How To
SMOKE MEATS THE MODERN EASY WAY

By using Standard Liquid Smoke, you eliminate the smokehouse, which
‘is only used occasionally, the hard work of cutting green wood,
the difficulty of getting the right kind of wood, the unpleasant-
ness of drifting smoke, danger of the fire getting out of control
—as well as the possibility of spoiling the meat. Standard
Liquid Smoke does the work better. It can be accurately mea-
sured to any degree of strength—requires no hard work, and it
is safe.

1. After curing, dry the meat perfectly, and hang, with strings,
from rods or rafters, free from walls or posts.

2. Cover surface of meat plentifully wit STANDARD
LIQUID SMOKE, using a brush, sponge, or cheesecloth.

3. Allow several hours before applying a second coat of Liquid
Smoke.

4. Apply a second coat of Liquid Smoke and, after a few hours more, a
third coat.

5. Let dry for four or five days.

6. If specially strong flavor is desired, apply another coat of Fb ep
LIQUID SMOKE.

7. For ease in using Liquid Smoke, pour into a wide earthenware bowl. Do
not use a can, or other metal container.

STORING CURED MEAT

After smoking is completed, each piece of meat should be wrapped in
cotton cloth (flour sacking or cheesecloth can be used) to protect from flies.
Protection is improved if the wrapper is covered with an ordinary lime wash,
to which liquid glue has been added. ‘This is not necessary if the meat is
stored in a dark place, but it should hang so that mice can not get at it, and
so that air can circulate freely around the pieces.

Always store in a dry place. Cured meat will keep in splendid condition
if placed in a bin containing oats or ashes, but do not place it in corn, or wheat,

STANDARD LIQUID SMOKE—Smoke Meats the Easy Way.
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