[Jacob-list] bologna & books

[Mark Essen]

As we are discussing the types of sausages, I thought I would suggest a good book on the subject.  "THE MEAT WE EAT" was published in 1949 for $2.60 as a collage text.  It was authored by P. Thos. Ziegler.  It deals with a variety of meat animals and covers everything from how to slaughter, hang, cure, cut, and even tan.  It does have a slight weakness, however, it thinks that ground lamb is for patties and loaves.  Many of the sausage, bologna, etc. recipes I have tried by substituting lamb, pork, beef, and venison for each other with good success.
Mark Essen
Famous Acres
6701 County Road 353
Fulton, Mo.  65251
(573)642-0350
messen at socket.net
Jacobs 4-Horn Sheep, Pygmy Goats, Pyrenees, Peafowl, Turkeys, Highland Cattle, Yak, Emu, Fallow Deer, Zebu Cattle all living together in the Kingdom of Callaway
  ----- Original Message ----- 
  From: dave & katrina 
  To: jacob-list 
  Sent: Sunday, December 10, 2000 9:39 AM
  Subject: [Jacob-list] bologna


  We went to pick up our bologna yesterday and again found it to be very similar to deer bologna.  The butcher did not add any beef after all... it contained only Jacob meat.  If there was a difference from deer bologna, it was in the size of the white fat flecks.  I think they are a little larger with the lamb meat.  
  To us, it is delicious.  Better than I expected. I don't know if the butcher was being honest or not, but he said he liked it better than the lamb bologna he had just done for someone else...commercial lamb.  smile.  Susan Martin- I can't image your family would hate it.  But...experiences like that die hard. Good luck!
  Katrina
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