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Story
November 27, 1896
The Canton Times
Canton, Madison County, Mississippi
What is this article about?
A Mississippi farmer shares a detailed method for curing pork successfully in warm climates, including killing in November, salting, smoking, and storage techniques, with no losses in five years despite warm weather.
Clipping
OCR Quality
98%
Excellent
Full Text
How to Save Pork.
For the benefit of those farmers who say meat can not be successfully cured in Mississippi, and adjacent states the writer gives his method. We have lost one joint in five years. Preparation is always made to kill the first real cold spell. Our hogs have been butchered on the 13th 14th and 17th of each November of the last three years. After killing hang over night. the next day cut up ready for salting; salt heads, jowls, bones and ribs and feet separately from other meat. Trim hams and shoulders very close, leave them free from rough places which may harbor insects. Cut out all blood shot parts. After meat is cut up and thoroughly cooled salt well and place in a box with skin side down allowing the box to incline at one end, having holes in the lower end that all bloody exudations may drain off. If the weather turns warm after the first two or three days, take up the meat free it from all salt by striking each piece on the box, rid the box of all damp and bloody salt. Re-salt the meat with dry salt and put in the box again, it is considered very important. After being in salt for two weeks, hang up, and smoke for part of each day for two or three weeks, until it has a dark mahogany color. The hams and shoulders are then well rubbed with a small teaspoonful of saltpetre, after which a teaspoonful of brown sugar may be rubbed on each piece. The sides can be treated in the same manner or not, according to fancy. If the weather should be warm each piece may be dipped quickly in boiling water, before using the salt petre. After using the salt petre and sugar, the hams and shoulders are neatly encased with some cheap domestic, after the manner of canvassed hams. Clean oat or bran sacks will answer very well for this purpose. After this operation. the meat is hung up in a cool dry place where it remains until used. We have never been troubled by the meat bug or any other insect. During the last winter the weather became very warm the second day after killing and continued warm for thirteen days. During that time the meat was resalted and the box cleaned of bloody salt three times Not a piece soured but was fine and sweet.-Southern Swine Herd.
We believe this will keep meat from experience.
For the benefit of those farmers who say meat can not be successfully cured in Mississippi, and adjacent states the writer gives his method. We have lost one joint in five years. Preparation is always made to kill the first real cold spell. Our hogs have been butchered on the 13th 14th and 17th of each November of the last three years. After killing hang over night. the next day cut up ready for salting; salt heads, jowls, bones and ribs and feet separately from other meat. Trim hams and shoulders very close, leave them free from rough places which may harbor insects. Cut out all blood shot parts. After meat is cut up and thoroughly cooled salt well and place in a box with skin side down allowing the box to incline at one end, having holes in the lower end that all bloody exudations may drain off. If the weather turns warm after the first two or three days, take up the meat free it from all salt by striking each piece on the box, rid the box of all damp and bloody salt. Re-salt the meat with dry salt and put in the box again, it is considered very important. After being in salt for two weeks, hang up, and smoke for part of each day for two or three weeks, until it has a dark mahogany color. The hams and shoulders are then well rubbed with a small teaspoonful of saltpetre, after which a teaspoonful of brown sugar may be rubbed on each piece. The sides can be treated in the same manner or not, according to fancy. If the weather should be warm each piece may be dipped quickly in boiling water, before using the salt petre. After using the salt petre and sugar, the hams and shoulders are neatly encased with some cheap domestic, after the manner of canvassed hams. Clean oat or bran sacks will answer very well for this purpose. After this operation. the meat is hung up in a cool dry place where it remains until used. We have never been troubled by the meat bug or any other insect. During the last winter the weather became very warm the second day after killing and continued warm for thirteen days. During that time the meat was resalted and the box cleaned of bloody salt three times Not a piece soured but was fine and sweet.-Southern Swine Herd.
We believe this will keep meat from experience.
What sub-type of article is it?
Instructional Guide
Agricultural Advice
What keywords are associated?
Pork Curing
Salting Meat
Smoking Hams
Food Preservation
Mississippi Farming
What entities or persons were involved?
The Writer
Where did it happen?
Mississippi And Adjacent States
Story Details
Key Persons
The Writer
Location
Mississippi And Adjacent States
Event Date
November Of The Last Three Years
Story Details
Method for curing pork: kill hogs in early November cold spell, hang overnight, cut and salt separately, drain in inclined box, re-salt if warm, smoke for 2-3 weeks, rub with saltpetre and sugar, encase in cloth, store in cool dry place. No losses in 5 years, even in warm weather.