Pickling and Curing of Meat in Hot Weather



Source of Digital Item

National Agricultural Library


Many and varied are the methods of curing and otherwise preserving meat in the fall and winter months when the weather is cold enough to insure success.

All the methods examined were successful and some of superior merit, but the notion of killing and preserving meat in hot weather had scarcely been given a thought; “impossible” seemed to have been written across the face of any such proposition. However, two great problems demanding a solution seemed to be ever before us.

The entire South has been slow in the matter of pork production for the following reasons: First, the feedstuff for fattening hogs is especially plentiful in summer; the hogs grow off and fatten rapidly; they soon reach the killing point, and become a loss in dollars and cents, besides having other disadvantages whenever an attempt is made to carry them over till cold weather. Second, cholera, which rarely fails to make its more or less destructive appearance in the fall, seems to be especially partial to fat hogs.

I think possibly that these two things have done more to keep the South from being a great pork-raising center than all the others combined. With this situation before us, a pickling solution seemed the most feasible; so, therefore, we set about to find one.

A large number were found for the corning or pickling of beef, but those for pork were rather meager; but by taking those available in this and other countries, particularly those found in the United Kingdom of Great Britain, Ireland, Denmark, Holland, Scotland, England, and Canada, I was able to work out the following which has worked admirably with us.


Pickling and Curing of Meat in Hot Weather