Home and farm food preservation by Cruess W. V. (William Vere) 1886-1968

Author:Cruess, W. V. (William Vere), 1886-1968
Language: eng
Format: epub, pdf
Tags: Canning and preserving
Publisher: New York, The Macmillan company
Published: 1918-03-25T05:00:00+00:00

of salt and two ounces of saltpeter per four gallons of water. This is about enough brine for 100 pounds of meat. The meat is kept submerged by wooden floats until used.

The meat should be stored in a cool place. If the brine should at any time become slimy or should the odor become objectionable it should be changed and fresh brine added. Beef and pork will keep indefinitely in this way, although in time the flavor and quality deteriorate.

Fish are put down in a brine of about three and one-half pounds of salt per gallon of water and stored until used. Corn beef brine contains saltpeter, sugar, and baking soda.

104. Drying Meats. Meats may be dried with or without previous salting, provided a dry hot climate is available. Venison is often sun dried after sprinkling strips of the meat with pepper to keep away insects. The venison is cut in strips about three-quarters of an inch thick and hung on a line to dry. Salt may be used before drying, but makes the product tough and unpalatable. The dried venison is known as " jerkey."

Beef may be dried in the same way as venison.

Fish is often dried. It is first stored about sixteen to twenty-four hours in a strong brine of three pounds of salt per gallon of water. It is then dried.

Meats that have been salted may be dried even in a coast climate. Fish are dried in great quantities along the seashores of all maritime countries. Without fairly heavy salting to prevent the growth of putrefactive bacteria this would not be possible.

105. Preservation of Meats by Smoking. Smoke contains certain compounds of a creosote nature that act as powerful preservatives. It also imparts an agreeable flavor to meats.

(a) Salting. Meats are usually stored in salt or brine

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