BEEF. TONGUES. MUTTON. HAM. SAUSAGE. LARD.
Mrs. E. B. Baldwin, Chicago.
100 pounds of beef. 4 pounds of coarse salt, made fine. 4 pounds of sugar. 4 ounces of saltpeter.
Mix the salt, sugar, and saltpeter well together, and rub the meat all over with it, and pack the pieces closely in a barrel. Put no water in, as it will make its own pickle. In warm weather, if a scum rises, skim it off and add a little fine salt. This will preserve it, with no further trouble.
The beef should be kept till juicy, before attempting to pack it at all. This is very necessary to have it tender and keep well. At first, turn it, and rub the mixture in quite often.
Mrs. Emma Graves, Seattle, Washington.
100 pounds of beef. 8 pounds salt. 4 pounds sugar. 1/2 pound saltpeter. 8 gallons water.
Boil, skim, and cool. Pack the meat a little loose in the barrel, and pour the brine over. The meat should be covered and a weight kept on to keep it under. Meat, to dry, should be kept in brine 2 weeks. Hams, to smoke, 2 to 3 weeks. Meat is often made too salt. Soaking to take salt out, takes goodness from the meat. Pork should never be salted with beef, or in a beef barrel.
50 pounds of mutton.
2 pounds each bay salt, common salt, and brown sugar.
3 ounces each black pepper and allspice. 1 1/2 ounces each cloves and mace.
Pound the ingredients, and mix thoroughly together, and dry in a warm place. Rub it while hot into the meat.
1/2 pound rock salt.
1/2 pound common salt. 1 pint molasses. 1 ounce black pepper. 1 ounce saltpeter.
This is for 18 pounds of meat. Rub it into the meat every day in the tub and turn the meat over and over.
3 pounds fresh pork.
3 pounds veal.
3 pounds ham or salt pork.
2 teaspoons black pepper.
1 teaspoon each cayenne and cloves.
9 teaspoons powdered sage.
1 onion minced fine.
1 grated nutmeg.
A bunch of sweet herbs powdered.
Chop the meat fine, mix thoroughly and stuff into beef intestines. Scrape and wash them very carefully, and leave in salt water till wanted for use. Tie the case at each end when filled, prick in several places, boil 1 hour. Then dry in the sun. Rub over with melted butter, and hang in a cool, dry place. To be cut in thin slices and served without further cooking.
John N. Owens, Lewisburg, Ky.
100 pounds pork, chopped fine. 2 pounds salt. 1/2 pound black ground pepper. 1/4 pound sage. 1/2 ounce cayenne.
Mix well and put away in bulk or in cases.
2 pounds lean fresh pork.
1 pound fat pork.
3 teaspoons sage.
2 teaspoons salt.
2 teaspoons pepper. 1/2 teaspoon cloves.
A pinch of nutmeg.
Chop very fine and mix well. To keep it any length of time, pack it in a jar and pour hot lard over it.
Cut the leaf up, put into a kettle without water. Season slightly with salt as it melts. To clarify it, take slippery elm bark from near the roots, peel it, and use in the proportion that you would raw potato. It will be sweeter and whiter, and keep better than with the use of potatoes. Strain through a coarse cloth. Many old housewives render the lard without clarifying at all. They salt it slightly if they want it to last through the summer. To melt lard, take the fat from the smaller intestines, and the flabby pieces not fit for salting, strip the skin carefully from the inside fat, and cut small. Put into a crock and set in boiling water; simmer until it melts. Strain it through a coarse cloth into small jars, and, when cold, tie over them the skin that was freed from the fat, or bladders that are washed and dried.