Identifier: southernporkprod00ewin (find matches)
Title: Southern pork production
Year: 1918 (1910s)
Authors: Ewing, Perry Van
Subjects: Pork industry and trade Swine
Publisher: New York, Orange Judd Company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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ken up and repacked in atight barrel after brushing ofif most of the cure mixture,covered for two weeks with a brine strong enough to floatan Qgg, after which it is taken out, dried, rubbed withfine salt and hung up to smoke, after which it is care-fully wrapped and treated to hold the moisture. Bothof these methods yield cured pork, especially hams, of avery superior sort. The two methods yield a slightlydifferent kind of ham. The first described recipe yieldsa more juicy ham paler in color, while the latter methodgives a ham higher in color, but not quite so juicy. Smoking.—The smoking process aids in the preserva-tion of pork through the creosote absorbed, which alsoprotects the meat from insects to some extent. Theflavor IS what is sought after in connection with smoking,hence more attention should be given to this point. Theflavor is dependent to a large extent upon the wood ormaterial burned in the smoking. Pines and resinouswoods should never be used because of the bad flavor
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PORK 257 they impart. Green hickory or maple, corncobs andcottonseed are the more commonly used materials. The pieces to be smoked are taken from the brine ordry cure and hung up to drip for a couple of days. Anyloose salt on the surface should be brushed off with astiff brush. The cuts should then be hung in the smoke-house so that no two pieces touch. The fire may then bestarted, using the materials as suggested above. A verysmall slow fire is started, and care should be taken to seethat at no time the fire gets too hot, and to see that thereis ventilation at the top to keep from cooking or over-heating the pieces hung in the top. It is not necessaryto do the smoking all at once. It is best to let the smok-ing cover a period of two or three weeks, starting thefire up every two or three days and continuing until themeat is of the desired color. Smokehouses.—Any tight house with a ventilator inthe top can be used to smoke meat in. Every farm shouldhave a suitable smokehouse. These c

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