Add to the meat, while chopping, according to kind of sausage, and ADD PLENTY OF WATER. Or, dissolve the VICTOR in the water and add while chopping.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Smoke your bellies the same careful way as you do hams and shoulders, always be very careful to not smoke them too hot.
Dry Salt Meats and How to Cure Them
Regular short ribs are made from the sides of the hog, between the ham and shoulder, having the loin and ribs in and backbone removed.
Extra short ribs are made from the sides of the hog, with loin taken out, but belly ribs left in.
Short ribs are made, having the loin, ribs and backbone in.
Short clears are made from the sides of the hog between the ham and shoulder having the loin in and ribs and backbone removed.
Extra short clears are with loin and all bones taken out.