described under Corning, but add an additional pound of sugar per hundred
pounds of meat. After being removed from the pickle, and thoroughly
drained, apply Standard Liquid Smoke, and then hang it in a dry place,
preferably near the kitchen fire, to dry. The longer the meat hangs in a dry
warm place, the drier it will become, although it may be eaten any time after
smoking.

CURING AND SMOKING OF FISH
Two Methods

(1) Fish should be scaled, split, cleaned, and cut in lengths, suitable
for the container to be used. The prepared fish are carefully washed in salt
water (I cup per gallon of water).

Place a thin layer of salt in the bottom of the barrel. Put in a layer of
fish, another layer of salt, and so on, until the container is full. The salt, and
the moisture from the fish, will make a strong brine. Leave fish in this for a
week or ten days. Then remove fish, and wash in clear water. Discard the
brine. Repack fish in a clean container, and cover with a fresh brine, made
by dissolving | lb. of salt in each gallon of water. Leave fish in this for one
week. Draw off this brine and fill barrel up again with a strong brine (2!
lbs. of salt to | gallon of water). The barrel may then be headed up, or a
false head fitted in, and a weight added to keep the fish submerged. The fish
should be stored in a cool cellar if use as salt fish is desired, or, for two weeks,
when taken out of brine, dried for a day, and Standard Liquid Smoke
applied.

(2) Scale, split, clean and wash the fish. Put in brine over night, or
say, 14to 15 hours. The brine is to be made heavy, or strong enough so that
the fish will float in it. Pack fish into earthenware jar and put a stone or other
heavy weight on top, to prevent fish floating in brine. Pour cold brine over,
until completely covered. Wash fish carefully after taking out of brine to
see that no scales are left sticking to the skin. Then hang over a slow fire.
After the fish are thoroughly dry, apply two or three coats of Standard Liquid
Smoke, according to directions, and, depending on the condition and size of

fish.

Some prefer the drying of fish on a line, in the sun, after curing, with
applications of Standard Liquid Smoke before the fish are thoroughly dry.

Clean flour sacks or sugar sacks are handy for packing cured fish. If
the bags of fish are stored in a bin of oats the flavor will be improved.

STANDARD LIQUID SMOKE—W elcomed all Over the Prairies
15