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.
SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.
Query.—F. W. F. Co. asks how to sharpen knives and plates of meat grinders.
Ans.—If the plates are grooved and rough, it will be necessary to have them turned off in a lathe. Then the knives should be sharpened on the cutting-edge just like a scissors. We do not mean the flat side which runs against the plate. But if the knife is also rough on the flat side, then the flat side should be smoothed off a little on a grindstone, and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit. If you have no lathe, it will have to be done in a machine shop, and in that event we would advise you to get into touch with some of the large concerns which supply butchers’ cutlery, etc. We would be pleased to give you the names of some very good firms if you desire.
HOW TO CURE MEAT FROM FARM-KILLED HOGS.
Query.—C. A. J. writes: I have more or less trouble in curing hams from farmer killed hogs. The trouble I have is in the marrow. Would you please tell me the best way for farmers to kill and chill hogs and how is best to cure such meat?
Ans.—We take pleasure in sending you by mail under separate cover, our book, “Secrets of Meat Curing and Sausage Making.” This book will give you all needed information with reference to meat curing and sausage making. You should study this carefully because it gives you the needed information for handling the meat before it is put in brine and during the time it is in the brine. It tells you how to pump the meats; how to make the brine for pumping; when to overhaul the meat; the temperature to cure in, etc. If you will follow all information given in these articles you will overcome the trouble you have had. You should also use Freeze-Em-Pickle for curing because by its use you will be able to turn out the finest mild-cured sweet pickled meats having a most delicious flavor, of good appearance. Moreover you would have a uniform cure and no loss from sour meats. You say that you have had trouble from hams souring at the marrow. Read carefully our article relating to the pumping of meats. By pumping you will overcome the souring at the marrow.