As has already been stated, meat should be thoroughly cooled before it is cured. It is equally important, however, that the meat shall not be in a frozen condition, for if it is frozen the brine or pickling solution cannot penetrate freely and the meat will not be of even flavor throughout.

The vessels used for curing meats are of various sorts and sizes, depending on the amount of meat to be cured and the expense to which the owner cares to go. Large earthen jars or crocks give the best results, but these are somewhat expensive - 8 to 10 cents a gallon of capacity - and they are very easily broken if not carefully handled. Tight hardwood barrels may be used. New barrels or barrels that have contained molasses should be used, never vinegar or kerosene barrels unless they have been burned out on the inside. If molasses barrels are used they should be thoroughly scalded.

The principal preservatives used are salt, sugar, and molasses, and their combinations. Chemicals forbidden by law and those known to have a bad effect on health should not be used. Salt preserves meat through its astringent and slightly germicidal action. It hardens the muscle fibers and draws the moisture from the meat. Sugar and molasses have an almost opposite effect. They cause the retention of the moisture of the meat, and keep the muscle fibers soft and tender. Therefore, salt and sugar are commonly used together, as the sugar gives a desirable flavor and prevents the hardening action of the salt. Saltpeter is often used to retain the natural reddish color of the meat. It is detrimental to health and should be used sparingly if at all.