HAM, BACON and FISH CURING.
BACON-CURING.
WHEN the pig is killed and dressed, let it hang in as cool a place as possible over night—in a draught if possible—and cut up as early as convenient next morning, so as to get the first salting done before the warmth of the day.
For every 100 lbs. of meat allow ½ lb. of good brown sugar (the browner the better), 1 lb. of coarse salt, and not quite a ½ lb. of saltpetre. Mix these together, taking care to pound the saltpetre to powder, and rub all the meat thoroughly. Go over it a second, and even a third time, to be sure of getting every part rubbed. Then pack it all, piece on piece, or side on side, on a board or table for the purpose. On some farms they use the floor, but it is not a good or cleanly plan, and, besides, the table is much better to work at in every way. Having packed the meat, place a board on top, and heavy weights on top of that—stones will do—and leave for three days, letting the brine run off as it will. Then unpack and rub over again with the sugar, salt and saltpetre as before, and repeat this operation every day for eight or nine days, turning the meat, and reversing from top to bottom. After the first nine days it will only require turning over twice a week for about six weeks—but it greatly depends on the climate—when it is ready to be smoked.
TO FURTHER CURE THE HAMS.
After treating as bacon up to the seventh or eighth day, rub in the following mixture, allowing for every 100 lbs.; sugar, 3 lbs.; allspice, 1 lb.; mustard, 1 lb.; saltpetre, 2 ozs. Get the darkest ration sugar you can. Pack the hams together, one on the other, and turn top for bottom twice a week for seven or eight weeks, then smoke. They will not require re-rubbing unless the weather
