The recipes posted have required eggs. If someone can't get to a store(if there's still food to be had in them) or they don't have any laying hens, eggs will be impossible to come by. Here are a couple of site that may interest someone who wants to bake but has no eggs.
no egg or yeast bread and biscuits
egg substitute for Vegetarian cooking
egg substitute
Here's an example in the last link.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Hopefully I'll be able to find some free time tomorrow. Congrats on a great thread.
Thank you, your list is good timing, as I never have eggs and have need of them for a couple breads, LOL, like cornbread and pancakes.
I got tired of buying them and throwing them out.
Smile.....[me]
http://waltonfeed.com/grain/cookin/emergbar.html
Emergency Survival Bar
* 3 C. cereal (oatmeal, cornmeal, or wheat flakes)
* 1/4 tsp. salt
* 3 T. honey
* 2 1/2 C. powdered milk
* 1 C. sugar
* 1/2 C. Jello (optional)
* 1/4 C. water
* add raisons if you like
Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.
Vicki Tate
Just for fun, the web page author did a nutritional analysis of the above recipe’s contents using rolled oats and powdered milk fortified with vitamin A. He found this to indeed be a very nutritious bar. One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following:
NUTRIENT PERCENT RDA
Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.
Al
http://waltonfeed.com/grain/cookin/emergcan.html
Emergency Candles
* 2 C. fine sawdust
* 1 lb. melted wax
Chip or cut up wax into small pieces, and melt over water, never directly over flame or burner. It can be melted in the same can you’re going to use for the candle. Put the sawdust in a shoe box and pour the wax over it. Mix it until it holds together well when squeezed in your hands. Pack and press the mixture into the can tightly and firmly. Make a hole with a long knitting needle. Add the wick, all the way down. Pour melted wax over the top to secure.
There are other versions, that use wood shavings in a tall juice can or coffee cans.
People in the group talked of punched holes in the top of the cans, just down from the top rim, so it would draw the needed air to burn and having been able to cook pots of food on it.
granny
http://waltonfeed.com/grain/cookin/dutchbrd.html
Whole Wheat Bread
in a Dutch Oven
* 1 pkg. dry yeast
* 3 tsp. shortening
* 4 tsp. molasses
* 3 C. scalded milk
* 1/3 C. lukewarm water
* 4 tsp. honey
* 3 tsp. salt
* 6 C. whole wheat flour
Dissolve yeast in water. Melt shortening and combine with honey, molasses, salt and milk. Cook to lukewarm and combine with yeast mixture. Add flour, enough to make a soft dough and knead thoroughly, using extra flour as needed. Shape in rolls and place in Dutch oven. Let rise not quite double. Bake at 350 degrees F. with 6-8 coals on bottom and 15-18 coals on top for 12” oven. Bake about 30-35 minutes or until done.
http://waltonfeed.com/grain/cookin/mockhamb.html
Mock Hamburger
* 1 C. wheat
* 1 can red kidney beans (or cooked beans)
* 1 egg
* salt and pepper to taste
Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger.
Cherie Harmon
http://waltonfeed.com/grain/cookin/lentrst.html
Lentil Roast
* 1 1/2 C. cooked lentils
* 1/4 C. cooked lima beans
* 1/2 C. rolled oats
* 2/3 C. dry milk powder
* 1 1/2 C. fine bread crumbs
* 2 C. water
* 1/4 C. vegetable oil
* 1 egg
* 1 C. chopped nuts
* 1/2 tsp. sage
* 1 tsp. vegetable or chicken base
* 1 C. grated celery
* 1 tsp. grated onion
* 1 C. grated fresh carrots
Combine all ingredients and mix thoroughly. Add more bread crumbs for a drier loaf. Spoon into a 9”x13” baking dish coated with a non-stick vegetable spray. Bake at 350 degrees F. for 30-40 minutes. Serve with white bean gravy, if desired. Serves 8-10
Rita Bingham
http://waltonfeed.com/grain/cookin/indcass.html
Indian Corn Casserole (Dried Foods)
* 1 C. dehydrated sweet corn
* 1/4 C. dehydrated onions
* 1 C. tomato powder
* 3 T. dehydrated green peppers
* 1C. dry bread crumbs
* 2 T. dehydrated cheese
* 1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.
http://waltonfeed.com/grain/cookin/indbd.html
Indian Bean Bread (Early Settlers)
* 4 C. cornmeal
* 2 C. hot water
* 2 C. cooked beans
* 1/2 tsp. baking soda
Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done.
http://waltonfeed.com/grain/cookin/hardtack.html
Old Fashioned Hardtack Candy
* 2 C. sugar
* 3/4 C. corn syrup
* 1 C. water
Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar.
Cherie Harmon
What if one added cinnamon to this, LOL, it would have freckles.
granny
http://waltonfeed.com/old/mama/remedie2.html
Burn Salve
This recipe has been passed down through the Hovey, Clark, and Hardy families since the 1860’s. This salve is reported to be very effective in healing of burns. [Editor note: I’ve heard personal testimonials from the old timers about how well this recipe works - bad burns - no scars!]
* 1 tea cupful lard
* 1 tea cupful mutton tallow
* 1 tea cupful olive oil
* beeswax the size of an egg
* resin the size of an egg
* 2 tsp carbolic acid
Dissolve all ingredients on the stove except the olive oil and carbolic acid, which you add upon removing from the heat. Mix well and store in covered jar.
Flu Ointment
An early Lethbridge druggist, J.D. Higgenbotham, made this ointment for the flu epidemic of 1918.
* 2 large jars white Vaseline
* 2 oz. turpentine
* 1/4 oz. menthol crystals
* 2 cakes of camphor gum
* 1/3 oz. oil of peppermint
* 1/4 oz. eucalyptus
* 1/4 oz. oil of wintergreen
Melt and mix well over low heat and store in covered jars.
Black Currant Tea
(An infallible remedy for a sore throat)
* 1 Tbsp black currant jam or jelly
* juice of half a lemon
* 1 pint boiling water
* sugar to taste
Simmer altogether for 15 min. the hotter you are able to drink the tea the better.
Mustard Plaster
[Editor Note: You have to be careful with mustard plasters. A woman E-mailed me several months ago after trying a different mustard plaster recipe at this web site saying it gave her a very bad burn. This is powerful stuff!]
Good for chest colds
Use the white of an egg instead of water with the dry mustard. The egg will prevent blistering of the skin. Mix egg white with half dry mustard half flour, cover the mustard mix on a cloth or paper. Cover the plaster with gauze or soft cloth and hold in place on chest with tape.
Your Comments:
Hi, My mom used to put Vaseline on my skin before placing the Mustard Plaster on it. She said this would protect my skin from burning. Even though she would put fabric between it and my skin, she also used the Vaseline as well. She also made sure there was Vaseline on the skin around the edges of the Mustard Plaster. Also, she checked it often and as soon as my skin was red, she would remove it. If you go much longer than that, you’ll get blisters. Hope this helps.
Thanks,
Liz Roehr
MY mom taught us how to make a mustard plaster from the time I was about six years old. You NEVER NEVER EVER put the mustard plaster on bare skin. We always used a old tea towel and smeared the mustard plaster on it. Then we cover the chest with a tee shirt or another towel.
Put it on the tummy for a good 10-15 mins. Then put it on the back for another 10 to 15 mins.
I turned 65 last week and I still make this for my husband. We live in Manitoba so we do get colds occasionally.
My mom’s recipe (she is now 91 years young and still has a great memory)
Equal parts of dry mustard and white flour. (example 2 tbsp mustard and 2 tbsp white flour) Add water and mix to a smooth paste.
I never heard of adding the oil. If it was hot no wonder the person got burnt.
We smear the plaster on half of the towel and then fold it over. We always washed the cloth out and then it could be reused.
Hopefully this will help those that want to make a milder one and I guarantee this does work.
Then my mom would come with 2 aspirins and a glass of hot lemonade.
She also would cover us up with lots of blankets to make sure we would sweat.
Blessings for your day.
Annette Derksen
http://waltonfeed.com/grain/cookin/mstrdptr.html
Old Fashioned Mustard Plaster
(For Chest Colds)
Note: Be careful with this recipe. I’ve had people E-mail me saying this recipe burned the skin on their chest!
What follows is one of them...
Hi; I decided a few nights ago to apy a mustard plaster as I had heard my Mom talk about it years ago. Well I think I added 2 heaping tablespoons of powdered mustard, flour and water. Well I now have several blisters on my chest so I hope people will put several layers of fabric between the plaster and the skin. Still Burning...
* 4 T. flour
* 2 tsp. oil
* 1 T. dry mustard
Mix in lukewarm water to form a paste. Spread on a thin clean cloth and cover. Place on chest for 20 minutes (shorter time for small children). Be careful not to burn the skin. Remove the plaster and cover the chest with camphorated oil or Vicks. Then cover with warm fabric such as flannel or a towel. Repeat in 4 hours.
Grandma Mary Cowan
[Editor Note: You have to be careful with mustard plasters. A woman E-mailed me several months ago after trying a different mustard plaster recipe at this web site saying it gave her a very bad burn. This is powerful stuff!]
Your Comments:
Hi, My mom used to put Vaseline on my skin before placing the Mustard Plaster on it. She said this would protect my skin from burning. Even though she would put fabric between it and my skin, she also used the Vaseline as well. She also made sure there was Vaseline on the skin around the edges of the Mustard Plaster. Also, she checked it often and as soon as my skin was red, she would remove it. If you go much longer than that, you’ll get blisters. Hope this helps. Thanks, Liz Roehr
Try using whole wheat flour instead of white flour, and an egg white to prevent burning, but still check often.
Karen Kendrick
Thanks for the recipe of the mustard plaster, how I remember how it worked whem my Mother used to use it on her 6 children .... My wife has used it since but we forgot how to mix it & use it until now, thanks so much, gotta love these computers ... By the way I remember my Mother used to put the plaster in a brown paper bag once it was mixed & put it on our backs until the skin turned reddish then took the plaster off .... Don’t recall ever using vaseline though but its a thought .... thought you might like to pass this on as well, thanks again, Ivan D. Vlahovic
MY mom taught us how to make a mustard plaster from the time I was about six years old. You NEVER NEVER EVER put the mustard plaster on bare skin. We always used a old tea towel and smeared the mustard plaster on it. Then we cover the chest with a tee shirt or another towel.
Put it on the tummy for a good 10-15 mins. Then put it on the back for another 10 to 15 mins.
I turned 65 last week and I still make this for my husband. We live in Manitoba so we do get colds occasionally.
My mom’s recipe (she is now 91 years young and still has a great memory)
Equal parts of dry mustard and white flour. (example 2 tbsp mustard and 2 tbsp white flour) Add water and mix to a smooth paste.
I never heard of adding the oil. If it was hot no wonder the person got burnt.
We smear the plaster on half of the towel and then fold it over. We always washed the cloth out and then it could be reused.
Hopefully this will help those that want to make a milder one and I guarantee this does work.
Then my mom would come with 2 aspirins and a glass of hot lemonade.
She also would cover us up with lots of blankets to make sure we would sweat.
Blessings for your day.
Annette Derksen
http://waltonfeed.com/grain/cookin/burnsav.html
Burn Salve
* 1 bar of cocoa butter, melted
* 2 T. myrrh gum powder
* 2 T. golden seal powder
Mix all together and place in a hot area for 3 hours. Strain. Keep in refrigerator.
Karen Rogers
http://waltonfeed.com/old/mama/wheat2.html
Whole Wheat Pudding
* 1 cup wheat cooked until soft
* 1 cup grated carrots
* 1 cup grated potatoes
* 1 cup chopped raisins
* 1 cup sugar
* 1 cup flour
Mix altogether and add 1 tsp soda and 1 tsp each of cloves, nutmeg, cinnamon and 2 Tbsp butter. Mix well and put in a buttered dish and steam for three hours. Serve with whipped cream.
http://waltonfeed.com/old/mama/wheat3.html
Whole Wheat Breakfast Cereal Into a pot measure:
* 4 cups boiling water
* salt to taste (about 1 tsp)
* 1 cup cracked whole wheat kernels
Boil for 15 min to 1/2 hour stirring occasionally, remove from heat. Cover and let stand until ready to serve. Serve with milk and sugar.
Wheat may be added to soups and stews, meat loaf and many other recipes to extend them.
http://waltonfeed.com/old/mama/wheat1.html
Wheat Casserole
* 1 1/2 cups wheat cooked until soft
* 1 cup celery cut fine
* 1 small green pepper (optional)
* 1 cup hot milk
* soda crackers
* salt and pepper to taste
* 3 Tbsp butter
Arrange wheat, celery and peppers between two layers of soda crackers in a greased baking dish. Add 2 Tbsp butter to hot milk and pour over the mixture, dot with butter on top and bake in hot oven 425 deg. F. for 25 min.
#
Many of the pioneers found it necessary to cook nothing but wheat to feed their families. And again during the Great Depression, wheat once more kept many from starvation. To cook whole wheat kernels, put wheat in the oven and heat until it is very hot. Then wash it and boil slow for 3-4 hrs or until kernels burst. No need to use lye.
I take my left over cooked wheat and make a salad, just as you would a macaroni salad....it was good.
Or eat it as I like rice, hot rice, butter, honey and a bit of nutmeg.
granny
http://waltonfeed.com/old/mama/buttrpie.html
Buttermilk Pie
* 2 cups buttermilk
* 1 cup sugar
* 1/4 tsp salt
Bring to a boil and add this mixture
* 1 Tbsp butter
* 3 Tbsp flour
* 3 egg yolks
* 1 tsp vanilla flavoring
Stir until it thickens, pour into a baked pie shell and cover with meringue made with the whites from the eggs or if you prefer you may top the pie with whipped cream
HINT: Apple cider vinegar mixed with honey and consumed at the rate of about 2 pounds per week is said to cure arthritis. Another person claims that by simply consuming 100 pounds of honey a year has cured his arthritis. [Editor note: That’s a quarter pound of honey a day! Who can eat that much???]
This recipe has always caught my eye, it needs nutmeg and could always have coconut, etc.
It reminds me of not having refrigeration, so there was 3 kinds of milk, fresh, blinky [a little sour] and soured milk.
We put sugar on clabbered milk and called it clabber, I buy it in the store and call it Yogurt.....LOL
granny
http://heatkit.com/html/bakeoven.htm
fornobravo pizza oven plans
Pizza Oven Plans
Forno Bravo has a great series of e-books available for free download on its web site (registration required).
Included are step by step plans for 3 styles of authentic Italian brick pizza ovens. Recommended.
Also available are oven management, cooking and bread books. A great new pizza book was just added (June 10/07)
Pizza oven from Forno Bravo plans, by MHA member Scott Goodman
Also:
Online Brick Oven Forum
The Forno Bravo forum has over 1700 registered members, and is the largest online brick oven forum.
Backyard adobe - We built this simple oven at our neighbour’s 20 years ago. It is based on the traditional Québec oven shape, an elongated dome.Backyard adove oven
Click on image for assembly photos.
Building an Horno: the Adobe Bread Oven
by Michael Moquin - Detailed adobe instructions.
Greg’s Earth Oven
Good adobe oven building instructions with illustrations.
Ben’s Art - nice selection of clay ovens modeled on “Bread Ovens of Quebec”
[a small sample of the photos and plans for the worlds bread ovens..Links..]
http://waltonfeed.com/old/yeast.html
Yeast Cultures
Jump within page to...
* Method One
* Method Two
* Method Three
* Notes on Yeast and Yeast Cultures
Method One
As told by Maud Shurtz (born 1896)
contents © Al Durtschi
We kept our yeast culture in a gallon crock jar. When making bread, we used all the contents except about a cup. This gave us the `seed’ to rebuild our culture. We did this by adding cool potato water, some mashed potatoes, a 1/4 cup of sugar and a cup of flour. We then gave it a stir, and set it in a warm place near the stove. When potatoes were cooked for dinner, we added the cooled potato water to the yeast culture. If all went well with our culture, the yeast was ready for the next bake day. If for some reason the yeast died, we carefully washed and sanitized the crock pot then went to the neighbor’s place for another start.
Method Two
As told by Rose Adamson (born 1915)
contents © Al Durtschi
When making bread, my mother pulled a piece of dough off maybe the size of a cup and threw it in the flour bin. The day before she made bread again she went to the bin and got the bread dough which was now large and flat and quite hard. She put this in a bowl of warm potato water with some sugar and let it sit in a warm place. The next day when Mother was making bread she poured the now frothy yeast culture into the bread makings.
(Note from the author: In trying this out, it worked fairly well unless it was left in the flour bin too long. I found that if I left it more than a week the yeast culture died.)
Method Three:
Yeast Cakes
By Bob Scott
* 1 pint fresh buttermilk
* corn meal
* 1 cake of yeast
* 1/2 cup of white flour and more corn meal
Bring the buttermilk to a boil then remove it from the stove. Stir and add corn meal until quite thick then cool. Soak yeast cake in warm water. Stir into above and let stand (rise) overnight. In the morning stir in the white flour and extra corn meal to make the dough very stiff. Roll out to thickness of boughten cakes and cut into squares and let dry.
Use like store bought yeast cakes.
Notes on Yeast and Yeast Cultures:
* Yeast requires warmth to grow
* Yeast goes dormant at 63 degrees F (14C)
* It works best between 80-95 degrees F (24-35C)
* Yeast slows down above this until it dies at about 109 degrees F (46C) Yeast cultures are fragile and are easily contaminated and killed by bacteria
* Keep all wooden or plastic spoons, and everything that is added to the pot as sterile as possible
* Do not use metal as your yeast culture pot (this includes the stirring utensil) - use a ceramic or plastic container
* Place a loose fitting lid on top to allow the carbon dioxide to escape
* Yeast changes sugar and simple starches into carbon dioxide and Ethel alcohol
* It is possible for the yeast to kill itself by the alcohol it produces. For bakers yeast this happens at about 12 percent alcohol content. To prevent this from happening you must keep an eye on it. When it stops frothing it is either out of food or is nearing it’s toxicity level. Add more water and carbohydrates and if your crock is already full, dump some of it out.
Final Note: Don’t expect your yeast culture to act like dried high potency yeast. It will act much more like a sour dough recipe and may take several hours to raise.
Good photos and instructions for cheese making:
http://www.cheesemaking.com/text-cPath-37_57_107.php
Salt Curing Meat in Brine
contents of web page © Al Durtschi
Curing meat by using a salt brine was a widely used method of preserving meat before the days of refrigeration. This is the way we cured pork in Southern Alberta, however it would work for beef as well:
Recipe by Verla Cress (born 1940)
OK - Brine barrel filled half way up with 1 cup salt per 2 gallons of hot water (that’s 32 parts water - 1 part salt), and a bit of vinegar -
OR
BETTER - Brine Barrel filled 1/2 way with 5/8 cup salt & 3/8 cup curing salt per 2 gallons hot water, and a bit of vinegar.
Cut your animal up into ham sized pieces (about 10 - 15 lbs each).
Put the pieces in the brine barrel and let it soak for 6 days. Now that your meat is salted, remove the meat from the brine, dry it off and put it in flour or gunny sacks to keep the flies away. Then hang it up in a cool dry place to dry. It will keep like this for perhaps six weeks if stored in a cool place during the Summer. Of course, it will keep much longer in the Winter. If it goes bad, you’ll know it!
OR... FURTHER PROCESS IT BY:
Putting it in a brine barrel, filled half way up with 4 cups brown sugar to 3 gallons water - and a bit of vinegar (note: no salt): Inject some of the sugar brine mixture into the already salted meat with a syringe, then put the meat in the sugar brine for 3 days.
Remove the meat from the brine and smoke it for 3 days. Now put your smoked meat into flour or gunny sacks to keep the flies away and hang it up in a cool dry place to store. Smoked meat preserved like this should keep in the Summer for at least 4 months if stored in a cool dry place. It will keep much longer in the Winter, or if refrigerated.
Extract from
Leslie Basel’s
rec.food.preserving
Salt, Sugar, Sodium
Nitrite and Sodium Nitrate.
Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word “cure” refers to processing the meat with either sodium nitrite or sodium nitrate.
Sodium nitrite and sodium nitrate are the basis for two commercially used products: Prague powders #1 and #2. Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. The chemicals are combined and crystallized to assure even distribution. Even though diluted, only 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 tsp per 5 lbs of meat. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing.
One other commonly available curing product is Morton’s Tender Quick. It is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Ask your butcher or grocer to stock it for you.
[Where can these compounds be obtained?]
If you are chummy with a local butcher who does curing, maybe (s)he will sell you a small quantity. Otherwise, the Sausage Maker offers all items mentioned here. The Sausage Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521.
© 1996, Leslie Basel
Also, check out Eldon’s Jerky and Sausage Supply
There is some concern that sodium nitrate and sodium nitrite might be carcinogenic. Also a great sausage page.
More Detailed Instructions:
This recipe was taken from a tiny home-made recipe book, “Remember Mama’s Recipes.” It was put together by the women of the Stirling, Alberta, LDS congregation back in 1973.
Brine Cured Pork
* 100 lbs pork
* 8 lbs salt (Note: 1 part salt to 48 parts water)
* 2 oz. salt peter
* 2 lbs brown sugar
* 5 gallons water
Method:
Mix salt, brown sugar and salt peter, add this to the water and bring the mixture to a boil. Stir to dissolve sugar. Skim off any scum that may form while boiling after everything is dissolved. Remove from heat and chill until quite cold.
Pack the pieces of meat into clean barrels or earthenware crocks, placing them as close together as possible. Now pour the cold brine over the meat making absolute certain the meat is completely covered. Put a board over the meat that just fits inside the container and place weights on it to make sure that the meat is emerged in the brine. When curing larger and smaller pieces of meat at the same time, place the larger pieces on the bottom and the smaller ones on top. This is so the smaller ones can be lifted out without disturbing the larger pieces. The small pieces do not take as long to cure as the bigger ones.
The meat should be cured in a temperature that is just above freezing. If the meat is cured at a warmer temperature the brine may show signs of souring. If this should happen, remove the meat and soak it in lukewarm water for an hour or so. Wash the meat in fresh cold water and be sure to throw out the soured brine. Clean out the container, repack the meat and make a fresh brine in original proportions.
* Bacon sides and loins require 2 days per pound in this brine.
* Shoulders will take 3 days per pound.
* Hams will take 4 days per pound.
After the meat is cured the pieces should be soaked in warm water and then washed in cold water or even scrubbed with a brush to remove any scum that may have accumulated during the curing process.
Hang the meat by very heavy cords in the smoke house and allow to drain 24 hours before starting the smoking.
Hard wood is the best to use for smoking and the temperature in the smoke house should be 100-120 degrees F. The ventilators should be left open at first to allow any moisture to escape. Smoke until desired flavor and color is arrived at.
The Way We Did It...
As told by Glenn Adamson (born 1915)
We never had electricity or an ice house on the farm. Since we had no way of keeping meat refrigerated, we only killed animals as fast as we ate them. ...Pork was our main staple. It seemed there was always a pig just the right size to butcher. We ate more meat out on our farm than the typical family eats now. In the summer, what pork we didn’t eat immediately was preserved. When we butchered a pig, Dad filled a wooden 45 gallon barrel with salt brine. We cut up the pig into maybe eight pieces and put it in the brine barrel. The pork soaked in the barrel for several days, then the meat was taken out, and the water was thrown away. We sacked a shoulder, a side of bacon, or the ham, which was the rear leg, in a gunny sack or flour sack to keep the flies off. It was then hung up in the coal house to dry. Quite often we had a ham drying, hanging on the shady side of the house. In the hot summer days after they had dried, they were put in the root cellar to keep them cool. The meat was good for eating two or three months this way. We didn’t have a smoke house like some people had. But what we had worked just fine. In the winter time when we killed something we didn’t have to cure it. We’d hang it outside the house or somewhere else where it was cold and it kept just fine. (We’re talking Canada, here, where it gets really cold.)
My Uncle George Ovard told me the following story when I was just a kid: He had put a pig in the brine barrel and when he went to take it out several days later he only found half of his meat. This puzzled him somewhat, but he never said anything about it. A couple of days later, one of his neighbors happened to stop by and mentioned, “I hear someone took some of your pork out of your brine barrel.”
Uncle George said, “Yes, but I didn’t tell anyone about it.” The guy had trapped himself right there.
http://waltonfeed.com/old/mama/egpresrv.html
Preserving Eggs First of all, the eggs you choose to preserve must be of the very best quality, 2-3 hours old and allowed to cool. If they are dirty, brush them clean. Do not wash them as it destroys the natural film on the shell. Do not attempt to store any cracked eggs. If possible, candle the eggs to choose the best.
Method 1: Mineral oil, the thinnest available, warm the oil so it is as warm as your hands can work comfortably. To apply the oil, dip clean cloth in it and wipe the egg so that every bit of the shell has been coated. Now just place the eggs (small side down) in egg crates and store in a cool place. If egg crates are unavailable they do very well packed in wheat. It is important to pack the small ends down. Just alternate a layer of wheat and a layer of eggs. The eggs should keep at least 6-8 months.
Method 2: Eggs in lime water; The lime water has to be prepared first as it has to stand for awhile.
To make the solution, measure 5 gallons of water and bring it to a boil. Remove from heat then add two pounds of fresh lime or dehydrated lime, and stir this almost constantly as the water cools. Dissolve as much lime as possible.
Now set the mixture aside and let stand, undisturbed, until all the undissolved lime has settled to the bottom and only clear liquid remains on top. It is only this clear liquid which is to be used...
The crock which you will be using should be very clean. Siphon the clear liquid into the crock you will be using, taking much care not to disturb the sediment on the bottom, now pack the eggs as closely as possible into the crock in the lime solution. Be sure that all the eggs are immersed.
If the crock does not have a tight fitting lid, cover the surface of the solution with melted paraffin. This is to prevent the liquid from evaporating.
Store in a cool place.
http://waltonfeed.com/old/mama/remedies.html
Tried and True Remedies [Editor note: Please think twice before using these remedies as a few of the ingredients are now known to be poisonous.]
HEAL SORES OR CRACKS IN THE SKIN OF MAN OR BEAST: Use pine tar to Coat the sore area well to keep off insects and promote healing.
SLACKED LIME: dust on animal cuts to seal injured area and promote healing.
FOREIGN OBJECT IN THE EYE: Drop a flax seed into the eye. The particle in the eye will stick to the flax seed and the flax seed is easy to see and remove.
COUGH REMEDY: 2-3 drops of kerosene on a tsp of sugar.
COUGH REMEDY: Equal parts of oil of peppermint, friars balsam and tincture of red lavender. Mix and use drop by drop on a tsp. of sugar to alleviate the condition.
COUGH SYRUP:
* 1 tsp Honey
* 1 tsp glycerin
* juice of 1 lemon
Mix well and use when needed.
CANKER AND COLD SORES: Collect the berries from wild rose bushes and make a tea from them. (These berries may be picked and dried for winter use.) Drink a little of this when you feel a canker or cold sore coming and it should clear up. (This is nothing more than vitamin C.) A little pot ash daubed on a cold sore will also clear it away.
SUNBURN AND STEAM BURNS: Sprinkle area with vinegar.
DYSENTERY AND DIARRHEA:
1. Take a liberal amount of black pepper on a tsp and cover this with thick cream and take this to relieve the situation.
2. Toast bread until almost burned pour boiling water over this. Drink the brown water for diarrhea.
PIONEER LINIMENT: Beat one egg slightly and measure the beaten egg. Add to the egg the exact amount of turpentine as egg and the exact amount of apple cider vinegar as the egg. Mix altogether well and store in a covered jar. This is very good for Arthritic and Rheumatic pain.
HONEY: Honey has been used through the years to cure many things. Taken internally, it has been known to relieve arthritis. Externally it is good first aid for wounds and burns. Bacteria will not live in honey. [Editor Note: This was before we learned about honey being able to harbor botulism.]
I use the honey on goats udders, for chapped teats or cuts on the udder, be sure to clean it well first.
When I first had goats, an Indian man told me to take a gallon of hot water, put in a handful of salt and honey, as I recall it was a half to one cup of honey, stir well and take to the goat, as soon as she had the kids.
Some goats want it instantly, others wait several hours.
He said that the strain and shock of giving birth, robbed the goats blood of salt and strength. And that was what put them in shock after birth.
Why wouldn’t it work on humans, after a shock or disaster?
I never found an expectant mother who wanted me to test it or her. [LOL]
granny