JULY 1, 1918.
W. A. McRAE
COMMISSIONER OF AGRICULTURE
Entered January 81, 1908, at Tallahassee, Florida, as secod-class
matter under Act of Congress of June, 1900.
THESE BULUU INS ARE ISSUED FREE TO THOSE REQUESTING THEM
T. J. APPLBTABD, STATE PRINTER
HOME CURED BEEF
HOW TO PRESERVE BEEF ON THE FARM-SATIS-
FACTORY METHODS FOR GENERAL USE. ALL
ARE GOOD-MAKE YOUR CHOICE.
Curing meat th Lrine is a good method for farm use.
It is less trouble to pack the meat in a barrel and pour
brine over it than to go over it three or four times and
rub in salt as in the dry-curing method. The brine also
protects the meat from insects and vermin. Brine made,
of pure water and according to the directions in the fol-
lowing recipes should keep a reasonable length of time.
During warm weather, however, brine should be watched
closely, and if it becomes "ropy" like syrup, it should be
boiled or new brine made. A cool, moist cellar is the best
place for brine curing.
Pure water, salt, sugar or molasses, and saltpeter are
all the ingredients needed for the ordinary curing of
meat. The meat may be packed in large earthen jars or
a clean hardwood barrel. The barrel or jar may be used
repeatedly unless meat has spoiled in it. It should be
scalded thoroughly, however, each time before fresh meat
Curing should begin as soon as the meat is cooled and
while it is still fresh. Ordinarily, twenty-four to thirty-
six hours after slaughtering are sufficient for cooling.
Frozen meat should not be salted as the frost prevents
proper penetration of the salt and uneven curing results.
RECIPES FOR CURING.
CORNED BEEF.-The pieces commonly user for corning
are the plate, rump, cross ribs and brisket, or in other
words, the cheaper cuts of meat. The loin, ribs and
other fancy cuts are more often used fresh. The pieces
for corning should be cut into convenient-sized joints,
say five or six inches square. It should be the aim to
cut hem all about the same thickness so that they will
make an even layer in the barrel.
Meat from fat animals makes choicer corn beef than
that from poor animals. When the meat is cooled thor-
oughly it should be corned as soon as possible, as any
decay in the meat is likely to spoil the brine during the
ocrning process. Under no circumstances, should the
meat be brined while it is frozen. Weigh out the meat
and allow 8 pounds of salt to each 100 pounds of meat;
sprinkle a layer of salt one-quarter of an inch in depth
over the bottom of the barrel; pack in as closely as pos-
sible the cuts of meat, making a layer five or six inches
in thickness; then put on a layer of salt following that
with another layer of meat; repeat until the meat and
salt have all been packed in the barrel, care being used
to reserve salt enough for a good layer over the top.
After the package has stood over night add, for every
100 pounds of meat, 4 pounds of sugar and 4 ounces of
saltpeter dissolved in a gallon of tepid water. Three
gallons more of water should be sufficient to cover this
quantity. In case more or less than 100 pounds of meat
is to be corned, make the brine in the proportion given.
A loose board cover weighted down with a heavy stone
or piece of iron should be put on the meat to keep all
of it under the brine. In case any should project, rust
would start and the brine would spoil in a short time.
It is not necessary to boil the brine except in warm
weather. If the meat has been corned during the winter
and must be kept into the summer season, it would be
well to watch the brine closely during the spring, as it
is more likely to spoil at that time than at any other
season. If the brine appears to be ropy or does not
drip freely from the finger when immersed and lifted,
it should be turned off and new brine added after care-
fully washing the meat. The sugar or molasses in the
brine has a tendency to ferment, and unless the brine
is kept -in a cool place, there is sometimes trouble from
this source. The meat should be kept in the brine 28 to
40 days to secure thorough coming.
DRIED BEEF.-The round commonly is used for dried
beef, the inside of the thigh being considered the choicest
piece, as it is slightly more tender than the outside of
the round. The round should be cut lengthwise of the
grain of the meat in preparing for dried beef, so that
the muscle fibers may be cut crosswise when the dried
beef is sliced for table use. A tight jar or cask is neces-
sary for curing. The process is as follows: To each
100 pounds of meat weigh out 5 pounds of salt, 3 pounds
of granulated sugar and 2 ounces of saltpeter; mix
thoroughly together. ITub the meat on all surfaces with
a third of the mixture and pack it in the jar as tightly
as possible. Allow it o remain three days when it
should be removed and rubbed again with another third
of the mixture. In repacking, put at the bottom the
pieces that were on top the first time. Let stand for
three days, when they should be removed and rubbed
with the remaining third of the mixture and allowed to
stand for three days more. The meat is then ready to
be removed from the pickle. The liquid forming in the
jars should not be removed, but the meat should be
repacked in the liquid each time. After being removed
from the pickle the meat should be smoked and hung in
a dry attic or near the kitchen fire where the water will
evaporate from it. It may be used at any time after
smoking, although the longer it hangs in the dry atmos-
phere the drier it will get. The drier the climate, in
general, the more easily meats can be dried. In arid
regions, good dried meat can be made by exposing it
fresh to the air, with protection from flies.
CORNED BEEF.-Cut up the pieces of meat in sizes to
suit. Put in reasonably cold water for one hour; then
take out and drain off the water, well. Pack in a clean
barrel with a layer of coarse salt between each layer of
beef. Then make a solution as follows: Put in a large
pot six gallons of water, four or five quarts of coarse
salt, two ounces of powdered saltpeter, half-pound of
brown sugar and one pint of molasses. (Substitute for
the two latter if untaainable, one pint of heavy cane
syrup.) Boil and skim off the scum and set aside.
When perfectly cold pour it over the beef in the barrel,
being careful to keep weights on it to keep it beneath
the brine. This quantity will be about right for 80 to
90 pounds of beef. In ten days the beef in the above pickle
can be sliced for steaks if desired, being quite palatable;
in this condition it is often called "jerked beef" and is
fine for broiling. When this is to be kept and used for
corned beef let it remain in the brine and be kept under
SDRIED BEEF.-When it is desirable to have a supply
of "dried beef," the corned beef referred to in the pre-
vious formula can be used as follows: After the beef
has been in the pickle for a period of ten days, take it
out and dip it in boiling water for one or two minutes,
then hang it up to drip and dry in a well-ventilated
room with good circulation of air at all times. In this
way it keeps well and is fine for broiling for breakfast
or tea. Two weeks will be long enough for it to cure
thoroughly. Take down and pack away for use.