When unpacking the meat watch the brine to see that it is not ropy or moldy.  If you find either condition existing remove the meat and rinse each piece with cold water and after scalding the container pack the meat as at first with a little salt.  Scald and skim the brine and after it is cold pour it on the meat as before.  You can use corned beef if necessary after a week in the cure, but it is not thoroughly cured until it has been from 20 to 30 days in the brine.  If kept for sixty days it will be salty enough to need freshening before cooking.

If the meat has been corned during the winter, and is to be kept until summer, watch the brine closely during the spring as it is more likely to spoil then than at any other time.

PLAIN SALT PORK

Rub each piece of meat with dairy salt, and pack closely in a container.  Let stand over-night.  The next day weigh out ten pounds of salt and two ounces of salt peter for each 100 pounds of meat, and dissolve in four gallons of boiling water.  Pour this brine, when cold, over the meat, cover, and weight the meat down to keep it under the brine.  The pork should be kept in the brine until used.

SMOKING CURED MEATS

Of course many farmers never attempt to smoke their cured meats but use them directly from the brine but if possible it is more satisfactory to smoke them before using for several reasons.  First, the process of smoking helps to preserve the meat.  The creosote formed by the combustion of the wood closes the pores of the meat to a great extent thus excluding the air and helping it to keep and at the same time makes the meat objectionable to insects.  In the second place, pickled or cured meats taste better and are more palatable if smoked.  Of course the smoking must be properly done and the right kind of fuel must be used.

The Smokehouse and the Smoke.  It is not necessary to have a regular smokehouse—­although it is a delightful addition to any farm.  Here again a community meat ring is of great advantage.  One smokehouse will answer for many families.  This is the ideal arrangement and it can easily be managed if you are progressive and anxious enough to supply your family with delicious meat the year around saving time and money.

If, however, you have to do your own smoking and smoke only a small quantity at a time a barrel or box will answer.  Overheating of the meat must be guarded against.

Green hickory or any of the hardwoods or maple should be used for the smoking.  Pine or any other resinous woods should not be used as they give a disagreeable flavor to the meat.  If it is impossible to get hardwood use corncobs rather than soft wood.  The corncobs will leave a dirty deposit on the meat, which is carbon.  It is not objectionable only from the standpoint of “looks.”  The meat which you are going to smoke should be removed from the brine the day before the smoking.  A half hour soaking in cold water prevents a crust of salt from forming on the outside.  Do not hang the meat so that any two pieces touch as this would prevent uniform smoking.