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Classic
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page 49
they do not weigh more than one hundred and fifty or sixty at farthest; they
should be fed with corn, six weeks at least, before they are killed, and the
shorter distance they are driven to market, the better will their flesh be. To
secure them against the possibility of spoiling, salt them before they get cold;
take out the chine or back-bone from the neck to the tail, cut the hams,
shoulders and middlings; take the ribs from the shoulders and the leaf fat from
the hams: have such tubs as are directed for beef, rub a large table spoonful of
saltpetre on the inside of each ham, for some minutes, then rub both sides well
with salt, sprinkle the bottom of the tub with salt, lay the hams with the skin
downward, and put a good deal of salt between each layer; salt the shoulders and
middlings in the same manner, but less saltpetre is necessary; cut the jowl or
chop from the head, and rub it with salt and saltpetre. You should cut off the
feet just above the knee joint; take off the ears and nose, and lay them in a
large tub of cold water for souse. When the jowls have been in salt two weeks,
hang them up to smoke--do so with the shoulders and middlings at the end of
three weeks, and the hams at the end of four. If they remain longer in salt they
will be hard. Remember to hang the hams and shoulders with the hocks down, to
preserve the juices. Make a good smoke every morning, and be careful not to have
a blaze; the smoke-house should stand alone, for any additional heat will spoil
the meat. During the hot weather, beginning the first of April, it should be
occasionally taken down, examined--rubbed with hickory ashes, and hung up again.
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