A manual of home-making

A jar or a barrel is the best receptaele m which to pack the meat when curing it. To each \00 fKJunds of well-co<iled beef weigh out r» jxmnds of fine salt, 3 pounds of graiiulatetl or bnnrn sugar, and 2 (niiieei^ of saltpeter. Mix these thoroughly, without wettings and divide thc^ mixture into thrt^c pf^rtions. Set two jiortions away for future use, anc! rub the other j>ortion iiitfj the meat. Pack the meat in the jar and leave it for three clay.^. At the end of the three days take the meat from the jar, but leave in the jar the sirup that ha.s fonnetl Hub the meat with another portion of the mixture, ret^aek it, and leave it for three days. Remove it fmm the f^irup, rub it vs'ith the last portion of the mixture, and n^jiack it in the sirup in thi* jar. After three <lays remove the meat and hang it in the smoke-house, wliere it should be smoktHl until it is dr>\ It should then be kept in a dry place until it is useiL The lunger it ia amokeil and the drier it b kept^ the longer it witl ri'mitiii gtiod. PICKLED BEEF TONOXJES The reeipe given on page 625 for «5Ugar-cur»'d hams and baconi^ may be usetl also for i>ickling beef Umgues. Cwing million and lamb. Mutton and lamb are seldom, if evec cured on the farm. In the larger packing houses, inuttoii is sometimes partly cured in a plain salt pickle, and then cooked and packed in cans, which are soldered shut while the meat is still hot. 630 A MANUAL OF HOME-MAKINO SouBoges. Very gocKl sausages can be made fnnn the scraps tlimt otherwise )ye wasted in the butcher shop and on the faniL pieces as cheeks, trimmings, jowls, pork hearts and mutton hearts and tongues, and many other scraps thai m seldom used frcsli, will make a very pahitable sausage and vil sei'\ e for tliis purpose as well as any other meat. aAMfiCRQ STEAK This b the simplest fonn of »au.sage made, and oooaiaia etrnply nf foA bwf run twice through a grinder. It may be seaaaned after the first psi^ ing, or left uni}eBJ9oned. It Is never stufTpcl into gn*ing;w Any part ct tW beef carcaxi^ may be used for ham burg steak, but the boat qttaMly h ma^ frt»m t lie round. MTXED 8AU8AGB This 18 made by mixing bec-r and pork in such proporikms m tn ai^ the tiiste of the eoiuiumer. This kind nf sausage is usuaJly mmle if dv comiumer dislikes the extremely fat undtlutcni jxirk eauaa^. It etuffed into casings, but is usually kft lou«e ami made into psiU fried. The fcillowitig proportions of beef and pork give eaccellesit 2 parts lean pork; 3 parts lean beef; 1 part fat pork. m PORK BACSAGG Fork sausage should be made from clean, frr^h pork acfapi^ cr iW cheaper parts of the meat. The meat should be in the iirLipaiticni of three part« of lean fjork to one of fat pork. This shoiiJtl be run tj&roi^ the grinder^ Bpread out and seasoned with Kalt« fiepper, and iMigii^ aad regrtiund . Usually 1 3^ ouriees of fine salt, J4 ounce of ground black and a ounce or less of ground sage^ for ^ pounds of meat, juaJbos factory seasoning.