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To Keep Hams After Being Smoked
After Hams
are smoked, and ready to be put away, a writer in
the Toledo Blade says:
" First fill a large kettle of boiler full of water and
let it come to a boil, then dip your hams in and let
them remain three minutes, then remove to a
board or table and cover them with a thick paste
made of flour, water and cayenne pepper. Have
the paste red with the pepper. Let them lay in the
sun until dry. Then put in paper sacks and tie
closely, and hang in a dark place. This will keep
them nice the year round if they are put up before
fly time. This is a tried recipe and can be relied on.
"
Remarks. — There is no doubt of the reliability of
this plan; for the simple wrapping of hams in
brown paper, then tieing up in flour-sacks, will
secure them against flies, bugs, etc.; still, the
above additional labor will certainly give a
positiveness that no fly nor bug can pierce this
peppery paste. I would put that on, even if I did not
dip them in the boiling water. But the dipping
makes, as it were, an oily case, or cover, of the
outer surface, which, with the paste, is really an
air-tight protector, as much as if put into an
air-tight can.
MEATS.
413
Even by packing hams in open barrels, secured on
every side with wheat or oat straw, a writer in the
Iowa State Register claims to have kept hams
perfectly sweet and free from flies and bugs. I
should greatly prefer the stout paper sacks, either
with the paste above or wrapping in several
thicknesses of brown paper, secured with twine,
before putting into the sack.
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