WASHING CURED MEAT BEFORE SMOKING. (Copyrighted; Reprint Forbidden.)
Reading edition
WASHING MEATS BEFORE SMOKING
Hams, Shoulders, Bacon and all cured meats whether dry salted or cured in brine, should be washed in hot water and scrubbed with a brush before being put into the smoke house. This is very important, as the meat thus scrubbed will come out of the smoke looking much better. The water should be as hot as the men can work with. The hotter the water, the better the meat will look after being smoked.