256 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



dried in the open air, even in summer, 

 and without the use of any kind of pre- 

 servative. After a time it becomes 

 "jerked" beef or jerked venison, or 



1 — skinning off the 

 sheep's shanks 



jarque, as it is called in Argentine. The 

 curing of hams, bacon and salt pork has 

 rlready been described. Westphalian 

 hams are produced by feeding cooked po- 

 tatoes, wheat bran and plenty of green 

 feed, but only a little corn. The hams 

 are rubbed with saltpeter and then salt. 

 They are then kept in brine for three 

 to five weeks, after which they are re- 

 moved and air-dried for two to three 

 weeks, and finally exposed to smoke and 

 fresh air for about three weeks in alter- 

 nate periods of two or three days. Saw- 

 dust, shavings and juniper berries are 

 used to make smoke. 



Pork sausage — On the farm, pork 

 sausage is made of perfectly fresh pork, 

 using about 3 pounds of lean to 1 pound 

 of fat. Shoulder, neck and trimmings 

 may be used for this purpose. For each 

 4 pounds of meat a seasoning may be 

 prepared by mixing 1 ounce salt, i 2 

 ounce black pepper and !/2 ounce sage 

 leaves. Such meat is sliced in bulk or 

 stuffed in casings. If packed in jars 

 and covered with lard, it will keep some 

 time. A good mixed sausage may be 

 made by chopping together 2 pounds 

 lean pork, 1 pound fat pork, and 1 pound 

 lean beef. Pork sausage, if put in cas- 

 ings, may be smoked for long keeping. 



Head cheese may be made by boiling 

 the meat loose from the bones of the 

 head after removing the brain, snout, 

 eyes, skin and ears. The meat is then 

 chopped and cooked again in the liquor 

 of the first cooking, after which it is 



weighted to press it into a solid mass. 

 Sometimes other trimmings and heart 

 and liver are added to the head meat. 



Scrapple is usually made like head 

 cheese, except that at the second cook- 

 ing corn meal is stirred in until the 

 whole is of the consistency of mush, after 

 which it is cooked slowly for one hour. 

 After setting in a mold it is sliced and 

 fried for use. One formula calls for 

 25 pounds corn meal and 7 pounds buck- 

 wheat Hour for each 80 pounds of meat, 

 seasoned with 2 pounds of salt, 10 

 ounces white pepper and 8 ounces sweet 

 marjoram. 



Pickled pigs' feet may be prepared 

 by soaking in cold water 12 hours, clean- 

 ing, boiling four or five hours, salting 

 and packing in a stone jar in hot, spiced 

 vinegar. 



Fig. 182 SKINNING SHEEP AVITH THE FIST 



Brain sausage may be made from two 

 calves' brains, 1 pound lean and 1 pound 

 fat pork, all chopped finely and seasoned 

 with five grated onions. 1 ounce salt and 

 1/2 ounce pepper. The material is then 



