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. to comply with the pure food laws

by B. Heller & Co.

HOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.

Query.—L. B. writes: “Will you please let me know if there is anything to prevent the moulding of summer sausage, hams and bacon?”

Ans.—It is first necessary that you hang the sausage and meat in a dry, cool room. If you keep it in a room where the air is moist, it will mould rapidly. If lard is rubbed on the sausage and also the meat, it will aid materially in preventing moulding. When so used, it should be applied with a cloth and rubbed on both the meat and the skin side. If your meat has already begun to mould, it should first be washed with warm water and then permitted to dry for a few hours. When dry apply a little of the lard with a cloth.