=Smoking Meats.=--The smoking of meats is an ancient method of preserving for future use. In the smoking process which drys the meat and to some extent impregnates it, a preservative result is brought about, and meats which are smoked can be carried for quite a long period of time without becoming unfit for food. Notably a Virginia ham. The old style developed in Virginia was to smoke the ham for a month or six weeks. The ham, dried to about 75 per cent of its original weight and in this form hung in a moderately dry place, would be edible at the end of twelve months. =Nomenclature.=--The naming of meats has grown up among the trade and it is understood that the prefix, “bacon,” as applied to meats indicated the same to be dry salted, when smoked. Whereas, when used as a suffix it indicates a sweet pickled cure. For example, “Bacon Bellies” means dry salted, smoked bellies; while “Breakfast Bacon” means sweet pickle cured, smoked meats. =Soaking Meats.=--Before meats are placed in the smoke house, they are soaked in fresh water. This is done to remove the surplus salt, making the meat more palatable; and to give it a better appearance. If it is not properly soaked the salt forms a white crust on the surface. Meat over-soaked becomes “water-logged” and often becomes water-sour when exposed to the heat for smoking, also moulds quickly after smoking, hence it is essential that this part of the work receives careful attention. The best results from soaking are obtained by using soaking water at a temperature of 65° F. A soaking schedule that will be found to give excellent results is as follows: THE TIME REQUIRED TO SOAK MEATS. Hams at full cured age 2 hrs. (3 min. for each day older) Bellies, 8-10 lbs., 20 days 1¹⁄₂ hrs. (3 min. for each day older) Bellies, 10-12 lbs., 25 days 1¹⁄₂ hrs. (3 min. for each day older) Bellies, 12-16 lbs., 30 days 1¹⁄₂ hrs. (3 min. for each day older) Dry salt meats ¹⁄₂ hrs. (except bellies, two hours) If meats still show salt after smoking change water once, as the fresh water will take up salt rapidly. It will be found better to change water than to soak longer. Mildly cured bacon is washed to remove salt on surface, and not soaked. Thorough washing of all meats with a stiff brush is done before hanging. “Bacon” or dry salted meat is not soaked.