§ 60. Keeping Smoked Meats
During cool weather smoked meats may be left in the smokehouse for some time after the smoking process is completed. The house should be kept dark in order to keep out flies, and it should be well ventilated so as to prevent dampness. A dry, cool cellar, with free circulation of fresh air, will be a satisfactory place for keeping smoked meats.
If the smoked meat is to be kept only a short time, it needs only to be hung up without covering. For longer keeping, it is well to wrap first in paper, and then in burlap, canvass or muslin, and bury the meat in a grain bin or box of sand. The object of this is to provide a condition which will be uniform in temperature and keep out insects.
A coat of ground pepper, rubbed into the meat before wrapping, will be distasteful to insects.
After smoked meat has become thoroughly dry, it may be wrapped in parchment paper and enclosed in a heavy muslin or canvass, which should be covered with yellow wash or ordinary lime white wash with glue added.