CLEANING LARD TIERCES FOR CURING PURPOSES. (Copyrighted; Reprint Forbidden.)

As is well known, Butchers experience a great deal of trouble when they use second-hand lard tierces for curing meats, owing to the fact that the lard soaks into the pores of the wood, where it becomes tainted and rancid. No amount of washing or scalding will thoroughly cleanse such tierces or make them as good as new. The lard is run into the tierces while it is hot and the fat naturally soaks very deeply into the wood. After these tierces are emptied and are used for curing purposes, the old lard remains in the pores and becomes rancid and contaminates the brine and also the meat.

It is a fact that many Butchers use old lard tierces for curing purposes and neglect to thoroughly clean them; and even if they have been well cleaned, it is well known that, notwithstanding every precaution taken, there is still left in the tierces a taint which affects the flavor of the meat.