Fifth:--When packing the Feet add to every 100 lbs. 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.
STORING PICKLED PIGS FEET.
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There are certain seasons of the year when Pickled Pigs Feet are in great demand, while there are other seasons when they are a slow sale. We, therefore, give here a formula for keeping Pickled Pigs Feet in vinegar so they can be kept for one year if necessary in a perfect condition. Salt, cure and boil the Pigs Feet the same as above, but instead of boiling them all done, boil them only about half done; then split them and put them in tierces and fill the tierces with 60-grain vinegar and store in cold storage. The 60-grain vinegar has a tendency to soften the meat. After they have been in this strength of vinegar for some length of time, they will become soft just as if they were thoroughly cooked, but if it is necessary to use them before they are soft, roll them into the engine room or in a place where it is very warm, and turn the tierces on their end. Keep the top of the barrel covered with water—we mean on the top of the head—so that the head will not dry. The bottom of the barrel will not shrink and dry because the vinegar on the inside keeps it moistened, but if the top is not kept wet the barrel will shrink and begin to leak. By allowing the Pigs Feet, which are packed in strong vinegar, to remain in a very warm place for a week or so, they will become nice and tender; they are then to be repacked with 40-grain vinegar in small packages for the market.
PICKLING TRIPE.
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HOME-MADE PICKLED TRIPE
Select Tripe that is fresh and has not been lying around long enough to attract the bacteria ever present in the air.
Tripe should be prepared by thoroughly cleaning and washing the paunch in at least three or four changes of water. After that, a tub of cold water should be prepared and a lump of unslaked lime, the size of an English Walnut, should be added to about 50 gallons of water. Allow the lime to dissolve and then stir the water to thoroughly mix it. In this solution place the washed Tripe and allow it to soak for five or six hours. The water should be kept cold. A small piece of ice may be put in the water if necessary. Before the Tripe is put into the last soaking water, the inside should be scraped with a hog-scraper so as to remove the inside skin. The outside film or skin should also be scraped off. The boiling vessel should be thoroughly washed before the Tripe is placed in it for cooking. If there is any foreign substance whatever in the kettle, it will discolor the Tripe. On the other hand, it may be turned out perfectly white if the boiling vessel is in proper condition. Two ounces of B. Heller & Co.’s Lard Purifier mixed in 50 gallons of boiling water will assist to keep the Tripe White.
Scald the Tripe thoroughly and scrape both sides well with a hog-scraper. The Tripe is then ready to be cooked.
In cooking, allow the water to come to the boiling point. It should then be reduced to a simmer until the Tripe is thoroughly cooked. When cooked, cold water should be turned on and allowed to overflow until the Tripe has thoroughly cooled. After it is thoroughly cooled, pack in tierces with vinegar that is 60 degrees strong. Always use White Wine Vinegar. If it is desired to ship Tripe after it has been vinegar-cured, it should be repacked in vinegar 40 degrees strong.