Pack the meat in a barrtd or a jar, with hams and shoulders weighing
over 10 pf Minds on the bottom, those weighing less than 10 jwunds next,
and tlie bacon strti)s and tongues on U^i. Pour th(^ V>rinc^ over the meat
so that it is all covered, and weight it with a block so that none of the
meat projects from the brine.
The bacons and tongues may be remoTe<i from the brine at the end of
three weeks, the hghter hams and ?<huulders at the end of five weeks, and
the heavi(^t ones after six to seven weeks. After the meat is n/moved
from the brine, it should be washed in warm water in order to remove the
A MANUAL OF HOME-MAKINO
626
r.niHt iif brino and any ftr«um that mnv have? fnrmiMl, iwd lifter i
an hour or tnoro it may bt> \mn% in ttio »Tnokc)-4iou9e ami ;
BHI.\B HALT POKlt
Pw!k thimiLiKhly wK»ln«l jwirk in ;i ImrH or ii j:tr MUt-r
Goeh pioce wth salt. The fol lowing iluy weiRh out for r , i ' '
of mciat 10 ptiunds of salt unci 2 «junnf?< of «alt peter. M*\
ilissolve tho mixture in 4 ^'illons of boiling w^lor Allow i
WK>1 thoroughly, anil thou jwur it over tlie meat in tho barrm
block on top in onler to kotrp the mejvt ftubmeiiped.
Fat biicksi ar^ oniinarily ii»*il for mXt pork curwl in brrae, fatti
of the carcass may be cure* i in thia way. The mt5at cured
tn strips or in 6-inch wquans*.
The meat should be left in the brine and be takeo out mm
DRT-CTJREO PORK
To drT,'-rure meal involves* morp urirk than to hrinn-f-tirp li,
it is a httle less expensive in ^mio civm:«. It im Ii-w* <lifBrult
9alt the mt^t, pack in a jar, and pour the brine over it, thiui Ui r^ tb»
ineat several time^ with the dry mixture, Ah^o* the bHnt^^uml &al
is not so dry and is a Uttb more palatable. Brin^n^unnl uw^i laa U
kept anywhere as long as it is kept cool; dr>'*<;urcd nTcat» oo ilae ^nJbM
hanfl, should be kept in a cckiI, moist place, in onJer to tri»urp erm
With hrine-curtHi meat there is no danger from rat» an^l othnr
but flics must be kept away from meat cure<l in either way.
In drTp'-curing pf»rk» weigh out for every KM) jM»tinds of pork A
. of saltf 2}^ txmndB of gmnulatetl sugar, and 2 ounctitf €if «Altpel«r# WoA
mix thoroughly. Divide the mixture into three portions. Riib one portaot
on the meat the first itay, and pack the meat in a bamiL Lfmirv tt fnr
three da>TJ. At the end of three days take the meat out of the bami
rub it with a second portion of the mixture, anti repack it. Three ^k^
later rub the meat with the tliint and la^^t t)ortion of the nuxtnie; aiiA
repack it. Let it stay in thf* hiirrel for ten to fourteen d^iya. Than ]
it, wash it in warm water, and smoke it.
ittSP
picKixn pigs' fkbt
Take well-scraped pigijs' fc*et, with the toes rcmoireil,
in cold water ovemiglit. The next morning put llMm in
mid enough water to cover them, and let tb€m cook until aoli. l%m
will require about five hour^. Salt i^hould be added to the ^rmlor <ftar»
ing the cooking. When the pigcs' feet are wft, remove tbcoi tram tilt
water, split them, pack them in an earthen jar, and potir but Ttn^pr
over them. Spices of various kinds xntiy be added to tlie viMsir 9
deaired.
FOOD PRESERVATION
Head-cheese is made from tJw part, of the head of the hog that would
othenviKc be wasted. Whr'ii proporly jjn\pnn»d it i« a delicacy* The
feet, Its well as the head, may be ii,swl for this [lurfKjse.
Page 354
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Pack the meat in a barrtd or a jar, with hams and shoulders weighing
over 10 pf Minds on the bottom, those weighing less than 10 jwunds next,
and tlie bacon strti)s and tongues on U^i. Pour th(^ V>rinc^ over the meat
so that it is all covered, and weight it with a block so that none of the
meat projects from the brine.
The bacons and tongues may be remoTe<i from the brine at the end of
three weeks, the hghter hams and ?<huulders at the end of five weeks, and
the heavi(^t ones after six to seven weeks. After the meat is n/moved
from the brine, it should be washed in warm water in order to remove the
A MANUAL OF HOME-MAKINO
626
r.niHt iif brino and any ftr«um that mnv have? fnrmiMl, iwd lifter i
an hour or tnoro it may bt> \mn% in ttio »Tnokc)-4iou9e ami ;
BHI.\B HALT POKlt
Pw!k thimiLiKhly wK»ln«l jwirk in ;i ImrH or ii j:tr MUt-r
Goeh pioce wth salt. The fol lowing iluy weiRh out for r , i ' '
of mciat 10 ptiunds of salt unci 2 «junnf?< of «alt peter. M*\
ilissolve tho mixture in 4 ^'illons of boiling w^lor Allow i
WK>1 thoroughly, anil thou jwur it over tlie meat in tho barrm
block on top in onler to kotrp the mejvt ftubmeiiped.
Fat biicksi ar^ oniinarily ii»*il for mXt pork curwl in brrae, fatti
of the carcass may be cure* i in thia way. The mt5at cured
tn strips or in 6-inch wquans*.
The meat should be left in the brine and be takeo out mm
DRT-CTJREO PORK
To drT,'-rure meal involves* morp urirk than to hrinn-f-tirp li,
it is a httle less expensive in ^mio civm:«. It im Ii-w* <lifBrult
9alt the mt^t, pack in a jar, and pour the brine over it, thiui Ui r^ tb»
ineat several time^ with the dry mixture, Ah^o* the bHnt^^uml &al
is not so dry and is a Uttb more palatable. Brin^n^unnl uw^i laa U
kept anywhere as long as it is kept cool; dr>'*<;urcd nTcat» oo ilae ^nJbM
hanfl, should be kept in a cckiI, moist place, in onJer to tri»urp erm
With hrine-curtHi meat there is no danger from rat» an^l othnr
but flics must be kept away from meat cure<l in either way.
In drTp'-curing pf»rk» weigh out for every KM) jM»tinds of pork A
. of saltf 2}^ txmndB of gmnulatetl sugar, and 2 ounctitf €if «Altpel«r# WoA
mix thoroughly. Divide the mixture into three portions. Riib one portaot
on the meat the first itay, and pack the meat in a bamiL Lfmirv tt fnr
three da>TJ. At the end of three days take the meat out of the bami
rub it with a second portion of the mixture, anti repack it. Three ^k^
later rub the meat with the tliint and la^^t t)ortion of the nuxtnie; aiiA
repack it. Let it stay in thf* hiirrel for ten to fourteen d^iya. Than ]
it, wash it in warm water, and smoke it.
ittSP
picKixn pigs' fkbt
Take well-scraped pigijs' fc*et, with the toes rcmoireil,
in cold water ovemiglit. The next morning put llMm in
mid enough water to cover them, and let tb€m cook until aoli. l%m
will require about five hour^. Salt i^hould be added to the ^rmlor <ftar»
ing the cooking. When the pigcs' feet are wft, remove tbcoi tram tilt
water, split them, pack them in an earthen jar, and potir but Ttn^pr
over them. Spices of various kinds xntiy be added to tlie viMsir 9
deaired.
FOOD PRESERVATION
Head-cheese is made from tJw part, of the head of the hog that would
othenviKc be wasted. Whr'ii proporly jjn\pnn»d it i« a delicacy* The
feet, Its well as the head, may be ii,swl for this [lurfKjse.