Prepare the sausage meat as directed in the preceding rule.
To Cure Jowl and Chines.
When a hog is being cut up, take out the backbone and remove the greater part of the fat; then cut the chine in pieces about a foot long.
Split open the head and take out the brains. Next cut off the snout. Cut the head in two, and cut off the upper bone to give the cheeks a good shape. Mix three teaspoonfuls of saltpetre and one cupful of salt. Rub this over the jowl and chines. Now pack them closely in a small butter-tub, and place a piece of board and a heavy weight on top of them. Put two quarts of coarse salt in a large kettle, and, after setting the kettle on the stove, put in seven quarts of hot water. When this begins to boil, skim it carefully, and set it away to cool. When this brine is cold, pour it over the meat. Keep in a cold place. The jowl and chines will be ready for use in about three weeks; they will keep for a year.
When all the meat has been used, the brine may be scalded, skimmed, and cooled, and used again for the same purpose.
To Cook Jowl.
Wash the jowl, put it in a stewpan and set on the fire. Cover it with cold water and heat it slowly to the boiling point. Skim, and set back where it will simmer for three hours. The water should not more than bubble. Serve with sliced and boiled turnips and boiled potatoes.
Spinach or cabbage boiled in salted water, then drained and chopped, and seasoned with salt and butter, should be served with the jowl when possible. Later in the season substitute beet and other greens for the spinach and cabbage. In families where economy has to be practised it is customary to cook the cabbage or greens and the turnips with the jowl. No butter is then required for seasoning.
Chine Pillau.
3 gills of boiling water.