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takes salt or other seasoning quicker than pork.
Pork and Beef for Farmers, or Others, to Have
Fresh in Hot Weather, Without Cooking to Keep it,
as Heretofore— Tested for Several Years. —It has
been known for some time past that if fresh meat
was pretty well cooked, seasoned as for present
eating, and packed in jars in its own fat, it would
keep a whole season as well as canned fruit, being
upon the air-tight principle; but a writer in the New
York Times, after a fair test, gives us the following
plan, without the cooking, which most persons will,
no doubt, prefer, then do the cooking when it is
wanted for the table.
"There is no good reason why farmers and their
families should eat so-much salt pork leaving all
the fresh to the inhabitants of cities and villages,
when the following method will keep meat fresh
for weeks even in the warmest weather I have
tried it for several years. As soon as the animal
heat is out of the meat, slice it up ready for
cooking. Prepare a large jar by scalding it well
with hot salt and water (strong brine). Mix salt and
pulverized saltpeter.
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