Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1896-12-31
TO UTILIZE A HOG.

~ UTILIZE A HUI.
In an interesting article on hog-killing
time among the Pennsylvania Dutch,
David J. Nevin gives the following valu-
able recipes for maxim; sausages and
the like, in the Philadelphia Times:
Sausage-Sausage is generally made
from the tenderloins, neck and chine rat
in the proportions of two-thirds of lean
pork to one-third of fat. Chop the lean
and fat as fine as you can with cleaVers
or a sausage-cutter, and then put IN
large wooden tub. The amount of sea-
soning used to 2stpounds of meat gener-
ally is: Salt, I ounces; ground black pep
per, 'A ounces; summer sayory, table
spoonfuls; sweet marjoram, to suit taste,
about 4 tablespoonfuls. Some persons
season with coriander seed and garlic in
stead of summer savory and sweet rar-'
.ioram, and others use sage, ground all
named herbs in the proportion of small
tablespoonful each of sage, allspice and
cloves to % pounds of meat. Mix the
seasoning thoroughly through the meat
with the hands, like you knead bread
dough, and taste to see if it has the
proper amount of seasoning. 1t the
flavor is not satisfactory, add more sea-
soning. The seasoning not only i'm
proves the taste, but 1T also makes the
sausage keep well. Then press the meat
while still warm from the hog (as it
works easieD with a sausage suffer into
the cleansed intestines of the hog and
hang in cool, dark, dry place.
To Cure Beef and Pork-To each gal
lon of water add one and a, half pounds
of salt, one-half pound of=sugar, one-half
ounce of saltpeter and One-half ounce of
potash. Boil these together until the dirt
from the sugar rises to the top and is
skinned off. Then put it into tub and
when cold pour it over the beef or pork,
to remain four or five weeks. The meat
must be we'll covered with pickle, and
should not be put down for two days
after killing. during which time it should
be slightly sprinkled with powdered salt
peter. which removes all the surface
blood ETC., leaving the meat fresh and
clean. Hams cured in this way may be
smoked as usual, and will be found eX-
cellent. There is no better recipe for
curing meat than this, and it is in uni
versal use in Lancaster county.
How to Cure Hams-Hams cured by
Thomas Love by the following process
gained the first prize at the Maryland
state fair: Mix two and one-half pounds
of saltpeter, finely powdered, one-half
bushel fine salt, three pounds Of brown
sugar and one-half gallon of molasses.
Rub the meat with the mixture; pack
with skin down. Turn over once week
and add little salt. After being down
three or four weeks take out, wash and
hang up two or three weeks until it is
dry. Then smoke with hickory wood
three or four weeks: then bag or pack
away in a cool place mot CELLAR in
chaff or hay"
Hams Prepared for Smoking-To a
ham of fifteen pounds put one pound of
brown sugar, one pound and two ounces
of salt. one ounce of saltpeter and one
and mixed. Rub the ham well and turn
it every day for three weeks at least.
Then wipe it dry and hang it up to
smoke Each ham should be laid on a
large vessel that will hold the pickle
formed by the rubbing
After the Smoking Process-After
hams have been smoked take them down
and thoroughly rub the flesh part with
molasses; then Immediately apply ground
or powdered pepper by Sprinkling on as
much as will stick to the mola sses, when
hang up to dry. Hams treated in this
manner will keep perfectly sweet for two
or three years. This must be done be-
fore the fly deposits it's eggs, for after
that nothing will stop their ravages. No
soaking is necessary. One pint Of mo
lasses and one or two pounds of pepper
are sufficient for an ordinary family.
Observation-Disclosures pork
and beef of equal proportions-some per-
sons, however, prefer to use less beef
than pork-chop the meat very fine and
season with pepper, salt coriander seed
and sage. Mix the seasoning thorough
" through the meat with the hands,
as you mix bread dough, and then taste
to see if properly seasoned There is no
rule about the amount of seasoning to
be used and you must use your own judg-
ment. Then press the meat into the
cleaned intestines of hogs or sheep and
boil the sausage in q kettle for q short
time. Then hang up at once to smoke
F'rankforts need only be smoked few
hours. They are frequently made early
in the morning and eaten at supper the
same day. They are often eaten cold
without any further cooking, but the
best way to serve them is to put them in
boiling water and allow them to remain
not more than ten minutes before send
ing TO the table.
Bologna Sausage-Take fifty pounds
of fresh beef and chop with cleayer as
fine as possible. Place in a large wood
en- tub and season we'll with black pep
per and SALT Bologna requires more
seasoning than fresh sausage and you
must season strong say. six ounces Of
black pepper and one pound of salt. or
even more. Then add one pint black
molasses and one pound of brown sugar.
Knead we'll with hands, like you would
bread dough. and get the pepper. salt,
molasses and sugar thoroughly and even
the meat into beef skins (the cleaned in
ing into skins do not allow air to get in
the skins. If any air gets in prick the
skin with n fork and allow the air to
escape. Place at once in pickle made
of eight gallons of water, five pounds