HOW T0 CUT AND CURE MEATS. 438 the mixture, as much or a little more than you would use to season in cook- ing, then put in another slice, sprinkle, and so on till jar is filled, with a. sprinkle of the mixture on top; over all, put a plate, with a weight on it, and set in a cool, airy place, where it wilt not freeze. This needs no brine, as it makes a brine of its own. Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as asual. VireintA SausaAGE Mrat.—Pick the sausage meat to get out all the pieces of bones and strings; wash it in lukewarm water, and lay on a table to drain; let it stand all night. Take off some of the fat from the backbone to mix with the lean. If you use ‘‘leaf fat’? when you fry the sausage, it will melt away to gravy and leave a little knot of lean, hard and dry, floating in a sea of melted grease. The fat must be taken off before the chines are salted, and washed, skinned and put to drain with the lean. Next day, chop it fine, picking out all the strings. When fine enough, season it with salt✪ Virginia Sausage Meat, sage, black and red pepper, to taste. Pack it in a close vessel. If you wish to stuff them, have some nicely-cleaned chitterlings kept in salt and water _ ten days or a fortnight. Stuff, hang on sticks and dry. A little smoke im- proves them; too much makes them bitter. To Satt Porx.—Allow the meat to stand until the animal heat is entirely out of it; cut the sides into strips crosswise; cover the bottom of a barrel with salt, and pack in the pork closely edgewise, with rind next the barrel: cover each layer with salt, and proceed in like manner until all has been put in. Make a strong brine sufficient to cover the pork (soft water is best, and there is no danger of getting it too salt), boil, skim and pour into the barrel while boiling hot. Have a board cut out round, a little smaller than the bar- rel, put over the pork, and on it place a weight heavy enough to keep it always under the brine. If at any time the brine froths or looks red, it must be turned off, scalded and returned while hot. Never put cold brine on old pork, unless you wish to lose it. In salting down a new supply of pork, boil down the old brine, remove the scum, and then pour it over the pork as directed above. Trytne Larp.—Cut the fat into small pieces, put into kettle, and pour in - enough water to cover the bottom; buil gently until the ‘‘scraps’”’ settle, or until the water has all evaporated, stirring often to prevent burning. Take off, strain into stone jars, and set ina cool place. The quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard✪ Tryne Lard, just before removing from the fire. After addin soda, the kettle must be removed from the stove, and watched closely, an stirred constantly, as it foams rapidly, and is very likely to run over, and, if on stove, is likely to take fire. The /eaf should be tried by itself for the nicest cooking. That from the smaller intestines, and the flabby pieces, not fit for salting, should be thrown into lukewarm water and allowed to stand for twenty-four hours, and then should be tried by itself, and the lard set away where it will freeze, and, by spring, the strong taste will be gone. A tea-cup of water prevents burning while trying.

AI-modernized reading of the original text

HOW T0 CUT AND CURE MEATS. 438 the mixture, as much or a little more than you would use to season in cooking, then put in another slice, sprinkle, and so on till jar is filled, with a. sprinkle of the mixture on top; over all, put a plate, with a weight on it, and set in a cool, airy place, where it wilt not freeze. This needs no brine, as it makes a brine of its own. Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as asual. Virginia Sausage Meat.—Pick the sausage meat to get out all the pieces of bones and strings; wash it in lukewarm water, and lay on a table to drain; let it stand all night. Take off some of the fat from the backbone to mix with the lean. If you use ‘‘leaf fat’? when you fry the sausage, it will melt away to gravy and leave a little knot of lean, hard and dry, floating in a sea of melted grease. The fat must be taken off before the chines are salted, and washed, skinned and put to drain with the lean. Next day, chop it fine, picking out all the strings. When fine enough, season it with salt, sage, black and red pepper, to taste. Pack it in a close vessel. If you wish to stuff them, have some nicely-cleaned chitterlings kept in salt and water _ ten days or a fortnight. Stuff, hang on sticks and dry. A little smoke im- proves them; too much makes them bitter. To Satt Porx.—Allow the meat to stand until the animal heat is entirely out of it; cut the sides into strips crosswise; cover the bottom of a barrel with salt, and pack in the pork closely edgewise, with rind next the barrel: cover each layer with salt, and proceed in like manner until all has been put in. Make a strong brine sufficient to cover the pork (soft water is best, and there is no danger of getting it too salt), boil, skim and pour into the barrel while boiling hot. Have a board cut out round, a little smaller than the barrel, put over the pork, and on it place a weight heavy enough to keep it always under the brine. If at any time the brine froths or looks red, it must be turned off, scalded and returned while hot. Never put cold brine on old pork, unless you wish to lose it. In salting down a new supply of pork, boil down the old brine, remove the scum, and then pour it over the pork as directed above. Trytne Larp.—Cut the fat into small pieces, put into kettle, and pour in - enough water to cover the bottom; boil gently until the ‘‘scraps’”’ settle, or until the water has all evaporated, stirring often to prevent burning. Take off, strain into stone jars, and set ina cool place. The quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard, just before removing from the fire. After adding soda, the kettle must be removed from the stove, and watched closely, and stirred constantly, as it foams rapidly, and is very likely to run over, and, if on stove, is likely to take fire. The leaf should be tried by itself for the nicest cooking. That from the smaller intestines, and the flabby pieces, not fit for salting, should be thrown into lukewarm water and allowed to stand for twenty-four hours, and then should be tried by itself, and the lard set away where it will freeze, and, by spring, the strong taste will be gone. A tea-cup of water prevents burning while trying.

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Virginia Sausage MeatTo Salt PorkTryne Lard

Buckeye cookery