Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 9 pounds of salt
- 4 pounds sugar
- 1 quart molasses
- 4 ounces salt- peter
- 6 gallons water
- 30 pounds of meat perfectly a long time
- two parts lengthwise
- two crosswise about the middle
- two cross- wise
- two crosswise
- four thicknesses of cheesecloth
- one end
Directions
third of the way down from the backbone. This will come out just about the shoulders, leaving an upper one-third and a lower two-thirds.
Next, cut your lower larger two- thirds across near the middle, just back of the shoulder.
Next cut the inside piece you have just cut off (the piece you have cut off the shoulder) in two parts lengthwise, calling the upper piece (1) the "rib piece," for boiling or corning; the lower piece (2) is the "plate" piece for corning only.
Now cut off crosswise, close to the leg, the "plate" piece attached to that
(3) and this is the best piece for corning.
Next saw the leg in two crosswise about the middle; the lower piece
(4) is the "shank," good for soups and stews. You can boil this slowly for a long time till it is perfectly tender, and can the stock for soup stock in winter, and the meat for hash, meat balls, beef loaf, etc. The upper shoulder (5) is better meat, and I would cook slowly a long time and can it. (See Cold Pack Canning and recipes below.)
Now we have disposed of the lower two-thirds of our quarter. The upper one-third we have left is the choicest part and contains our roast or beef- steak. Cut your piece in two cross- wise (a little more towards the mid- dle of the beef than the exact center). Your piece which would be nearest the middle of the whole beef is your choicest meat (6) and is the rib roast, to be cooked and canned, or can be cut across carefully and put down raw (see recipe) for rib beefsteak.
Now, cutting the last piece in two crosswise, we have (7) the chuck rib roast to be canned, and (8) the neck piece for corning.
I have not space to describe the hind quarter, but it is much the same, in reverse order. Of course, all the choice expensive beefsteak is in the hind quarter, in the part next the back, between the rump and the cut edge, These are called in order, rump steaks, sirloin and porterhouse. The rump (above leg, back end) is best corned. Below it are the round steaks, I would put up raw (see recipe). The leg, stew for soups, and the lower in- side pieces use for corning or dry- ing. If you can afford to buy this much meat at once, and have good strong help to cut it up and take care of it, you will make a very great sav- ing in your meat bill and have good wholesome meat always ready-to- hand in winter, ready for any emer- gency without having to run to the coiner meat market. Here are my i ecipes:
To Can Meat.
Cook any fresh meat till perfectly tender, slowly and a long time, till it falls from the bones. Remove all bones. Pack tightly in a sterilized glass fruit can. You must have sea- soned the meat as for the table with salt and pepper, and cooked it down till there is very little juice left. Press the hot meat down tight and fill clear to the neck of the can. Then fill up the neck to overflowing with the boil- ing juice and seal tight with sterilized top and rubber. — Aunt Mary Newton.
To Keep Raw Beefsteak.
Cut in slices for the table. Re- move all bones (or at least all large bones) but put the marrow back in the crock. Season good with salt and pepper on both sides to make ready for the table. Try to sprinkle it even- ly all over. Pack very tight in a stone crock to exclude all the air. Then boil up a thick cloth (at least four thicknesses of cheesecloth) in a strong brine and wring out when cool, and put over the steak. Be sure to tuck in all corners to keep the air out. If the cloth gets dry boil it up as before and put back on. It must be damp and cover meat all over. — Aunt Mary Newton.
For Corned Beef or Dried Beef.
Pack the meat in big crock, keg or barrel, cutting it up in convenient pieces to use, and putting what you wish for dried beef on top.
For 100 pounds of beef use 9 pounds of salt, 4 pounds sugar (or 1 quart molasses) and 4 ounces salt- peter, to 6 gallons water. Boil to- gether, skim, and turn over the meat either hot or cold. Keep meat under brine.
In 10 or 12 days take out the pieces you wish to dry, cut them in conven- ient sizes, put string through one end and hang to dry behind the kitchen stove, being sure the pieces do not touch each other. Turn and dry em hard as you wish. Some smoke meat for drying instead of corning it. — Mother's recipe.
In case you wish to keep much beefsteak for a long time, it is best to use the salt, sugar and saltpeter in the proportions just given (leav- ing out the water.) Sprinkle the bot- tom of a large jar with salt. Lay in your steak, sprinkle the mixture over it evenly and proceed to fill, trying to pack down solid in corners and using no water. Put mixture on top, and above it a weighted plate filling in solidly. This will keep 25 to 30 pounds of meat perfectly a long time. Take out as wanted and fry. — Moth- er's recipe.