Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-01-02

pepper are both for iiavorins and pres
ervation. If the sausage ~ to be Kept
for warm weather use, 1t may either
be smoked or fried down and kept in
lard in stone jars. FRYING it down and
keeping in lard is an excellent method,
although smoking is good
TIE home lard supply is an import
ant item from the standpoint of econo-
my in the home rood supply. 1t IS
much cheaper and better to produce all
of the lard used during the year than
to purchase it. Enough should be put
up every winter to last for a whole
year Fat hogs, of course, make the
most lard yet a small hog IF any con-
dition will make relatively small
amount The lard from a hog weighing
much less than 200 pounds is scarcely
worth handling. The good lard hog
must be large one and extra fat. It
should weigh 500 pounds or more. The
extra large hog dresses our a relative
ly large amount of lard. and when
large supply of lard is needed for nome
use or s extra large hogs should be
fattened heavily and butchered With
the rest. The amount If lard hog
will yield depends upon how closely
amount can be increased or diminished
by the trimming outside of the leaf
lard fat.
Good butchering boss should weigh
in the neishborhood of $50 pounds. The
POO pound hog makes good meat ard
dresses out we'll Il in good condition
at the time of butcherins. The meat
of older hogs will he sweeter and of
better flavor if during the finishing Pc
riod rapid weight is put on.
One thing to be considered in killing
hogs for meat is 10 stick the ANIMALS
perfectly and allow rapid and quick
bleeding to take place. Complete drain
ing out of the blood makes the meat
whittier and OF better Keeping quantity.
An ample barrel or scaldinS vat Will
insure more even scaldinS and easier
cleaning Wood ashes or I've in the
sealding water is necessary for remoV-
inc the scarf skin and making the
dressed carcass clean and white. Heavy
hogs can be hung with ease by TWO
men With ropes and pulley, or set OF
rope and pulley fence atretchers. 1t Is
better to remove the heads shortly
after the hogs are hung and dressed,
Properly directing the work. WITH
every man al his job and busy, VIII
facilitate matters in butcherin@. Nv
erything should be cleaned UP during
tnt, gay, with sausage ground in The
evening.
There are many different ways OF
curing hams and bacon, yet III every
ease common salt is tie base OF TN
conservatives. Bacteria cause meat To
suoil. and salt is chemical which de-
stroys these germs. In preserving
meat it should be the aim 10 make the
preservatives strike through the pieces.
The bone should be removed from large
hams if they are expected to be kept
a long time.
The brine method, highly recon-
mended by some, consists in covering
the meat with brine after ii has drain
ed and cooled for about twenty-iour
hourS with a little dry salt. Sood
formula for this method is: Three gal
Ions of soft water. pounds of salt,
hound of brown sugar, or the same
PROPORTIONS when n large amount OF
brine is needed. The brine should
he boiled and skinned before use,
and the barrel in which the pork Is
placed should lie we'll cleaned and
sralded inside. Keep the meat In TINS
brine from four to six weeks, then re-
move nAd. smoke
A formu+a for sugar curing Is: For
500 pounds of%dFessed pork, peck OF
salt, pounds Of brown sugar, one-haif
pound of black psnper and one fourt9P
pound Of saltpeter. Nix ingredients f2
gether in fine state and rub On bgfh
sides OF meat before has BECOME
chilled through. and agaif@fter tSsin
tv-four hours. 1t may or isay not ne
Louis Globe Democrat