er of the salt in the bottom of the
crock, barrel, or whatever container is used. Have the salt about
one-fourth of an inch in depth. After the layer is in the bottom of
the container put the cuts of meat in as closely as possible, making
the layer five or six inches in thickness, then put on another 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 taken to
reserve salt enough for a good layer on the top. Cover the meat with a
board and weight down with a stone and _not_ an _iron_ weight. Do not
allow any meat to project from the salt or mold will start and the
brine will spoil in a short time. Let the meat stand over-night.

Prepare a brine by boiling 7 pounds salt, 3 pounds brown sugar or 6
pounds molasses, 2 ounces baking soda, 2 ounces salt peter and 4
gallons water for every 100 pounds of meat. This quantity of brine
should be sufficient to cover that amount.

Remove any scum that rises to the surface and filter the hot brine
through muslin. Set the brine aside, best over-night, to become
perfectly cold before using. In the morning tip the container in which
the meat is packed so that all liquor which has separated from the
meat over night may drain off. Cover the meat with the cold brine. Put
the container in a cool place. The curing will be more satisfactory if
the meat is left at a temperature of about 38 degrees F. Never let the
temperature go above 50 degrees F. and there is some risk with even a
temperature of 40 degrees F. if it is continuous. The sugar or
molasses in the brine has a tendency to ferment in a warm place.

After about five days the meat should be overhauled and repacked,
putting the pieces which were previously on the bottom on top. Pour
back the same brine, and five days later repeat the overhauling. This
may seem like some trouble and possibly look like a useless waste of
time but it is well worth while as it insures a more rapid and uniform
curing of the meat.

When unpacking the meat watch the brine to see that it is not ropy or
moldy. If you find either condition existing remove the meat and rinse
each piece with cold water and after scalding the container pack the
meat as at first with a little salt. Scald and skim the brine and
after it is cold pour it on the meat as before. You can use corned
beef if necessary after a week in the cure, but it is not thoroughly
cured until it has been from 20 to 3