Carefully cut away all fat and throw into cold salt water,
the leaf lard being put in a separate vessel. Put the heart,
liidneys and liver in a separate vessel of salt water, being
careful not to break the gall bag. If an ox, save the latter,
as ox gall is good for many things. Clean the stomach and
also put in salt water, and treat the casings the same. Waste
can be fed to the chickens. If you should happen to cut into
the intestines, quickly tie up with twine and clean away excre-
ment. It is better for two people to go at this work, to finish
hefore it gets cold. — [A. G., Mass.
When Beef Is Killed
When the weather gets cold, and after the beef is butchered,
we let it hang for 2 or 3 days in a cool place, and then cut it
np. We cut quite a number of nice lean pieces without any
iDone in them, and put them in brine for 2 or 3 weeks, then
take them out and wipe dry, and put each one into a little
cheesecloth sack, and hang over the cook stove to dry. This
makes our dried beef. This is the way we hang them up:
We take two pieces of rope about 2 feet long, and double
them and fasten the ends to the ceiling about 5 feet apart,
letting the loops hang down. Then we take a long smooth
stick, and fasten all the little cheesecloth sacks of beef on the
stick, and put each end of the stick in the loops of rope.
We use some of the beef to make several large crocks of
mincemeat, as it will keep all winter in a cold place. The rest
of the beef we corn. Be most particular about the barrel
— ^never use a barrel that has been used for other purposes,
t)r if beef has ever soured in it. Get a new barrel, (a good
molasses barrel is best), and clean it well.
PACKING PORK IN SALT 289
Cut all the large bone out of the meat and then pack the
beef in the barrel tightly. Cover with a hardwood board that
will fit down in the barrel, put a clean, heavy stone on it, and
it is ready for the pickling brine, which we make as follows:
To 2 gals water add 3 lbs salt, 1 lb sugar, 1 oz saltpeter, and
2 tablesp baking soda. Make as many gallons as you need,
adding the same ingredients to every 2 gals water. Put in
a boiler, boil, skim well, and pour boiling hot over the beef.
Be sure the brine covers the beef well — yes, more than covers
it — as it will soak in the beef some. If you should ever need
to add more brine, do not put it on hot — that is only done
the first time. — [Farmer's Wife, Colo.
To Pack Pork in Salt
The pork should hang in a cool place over night. Be sure
that all the animal heat is out of it. Cut the sides into strips
crosswise. Cover the bottom of a perfectly clean barrel with
clean, coarse salt, and then pack in the strips of pork closely,
edgewise, with the rind next to the barrel. Then fill the crev-
ices in between with salt, and cover the top of the layer with
salt, and proceed in this way until the pork is all in, or the
barrel is filled. Make a strong brine of salt and cold water✪ Packing Pork in Salt,
using so much salt that the water will not dissolve any more —
it should be strong enough to float an- egg. Boil and skim this
brine, and then pour it into the barrel over the pork, while
boiling hot.
Page 197 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carefully cut away all fat and throw into cold salt water, the leaf lard being put in a separate vessel. Put the heart, liidneys and liver in a separate vessel of salt water, being careful not to break the gall bag. If an ox, save the latter, as ox gall is good for many things. Clean the stomach and also put in salt water, and treat the casings the same. Waste can be fed to the chickens. If you should happen to cut into the intestines, quickly tie up with twine and clean away excrement. It is better for two people to go at this work, to finish hefore it gets cold. — [A. G., Mass.
When Beef Is Killed
When the weather gets cold, and after the beef is butchered, we let it hang for 2 or 3 days in a cool place, and then cut it np. We cut quite a number of nice lean pieces without any iDone in them, and put them in brine for 2 or 3 weeks, then take them out and wipe dry, and put each one into a little cheesecloth sack, and hang over the cook stove to dry. This makes our dried beef. This is the way we hang them up: We take two pieces of rope about 2 feet long, and double them and fasten the ends to the ceiling about 5 feet apart, letting the loops hang down. Then we take a long smooth stick, and fasten all the little cheesecloth sacks of beef on the stick, and put each end of the stick in the loops of rope.
We use some of the beef to make several large crocks of mincemeat, as it will keep all winter in a cold place. The rest of the beef we corn. Be most particular about the barrel — never use a barrel that has been used for other purposes, t)r if beef has ever soured in it. Get a new barrel, (a good molasses barrel is best), and clean it well.
PACKING PORK IN SALT 289
Cut all the large bone out of the meat and then pack the beef in the barrel tightly. Cover with a hardwood board that will fit down in the barrel, put a clean, heavy stone on it, and it is ready for the pickling brine, which we make as follows: To 2 gals water add 3 lbs salt, 1 lb sugar, 1 oz saltpeter, and 2 tablesp baking soda. Make as many gallons as you need, adding the same ingredients to every 2 gals water. Put in a boiler, boil, skim well, and pour boiling hot over the beef. Be sure the brine covers the beef well — yes, more than covers it — as it will soak in the beef some. If you should ever need to add more brine, do not put it on hot — that is only done the first time. — [Farmer's Wife, Colo.
To Pack Pork in Salt
The pork should hang in a cool place over night. Be sure that all the animal heat is out of it. Cut the sides into strips crosswise. Cover the bottom of a perfectly clean barrel with clean, coarse salt, and then pack in the strips of pork closely, edgewise, with the rind next to the barrel. Then fill the crevices in between with salt, and cover the top of the layer with salt, and proceed in this way until the pork is all in, or the barrel is filled. Make a strong brine of salt and cold water, using so much salt that the water will not dissolve any more — it should be strong enough to float an- egg. Boil and skim this brine, and then pour it into the barrel over the pork, while boiling hot.
Records on this page
Packing Pork in SaltPickling Brine for Beef