Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1878-02-28
Farm ann houstboln
c-:-s Meats

\ CORES pondent OF the Country
Gentleman has the following II say on
the above subject: "I-cut;iug up pork.
ifwautei for family use take on. the
chine or back bone the whole length; il
too fat. a strip may be Ell, oil ihi> and
made into lard To avoid waste The
bone Of the ham should be cut through
with a saw lust below the Joint, aul
then the ham should be nicely shaped
out with the knife. ca. the shoulder
off. three or four ribs wide, and ii small
it may be cured with the ribs on -
good advantage. Take all the Iib>
of the sides. after witch they can be
made into lard. sausage, bacon-a,
you NAV wish. should YOU have matr
bone. than you can Use while fresh.
make weak pickle OF / gallon, wafer.
) lbs. salt, , OF OF saltpctre. and TO- Of
brown sugar. Til. VIII DO for l@J lbs.
OF meat, and keep il sweet till warm
weather. Cut your chimes, ris, aud
pieces for bacon into pieces o! c0nvcn-
lent size, and drop loosely into this
pickle, taking care TO keep them cover
ed. After standing sjN weeks or TWO
months, pour off the pickle: boil and
skim till clear, aud pa, back on the
meat when cold. This makes meat Of
delicious quality for boiling, superior
TO ordinary pic k.el pork. For picking
pork, cover the bottom of the tub with
coarse Turks Island salt, aud pack the
meat on edge, then enough salt u en-
tirely cover the IN eat, and then another
LAYER, till YOU have it all in.-Makc a
pickle as strong as possible. and pour
on the meat till covered, but not 70
rise above the salt. Keep the pickle en-
tirely covered with salt, or j; will be-
come tainted. 1t is important to u,e
= sweet, clean tub. One in which beef
ha, been cured will not do, a. it will
soon faint the pickle.
Should the weather be warm and the
hogs heavy, they should be cut in. two
lengthwise, a soon as possible after
dressing, a the shoulders often faint
before they can get thoroughly cooled.
i nave head people wonder why their
shoulder, did not cure well. as they.
had taken great pains with their meats
when the real truth was, the meat was
injured before il WAS put in the pickle
Hams and shoulders should be taken
out Of pickle and re-packcd at the end
OF two weeks, as the pickle will become
quit fresh near the meat as the salt is
absorbed. The great de,ideratum is to
get the bone and Joint well cured. aud
then you will always have good bacon
Cut the fat into thin pieces, and have
your iron kettle thoroughly cleaned COR
il will black the lard); put in pan Of
TIC cut fat, and start a slow fire under
it. When it begins to melt, add more
fat and stir it, but do not have the fire
very hot; a. soon a. the fat becomes
clear, and the cracklings are a light
brown, begin TO dip out and strain into
vessels. II of tin keep them in cold
water TO prevent the solder from being
melted. Bear in mind that lard only
needs to be melted, not cooked, and
the less it is heated the wLiter and hard
er it will be.
Every one knows how to make
sausage, but few have any good rule
for seasoning it; here is a good one;
To 40 pounds of meat, add ga of a
pound of salt; ii OF a pound of black
pepper; if red pepper and sage are
wanted, add them. To cure beers
liver, choose a red one of fine grain.
lay it on large meat dish, and sprinkle
il daily with mixture of salt, sugar and
saltpetre; each day pour off the blood
and wash the liver, and again sprinkle
with the mixture; do this daily nine
times then hang it up to dry.-Shaved
thin and cooked with butter and cream.
it is delicious: One pound of salt, l-2
ounce of saltpetere (fine) and 1-2 cup
full pulverized sugar will cure a liver
OF 20 pounds weight.