Your success in this undertaking chiefly depends upon the choice of the
meats made use of. Take of
The lean of Belfast smoked hams, 1 year old 3 lb.
The fat of Belfast smoked hams, 1 year old 3 lb.
High flavoured hung beef 3 lb.
Smoked ox tongues 3 lb.
Hard back fat of bacon 4 lb.
Peel the tongues after being boiled and reject the roots and tips. Cut
the four first of the above up into dice and pound them separately into
smooth pastes, with mucilage of gum tragacanth and fresh butter. Next
cut the fat bacon into dice or cubes as large as the finest growth of
peas, no rind or gristles to be retained; then mix intimately together,
Garlic, minced 1½ oz.
Shalots, minced 6 oz.
Juniper berries, in fine powder 3 oz
Jamaica pepper, in fine powder 3 oz.
Black peppercorns 3 oz.
Bay salt, in fine powder 1 lb.
Coarse sugar ¾ lb.
and blending all the meats well, season highly with the mixture, and
put it down in a jar for a week to mellow. Then work the mass well for
half an hour. Get some of the largest ox intestines, and soak them
in luke-warm salt and water, wipe them dry and proceed to fill them,
keeping out the air as much as possible, which you will effect by
regular and even pressure, and pricking, only where necessary, with a
stocking-needle. Make your polonies about a foot long each, and put
them aside as done until the next day; then repeat the pressure and tie
them up finally. They must be put into boiling-water with a little salt
and saltpetre, and after once boiling, simmer only for half an hour.
Then take them up, wipe dry, and hang in a current of air for a week,
being turned daily without fail. Then smoke them with
Oak lops 2 parts
Beech chips 2 parts
Fern 1 part
Peat 1 part
for a month. Stow them away in malt cooms. They will be prized by those
persons who delight in high flavours. They need no coating; nay, many
foreigners prefer them mouldy on the outsides.