your meat, in summer, as soon as you receive it.
A pound and a half of salt rubbed into twenty-five pounds of Beef, will corn it so as to last several days, in ordinary warm weather.
Do not let Pork freeze, if you intend to salt it.
Too much saltpetre spoils Beef.
In winter, meat is kept finely, if well packed in snow, without salting.
Directions for cutting up a Hog.
Split the Hog through the spine, take off each half of the head behind the ear, then take off a piece front of the shoulder and next the head, say four or five pounds, for sausages.
Then take out the leaf which lies around the kidneys, for lard.
Then, with a knife, cut out the whole mass of the lean meat, except what belongs to the shoulder and the ham.
Then take off the ham and the shoulder. Then take out all the fat to be used for lard, which is the loose piece, directly in front of the ham.
Next cut off a narrow strip from the spring, or belly, for sausage meat. Cut up the remainder, which is clear Pork, for salting, in four or five strips of nearly equal width. Take off the cheek, or jowl, of the head for smoking with the ham; and use the upper part for boiling, baking, or head cheese.
The feet are boiled and then fried, or used for jelly. It is most economical to try up the thin flabby pieces for lard to cook with.
The leaf fat try by itself, for the nicest cooking.
Clean all the intestines of the fat for lard. That which does not readily separate from the larger intestines use for soap grease.
Of the insides, the liver, heart, sweet-breads, and kidneys, are sometimes used for broiling or frying. The smaller intestines are used for sausage cases.
In salting down, leave out the bloody and lean portions, and use them for sausages.
To try out Lard.
Take what is called the leaves and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a stone pot, and set it away for use.
Take the fat to which the smaller intestines are attached (not the large ones), and the flabby pieces of pork not fit for salting, try these in the same way, and set the fat thus obtained where it will freeze, and by spring the strong taste will be gone, and then it can be used for frying.
Directions for salting down Pork.
Cover the bottom of the barrel with salt an inch deep. Put down one layer of Pork and cover that with salt, half an inch thick. Continue thus till the barrel is full. Then pour in as much strong pickle as the barrel will receive. Always see that the Pork does not rise above the brine. When a white scum, or bloody-looking matter rises on the top, scald the brine and add more salt.
Leave out bloody and lean pieces for sausages.
The Pork ought to be packed as tight as possible, and always kept under the brine. Some use a stone for this purpose. In salting down a new supply, take the old brine, boil it down and remove all the scum, and then use it to pour over the Pork.
Mr. H. H.’s Receipt for Curing Hams.
Take an ounce of saltpetre for each ham, and one pint of molasses to every pound of saltpetre.
Then take a quarter of a pound of common salt for every pint of molasses used.
Heat the mixture till it nearly boils, and smear the meat side with it, keeping the mixture hot and rubbing it in well, especially around the bones and recesses.
Let the hams lie after this from four to seven days, according to the size of the hams.
Then place them in a salt pickle, strong enough to bear an egg, for three weeks. Then soak eight hours in fresh water.
Then hang in the kitchen, or other more convenient place, to dry for a fortnight. Then smoke from three to five days, or till well smoked.
Then wrap them up in strong tar paper, tying it close.
Then tie them tight in bags of coarse unbleached cotton, stuffing in shavings, so that no part of the paper touches the cotton. Hang them near the roof in a garret, and they will never give you any trouble.
To prepare Cases for Sausages.
Empty the cases, taking care not to tear them. Wash them thoroughly, and cut into lengths of two yards each. Then take a candle rod, and fastening one end of a case to the top of it, turn the case inside outward. When all are turned, wash very thoroughly and scrape them with a scraper made for the purpose, keeping them in warm water till ready to scrape. Throw them into salt and water to soak till used. It is a very difficult job to scrape them clean without tearing them. When finished they look transparent and very thin.
Sausage Meat.
Take one-third fat and two-thirds lean pork and chop them, and then to every twelve pounds of meat, add twelve large even spoonfuls of pounded salt, nine of sifted sage, and six of sifted black pepper. Some like a little summer savory. Keep them in a cool and dry place.
Bologna Sausages.
Take equal portions of veal, pork, and ham, chop them fine, season with sweet herbs and pepper, put them in cases, boil them till tender, and then dry them.
Another Receipt for Sausage Meat.
To twenty-five pounds of chopped meat, which should be one-third fat and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer savory.
Pickle for Beef, Pork, Tongues, or Hung Beef.
Mix, in four gallons of water, a pound and a half of sugar or molasses, and of saltpetre two ounces. If it is to last a month or two, put in six pounds of salt; if you wish to keep it over the summer, use nine pounds of salt. Boil all together gently, and skim, and then let it cool.
Put the meat in the vessel in which it is to stand, pour the pickle on the meat till it is covered, and keep it for family use.
Once in two months boil and skim the pickle, and throw in two ounces of sugar and half a pound of salt.
When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie three hours for the bloody portion to run out. Too much saltpetre is injurious.
Another
