curing Ham, or other Meat for Smoking, without
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