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MAKING SAUSAGE.
Trimmings and pieces of meat which otherwise might be wasted may be converted into some form of sausage. Sausage making is a trade: well worth learning. Often on the farm when animals are butchered for home consumption portions of the carcass are not utilized to the best advantage. A demand for fresh and smoked country sausage always exists, and it is just as important for every farmer to know how to make good sausage as it is to know how to make good hams and bacon.
The only equipment necessary to make sausage is a meat cutter with a stuffer attachment. A knife, cord string, and casings or muslin bags also will be needed. Muslin bags can be made of any size, but the most convenient are 12 inches long by 2 inches in diameter. When sausage is stuffed in muslin bags they should be paraffined after stuffing.
Sausage stuffed in muslin bags when paraffined keeps longer and better than in casings. When set in a cool place sausage will keep very well in stone crocks or tin pans if a layer of hot lard or paraffin is poured over the top.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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