ts a crust of salt from forming
on the outside. Do not hang the meat so that any two pieces touch as
this would prevent uniform smoking.

Always start with a slow fire so as to warm the meat up gradually.
Thirty-six to forty-eight hours of heat as near 120 degrees F. as
possible will be sufficient under most circumstances.

How to Store Smoked Meats. A dry, cool cellar or attic where there
is good circulation is a good place for storage. If the meat is to be
used soon the meat can hang without coverings but for long keeping you
will have to wrap it when cold in waxed paper and then in burlap,
muslin or canvas bags and then hang it, after it is tied very tightly
to prevent insects from getting in, in a room with a cool uniform
temperature.

Some farmers get satisfactory results by wrapping the meats in strong
bags and then burying them in oat bins.

SAUSAGE

Frequently when animals are butchered on the farm there are often
wholesome portions of the carcass that are not used. All trimmings,
cheeks, liver, tongue, breast and other pieces can be made into
bologna, headcheese or some other form of sausage. Sausage making is
an art worth acquiring. There is always a good demand for fresh and
smoked country sausage, so if you wish to sell some you will have no
trouble in finding a market for your product if it is a good one.

To make sausage you should have a meat grinder, which is an absolute
essential on every farm. If you do not have one already then buy a No.
22 or No. 32.

In addition to the grinder you will need a stuffer attachment which
costs very little. A knife, cord, string, a clean tube and casings or
muslin bags will complete your equipment. The muslin bags can be of
any size but the easiest to handle are 12 inches long and 2 inches in
diameter. If the sausage is stuffed into these bags they must be
paraffined for home use. If you do not want to bother with casings or
bags put the sausage in stone crocks or tin pans with a layer of lard
or paraffin on top.

The best sausage is made by using 3 parts of lean meat to one of fat.
When using the grinder, distribute the lean and fat meat as uniformly
as possible.

You are not necessarily limited to pork sausage, for there are many
other delicious varieties you can make. They vary in the different
kinds of meat used and in the different seasonings and spices.

Breakfast sausage has bread added to it; frankfurters are smoked pork
sausage in casings; liver