Secrets of meat curing and sausage making : how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc., and comply with all pure food laws by B. Heller & Co

Author:B. Heller & Co
Language: eng
Format: epub
Tags: Meat -- Preservation, Sausages, Meat industry and trade, Packing-houses
Publisher: Chicago : B. Heller & Co.

Sc I

week, the top of the cabbage will be kept perfectly sweet and the foam which comes to the top is removed, so that the top of the Sauer Kraut will be as good as that in the bottom of the barrel. The Kraut should be left to ripen for about four weeks in a warm temperature. It is always best not to offer it for sale until it has sufficiently ripened and is tender and juicy and that it has the proper flavor. This can only occur after perfect fermentation has taken place.

PICCALILLI.

(Copyrighted; Reprint Forbidden.)

This sauce is easily prepared and is in considerable demand by some trades. Select good, firm, green tomatoes, wash them thoroughly and cut away all defective portions of the tomatoes. They should then be sliced or quartered and placed in a salt brine made with one pound of salt to each gallon of water with a supply of green peppers. Let them cure in this brine for two weeks. They may then be taken out and chopped very fine, about % to ^4 inch in diameter. They are then ready for the vinegar, which should be pure in quality, the white wine vinegar being preferred. The vinegar should be first prepared or sweetened and spiced with pure granulated cane sugar, cloves, cinnamon, mustard seed and a small quantity of celery seed. This can be poured over the chopped tomatoes and peppers, either hot or cold. Piccalilli should be sold nearly or quite strained of its vinegar.

CHOW CHOW.

(Copyrighted; Reprint Forbidden.)

Chow Chow is a popular sauce that can be readily prepared. It is strictly a Chinese innovation which was introduced to the American palate during the first immigration of Chinamen. It is merely the cucumber pickle cut up into small pieces with the addition of cauliflower, onions, etc., over which is poured a preparation of mustard, vinegar and various condiments which taste may demand. Chow Chow is a good keeper and a good seller, but in order to retain its flavor and color, it should be carefully covered and kept from exposure to the air.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.