3.

IMPORTANT |

Hints on Home Curing
if
be

Cleanliness is essential to successful curing.

The meat should be kept in a clean, cool place
before curing.

Water used for cures, unless bacon to be pure,
should first be boiled.

Watch the brine. If it gets sour or soupy, it
should be changed.

5. Keep the Cure in a cool place if possible.

Curing should be completed in the spring, iss
fore the warm weather commences.

7. Frequent repacking insures a uniform cure.

8. Leave side bacon in cure about two or three

oye

12.

days per pound of piece.

. Leave shoulders and hams in cure about three

or four days per pound of piece.

. Meat removed from the cure should be washed >

and hung to drip for 48 hours.

Standard Liquid Smoke improves the keeping
qualities as well as the palatability of pork, or
Oiher medis: ¢.

Aichi opelcaiios oF Standond Eicuid Sieke

_ will improve the flavor of corned beet. &