The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1901-11-29
CURING HAMS, SAUSAGE AND
SCRAPPLE IN THE GOOD
OLD-FASHIONED WAY.

AS We are often asked for informa-
tion about curing hams, ETC., when too
late to reply through the paper, we
will give now what we believe the best
rules for pork.
CURING HAMS AND SHOULDERS.
Hams and shoulders should be cur
ed as soon as possible after the meat is
cold all through. Place them on
board or table in the cellar, skin side
down. Make mixture in this pro-
portion: For every hundred pounds
of meat take four pounds Of the best
fine salt, two ounces OF powdered salt
petre and four ounces of brown sugar.
Rub this we'll into the hams all over
and push some into hook end around
the bone. Rub until they will take
no more; let them lie on the board an
in a week rub in the rest. Let them
lie for about sixteen days altogether
then hang them up by string through
the hook, in a cool, dark somke
house.
Keep up a good smoke from hickory
chips, smothered with sawdust, during
the day, for two or three days. Keep
in a cool place and before spring ex-
anime to see that no insects have de-
posted eggs. Dust a little cayenne
pepper, then cover with coarse muslin
to fit the ham exactly and stitch tight
ly. Give a coat of witewash or chrome
yellow and hang IN cool, dark, dry
place.
For curing them in pickle, which
some prefer, though we do not, to one
gallon of water take one and half
pounds of salt, half pound of sugar,
half an ounce each of saltpeter and
potash. In this ratio the pickle can
be increased to enough to cover any
amount of pork. Boil together until
all dirt rises to the top and is skim
med off. When cold pour it over the
hams or pork, which may be picked
in this way. The meat must be we'll
covered by it and should not be put
down for at least two days after kill
ing, during which time it should be
slightly sprinkled with saltpetrc,
which removes all the surface blood,
| leaving the peat fresh and clean.
| SAUSAGE.
To make sausage: For every fifty
five pounds of lean and fat pork chop
ped very fine mix together one pound
of salt, six ounces of good black pep
per, a teaspoonful of cayenne pepper
and handful powdered dried sage.
Mix these thoroughly through the
meat. you wish to stuff it in skins,
clean them thus: Empty the intes-
tines of the pig, turn them inside oAs
and wash well. Soak them in SILT
water a day or more. Washe2ain
cut into convenient lengths and scrape
them on board with blunt knife,
first on one side, then on the other till
they are clean and clear. Throw them
in clean water and rinse. Tie up one
end of each length, put quill in the
other end and blow them up. II
whole and clear they are clean, but if
there are thick spots they should be
scraped off. Throw in clean, cold salt
water till wanted. To use put one
end over the nozzle of the sausage
stuffer and force the meat into them.
This can be better done if the meat is
first lightly sprinkled with cold water
which is worked through it.
Pack the sausage to keep for winter
use in stone crooks and run two inches
of hot lard over it. That for summer
use may be canned. Make into small
cakes and cook about two thirds
enough for the table, or until all the
water is out. Pack while still cook.
ing in the cans, fill them full of hot
lard and seal at once When cooked
next summer it will be more delicate
if you pour off all fat after it is fried
pour in little cream, boil it and pour
over the sausage.
SCRAPPLE.
scrapple is made of rather the waste
pieces of meat, the trimmings o.
the hams and shoulders, the head, tho
heart, small piece of the liver, and
the skins from the lard and sausage
meat. The ears carefully cleaned and
the cartilage removed may be used
The head is split between the jaws
and after the tongue is taken out is
split the other way. Cut off the snou,
remove the jaw and nasal cavities. Put
the head meat and skins into the boiler
with water to cover them, the rest o.
the meat fifteen minutes later. Boi
until the meat leaves the bones, then
chop it fine, strain the liquor and ado
to it enough water to make five parts
liquid to three of meat. Set the liquid
to boiling, stirring in corn meal te
a moderately thick mush and stirring
all the time. Then put in the meat
mixing thoroughly and season te
taste with salt, black and red pepper
and either sage, sweet marjoram
thyme, or pennyroyal, whichever flavor
you prefer. The corn-meal should bt
fine, made of new corn, we'll dried be
fore grinding, and there be about az
much of it as of the meat. Put tht
scrapple away in pans in cold place
To cook, cut into sices, lay in very
, hot pan and fry quickly till brown