FARM BUTCHERING 505 
now divided and each properly trimmed for its particu- 
lar use. A handsome trim requires practice, but skillful 
work is desirable. A shaggy shoulder or ham may make 
a good meat, but it never looks as well as a neat trim. 
10. Sausage. — The cut-” 
tings from trimmings are-. 
used for sausage, with such 
additional. portions of lean | 
as the -ownet may ‘desire. 
Usually the trimmings are’ 
so fat that it is necessary to. 
throw the fatter portions: 
into the lard vat. A pound 
of fat to three pounds, of lean. 
makes good sausage. The - Meat CuTTincs 
fineness of grinding sausage Tmmed, and untrimmed hams. The 
meat varies with the wishes _ 
of different people. On some farms sausage is put 
through the grinder twice. In seasoning use an ounce 
of fine salt and a half ounce of black pepper to each four 
pounds of meat. If sage is liked, it is customary to use 
a half ounce of leaf-sage with the salt and pepper. Pre- 
pared casings are now so cheap that they are largely re- 
placing the home-prepared kind. 
11. Curing.— Meat should be salted as soon as the heat 
is out. It may be dry cured or brine cured. In dry 
curing for every 100 pounds of meat, five pounds of salt, 
two pounds of granulated sugar, and two ounces of salt- 
peter are mixed and a third of the mixture is rubbed on 
the meat every third day, the meat being packed in a 
box or barrel. After the third rubbing the meat is packed 
and left for 10 days, after which time it is ready for 
smoking. In brine curing meat is placed in a barrel and 
