Oklahoma farmer . he sausage and getting theheads cooked all the hardest work isdone in one day. Then we fry thesausage and make the mincemeat, andbutchering is over with until anotheryear. Mrs. Cliff Rockey. Why Not Can Some Meat? After scraping and cleaning the hogthoroly we remove the intestines. Theyare placed upon a table, the fat removed,and placed in weak soda water to do not mix the intestine fat with theother fat. By slicing a few potatoesinto the lard just before it is done allthe odor will be removed. I render theleaf fat by itself and the other always slice a few
Oklahoma farmer . he sausage and getting theheads cooked all the hardest work isdone in one day. Then we fry thesausage and make the mincemeat, andbutchering is over with until anotheryear. Mrs. Cliff Rockey. Why Not Can Some Meat? After scraping and cleaning the hogthoroly we remove the intestines. Theyare placed upon a table, the fat removed,and placed in weak soda water to do not mix the intestine fat with theother fat. By slicing a few potatoesinto the lard just before it is done allthe odor will be removed. I render theleaf fat by itself and the other always slice a few potatoes into eachkettle of lard, then it will never getstrong. When preparing the fat to render Icut it into dices about 2 inches square,and cook until they are done on theinside, then put into the press. By thisprocess you will have white lard thatalways is sweet. The hearts, melts and sweet bread areput to soak in clear water. These maybe fried, roasted, or any preferable wayof cooking. The liver is dipped into. boiling water andthen salted. It isdelicious friedwith onions ormay be dried andused for hash inFebruary andMarch. Use equalparts of liver andbacon. Cut intodices. Put intoskillet with a littlewater and slice ofonion, let boil un-til dry and fry,tlhen make aagravy. Next the hog iscut up. The hamsand shoulders haveall the excess fatand flabby piecesout off and put in-to sausage andlard. The big pieceof fat on the sideup next to the hack is cut off and putinto the lard. Then the meat is spreadout to cool. When it is cool take 1 pintof salt, 3 tablespoons of light brownsugar, 2 tablespoons of black pepper, 1scant tablespoon red pepper and 1-6teaspoon saltpetre to one piece of meat,if the hog weighs 200 pounds. Rub thisinto the meat, wrap the meat in a pieceof paper, then slip into a sack and hangup. Put up by this method the meat isextra good and sweet. If one desires tosmoke the meat it is best to smoke withhickory chips, maple chips or corn cobs. The sausage may be se
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
