Is Killing And Skinning A Pig Like Any Word Game Animal

Issue #23 • September/Oct, 1993

Fall is butchering time, a period of joy in the harvest of the year's work and of sadness that the lives of your beautiful, healthy animals accept come to an terminate. On this occasion the animals should be treated with the same kindness and respect with which they were treated during their lives. Good farmers raise their animals free from fear, anxiety and stress. The animals should run across their end as they lived, without the terror of the slaughterhouse.

Making conscientious preparations will help y'all remain calm. Afterwards years and years of butchering I yet feel a strong adrenaline rush when the animal is killed. Exist prepared for that and use it to make sure the decease is as painless as possible. A knowledgeable person can direct these strong feelings into doing the job right instead of letting their emotions get the best of them and botching the job.

When the temperature simply reaches forty° during the day and the pasture is no longer adequate feed, it is time to butcher. Sheep and goats should be nine months or nether. Pigs should be just slightly jowly.

Past wisdom dictated that 250 pounds was optimum butchering weight for a pig, only later your porkers reach 225, the ratio of weight gain going to fat versus lean meat increases dramatically.

After many years of experimentation, I endeavor for 200 pounds. At that point my pigs accept no more of a fat covering than my goats. There's nonetheless plenty fatty for lard and sausage, merely there's no reason to pour more than and more feed into them only to find their kidneys and then imbedded in fatty that they're hard to locate. I buy my pigs in early May and by mid-November they are eating so voraciously that I know it can no longer exist practical to keep them.

Effigy one. Cutting effectually the human foot.

Calves are traditionally kept until they are 10-15 months quondam, just that can be a problem for a family raising their own meat. If the calf was built-in in February it could be butchered in December. In a identify like Montana, however, December is tardily for butchering. With the temperatures around 0°, your meat would have to hang a very long time to age.

If yous decided to keep the dogie till bound, you would be faced with deciding whether to butcher it after feeding all wintertime or to let it abound some on the pasture.

By the fourth dimension the calf is looking really big, it'south midsummer. In a cool climate you could butcher it then if you did information technology fast, but you would take to pay someone to hang information technology to historic period. In most climates, y'all don't butcher betwixt May and October anyhow, if you can assist it, because of the fly problem. So then you lot're up to autumn when you accept all the other butchering to do. If you tin manage it, I think that is your best option.

Here are a few boosted suggestions to think near ahead of time. Butchering pigs and cows is easier if y'all withhold food for 24 hours before butchering. This is not totally necessary, and if you would feel bad having your fauna hungry on its last day, don't do information technology. Just be extra conscientious with the guts.

When you butcher only certain members of a herd, avoid frightening the others. Don't run through the herd chasing the i yous want. Move slowly and calmly. Try not to kill one animal in forepart of the others. Don't slaughter in the animal'south abode.

Figure 2. Cutting downwardly the trunk.

The exception to this is when you are slaughtering pigs. Swine practice not intendance if you kill their companion and volition rush over to potable the claret if they can.

Information technology makes sense to get out the sus scrofa butchering until final so that they tin eat anything that is left over. Don't feed surplus fat to pigs, though. Only poultry can convert fat into useable product calories. That is because of their high rate of metabolism. If yous feed fat to pigs, information technology volition provide calories, but it can merely become fat, non meat.

Before butchering, decide what parts yous will save. I remember I've tried saving just about everything, and I call back there's some value in that. Still, if no one wants to eat it, the value is only in learning and experimenting and knowing the possibilities.

There is a certain satisfaction in using everything. Ears and tail can flavour a pot of beans. Hooves can brand gelatin. Stomachs tin can hold blood sausage and other things. Lungs are edible. Intestines tin be used to make sausage casings or cooked in some other additional dishes.

I will describe what I keep, just feel free to make your ain decisions about what y'all and your family unit would like to try.

A word about using the intestines for sausage. If the situation is such that y'all have running water in a hose, it is fairly easy to make clean them. Otherwise you'll accept to do it indoors, which is a lot of work. After that you take to turn them inside out and scrape them.

If you don't scrape them, they'll even so be edible but they'll be tougher than you lot might like. These days I feed the intestines to the animals and purchase prepared ones. If y'all buy them from a butcher house, they're already prepared and quite inexpensive. Endeavour not to buy them in the grocery shop, as they need ridiculous prices.

Be sure to salvage plenty fatty for lard, sausage making, and if you're butchering a cow, for ground beef.

A caprine animal is shot in the back of the head. The front is also hard. With a cow or a squealer, mentally draw lines from the top of each ear to the contrary eye. Where the lines cross is where you shoot. I shot with a .22 should exercise it.

Figure 3. Skinning from the middle.

We shoot pigs in their pen. That is the to the lowest degree traumatic for everyone. If y'all practice this, though, you'll desire to get the pig out of the pen as rapidly equally possible so equally to slit the pharynx on clean ground.

Throw a noose around its neck and drag it out. You desire to slit the throat while the heart is still beating in order to get all the blood pumped out.

Stick the betoken of your big knife into the pharynx and cutting outward through the peel. Never attempt to cut into the peel through the hair. Brand certain yous've severed the main veins and arteries.

Any male fauna that is to be used every bit nutrient should accept been castrated. If that wasn't done, even so, remove the head and testicles correct away. That's easy with a goat, merely a moo-cow or hog tin can kicking with a real wallop, so exist conscientious. This is washed then the meat won't be tainted.

If you lot are butchering a pig, you will want to wash it downwards at present. A pig is a make clean animal in a natural environment but gets pretty dirty when bars. Be especially careful in cleaning the rear feet, for they'll stay on unskinned.

Remove the caput by cut all the way effectually with your large knife. As e'er, avoid cut into the hair. Instead keep your pocketknife between the flesh and the peel and cut out. With a goat, twist the head until the bone snaps. With a hog or cow, use your meat saw.

Make slits between the achilles tendon and the ankles and insert the gambrel. At this indicate, you could scald a grunter but in these days of preserving meat by freezing, at that place'due south really no point. In days by, the pare was left on the bacon and hams to protect them. It's traditional, simply there's no other reason to leave it on since we don't eat it anyhow. And logistically information technology'due south simply much simpler to peel.

Remove front end anxiety at the joint. Using a pulley for a goat and a come-forth for a pig or cow, hoist the animal into the air to a peak convenient for working on the rear of the animal.

Slip your short pointed knife (Effigy 1) into the slit yous made at the achilles tendon and cut effectually the foot, again cut out, not in. Be very careful non to cut the tendon. With the pocketknife between the flesh and the peel, slice a line through the skin downwardly each leg to the centerline. Then cutting down the body to the neck (Figure two).

Figure 4. Skinning the foreleg.

Now accept your skinning knife and begin skinning at the junction where the leg cuts encounter the centerline. Hold the skin with 1 manus or your claw and pull hard to create tension as you use your knife to separate the flesh from the pare. Piece of work out from the center (Figure iii).

If you lot are not going to use the hide, yous won't have to worry about keeping information technology intact. But exist concerned nearly the meat in that instance. Y'all'll have to be much more careful if yous want to employ the hibernate.

Keep pulling the peel away with your hand or the hook and continue to slice between the hide and the flesh until the belly is skinned. This will relieve the tension of the skin on the rump. Now work effectually the leg from front end to dorsum.

The next step is to start at the meridian of the "Y" and skin up and over the crotch. The skin is tightest hither, so exist specially careful if yous're saving the hide. Pull skin out and downwards to create tension on your work while y'all slice with your knife. A layer of fat makes the animal relatively easy to skin. Leave as much fat on the body as possible.

Work over the anus to the tailbone. Give the tail a abrupt jerk and information technology will carve up from the vertebrae. From hither on, the weight of the skin practically skins the animal for you. Work all around the body. If there is too much movement on the gambrel, lean against the beast.

Raise the beast when it becomes difficult to accomplish your work. Bring the work to you and stay comfortable. The forelegs are a bit difficult nigh the shoulders. Start on the outside of the leg (Figure 4). Work around to the front. Skin the neck and the inner forelegs and shed the skin.

Lower the animal so that you can comfortably work on the rear of information technology. At this point you want to divide the large intestine from the torso. Yous will begin past cut effectually the anus with your curt pointed knife. Be careful not to make any holes in the intestine. When it is cutting free, pull it slightly out and necktie it off. It is helpful to have a partner here. This step (tying) is unnecessary if you are butchering a goat.

Effigy 5. Cutting down the belly.

Cut down the abdomen with your pointed knife. Cut from inside out as before. With your other hand hold the guts away from the betoken of the knife (Figure 5). Cut through the belly fat all the way down to the sternum. Next, cut the meat betwixt the legs.

If the animal is a male, cut out the penis. Place a big container underneath to catch the guts. By now they will be bulging out of the body. At some point if you are butchering a ruminant, there may be a catamenia of greenish liquid from the neck. This is just the cud and nothing to worry most.

Cut through the fat surrounding the guts, then sever whatsoever tissue connecting them to the rear wall of the body cavity. Pull the anus through to the inside and then out. Separating the intestines from the body is wearisome, so have your time. Yous don't want to spill the contents into the meat.

Be careful besides not to rupture the bladder. Some people tie it and and so cutting information technology off, just I've found that method to exist more probable to crusade spillage.

Pull the intestines and bladder out of the body. Nearly of the stomach will also exist free now. You will need to reach in and under to elevator it all over the sternum. Some people cut through the sternum, simply it's like shooting fish in a barrel enough only to lift the guts out. Nearly everything will now be hanging out of the torso.

Strip away as much of the surrounding belly fatty every bit y'all tin to feed to the chickens. Get out the basin for the innards yous desire to keep. Remove the kidneys and fat. Cutting out the liver and put it into the keeper bowl along with the kidneys. Sever the remaining flesh connecting the stomachs to the body, and it should all fall into the gut bucket.

Effigy 6. A goat prepare to cut upwardly.

Cut out the diaphragm and remove the lungs and heart by severing the connective tissue backside them. Separate the center from the lungs and clasp out the claret from the centre. The heart is a keeper, while the lungs aren't.

From the cervix end, cut out the windpipe. Be sure the opening is clear all the mode through the body cavity. Clean all over with common cold water. (Now you see that if you hadn't cleaned those rear anxiety of a pig, the dirt from them could contaminate the meat.)

Except for pork, nosotros age all our meat from fowl to moo-cow, and strongly advise y'all to exercise the aforementioned. Pork should only hang overnight to chill, and all meat should be cutting upwards in a chilled state.

A goat should age one calendar week in 40° weather, longer in colder weather. If it'south likewise warm to age information technology, it's a real shame to butcher at that time, because the meat won't be as tender as information technology could be. A goat is hung whole.

To halve a larger carcass, face the belly while your partner helps concord the trunk and helps to guide the saw from the back when necessary. Use your fingertips on the blade to guide your cut.

A moo-cow should be quartered for ease of handling, of form, but also to allow the meat to absurd as quickly as possible. Only cut betwixt the 2nd and 3rd ribs and be ready to hold the fore section. Information technology should be hung for two weeks under the proper conditions.

When y'all're finished working on the animal's torso, it'south time to salvage the tongue and brains from the head. The easiest way to get the natural language is to cut nether the jaw in the soft space in the centre. When you accept slit this open, reach in and cutting the tongue loose from its mooring. Working through the rima oris is much harder.

Chopping the skull with an axe works for getting out the brains, simply sawing it in one-half with your meat saw gets the chore done with a fleck more finesse.

If you plan to use the rest of the head, you will accept to skin it at present. Remove the ears, optics, nose and anything that doesn't await similar meat or bone. Clean thoroughly. You may want to brush the teeth. You could make goat's head soup or you could brand headcheese. The only heads I apply these days are pigs.

Some people use the jowls for salary, but if y'all've butchered before the grunter has gotten really fatty, there won't be much there. I utilise the head meat for scrapple, tamale meat and pozole. I used to use some in liverwurst, but nosotros adopt these other dishes.

In any case, you'll demand a pot large enough to concord the head. If you cook with a wood stove equally I do, just add water to encompass, put a hat on and leave it on the stove to simmer until the meat is tender. It'southward less user-friendly if you use another kind of fuel.

Effigy 7. Separating the rear 3rd of a hog.

Remove the meat and bones from the pot and divide them. Take out anything that looks strange and you're gear up to use whatever recipes you lot've decided on. Boil down your goop to a manageable amount and either utilise it in your recipes or freeze it for later use.

When you are ready to cutting up your meat, refer to the department that applies to your animate being. Cutting upward a deer or a sheep is the same as a goat.

Cutting upward a caprine animal

Cut behind the shoulder blades to remove the front end legs. Cut off leg at elbow. These lower legs tin be soup bones, but they're non much good for anything else. You lot can package the shoulder as it is or you lot can bone it, ringlet and necktie for a rolled roast. Y'all could also cut it up for stew meat. Accept equally much meat from the cervix every bit you lot can. Use that for soup.

Yous could cutting chops if y'all wanted. You would accept to saw through the courage between every rib to do that. You could bone out the chops to avoid all the sawing. Or yous could just cut out the whole muscle bundle along the backbone. It's chosen the backscrap and is the best meat on the fauna (that'due south what I do).

Figure viii. Separating the front end third of a pig.

Next take your meat saw and cut the ribs from the backbone. So cutting them in one-half with your knife for easy packaging. Underneath the backbone is the tenderloin. Cut that out.

At present for the rear third. Cutting off the pes. Adjacent cut off the leg at the articulatio genus. These are your shanks. Carve up the legs at the pelvis. These are the just roasts I keep from a goat. I utilize the forepart shoulders for stew or stir fry. You lot can package the leg as information technology is or bone it. Boning saves a lot of infinite and a rolled roast is a pleasure to cutting when it's cooked, as well.

That's it except for working over all the basic to recollect any terminal bits of meat for your sausage saucepan. I save one goat merely for sausage and ane for jerky. You may desire to do that, or you may have other favorite uses. Caprine animal meat (or chevon as it'due south called) is actually wonderful when it'due south properly handled.

Cutting up a pig

There are many means to cutting upwardly a pig and many ways to cure meat. I'm going to tell y'all how I practise it and why I use this method. If you're doing your own curing, you have the vagaries of weather condition to contend with. Beneath freezing and information technology doesn't cure. Fifty degrees and it spoils.

In my start experiments I used an old fashioned cure. It was very salty. The hams and bacon hung in a cool room all year and didn't spoil. If you don't take a freezer, yous could do that.

You lot can use a dry out cure or a brine cure. In the alkali cure, the strength of the brine is adamant by the amount of meat. Theoretically information technology can't get too salty that way, and I accept found that to exist true.

If y'all butcher when information technology's forty°, and then it warms up to the 50s, then information technology freezes for a while, and so warms upwards to 50° once more, there'south a existent danger that your meat will sour effectually the os. By the time it'southward in the warm smokehouse, y'all've really got problem. For this reason I bone the hams. I have never had a problem since I began doing this. Too it makes the ham nice to cut when it'south rolled and tied.

Figure 9. Separating the ribs from the chops.

Your pig should take hung overnight so that the meat is firm. At present you will want to cutting your side of pork into thirds. To do this take your meat saw and cut direct down from the courage through the aitch os to divide the rear ham from the body. (Blueish tape, Figure 7.) The cut should go right through the brawl and socket joint. Remove the foot.

To separate the front 3rd, cut between the second and third ribs again cut straight downwardly from the backbone. (Blueish tape, Figure 8.) Look advisedly at the musculus bundles and try to proceed them intact.

Have the center section and brand another cut after the 11th rib. Then cut across the ribs parallel to the backbone to separate the ribs from the chops. (Blue record, Figure ix.) Await at both ends of the meat to run across where to cutting. Remove the belly fat and save it for sausage and lard.

Saw through the backbone for chops and stop your cuts with a knife. It's helpful to have a partner to hold information technology steady. Trim off the extra fat simply every bit always, get out some.

At present trim out the loin. Feel the bone with your fingers and just cut out the muscle bundle as well every bit y'all can. This is your all-time roast. Cut it into whatever size you want (Figure ten).

Effigy 10. Rolled poark roasts and the os they came from.

Trim the excess fat from the ribs. Determine whether you want actress meaty ribs or if you want to slice off most of the meat for bacon. Cut the bacon from the ribs (Figure 11). Cutting the ribs into hands packaged pieces, but go out the bacon whole until afterward smoking (Figure 12).

Before cutting your hams, you'll have to make up one's mind whether yous want them large or small and how much meat you lot want for sausage, stir fry, etc. Cut hams and roasts takes some practice, just don't worry as well much. They can always be trimmed to await nice and nothing is wasted. It tin always go into the sausage bucket.

Begin two piles of trimmings. 1 will be for sausage and the other will be better pieces for stir fry. Take the front third and cut off the hock. If you wanted to make this a shoulder roast you could, but the meat is very fatty and not as good quality every bit the rear. It could also exist used for sausage or stir fry.

When yous brand your roasts, study the musculus bundles and try to continue them intact as much equally possible. To os, cut to the os and cut around information technology as well as possible and along the courage to the third rib. Cut off the forepart muscle package and put information technology into the sausage bucket. Whorl it up as it would be with the os in and trim it to look overnice. Trim off excess fatty.

Take the rear third and decide how much hock you want and cut that off. Bone out the rear hams and trim off backlog fat. This is deadening, so just take your time. Make your cut in to the os and cutting it out likewise equally possible. Trim end for looks (Figure xiii).

Figure 11. The salary separated from the ribs.

Put your salary, hams and hocks into the curing bucket. Exist sure to save enough fat for sausage and lard, and you're finished with this part.

Cut up a moo-cow

Begin with the hind quarter. Cut off the leg by making a cut with the meat saw from the hip to the tailbone. If you cut across the superlative, you volition have circular steaks. The showtime cuts are top round and are the best. Thicker cuts brand circular roasts. The pocket-sized, less compact office near the shank is the heel of round. The shank is a soup os.

The muscle flap on the belly is the flank steak. Cut that off and remove the layers of fat. The rump roast is the meaty end that was cut abroad from the leg. Bone it out for a rump roast or just cutting it off with the saw.

Figure 12. A pig cut up but non yet boned (front)

The top muscle on the remaining slice is all steak. You could cutting through the backbone for each steak or bone it out and then cut into steaks. Or the office behind the ribs could exist left whole for a sirloin roast. The meat underneath the backbone is the tenderloin or filet mignon which can be removed and cut into steaks (butterfly) or left whole.

Your steaks, kickoff at the rear just ahead of the rump roast and moving forward, are sirloin, porterhouse, T-bone, if boned, separate into the filet mignon and New York strip. The rib steaks could be left whole for a rib roast, which would be your best roast.

Everything left on this quarter is stew or burger. Stew meat is the better meat. Remove the fatty and annihilation united nations-meatlike.

Now we're ready for the front quarter. To remove the leg, lift information technology upwardly and start cutting underneath until you lot have cut backside the shoulder blade and separated the leg from the body. The part on the shoulder is called a blade roast. It can be boned or just cutting with the saw to the size you lot prefer. The elevation part of the leg is chuck and can be made into roasts or steaks. It can be boned or not.

The lower part of the leg is burger or soup bone. There are probably a couple of rib steaks on the remaining piece, so cutting these out. The cervix meat is stew. The meat at the front that would have been simply behind the leg is brisket. Remove that from its bone.

Figure xiii. Roasts, hams, chops, bacon, ribs & sausage trimmings.

Cut every bit many ribs as you want for brusque ribs. Everything else is stew or burger. When making hamburger, use at least 1 quaternary fat.

Curing

Mix the alkali earlier yous cut upwards your pork, then you tin merely drop it right in. 2 5-gallon buckets of nutrient grade plastic works fine for two pigs. The recipe is for 100 lbs. of meat which should also be correct for two pigs. Measure out eight pounds of pickling salt and two pounds of sugar, honey, brown sugar or maple syrup. This is the critical function. Dissolve this in h2o. We add other spices such every bit cayenne, black pepper, garlic, etc. but this is only for added flavor and not necessary. The use of humid h2o aids in dissolution.

Some people add saltpeter (nitrates), but all it does is make the meat a uniform pinkish, and I prefer not to use this additive. Bacon and hocks will cure in a week at 40°. Hams will take half dozen weeks. For every 24-hour interval below freezing, another day should be added.

Weight the meat so it doesn't come in a higher place the alkali, adding more water if necessary. Use a plate with a clean rock on top.

Effigy 14. Cuts of meat from a pig.

Sausage

Any kind of meat can exist used for sausage. Just save whatever scraps you lot have from cutting upwards meat. You can use as fiddling as ¼ fat, but the sausage is much, much ameliorate if one/3 is used.

Sausage making is ane of the almost fun of all my projects. But don't rush through it or it can turn into a nightmare. If you've but finished cutting up your pig, give yourself a intermission and wait until the adjacent twenty-four hours to do the sausage.

I have enclosed several recipes that you might similar to attempt. We like to make many different kinds each year. Whatever yous practise though, take the time to cook some of each type before you package it or stuff it into casings. It may be too bland or worse also spicy, in which case you'll have to add more meat.

If sausage is being made from pork, but one grinding will suffice but beefiness or goat should exist basis twice using a coarser grind the first fourth dimension.

Figure 15. Cuts of meat from a cow

Some recipes phone call for water and some don't, simply if you're making link sausage yous volition have to add some liquid. Add together enough so that the sausage is easy to work.

Smoking

Hardwood must be used for smoking so that the meat doesn't get resins in information technology, as it would from pine. When smoking hams, bacon and sausage, you apply what is called a absurd smoke. This ways that the meat is not being cooked while it is beingness smoked. You can use anything to hold the meat and smoke. We congenital a smokehouse out of sheets of plywood, which enables united states of america to walk within to hang the meat.

We use an old woodstove to provide the smoke, which passes from the stove through a stovepipe with damper into the smokehouse. The piping should go in fairly low, but not then low as to inhibit depict.

For an hour or so, exit the door ajar to allow excess moisture escape. And so close it and try to go on the temperature effectually 100°. When it's done is a sentence call, but we requite sausage approximately 12 hours, bacon 14, and hams 48. The color is the key. It should be the color of mahogany.

Recipes

Scrapple: bones recipe

By weight:
4 parts meat (footing or chopped)
3 parts broth
1 part cereal

Cornmeal is traditional, simply oatmeal is sometimes used, equally is buckwheat flour. Some people utilize half cornmeal and half buckwheat flour, while others substitute a niggling wheat germ for some of the cornmeal.

If using cornmeal, add some cool goop beginning to keep the cornmeal from lumping up. And so cook with the balance of the broth and the meat until it begins to thicken. Stir oft and don't allow information technology scorch.

At this point add the seasoning. Use any you like and leave the rest. The amounts given below are about right for the meat from one head (or almost 8 lbs):

2 Tbsp. salt
2 Tbsp. pepper
1 Tbsp. marjoram
i Tbsp. sage
one tsp. cayenne
½ Tbsp. nutmeg
Trace of mace
two Tbsp. onion (ground or chopped)
½ tsp. thyme
i bay leaf

Pour into a lightly oiled loaf pan and arctic. Turn out, cut to advisable size, wrap and freeze. When set up to cook, slice and fry until brown exterior but yet soft within. Scrapple is traditionally served with maple syrup.

The cereal-to-broth ratio needs to exist pretty constant, simply you can use more or less meat.

Pozole (poh-so-lay)

Meat from 1 head, chopped
(about eight lbs)
Broth to comprehend
4 lbs hominy
ii Tbsp. common salt
4 Tbsp. chili powder

Cook ii or 3 hours. When ready to eat, chop or shred cabbage, onions, and radishes and place in separate bowls.

To serve, ladle soup into bowls and top with the desired raw vegetables. Clasp lime juice over all.

Tamales

Take the head meat and add cumin, crushed garlic, chopped hot peppers to make a dainty spicy mixture. Eat or freeze.

Preparation: Traditionally, tamales are wrapped in corn husks. That's fine if it'due south summer (if they're dry out, soak them to make them pliable). If corn husks are not available, there are enough of other wrappers to choose from. I go to the garden to come across what'south available—cabbage leaves, chard, even lettuce. Even in the depths of winter I take something under harbinger that will practise. The advantage is that the whole thing tin can be eaten.

Make the outer roofing of cornmeal (I similar to employ masa) with some lard worked in and then add together some h2o (like making biscuits). Add some garlic, cumin and cayenne and spread onto the wrapper. Roll upwardly and steam for nigh two hours and serve.

Sausage: A few basic recipes

Equally you lot can see, the amounts of the diverse seasonings are really arbitrary. Feel free to add more or less according to what yous similar. Salt is really a matter of preference if the sausage is going to exist frozen. Most recipes call for 2 Tbsp. to six Tbsp. for x lbs, simply I prefer to stick with 2 Tbsp. If yous like multifariousness, try several recipes, but if you but want to become it done, go for the recipe for 100 lbs. Pork, beef and chevon can all be used in sausage. Chevon can exist substituted in whatsoever recipe calling for game or beef. For smoked sausage, increase salt to 2 lbs per 100 lbs meat and add 3-5% water, or enough to make the sausage like shooting fish in a barrel to handle.

Basic land sausage

ten lbs meat
two Tbsp. salt
iv tsp. sage
4 tsp. pepper
or
8 lbs meat
two Tbsp. salt
8 tsp. sage
4 tsp. pepper
1 tsp. ground cloves
2 tsp. nutmeg, thyme or allspice

or
10 lbs meat
½ tsp. marjoram
i tsp. mustard
2 Tbsp. salt
1 Tbsp. pepper

Spicier land sausage

10 lbs meat
2 Tbsp. salt
two½ tsp. dry mustard
5 tsp. pepper
two½ tsp. cloves
5 tsp. cayenne
6½ Tbsp. sage
or
10 lbs meat
two Tbsp. table salt
5 tsp. pepper
5 tsp. fennel seed
1 tsp. cayenne
ii tsp. garlic
or
10 lbs meat
2 Tbsp. salt
five tsp. marjoram
v tsp. pepper
1½ tsp. garlic

Basic sausage for quantity

100 lbs meat
one¾ lbs salt
two-4 oz sage
2-iv oz pepper
½ – i oz cayenne
½ – 1 oz cloves or 1 oz nutmeg

Source: https://www.backwoodshome.com/slaughtering-and-butchering/

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