0 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 preven