Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1879-02-04
CONTINUED from First Page

ground. putting cay enne pepper on where
the bone is exposed All these are safe
guards against flies and mold
To Com BEEF Pack the meat in bar
rel with a sprinilling of salt between lay
ers; let it lie three or four days, then turn
In the pickle, made as follows For one
hundred pounds meat, take nine pounds
salt, six gallons wafer, one quart molasses,
(brown sugar nav be subStitueD and one
fourth pound saltpeter; boil together,
skim. and turn on either hot or cold. In
packing beef, lay that which is intended
for dried meat on top of barrel, let it re-
main ten or twelve days, take out string.
and hang to dry near the kitchen fire plac-
ing the pieces that they will not over
lap each other. Some prefer to smoke dried
meat.
BEAF-sTEAK FOR WINTER T>E.-Cutthc
steaks large, and the usual thickness; ;
have ready mixture made of salt, sugar,
and finely powdered saltpeter, mixed in
the same proportion as for corning beef;
sprinkle the bottom of large jar with salt,
lay in Il piece of steak. and sprinkle over
il some of the mixture. as much or 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 sprinkle
of the mixture on top over all, put a
plate. with weight on it, and set in cool,
airy place, where it will not freeze. This
needs no brine. n il makes brine OF its
own. Twenty-Five or thirty pounds may
be kept perfectly sweet in this way. Take
out to use as wanted, and brol or fry aS
usual.
To CURE AND Dry BEEF ToNGUEs.-
For one dozen tongues make a brine OF
gallon and a half water tor enough to
cover them WELD two pints good salt, one
of molasscs, or one pound brown sugar
and four red peppers: bring to boil
skim. and set to cool. Pack the tongues
in large jar, and when the brine is en-
tirely cold, pour it over them and put on
weight. let remain ten or twelve days,
take off, drain. and hang them to smoke
about two days, then dry moderately, and
put themaway in flour sack in adry place.
When wanted for use boil six or eight
hours in a pot filled with water, adding
more when necessary so as TO keep them
we'll covered all the time until done;
when done, take out and set away to cool,
but do not skim till needed for The table.
TRYING LARD.-Cut the fat in small
pieces, put into kettle and pour in enough
water to cover the bottom boil gently I'M
til the scraps settle or until the water
has all cvaporatcd. stirring often 70 pre-
vent burning Take off, strain into stone
jars. and set in 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 be-
fore removing from the fire. The leaf
should be tried by itself for the incest cook
ing. That from the smaller intestInes and
the flabby pieces. not fit for sailing, should
be tried by themselves. and the lard set
away where it will freeze. and by spring
the strong taste will be gone. A teacup of
water prevents burning while trying.
To SALT PoRk.-Allow the meat to
stand until the animal heat is entirely out
of it: cut into strips crosswise; cover the
bottom of the 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 suil-
cient to cover the pork (soft water is
best, and there Is no danger of getting it |
too salD. boil, skim. and pour into the bar |
rel while boiling hot. Have a board cut
round, little smaller than the barrel, put
over the pork and on it place weight
heavy enough to keep it always under the
brine If at any time the brine iroths or
looks red, it must be turned of, scaldcd,
and returned while hot. Never put cold
brine on old pork unless l>,u wish To lose
it. In sailing down a new supply of pork
boil down the old brine, remove the scum,
and then pour it over the pork a. direct
ed above.
SAUsAGE.-Fortwelyep pounds meat, take
one teacup salt, one and half cups pull
verified sage, eight even teaspoons black
pepper, two table spoons ginger: mix,
sprinkle over meat before cutting. (Some
add a small quantity Of summer savory).
When nicely minced, pack in jars, and
treat precisely rs in preceding recipe
ITO keep Hams If keptin a cool place
and care taken to replace the lard there is
no difficulty in keeping sausage perfectly
fresh almost any length Of time. Some
persons partially cook meat before pack
ing, but this is not necessary. Fresh meat
may be kept nicely in the same way, be-
ing first seasoned with salt and pepper
Or one pound salt, one half-pint sage, and
three and one-half ounces pepper, scat
tered over forty pounds of meat before
five tablespoons sage, four of salt, and two
of pepper.
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 out leaf which
lies around kidneys for lard cut ont the
lean meat, ribs, etc. then the ham and
remove the loose pieces directly in front of
the ham, for lard. Cut off narrow strip
of the belly, for sausage, and cut rp the
remainder, which is clear pork. into five
or six strips of about equal width, for salt
ing down. Smoke the jowl with hams.
and use the upper part of the head for
boiling, baking or hcad-cheese Scorch
the feet over fire until the hoofs remove
easily, scrape clean, place in hot water
few minutes. wash and scrape thoroughly.
aud they are ready for cooking. All the
flabby pieces should be tried up for lard.
Remove all fat from intestnes, saving that
which does not easily come off the larger
intestines for soap-greasc. The liver.
heart, sweetbreads. and kidneys are all
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