The smoking of cured meats aids in their preservation because the smoking process closes the pores of the meat or casings, and the creosote is objectionable to some insects.

Smoking gives a desirable flavor to the meat if the proper kind of fuel is used. Green hickory is best, but other hardwoods or corn-cobs may be used if hickory is not available. Resinous woods should never be used, as they give an objectionable flavor to the meat. Corn-cobs are commonly used, but are not so satisfactory as hickory because of the fine ash that is forced upward by the heat and settles on the meat, giving it a dirty appearance. Juniper berries and fragrant woods are sometimes added to the fire, to give desired flavors.

Proprietary smoking preparations are not to be recommended, as a whole, because they hasten the curing process and do not give as desirable a flavor as does the ordinary smoking process. Some of these preparations also contain substances that cause digestive disorders when the meat is eaten. This is especially true of the various dips used to take the place of smoking.

The Smoke-House

The smoke-house may be of any size or construction, to suit the needs of the owner. If the house is to be used only once and only a small amount of meat is to be smoked, a large barrel or a dry goods box may be used. If the house is to be permanent, it is often worth while to build it of brick, concrete, or stone, in order to avoid all risk of loss by fire. A frame house may be used, provided that care is taken to confine the fire to the center of the floor, or to build it in a large iron kettle, so that it will not spread to the house. The safest method of smoking meat, and at the same time of preventing the smokehouse from getting too hot, is to dig a small furnace pit in the ground about 10 or 12 feet from the smoke-house, and have the smoke carried from this to the house through a galvanized pipe laid on top of the ground and covered so that it will not be crushed.

The method of construction of the smoke-house should allow ample ventilation, and there should be some means of regulating the draft. This can be done by having the outlet for the smoke under the eaves and the intake for the air at the furnace, if this is used; or, if the furnace or outdoor fire method is not used, an adjustable air intake may be attached to the door and covered with a heavy screen to keep out flies and rats.

For ordinary farm use, the house should be about 8 feet square and 8 to 10 feet high, so that the meat will hang 6 to 7 feet above the fire and near enough to the roof to get the benefit of the thick smoke and yet be below the level of the ventilator.

The Smoking Process

Meat that has been pickled should be removed from the brine at least a day before it is to be smoked, and after being washed in warm water it should be hung up to dry until it is ready to smoke. The meat should be hung in the smoke-house, with no two pieces touching each other, and then a fire should be started, heating the house gradually. The meat should be kept warm, but not hot enough to dry the outside too much and prevent the smoke from penetrating. There should be as much smoke as possible, but no more heat than is necessary.

In winter the fire should be kept burning constantly until the smoking is completed, for if the meat is allowed to cool too much the smoke will not penetrate it. Meat that has been frozen should not be put into the smoke-house until it is thawed.

In warm weather there is danger of getting the meat too hot, and for this reason it is good practice to let the fire die down every other day until the meat has become properly smoked.

After the meat has become properly colored, it should be cooled (but not allowed to freeze) by opening the ventilator on the door, leaving it open until the meat hardens. It may then be packed away for future use. If warm hams are piled one upon another before they are cooled, sweating occurs where the two touch, and decomposition soon sets in.

The meat may be kept in the smoke-house for a time if the weather is not too warm, but the house should be kept free from flies.

If the smoked meat is to be used immediately, no further care is needed; but if it is to be held until summer it should be wrapped in clean, white paper, and a covering of muslin sewed on to protect it from insects. It should be kept where it will not be subject to extreme change of temperature or to dampness.

If the meat is to be kept for a considerable length of time and absolute safe-keeping is desired, the following directions,* should be followed: "For absolute safe-keeping for an indefinite period of time, it is essential that the meat be thoroughly cured. After it is smoked and has become dry on the surface it should be wrapped in parchment paper; or old newspapers will do where parchment cannot be had. Then inclose in heavy muslin or canvas, and cover with yellow wash or ordinary lime whitewash, glue being added. Hang each piece out so that it does not come in contact with other pieces. Do not stack in piles.

"Recipe for yellow wash. - For 100 pounds hams or bacon take: 3 pounds barytes (barium sulphate; 0.06 pound glue; 0.08 pound chrome yellow (lead chromate); 0.40 pound flour.

"Half fill a pail with water and mix in the flour, dissolving all lumps thoroughly. Dissolve the chrome in a quart of water in a separate vessel and add the solution and the glue to the flour; bring the whole to a boil and add the barytes slowly, stirring constantly. Make the wash the day before it is required. Stir it frequently when using, and apply with a brush."

* Farmers' Bull. 183, U. S. Dept. of Agr.