How To Cut And Cure Meats
SPICED CORNED BEEF
To ten pounds beef, take two cups salt, two cups molasses, two table-spoons saltpeter, one table-spoon ground pepper, one table-spcon…
TO KEEP HAMS AFTER CURING
Cut hams in slices suitable for cooking, trim off the rind, and pack as compactly as possible in a stone jar; over the top pour melted…
A NEW WAY TO SMOKE HAMS
Smoke the barrel, in which the hams are to be pickled, by inverting it over a kettle containing a slow fire of hard wood, for eight days…
TO KEEP LARD FROM MOLDING
Use a tub that has had no tainted lard or meat in it; scour it out thoroughly with two quarts of wheat bran to four of boiling water, but…
To KEEP MEAT FRESH IN HOT WEATHER
For a five-pound piece of meat take a three-gallon stone crock; have some pans of skimmed milk that is turning sour, just getting thick…
TO KEEP HAMS
For one hundred pounds of meat, take eight pounds of salt, two ounces saltpetre, and four gallons water; put hams in this pickle in the…
TO CURE HAMS
In the fall, about the first of November, people in the country generally kill a good-sized pig, to last until "butchering time." Το cure…
TO CURE AND DRY BEEF TONGUES
For one dozen tongues make a brine of a gallon and a half of water (or enough to cover them well), two pints good salt, one of molasses, or…
BEEF-STEAK FOR WINTER USE
Cut the steak large, and the usual thickness; have ready a mixture made of salt, sugar and finely powdered saltpetre, mixed in the same…
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…
TO SALT PORK
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…
TRYING LARD
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…
HOW TO CUT UP PORK
Split through the spine, cut off each half of head behind the ear, remove the pieces in front of the shoulder, for sausage. Take cut leaf…
THE DESPARD RED ROUND
A round of beef weighing twenty-five pounds, one ounce of cloves, three ounces of saltpetre, three ounces of coarse sugar, half an ounce of…
TO CLEAN BEEF TRIPE
Empty the paunch, rinse it thoroughly in cold water, being careful not to let any of the contents get on the outside. Make strong cleansed…
TO CURE HAMS AND BACON
When killed and cool cut up, and begin immediately to salt them. Rub the outside of each ham with a teaspoon of powdered saltpetre, and the…
BRINE FOR BEEF, HAMS AND SHOULDERS
To one hundred pounds beef, take eight pounds salt, five of sugar or five pints molasses (Orleans best, but any good will do), two ounces…
Hints On Butter-Making (No sloven can make good butter)
No sloven can make good butter. The one thing to be kept in mind, morning, noon, and night, is neatness, neatness, neatness. The milking…
Hints On Butter-Making (Packed as it keeps longer when)
packed, as it keeps longer when well washed. If to be used immediately, the washing may be less thorough. Another and better plan is to…