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LIBRARY. LAFAYETTE, IND^ VOL. LIX. INDIANAPOLIS, OCTOBER 8, 1904. NO 41 MEAT FOR THE FARMERS TABLE. Some Valuable Suggestions. 1st Premium.—In an experience of 40 years in putting up meat for my table on the farm, I gathered many points from the eaily packers of the city of Indianapolis, for I followed buying hogs in the county, driving in and selling to the pack- era. Iu those days we could not sel! them on foot, but had to have them dressed and sell net, and this kept us three days at least about the pork house. In the first place, they would not kill thera tlio day that they arrived. They must cool down first The first lesson then is, inner excite or weary your hogs, sheep or cattle before killing. The second day they w_re killed and hung to cool, and they were very suro that all animal heat had left tliem before they would put a knife into them, and as they did not use ico at this time they only killed when the thermometer was at freezing and going down, and you could not persuade them to kill your hogs in gloomy, foggy weather with a rising temperature. The second lesson is, do not kill in foggy, gloomy wnather. The third lesson is, not to cip. tliem until all the animal heat has left tliem. Here are three points that should be strictly ohserved, if you want sweet meat. You need not expect to get the best of meat from second and third class stock. Hogs that will net two hundred to two hundred and fifty pounds, not over nine months old, make the best and most economical meat for the farmer. You might kill a larger one for lard.. For beef, I would kill a two-year-old heifer and persuade three of my neighbors to do the same thing and exchange with them. The beef will take care of itself in cold weather, and you will have fresh beef without running to the butcher. For mutton I would kill a lamb at will. If one has tainted hams, sour pickled pork and strong lard, just follow them through their hog butchering. Up in the morning beforo day light, no attention paid to the character of the weather, out at tho peep of day, and after having run a hog around the acre lot with the dog, three or four times, they pound him on the head with an ax until his brain is a jelly, and then the longest knife on the farm is plunged into his neck, with little regard to the direction it may take, and if the blood does not flow to suit, in goes the knife the second time. You see the result after the hog is cut up—two ruined shoulders. They now drag him a hundred yards, over the rough, frozen ground, to the scalding tub, and when the hair is taken off he is red and bruised. They hurry to get the hogs hung_ up by noon. After dinner they are hurried to the cutting block, and cut with a rush, and the women soon have the lard over the fire, and the sausage grinder is started, and by nine o'clock at night the hog that was eating corn at six in the morning is in the salt tub, lard and sausage, with all the animal heat in it. Who can expect to have sweet meat and lard under such conditions? Well, butcher day has come. I genera ally have five or six during the winter. 1 believe in having fresh moat through cold weather. After breakfast and milking. a feeding is done. We heat some water, then kill one or two- hogs, according to help, scald and scrape, hang up and gut, and repeat until we aro done. After hanging, wash with hot water and scrape well, and after the entrails are removed give them plenty of cold water inside, • and then leave them hanging until next I day. You may take them at night and ■ either hang or lay them down. Do not let them freeze. By next morning the animal heat will all be out and you can go to work as early as you please. Grind up your ax or cleaver. Have your knives sharp and keep them sharp, if you want to do a nice job of trimming. If you haven't got a steel, use a whetstone as you would a steel. I cut the ' head off, the first thing, and lay it aside. J Then out along the backbone with cleaver never sour. A small amount of saltpeter may be used on all your pork. It will require from five to six weeks for the joints to take the salt, according to size. The sides not so long. Well, we are ready to smoke. Take the joints out, rinsing off all loose salt, put in your strings and bag, but do not go to the chip pile, where the chickens, hogs and cattle have mixed their droppings with the chips. If you want good, sweet bacon, start your fire land add a handful of pepper pods. I have tried mauy ways of keeping bacon after it is smoked, but the best way I ever found was to leave it hanging where I smoked Mount Baker, from North Fork of Nookscaelik ltiver, Washington. side. Then take out the leaf lard and throw it into a tub. Next I take out the ribs and lay aside. Then split it op_n along the back. Then cut each half into three pieces, ham, shoulder nnd side. Nowr you are ready for the trimming, and your knife should be sharp. You can trim to your notion, heavy or light. I trim my hams and shoulders close, taking iall the fat part from them possible, to leave it in goodshape,and ltake a strip off of each side of middling. I then go over the ribs and backbone, trim up and break, ready for the cook. I next trim up the- heads, taking off the heavy part of thn jowl for lard, saving a few jowls to be smoked. The heads and feet are cleaned, and soaked over night in salt water, then boiled tender, and your wife knows how to take care of them. Next comes the salting. Salt is cheap. Do not fear to use it. Weak brine will sour, strong brine cannot. All vessel- used to salt in should be scalded before used. Take a light barrel, cover the bot- ton well witli salt. Tut in a layer of hams, cover them well with salt, and repeat until you have the hams and shoulders all in. Let them stand six or eight days, then fill up the barrel witli water, adding five pounds of sorgum sugar to 50 gallon barrel, and, if you want some nice breakfast bacon, take some of the lighter sides and salt the same as the joints. For pickle pork, cut the sides from back to belly in three pieces, put in salt and set the pieces on edge, cover well with salt, kind repeat. This should be put in barrel or jar by itself, and the only secret in keeping it sweet is to keep the brine strong. There should always lie salt in sight on pickeled pork, and it will or ax, and take it out and lay to ono it. Make your smoke house entirely dark, and you will have no trouble with the skipper fly. If your meat gets damp in rainy, cloudy weather, start your fire, and put in an extra pepper pod, and tho flies will get out, and you too. If you want your lard to keep sweet, cook it well and add a spoonful of salt to the gallon, and keep in a cool place. The back-bones and ribs salt lightly, or put in weak brine. Y'ou may keep sausage some time by stuffing in entrails or muslin, and smoking well. Your wife has got the heads and feet cooked and in pickle, long ibefore this, and now all you have to do is to go to eating. I think it good economy to uso the shoulders first. Hams keep better. Humanity generally prefers beef and mutton flesh, and as I intimated in the beginning of this article, farmers with the proper arrangements can have fresh meat six months in the year by a system of interchanging with their neighbors. I have often used a quarter of beef without salting, in the winter, but if a warm spell catches you with your beef, cut it up into steaks, roasts, boils, etc., and put it into weak brine. Y'ou might salt some of the round, and smoke or dry it. Smoke some ribs and flank, and boil it next spring. I saw tons of beef treated in this manner in the far West 50 years ago. Even in Miarion couuty, Indiana, 50 years ago, mutton hams were salted and smoked and sold for venison hams. That was when we were killing sheep here for their pelts and tallow'. I think this subject a timely one for discussion. Meiat is the most costly product that comes to our tables, nnd in my opinion we will never eat much cheaper meat. , Marion Co. I. N. C. Good Recipe for Sausage. 2d Frcmium.—To cut up pork: Split through spine, cut off each half of head behind ears. Take off pieces in front of shoulder for sausage. Take out leaf lard. Cut out lean meat, ribs, etc., then the ham and shoulder, and remove tlie loose piece in front of ham for lard. Cut off a narrow strip of the belly for sausage, and cut up the rest, which is clear pork, into five or six pieces of convenient size for salting. The jowl may be smoked with hams and the rest of head used for head cheeso or put into sausage. Scorch the feet over fire until the hoofs are easily removed, put in hot water and scrape clean. These aro ready for cooking. The following pickle we have used for years, and meat has kept perfectly. This is for hams and shoulders, etc., is also good for beef. To one hundred pounds of meat take eight pounds of salt, five of brown sugar (or five pints of gooil molasses) two ounces of soda (about two tnhlcspoonfuls) ono ounce saltpeter (do not use more, it makes meat hard), four gallons soft wta.ter, or enough to cover meat. Heat the brine to boiling ami let get cold. Before making the brine, mix salt and sugsir and rub the meat with part of it. Put some salt in bottom of barrel or whatever is used to pack in. Lay the meat in and when the brine is oold pour over. For pickling beef for dried beef, take out after it has been in three weeks and dry. When dried put in paper sacks in cool, dry, dark place. I put a cheese cloth around beef to dry, as it keeps it from dust. Two pounds more salt may be added to the above rule if hams and shoulders are designed for long keeping, and these should stay in brine from six to eight weeks. Pack skin side down. Always weight meat enough to keep it entirely under the brine. Whon ready to smoke, tako out and drain for two days, and then smoke. We have used the condensed smoke for some years, but like the old- fashioned way as well, only it is more trouble. Wo have never had any meat spoil after this rule. Always thoroughly cool meat beforo cutting up and salting; never let it freeze; always use water that is free from mineral substances.—rainwater, if clean, is best. To salt pork plain, put half a bushel of salt in bottom of barrel, if a large quantity is to be salted. Make brine of salt and water, strong enough, in fact so strong it will not dissolve all the salt. Pack meat skin down and weight to keep covered. Itub hams after smoking and dried beef with a mixture of pepper and borax; this will keep insects away. Never put any water in lard to try out. Heat slowly and cook till the scraps fall to bottom of kettle. I try out much in the oven, in pans. This prevents tlie dis- agreeableodor from permeating the house. If cooked till the scraps are brown, tho lard will never spoil. Beef can be cooked and put up in glass can_, if desired, and so kept fresh the year around. The following is a splendid sausage recipe: Sis pounds lean pork; 3 pounds fat; 12 teaspoonfuls of powdered sage; (5 teiaspoonfills black pepper; G teaspoonfuls of salt; 2 teaspoonfuls of powdered maco or allspice; 2 'teaspoonfuls of powdered cloves; 1 grated nutmeg. Mix and mako in pats to fry, or put in jars and cover with melted lard. It. S. M. Likes L'quid Smoke. 3d Premium.—The hog should be well (Continued on Page 10.)
Object Description
Title | Indiana farmer, 1904, v. 59, no. 41 (Oct. 8) |
Purdue Identification Number | INFA5941 |
Date of Original | 1904 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2010-11-30 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | LIBRARY. LAFAYETTE, IND^ VOL. LIX. INDIANAPOLIS, OCTOBER 8, 1904. NO 41 MEAT FOR THE FARMERS TABLE. Some Valuable Suggestions. 1st Premium.—In an experience of 40 years in putting up meat for my table on the farm, I gathered many points from the eaily packers of the city of Indianapolis, for I followed buying hogs in the county, driving in and selling to the pack- era. Iu those days we could not sel! them on foot, but had to have them dressed and sell net, and this kept us three days at least about the pork house. In the first place, they would not kill thera tlio day that they arrived. They must cool down first The first lesson then is, inner excite or weary your hogs, sheep or cattle before killing. The second day they w_re killed and hung to cool, and they were very suro that all animal heat had left tliem before they would put a knife into them, and as they did not use ico at this time they only killed when the thermometer was at freezing and going down, and you could not persuade them to kill your hogs in gloomy, foggy weather with a rising temperature. The second lesson is, do not kill in foggy, gloomy wnather. The third lesson is, not to cip. tliem until all the animal heat has left tliem. Here are three points that should be strictly ohserved, if you want sweet meat. You need not expect to get the best of meat from second and third class stock. Hogs that will net two hundred to two hundred and fifty pounds, not over nine months old, make the best and most economical meat for the farmer. You might kill a larger one for lard.. For beef, I would kill a two-year-old heifer and persuade three of my neighbors to do the same thing and exchange with them. The beef will take care of itself in cold weather, and you will have fresh beef without running to the butcher. For mutton I would kill a lamb at will. If one has tainted hams, sour pickled pork and strong lard, just follow them through their hog butchering. Up in the morning beforo day light, no attention paid to the character of the weather, out at tho peep of day, and after having run a hog around the acre lot with the dog, three or four times, they pound him on the head with an ax until his brain is a jelly, and then the longest knife on the farm is plunged into his neck, with little regard to the direction it may take, and if the blood does not flow to suit, in goes the knife the second time. You see the result after the hog is cut up—two ruined shoulders. They now drag him a hundred yards, over the rough, frozen ground, to the scalding tub, and when the hair is taken off he is red and bruised. They hurry to get the hogs hung_ up by noon. After dinner they are hurried to the cutting block, and cut with a rush, and the women soon have the lard over the fire, and the sausage grinder is started, and by nine o'clock at night the hog that was eating corn at six in the morning is in the salt tub, lard and sausage, with all the animal heat in it. Who can expect to have sweet meat and lard under such conditions? Well, butcher day has come. I genera ally have five or six during the winter. 1 believe in having fresh moat through cold weather. After breakfast and milking. a feeding is done. We heat some water, then kill one or two- hogs, according to help, scald and scrape, hang up and gut, and repeat until we aro done. After hanging, wash with hot water and scrape well, and after the entrails are removed give them plenty of cold water inside, • and then leave them hanging until next I day. You may take them at night and ■ either hang or lay them down. Do not let them freeze. By next morning the animal heat will all be out and you can go to work as early as you please. Grind up your ax or cleaver. Have your knives sharp and keep them sharp, if you want to do a nice job of trimming. If you haven't got a steel, use a whetstone as you would a steel. I cut the ' head off, the first thing, and lay it aside. J Then out along the backbone with cleaver never sour. A small amount of saltpeter may be used on all your pork. It will require from five to six weeks for the joints to take the salt, according to size. The sides not so long. Well, we are ready to smoke. Take the joints out, rinsing off all loose salt, put in your strings and bag, but do not go to the chip pile, where the chickens, hogs and cattle have mixed their droppings with the chips. If you want good, sweet bacon, start your fire land add a handful of pepper pods. I have tried mauy ways of keeping bacon after it is smoked, but the best way I ever found was to leave it hanging where I smoked Mount Baker, from North Fork of Nookscaelik ltiver, Washington. side. Then take out the leaf lard and throw it into a tub. Next I take out the ribs and lay aside. Then split it op_n along the back. Then cut each half into three pieces, ham, shoulder nnd side. Nowr you are ready for the trimming, and your knife should be sharp. You can trim to your notion, heavy or light. I trim my hams and shoulders close, taking iall the fat part from them possible, to leave it in goodshape,and ltake a strip off of each side of middling. I then go over the ribs and backbone, trim up and break, ready for the cook. I next trim up the- heads, taking off the heavy part of thn jowl for lard, saving a few jowls to be smoked. The heads and feet are cleaned, and soaked over night in salt water, then boiled tender, and your wife knows how to take care of them. Next comes the salting. Salt is cheap. Do not fear to use it. Weak brine will sour, strong brine cannot. All vessel- used to salt in should be scalded before used. Take a light barrel, cover the bot- ton well witli salt. Tut in a layer of hams, cover them well with salt, and repeat until you have the hams and shoulders all in. Let them stand six or eight days, then fill up the barrel witli water, adding five pounds of sorgum sugar to 50 gallon barrel, and, if you want some nice breakfast bacon, take some of the lighter sides and salt the same as the joints. For pickle pork, cut the sides from back to belly in three pieces, put in salt and set the pieces on edge, cover well with salt, kind repeat. This should be put in barrel or jar by itself, and the only secret in keeping it sweet is to keep the brine strong. There should always lie salt in sight on pickeled pork, and it will or ax, and take it out and lay to ono it. Make your smoke house entirely dark, and you will have no trouble with the skipper fly. If your meat gets damp in rainy, cloudy weather, start your fire, and put in an extra pepper pod, and tho flies will get out, and you too. If you want your lard to keep sweet, cook it well and add a spoonful of salt to the gallon, and keep in a cool place. The back-bones and ribs salt lightly, or put in weak brine. Y'ou may keep sausage some time by stuffing in entrails or muslin, and smoking well. Your wife has got the heads and feet cooked and in pickle, long ibefore this, and now all you have to do is to go to eating. I think it good economy to uso the shoulders first. Hams keep better. Humanity generally prefers beef and mutton flesh, and as I intimated in the beginning of this article, farmers with the proper arrangements can have fresh meat six months in the year by a system of interchanging with their neighbors. I have often used a quarter of beef without salting, in the winter, but if a warm spell catches you with your beef, cut it up into steaks, roasts, boils, etc., and put it into weak brine. Y'ou might salt some of the round, and smoke or dry it. Smoke some ribs and flank, and boil it next spring. I saw tons of beef treated in this manner in the far West 50 years ago. Even in Miarion couuty, Indiana, 50 years ago, mutton hams were salted and smoked and sold for venison hams. That was when we were killing sheep here for their pelts and tallow'. I think this subject a timely one for discussion. Meiat is the most costly product that comes to our tables, nnd in my opinion we will never eat much cheaper meat. , Marion Co. I. N. C. Good Recipe for Sausage. 2d Frcmium.—To cut up pork: Split through spine, cut off each half of head behind ears. Take off pieces in front of shoulder for sausage. Take out leaf lard. Cut out lean meat, ribs, etc., then the ham and shoulder, and remove tlie loose piece in front of ham for lard. Cut off a narrow strip of the belly for sausage, and cut up the rest, which is clear pork, into five or six pieces of convenient size for salting. The jowl may be smoked with hams and the rest of head used for head cheeso or put into sausage. Scorch the feet over fire until the hoofs are easily removed, put in hot water and scrape clean. These aro ready for cooking. The following pickle we have used for years, and meat has kept perfectly. This is for hams and shoulders, etc., is also good for beef. To one hundred pounds of meat take eight pounds of salt, five of brown sugar (or five pints of gooil molasses) two ounces of soda (about two tnhlcspoonfuls) ono ounce saltpeter (do not use more, it makes meat hard), four gallons soft wta.ter, or enough to cover meat. Heat the brine to boiling ami let get cold. Before making the brine, mix salt and sugsir and rub the meat with part of it. Put some salt in bottom of barrel or whatever is used to pack in. Lay the meat in and when the brine is oold pour over. For pickling beef for dried beef, take out after it has been in three weeks and dry. When dried put in paper sacks in cool, dry, dark place. I put a cheese cloth around beef to dry, as it keeps it from dust. Two pounds more salt may be added to the above rule if hams and shoulders are designed for long keeping, and these should stay in brine from six to eight weeks. Pack skin side down. Always weight meat enough to keep it entirely under the brine. Whon ready to smoke, tako out and drain for two days, and then smoke. We have used the condensed smoke for some years, but like the old- fashioned way as well, only it is more trouble. Wo have never had any meat spoil after this rule. Always thoroughly cool meat beforo cutting up and salting; never let it freeze; always use water that is free from mineral substances.—rainwater, if clean, is best. To salt pork plain, put half a bushel of salt in bottom of barrel, if a large quantity is to be salted. Make brine of salt and water, strong enough, in fact so strong it will not dissolve all the salt. Pack meat skin down and weight to keep covered. Itub hams after smoking and dried beef with a mixture of pepper and borax; this will keep insects away. Never put any water in lard to try out. Heat slowly and cook till the scraps fall to bottom of kettle. I try out much in the oven, in pans. This prevents tlie dis- agreeableodor from permeating the house. If cooked till the scraps are brown, tho lard will never spoil. Beef can be cooked and put up in glass can_, if desired, and so kept fresh the year around. The following is a splendid sausage recipe: Sis pounds lean pork; 3 pounds fat; 12 teaspoonfuls of powdered sage; (5 teiaspoonfills black pepper; G teaspoonfuls of salt; 2 teaspoonfuls of powdered maco or allspice; 2 'teaspoonfuls of powdered cloves; 1 grated nutmeg. Mix and mako in pats to fry, or put in jars and cover with melted lard. It. S. M. Likes L'quid Smoke. 3d Premium.—The hog should be well (Continued on Page 10.) |
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