The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The cracklins will not become crisp, but remain soft, and will sink to the bottom; they are used for making soap.
Virginia Mode of Curing Hams.
Put one teaspoonful saltpetre on the fleshy side of each ham. Salt not too heavily for five weeks; if the weather is freezing cold, six weeks; then brush the hams well, and rub them with hickory ashes; let them lie for one week, then hang and smoke them for six weeks with green hickory chips. After brushing, pack them in hickory ashes in a bulk.—Mrs. P. C. M.
To Cure Bacon.
Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash off, and wipe dry. Have some sacks made of about seven-eighths shirting, large enough to hold the hams and tie above the hock. Make a pot of sizing of equal portions of flour and corn meal, boil until thick, and dip each sack until the outside is well coated with sizing. Put the hams in bags, and tie tight with a strong twine and hang by the same in the smoke-house.
Curing Bacon.
One peck salt to five hundred pounds pork. To five gallons water:
4 pounds salt.
1 pound sugar.
1 pint molasses.