there should be 1 part liver to 4 parts of other meat.
Grind all these materials and add about one-fifth as much soup (broth), or enough to make the mixture soft but not sloppy. Season to taste and mix thoroughly. Many meat eaters like the following portions of seasoning: To each 100 pounds of liver pudding add 2 to 2 ½ pounds of salt, 2 to 4 ounces of black pepper, and sage to taste.
Thoroughly mix in the seasoning, stuff the mixture into large casings, and simmer in water 10 to 30 minutes or until the casing floats. Remove from hot water, plunge the stuffed casings in cold water, and chill for about 30 minutes. Hang up the casing to drain and store in cool place.
Rendering and Storing Lard.—The leaf fat, back fat and fat trimmings should be cut into small pieces or coarsely ground before cooking. The caul and ruffle fat from the offal yield dark lard and should be cooked separately from the leaf fat. Cook the fat slowly till cracklings begin to float. As the cooking proceeds the cracklings begin to sink to bottom, indicating that cooking is nearly complete. Take care that the cracklings do not scorch, but drive most of the moisture from the lard.
Place hot lard in clean containers, fill the vessels to the top and seal with tight cover. Store lard in a dark, cool place.
BEEF FOR FARM FAMILIES
Fresh beef at minimum cost each week or every other week is possible through Farmer’s Beef Club. Farmers living within reach of cold storage meat curing plants may take advantage of these facilities by storing their fresh beef.
A few neighbors ever so often can kill a beef and divide it among themselves with no outlay of cash. The club is usually composed of 8 to 16 families and operates usually 8 to 16 weeks. The period of operation is decided upon by the members.
One animal is killed each week or every other week by some member of the club and divided among the members. In the 8 member club, the beef carcass is divided into 8 parts, each member getting a certain part in such a manner that when the season closes, every family has received a whole beef.
Cutting the Carcass.—It is essential that the cutting and dividing of the carcass be simple. In an 8 member club the carcass is split down the center and divided into quarters as is usual in slaughtering beef. Each quarter is divided—the hind quarter on a line that removes the loin from the round without trimming the flank. The front quarter is cut between the third and fourth ribs. Following these directions will divided the carcass into 8 pieces with approximately equal weights.
Very little bookkeeping is necessary. The only records that need to be kept are the order in which each member should kill an animal, the weight of the animal the member kills, and the weight of the cuts each member gets.
Extra beef may be canned or cured for future use. See Experiment Station Bulletin 321 for curing beef and Extension Bulletin 51 for canning meat.
