Handy Guide For Pork Butchers Bacon Curers And Sausage Makers PDF Download

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...2 ozs., Ginger. 2 lbs. Saltpetre. oi lbs. Fine Salt. No. 2. 7 lbs. Ground White Pepper. lb., Ginger. ANGLO-GERMAN SAUSAGE SEASONING--continued. No. 3. 4 lbs. Ground White Pepper. 2 ozs., Mace. 1 oz., Ginger. 2 ozs., Nutmeg. 2 ozs., Sage. i lbs. Saltpetre. 9 lbs. Fine Salt. No. 4. 3 lbs. Ground White Pepper. 8 ozs. Nuyo. 7 lbs. Fine Salt. To be well mixed, and use i oz. to every i lb. of German Sausage Meat, unless the maker uses Salt or Pickled Meats, then he must use Salt at discretion. German Picnic Sausages. Mixture. 9 lbs. Lean Pork (Fresh). 5 lbs. Lean Pork (Salt). 3 lbs. Fat Pork. 3 lbs. Farina. 2 lbs. PAB. i ozs. Bergice (Dry Antiseptic). Farina to be mixed with cold water and slightly coloured with Parisian Red or Theodine. Seasoning. 3 ozs. Ground White Pepper. 1 oz., Mace. ioz., Marjoram, i oz., Cayenne. J oz., Saltpetre. i oz., Smoke Powder. Salt to be used at discretion. Directions. Put the Pork into the machine with the Seasoning and Smoke Powder, and chop medium. Then add the Farina and PAB, and mix well in the machine until very fine, then add Back Fat and chop until the Back Fat is in pieces about th of an inch square. Take out of machine and put into filler and fill into Weasands (already soaked), tie very tightly with stout string, then place in a copper of water, to which a tablespoonful of Smoke Liquor has been added, and allow to simmer for i hour at 1800 F. When cooked through, dye with Camwood Extract, Saupolon, or Bismark Brown, according to colour required to suit the particular district. Use i oz. Bergice (Dry Antiseptic) to every 14 lbs. German Sausage Meat. Tongue Sausage. Mixture. 6 lbs. Lean Pork. 2 lbs. Fat Pork. 2 lbs. Pig or Ox Tongue. i lb. PAB (Dry), i oz. Bergice (Dry...