Home › Vinegar, Pickles, and Pickling › Vinegar, Pickles, and Pickling: Remove

Vinegar, Pickles, and Pickling: Remove

Remove from the oven and set aside to cool. When cold, fill the crock with melted lard. Throw over the top a layer of cotton batting, put on the lid, and store in a dark, cool place until required for use.

Or fried sausage can be laid down in the same manner and covered with its own grease.

Or for cooked bologna sausage, grind together 2 pounds each of pork, bacon, beef, and veal free from fat or gristle, and 2 pounds of beef suet.

First cut in small pieces and sprinkle over it before grinding 4 ounces of salt, 6 tablespoonfuls of black pepper, 1 tablespoonful of Cayenne, and pack tightly into beef cases 4 or 5 inches in diameter. Form links about 12 or 15 inches in length, tying at both ends. Prick the skins and boil for about an hour. Hang up to dry for 2 or 3 days and afterwards smoke with hickory wood or corncobs.

Or grind up together with suitable seasoning equal quantities of ham, veal, or pork; or pork and beef.

Cook and smoke as above.