Circular - Auburn University. Extension Service Volume 3-75

Circular - Auburn University. Extension Service Volume 3-75

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...it comes from around the intestines and the stomach. Soiled particles of the leaf fat or trimmings should be rendered with the gut fat. Rendering.--The rendering process for each kind of lard is the same. After being cut into small pieces or ground, it should be placed in an iron kettle and boiled slowly. A quart of water or lard should be added at the beginning to prevent scorching. Constant stirring is very important. Boiling should continue until the cracklings turn brown and float. While hot, it should be strained into the container in which it is to be stored. The texture and color will be improved if the lard is stirred vigorously at this time. The cracklings should be placed in a thin sack and pressed to get all the grease. Sausage.--Only clean fresh meat should be made into sausage. Meat intended for this purpose should be cut into strips and run through a sausage grinder, using two parts lean and one part fat. It should be seasoned as follows: Into each 4 pounds of sausage thoroughly work a mixture of lVa ounces of salt, 14 ounce finely ground black pepper and 1/2 ounce finely ground pure leaf sage. If it is desired to keep the sausage until the summer months it should be formed into small cakes--as if for immediate use--fried until about half done, and packed away in stone jars. Lard should then be poured into the jar until the sausage is covered. Preserved in this way, sausage will keep through hot weather, but it will lose some of its flavor. If it is to be used before spring, sausage mav be packed in jars in bulk without cooking and sealed with paraffin. Stored in this way, it will not lose any of its flavor. Another method is to stuff the sausage into casings which may be purchased or made at home from the intestines of hogs. To be...show more

Product details

  • Paperback | 132 pages
  • 189 x 246 x 7mm | 249g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236497007
  • 9781236497000