§ 35. Vessels for Curing
Vitrified clay jars, with straight sides, similar to the jars used for fermenting beans in making soy bean sauce, are the best vessels for containing the meat. These jars, large enough to hold conveniently the hams, shoulders, and sides of two hogs, are best for curing meat for the first time, and the meat can be watched and cared for better in small jars than in large jars containing more meat. In America, where such jars are expensive, it is the custom to use a clean, hardwood barrel for the purpose. One that has been used for syrup or molasses is best. If a kerosene or tar barrel is used, it should be first thoroughly burned out, and used as a water barrel for some time before it is used for meat. Vitrified clay jars are preferred to wooden barrels as they are cleaned more readily. If meat has once spoiled in a wooden barrel, the vessel should not be used again for containing meat. Vessels that are used repeatedly for curing meat should be scalded thoroughly each time before packing with fresh meat.