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Classic
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page 168
pods chopped fine, and four quarts of molasses; mix them all together and rub
the meat well; pack it down, cover it close, and let it remain six weeks; then
hang it up and smoke it with green hickory wood for three weeks. If there is a
damp spell of weather, it is best to make a fire in your meat-house occasionally
through the summer, to keep the meat from moulding.
To Make a Pickle for Chines.
Rub the chines with fine salt, and pack them in a tight barrel; make a pickle of
coarse salt, strong enough to bear an egg; boil and skim it, and when nearly
cold pour it on; let there be enough to cover them, and put a weight on the top.
Chines are good smoked.
It is best to make a separate pickle for the heads; wash and scrape them, cut
off the ears and noses, and take out the eyes. The jowls may be packed and
smoked with the bacon.
Sausage Meat.
Separate the tender parts of the meat from the rough and bony pieces, and chop
each sort separately; to twenty-two pounds of meat have half a pound of salt,
three heaped table-spoonsful of sage, three of pepper, and two of thyme. If you
have a box large enough to hold this quantity, sprinkle it over the meat before
it is chopped, and it will be thoroughly mixed by the time it is done. It is
best to have a small piece fried to taste, and if it is not seasoned right, it
can be altered; you should have some pieces of fat, chopped in with the meat.
The sage and thyme should be carefully dried, but not heated too much, neither
should it be hung up too
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