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    Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
    Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
    Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
    Ebook113 pages1 hour

    Preserving Meat and Fish - Tinning, Canning, Salting and Smoking

    By Read Books Ltd.

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    About this ebook

    This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry – Game – Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateOct 12, 2011
    ISBN9781447491613
    Preserving Meat and Fish - Tinning, Canning, Salting and Smoking

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      Book preview

      Preserving Meat and Fish - Tinning, Canning, Salting and Smoking - Read Books Ltd.

      Fish

      BEEF SALTED AND SMOKED

      ROUND OF BEEF

      TAKE about 14 lbs. of the noix or best part of a round of beef; remove some of the fat.

      Pound 1/2 oz. of saltpetre in a mortar, mix it with 3/4 oz. of Lisbon sugar and rub it well into the meat.

      Prepare a pickle by boiling sufficient bay-salt in a quantity of water, until it registers 18° on the saccharometer;

      Let the pickle get cold;

      Place the beef in a large pan and cover it with the pickle;

      The following morning, drain the beef, rub in the same quantity of sugar and saltpetre as above, and put it back in the pickle;

      Repeat this process for four days, after which, let the meat remain in the pickle for ten days longer, being careful to turn it daily; then drain the beef, tie it with string and hang it in the Smoking-closet.

      DESCRIPTION OF THE SMOKING-CLOSET

      Have a wooden closet made 3 feet in breadth and depth and 5 feet high (vide woodcut).

      The closet should be provided with a close-fitting door and lock and lined throughout with thin sheet iron.

      A hole 3 inches in diameter should be made in the bottom of the closet to admit the flue of the portable stove.

      Towards the top of the closet, fix four iron rods, with moveable hooks to hang the meat upon.

      The smoking-closet will require a stand 2 1/2 feet high, to allow room for the stove underneath;

      SMOKING-CLOSET

      The stove should be of strong sheet iron 18 inches square and 5 inches deep (with a row of holes round the top to facilitate combustion), and provided with a close-fitting cover terminating in a short flue 3 inches in diameter to fit the hole in the bottom of the closet in such a way as to prevent any escape of smoke;

      Fit another flue in the top of the closet to carry off the superfluous smoke into a chimney or the open air.

      This smoking-closet will be found much preferable to the old-fashioned way of smoking in a chimney.

      For smoking the beef, put some live charcoal or incandescent wood in the stove, cover it with a layer of sawdust 1 inch thick, put thereon:

      4 bay leaves,

      an equal quantity of thyme,

      20 juniper berries;

      The meat must be left to smoke thus for eight days, the fire being well kept up and the herbs renewed every other day.

      When wanted, boil the salted and smoked beef in water, until the trussing needle enters easily;

      Drain the meat, press it, and, when cold, trim and put it on a dish garnished with parsley.

      Meat jelly may be substituted for the parsley; in that case the meat should be glazed.

      SALTED BRISKET OF BEEF

      Take 20 lbs. of brisket of beef, remove the bones and tendons;

      Salt it in the same manner as described for the round of beef;

      Cook the beef; trim and serve it cold, garnished with parsley.

      SALTED OX TONGUE

      Take a fresh ox tongue; trim the root, and salt it in precisely the same manner as directed for salting the round of beef.

      SALTED AND SMOKED OX TONGUE

      For a smoked tongue, salt it as above without previously trimming the root; smoke it for six days and keep it hung in a dry cool place till wanted. Before cooking steep the tongue in cold water for twenty-four hours, and boil it gently until done;

      Trim the root and remove the skin;

      When cold, trim and glaze the tongue, put it on a dish and garnish with parsley.

      SALTED CALF, PIG, AND SHEEP’S TONGUES

      These tongues are prepared in the same way as ox tongues, merely salting the two first for eight days and the sheep’s tongues for six days only.

      PORK

      WHEN killing a pig the blood should be carefully stirred to prevent its coagulating, and put by to use for black puddings;

      FORK BUTCHER’S KNIFE

      When the pig is singed, scraped, washed and opened, remove the inside;

      Inflate the lights and hang them up;

      Thoroughly cleanse the guts to be used for sausages and black puddings;

      Spread out the caul to cool;

      Cut off the head and feet;

      Divide the pig into halves;

      Remove the hams and the shoulders;

      Cut off the breast to the middle of the rib-bones;

      Put by the neck and loin without separating them, to be used as directed hereafter.

      BAOYNNE HAMS

      Trim the hams, bending the knuckles inwards to give them the round shape, which is characteristic of Bayonne hams;

      Have a wooden salting trough, six feet long by three feet wide; made of 1-inch board, with a 2 1/2-inch rim all round and with an opening left at the lower end to allow the melted salt to drain off.

      One end of the trough should be slightly raised so that the pickle may run off, as indicated below, into a stone jar placed underneath.

      SALTING TROUGH

      Put the hams on the trough, rind downwards, and rub in some Lisbon sugar and pounded saltpetre; then cover them with a layer of fine and dry salt 1/8 inch thick;

      Repeat the whole process during three consecutive days; then continue putting on a fresh layer of dry salt daily, for twelve days more; making in all fifteen days salting.

      The hams should be pressed by placing on them a board with a light weight on the top, during the whole time of salting.

      For a ham weighing 18 lbs. use:

      4 oz. of Lisbon sugar,

      2 oz. of saltpetre,

      2 1/2 lbs. of salt.

      At the end of a fortnight wash the hams in cold water, dry, trim, and proceed to smoke them as directed for Salted and Smoked Round of Beef (vide page 11).

      Should the ham be very fat, it will be well to salt it for four days more.

      LORRAINE HAM

      These hams are salted in the pickle drained from the hams in the preceding recipe, seasoned with herbs;

      BRAIZING STEWPAN

      Rub the hams with Lisbon sugar and pounded saltpetre for two days;

      Put them in a pickling-tub with a sufficient quantity of the pickle to cover them; add:

      12 bay-leaves,

      An equal quantity of sage, thyme, and juniper berries.

      Let the hams remain in the pickle for fifteen or twenty days, according to their fatness; then drain, smoke, and keep them in a dry place.

      In Lorraine these hams are often kept in a dry place buried in wood ashes; by which they can be preserved, for a long time.

      When about to cook the hams, they should be steeped in water for two days, wiped clean, trimmed, and tied in a cloth, and boiled in French white wine.

      This method of cooking the hams is not widely known, but it is excellent.

      The hams

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