Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 4 gallons soft water
- 12 pounds meat
- 2 tablespoonfuls ginger
- 4 tablespoonfuls sage
- 1 tablespoonful pepper
- 8 lbs
- 5 lbs
- five hot waters till perfectly clean
- 1 teacup salt
- 8 even teaspoonfuls black pepper
- 40 lbs
- 10 lbs
- 4 tablespoon- fuls salt
- salt
- pepper
- sage
Directions
meat covered with salt. Take the meat out and turn it once in every two or three days, seeing that salt is hetween every layer when put back. Keep the hams on top, so the weight of the other meat won't crowd them out of shape. Let the meat lay in the dry salt about two weeks, then wipe off clean, put away the salt pork and smoke the rest.
In smoking, use hardwood (sweet apple wood is the best), or cobs, but never any fir wood or any wood that has any pitch in it. Fix a smokehouse and hang the hams over a small fire, burning slowly. Look after your fire about three times a day, as needed, to keep it going all the while, and smoke about 8 or 10 days, depending on how much you like it smoked. (As told by) Mrs. M. A. Gage, Pioneer Farm, Stafford, Or.
To Cure Hams, Etc., in Brine.
A good old way: For every ham take V2 lb. each of salt and brown sugar; V2 oz. each of cayenne pepper, allspice and saltpeter; mix and rub well over the hams, laying them in the barrel they are to be kept in, with the skin side down. Let them remain a week, then make a pickle of water and salt strong enough to bear up an egg, add to it % lb. sugar and pour over the hams till they are thorough- ly covered. Let them remain four weeks. Take out and hang up to dry at least a week before smoking.
Sweet Pickle for Hams, Etc.
For 100 lbs. meat use the following: 8 lbs. salt, 5 lbs. brown sugar, 2 oz. soda, 1 oz. saltpeter, 4 gallons soft water. Mix all together and put in water, then scald, skimming as neces- sary, and pour over meat. Leave meat in pickle six weeks. — Mrs. O. C. At- wood, Benton Harbor, Mich.
Pigs' Head Cheese, My Own Recipe.
Have the head split in two. Cut off and throw away the end of the nose, the jaw bone with teeth, and cut out eyes and brain. Cut off ears for convenience in cleaning. Singe the pieces carefully, and then wash and scrape and clean through four or five hot waters till perfectly clean, and put on to boil slowly. A beef '.ongue or heart added to it makes it nicer, as it is apt to be too fat for many. The pig's feet can also be added, if de- sired to increase the quantity, or if you wish less, the pig's cheeks (jowls) can be cut off and salted and smoked with the bacon and make very good smoked meat.
Boil slowly and skim as any scum rises, and keep adding water enough to keep it covered. When boiled so that the flesh leaves the bones, take it from the water with a skimmer
into the chopping bowl. Pick over carefully to remove every particle of bone, and either chop the meat coarsely or pick it to shreds with the fingers (I prefer the latter, as it holds together better.)
Add salt and pepper to taste and sage, if desired. Spread a cloth over the colander or steamer, put the meat in after mixing thoroughly, fold the cloth closely over it, lay a weight on it so that it may press the whole surface equally (flatirons or a stone on top of a plate the right size-answer nicely.) If the meat is desired lean, use a heavy weight, if fat use a light- er one. When cold, remove and keep in a cold place until eaten. Will keep two or three days.
Or you can pack your hot meat, af- ter seasoning, into sterilized glass cans, pour over it the boiling water it was cooked in and seal, and it will be fine in winter.
To Make Sausage.
For every 12 pounds meat, take 1 teacup salt, 1% cups pulverized sage, 8 even teaspoonfuls black pepper, 2 tablespoonfuls ginger, mix and sprinkle over meat before grinding. Some add also summer savory. These proportions and seasonings can be varied to taste. Up to a quarter of the bulk of bread crumbs can be add- ed just before cooking if desired to increase quantity.
Some other sausage recipes and proportions — 1 lb. salt, Vz pt. sage, 3V& oz. pepper. Mixed and scattered ovei 40 lbs. of meat before grinding.
My Favorite Recipe.
10 lbs. meat, 4 tablespoonfuls sage, 1 tablespoonful pepper, 4 tablespoon- fuls salt. — Mrs. O. C. Atwood, Benton Harbor, Mich.
To Preserve Sausage or Pork Steak.
No. 1 — Pack at once, raw, carefully into stone crocks or jars, filling every crevice full. Then pour boiling lard over the top about an inch thick, and keep in a cool place. Pork steak should have all bones removed and be seasoned with salt and pepper and it will keep, as well as sausage, in this manner, if you add melted lard to cover the top, every time you take any out.
However, after a time for some rea- son, it may not be keeping so well. Watch it closely, and if you fear it may not keep sweet much longer, take it out and process as follows:
To Preserve Sausage or Pork Steak.
No. 2. — Make your sausage into flattened balls as for the table and fry them about % done. Then pack them carefully, and as tight as pos- sible without breaking in your stone