Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of saltpeter
- two gallons dark sweet molasses
- twelve pounds brown sugar
- one-quarter pound ground saltpeter
- one-quarter pound black pepper
- five pounds of salt
- one quart fine salt crushed to powder
- two ounces saltpeter
- four ounces brown sugar
- one quart fine salt to same quantity of meat
- two pounds brown sugar
- one-quarter pound saltpeter
- one-eighth pound red pepper
- two quarts salt
- one tablespoon cloves
- one cup of salt
- half cup of pepper
- one cup of sage
- three-quarters cup salt
- half cup pepper
- one-quarter cup sage
- one-quarter cup brown sugar
- three pints of meal
- two hundred pounds ham
- one hundred pounds meat take two pounds brown sugar
- 76 hogshead cheese
- one hog's head
- one-fourth quantity of nice skins
- salt
- pepper
- sage
- vinegar
- mustard
Directions
After the animal heat is out of the meat take hams and shoulders, rub fine salt over them and put them in a hogs- head, placing the hocks, similarly treated, in the small spaces. Pack as close as possible to take less pickle. •Make a' pickle of one pound of saltpeter, two gallons dark sweet molasses and ground alum, salt sufficient to bear an egg. Pour pickle in hogshead and if that is not sufficient to cover meat make enough pickle of water and ground alum salt to bear an egg that will fully cover meat. Leave meat in pickle for six weeks or more. When taken out of pickle hang up until dry, then smoke for day or more with chips or cobs. Then bag in paper or cotton bags lined with paper, or if not wishing to bag them, sprinkle with powdered borax.
Dry salt the middlings, placing one on top of another with plenty of ground alum salt to stay six weeks. Hang up, smoke and sprinkle with borax. Harry Davis.
Two hundred pounds ham, twelve pounds brown sugar, one-quarter pound ground saltpeter, one-quarter pound black pepper; about twenty-five pounds of salt. Thor- oughly mix these ingredients on a table. Place the ham on the pile of mixture, skin downwards. Rub the flesh side well, and stuff hock end full of mixture, some of which sprinkle on bottom of barrel. Place a layer of hams in barrel, skin down, covering top surface liberally with mixture. Continue thus with the hams, each having been treated in the same way until the supply is exhaust- ed. Then comes the shoulders treated in like manner, followed by middlings and chines so treated. They make their own brine, of which the hams, at the bottom, get the full benefit. Leave in brine for about one month when hang up and smoke for a few days. Sprinkle a little borax
on meat, if desired, when taken out of brine. While this militates against the sale of the meat, being against the pure food law, it insures against the skipper fly. These hams are not used until a year old. S. S. Hepburn.
Eighty pounds of meat, one quart fine salt crushed to powder, two ounces saltpeter, four ounces brown sugar. Mix well and apply to meat, rubbing flesh side thoroughly, being liberal with amount rubbed around bones and in hock end of hams and shoulders. Lay each piece skin down, being careful not to let them touch. After twenty- four hours apply one quart fine salt to same quantity of meat. Place again as before without letting the pieces touch and let stand two, maybe three, months, when hang. (If not cooked for six months after cured the flavor will be fine.) Mrs. W. D. Pennington.
To one hundred pounds meat take two pounds brown sugar, one-quarter pound saltpeter, one-quarter pound black pepper, one-eighth pound red pepper, two quarts salt, one tablespoon cloves. Mix ingredients together and rub well into the meat. Lay out separately for six weeks, then hang up and smoke. Albert Jervis.
Sausage, No. 1.
Cut meat in strips and mix well with seasoning before grinding. Twenty pounds of meat, one cup of salt, one- half cup of pepper, small handful of sugar, one cup of sage. Miss R. Parrott.
Sausage, No. 2.
Twenty pounds of meat, three-quarters cup salt, one- half cup pepper, one-quarter cup sage, one-quarter cup brown sugar. Mrs. E. M. Taylor.
Soused Pig Feet.
Clean well and boil until thoroughly tender in water salted to taste. Pick out all bones, mix well with vinegar, pack in an earthen vessel, and when cold, cut in slices.
Mrs. Mattie Gale.
Hogshead Cheese.
Cut and clean out the ears and scrape thoroughly one hog's head. If salt, soak twenty-four hours; put on to boil, and cover with water, boil until tender, drain, pick out the bones, grind, season to taste with salt, pepper, sage, a little vinegar and mustard. Pack in a crock or pan to cool; when cold, turn out and serve sliced thin.
Mrs. Emma Jarrell.
Boil sweet bones, hearts and scraps of meat until very tender. Cool, separate bones from meat with the hands. Grind hearts, add one-fourth quantity of nice skins. Boil until very tender, throw away water. Grind skins and cook with water bones were boiled in. Season with sage, salt and pepper. Sift together three pints of meal, one of flour. Sprinkle meal and flour with left hand; stir with right. Cook all five minutes or until batter is of the con- sistency of pound cake batter. Pour in pans to cool.
Mrs. John H. Clendaniel.