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.

LARDING NEEDLES—HOW USED.

Query.—F. P. C. writes: What are larding needles used for? I would like to receive a copy of your book.

Ans.—A larding needle is used for drawing fine or thin strips of bacon through beef tenderloins and other kinds of meat. Frequently small strips of dry salt pork are drawn through beef tenderloins, also through meat to be roasted. This makes the meat nice and juicy and also imparts to it a fine flavor. The strips which are to be drawn through the meat are cut very thin and usually square. They are about ⅛ to 3/32 of an inch in thickness.