Mix together 2 ounces of saltpeter, 8 to 10 pounds of salt and
4 gallons of boiling water✪ Pickled Salt Pork. Cool and pour over the meat which
has been packed in a clean barrel. This is sufficient pickle for
100 pounds of meat. Weight the meat down with a heavy block
and keep every piece submerged all the time. Although fat
212 THE FARM COOK AND RULE BOOK
pieces of backs are usually cured in this way, any piece of meat
may be, provided it is cut in narrow strips or 6 inch squares.
The meat is left in the brine and is taken out as needed.
Virginia Ciired Hams
Place the hams on a table covered with salt and sprinkle them
with saltpeter until quite frosty. Use about 5 ounces of salt-
peter for 100 pounds of meat. Salt and pile for 3 days, then
salt again and leave in salt a day for every pound of meat✪ Virginia Cured Hams.
Wash with warm water, partially dry and rub the entire surface
with finely ground black pepper. Smoke for 30 or 40 days,
watching the color so as to get a uniform tobacco brown color.
Hickory wood is best for smoking. Re-pepper the hams after
they are smoked.
Pickled Pigs' Feet
Soak the feet from which the toes have been removed over-
night in cold water. Cover with fresh water in the morning and
boil slowly until the meat is very tender. Salt is added for sea-
soning during the cooking. Remove the pigs' feet from the ket-
tle, split them and pack in a stone jar. Pour on sufficient hot
vinegar to cover. Spices may be added if one wishes. To 1
quart of vinegar, 1 tablespoonful of whole cloves, the same
amount of peppercorns and 1 teaspoonful of salt✪ Pickled Pigs' Feet are good
amounts to use.
Pork Sausage
For every 3 pounds of fresh lean pork allow 1 pound of fat.
Grind the meat and fat in a food grinder. Weigh the meat
and spread it out in a thin layer on a flat surface and sprinkle
with the seasonings. For every 5 pounds of ground meat, use
1% to 2 ounces of salt, I/2 ounce of black pepper and % ounce
of ground sage✪ Pork Sausage. Mix the seasonings and meat together and put
through the grinder again.
Sausage Casings
Carefully cleaned intestines of sheep, hogs and cattle are used
for casings. As a rule pork casings are used for pork sausage,
BUTCHERING 213
beef rounds from the small intestines are used for bologna and
beef bungs from the large intestine are used for large bologna
and for ham sausage. These casings may be purchased if one
does not wish to prepare them. They are cleaned by being
emptied and washed thoroughly inside and out. Then they are
soaked in a solution of lye or in water to which wood ashes have
been added. They are scraped inside and out until the slime and
gat are removed. Then they are washed again and packed in
salt until needed.
Narrow muslin bags 20 inches long and 3 inches wide may be
used in place of the casings. Melted lard is rubbed over the
outer surface of the bags to seal the surface.
Bologna Sausage
To 8 pounds of lean beef use 1 pound of fat pork. Put the
meat through a food grinder, spread it out on a flat surface and
sprinkle with the seasonings. For every 9 pounds of meat allow
2l^ ounces of fine salt, % ounce of black pepper and 14 ounce
of ground mace or coriander✪ Bologna Sausage. Mix the seasonings with the meat
and regrind. Stuff into casings, dry 1 hour and smoke 8 or 10
hours. Dry before putting away.
Liver Sausage ✪ Liver Sausage
Page 102 · 6 recipe records on this page
Presented as published in 1923. 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
Mix together 2 ounces of saltpeter, 8 to 10 pounds of salt and 4 gallons of boiling water. Cool and pour over the meat which has been packed in a clean barrel. This is sufficient pickle for 100 pounds of meat. Weight the meat down with a heavy block and keep every piece submerged all the time. Although fat
pieces of backs are usually cured in this way, any piece of meat may be, provided it is cut in narrow strips or 6 inch squares. The meat is left in the brine and is taken out as needed.
Virginia Cured Hams
Place the hams on a table covered with salt and sprinkle them with saltpeter until quite frosty. Use about 5 ounces of saltpeter for 100 pounds of meat. Salt and pile for 3 days, then salt again and leave in salt a day for every pound of meat. Wash with warm water, partially dry and rub the entire surface with finely ground black pepper. Smoke for 30 or 40 days, watching the color so as to get a uniform tobacco brown color. Hickory wood is best for smoking. Re-pepper the hams after they are smoked.
Pickled Pigs' Feet
Soak the feet from which the toes have been removed overnight in cold water. Cover with fresh water in the morning and boil slowly until the meat is very tender. Salt is added for seasoning during the cooking. Remove the pigs' feet from the kettle, split them and pack in a stone jar. Pour on sufficient hot vinegar to cover. Spices may be added if one wishes. To 1 quart of vinegar, 1 tablespoonful of whole cloves, the same amount of peppercorns and 1 teaspoonful of salt are good amounts to use.
Pork Sausage
For every 3 pounds of fresh lean pork allow 1 pound of fat. Grind the meat and fat in a food grinder. Weigh the meat and spread it out in a thin layer on a flat surface and sprinkle with the seasonings. For every 5 pounds of ground meat, use 1% to 2 ounces of salt, I/2 ounce of black pepper and % ounce of ground sage. Mix the seasonings and meat together and put through the grinder again.
Sausage Casings
Carefully cleaned intestines of sheep, hogs and cattle are used for casings. As a rule pork casings are used for pork sausage,
beef rounds from the small intestines are used for bologna and beef bungs from the large intestine are used for large bologna and for ham sausage. These casings may be purchased if one does not wish to prepare them. They are cleaned by being emptied and washed thoroughly inside and out. Then they are soaked in a solution of lye or in water to which wood ashes have been added. They are scraped inside and out until the slime and gat are removed. Then they are washed again and packed in salt until needed.
Narrow muslin bags 20 inches long and 3 inches wide may be used in place of the casings. Melted lard is rubbed over the outer surface of the bags to seal the surface.
Bologna Sausage
To 8 pounds of lean beef use 1 pound of fat pork. Put the meat through a food grinder, spread it out on a flat surface and sprinkle with the seasonings. For every 9 pounds of meat allow 2l^ ounces of fine salt, % ounce of black pepper and 14 ounce of ground mace or coriander. Mix the seasonings with the meat and regrind. Stuff into casings, dry 1 hour and smoke 8 or 10 hours. Dry before putting away.
Liver Sausage
Records on this page
Pickled Salt PorkVirginia Cured HamsPickled Pigs' FeetPork SausageBologna SausageLiver Sausage