The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-03-26
TO UTILIZE A HOG.

TO UTILIZE A HOG.
In an interesting article on hog.killing
time among the Pennsylvania Dutch,
| David J. Neyin gives the following yalu-
] able recipes for making isansages and
J the like, in the Philadelphia Times:
Sausage Sausage is generally made
from the tenderloins, neck and chine fat
in the proportions of two-thirds of lean
pork to one.third Of fat. Chop the lean
| and fat as fine az you can with eleayers
or sansage-cutter, and then put in
large wooden tub. The amount Of sea
soning used to % pounds of meat gener-
ally il: Salt, ounces; ground black pep
per, IA ounces; summer sayory, y table
spOOnfuls; sweet marjoram, to suit taste,
| about tablespoonfuls. Some persons
season with cOriander seed and garlic in
| stead OF summer savOry and sweet raar-
joram, and others use sage, ground all
| spice and cloves in place of the two last
| 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. If the
udNOI ID 1lOt Sutis1dCtDJy, duu uIOTe ntd-
soning. The seasoning not only inn
proves the taste, but it also makes the
sausage keep well. Then press the meat
| while still warm from the hog las it
| works easier) with a sausage-stuffer into
the cleansed intestines of the hog and
hang in cool. dark, dry, place.
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,
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
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 a 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
quarter ounce of salt prunela, bruised
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
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 molasses 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 its eggs, for after
that nothing will stop their ravages. No
soaking is necessary. One pint of mo-
lasses and one two pounds of pepDer
are sufficient for an ordinary family.
Frankforts-Half-Sm pork
and beef of equal proportions-somep 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
ly 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 a kettle for short
time. Then hang up at once to smoke.
t'rankforts need only be smoked few
hours. They are frequently made early
i'll 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 nut 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 cleaver as
fine as possible. Place in 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
molasses and sugar thoroughly and even
" mixed through the meat. Then press
the meat into beef skins (the cleaned in
testines of a steer or cow. When press
! ing into skins do not allow air to get in
the skins. If any air gets in prick the
skin with fork and allow the air to
escape; PLACE at once in pickle made
| 0F S<vt>& -
of brown sugar and eight ounces of salt
peter. This amount of pickle will cover
200 pounds Of meat. Place the sausage
in sweet cask, with the pickle covering
them. Use heavy weight to keep them
under the pickle and allow them to re-
main in the pickle exactly fourteen days
Then hang up Immediately to smoke
Smoke with hickory sawdust or hickory
chips. Bologna, if properly made and al
lowed to hang in a cool. dry place like
smokehouse, will keep sweet for some
months or more. 1t is eaten cold, with
out being cooked, as relish, cut in thin
slices, and is a popular dish in German
restaurants and beer saloons in large
cities.
Summer Bologna Sausage-Cut fine
with cleavers one pound each of lean
beef, pork. veal, beef suet and bacon fat.
Season with five tablespoonfuls Of pow
dered sage, one-half ounce each of Dars-
ley, summer savory, sweet marjoram
and thyme, well mixed; one teaspoonful
each of red (cayenne) and black pepper.
one-half grated nutmeg, one-half tea
spoonful of cloves, one small minced
onion and salt to taste. Press into
cleaned beef skins. place in pan of
water and allow slowly to come to boil.
Boil one hour and prick the skin with
fork to prevent bursting. This should
be eaten cold, cut in thin slices. If you
want to keep them more than a week.
rub the outside of the skin with oil or
melted butter: then wash it off before
using. These. sausages can be smoked
like regular bologna sausage and are
very nice also when smoked.
eck-Wurst-Speck-wur is made
like the regular bologna sausage with the
exception that pieces of speck (the fat
of the hog) are cut fine tbut not as fine
as the beef and are mixed thoroughly
with the beef before it is pressed into
the skins the proportions about one
pound of speck to four pounds of beef.