SECRETS OF MEAT CURING AND SAUSAGE MAKING
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Hides, How to Stack When Salting, 189 Hides, Proper Storage for Same, 188 Hides, Quantity of Salt to Use for Salting, 189 Hides, Salt to Use for Salting, 188 Hog Chill R
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of certain Curing Agents, by not objecting to their use; but, at the same time, has ruled out, for curing purposes, such chemicals as come under the heading of Antiseptic Preservative
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shown in cut A. After the meat is cut, the bone can be sawed, in the same place where the hock would be cut from the ham later. See cut B. The hog will hang on the sinews the same as
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ing means to take the Hams out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Hams to b
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rhauling means to take the meat out of the brine and repack it in the same brine. The proper way to overhaul is to take a perfectly clean tierce or vat, set it next to the tierce or va
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In a very heavy Ham as many as six insertions should be made, and the same with very heavy Shoulders. Three insertions of the needle into a medium size Shoulder are sufficient; one at
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cond, for uniformity, which will insure your sausage always being the same in flavor; third, for economy, as pure spices are cheapest in the final analysis. Then again, the Pure Food
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ore placing the spare ribs in the brine they should be handled in the same manner as hams and shoulders. In other words, they should be rubbed in half of the above quantity of salt, =F
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ade from fresh meat. Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts. If the trimmings are to be kept for
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or coloring Bologna casings and color the casings of this Sausage the same way. =Eighth=:--After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling wat
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the Prepared Head Cheese Seasoning and 1 lb. “A” Condimentine. At the same time mix into the Meat as much of the Water in which the meat was boiled as the Meat will absorb while being
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allowed to drain and dry. In the evening it should be replaced in the same solution for keeping over night. Never put Smoked Sausage and Fresh Sausage in the same solution. Each kind
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pay for the original weight of the chicken before drawing, and at the same time would be much better satisfied with what they get. If desired, the Butcher could weigh the chickens afte
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different materials. After adding the above, purify the mixture, the same as directed for handling Pure Lard. However, Compound Lard must always be agitated until it is thick and crea
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a young one, dislocating the neck after cutting the throat serves the same purpose. This is accomplished by placing one hand on top of the head, the other under the chin, and twisting
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. During the tanning process remove the skins and replace them in the same solution twice a day, so that the solution gets over all parts of the skins uniformly. After tanning, drain o
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ve examined the package closely, and find that the labels are not the same as yours. I enclose a rough drawing of what this label is like and would like to know if the goods are of you
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om three to five hours in fresh water, and then washed and smoked the same as regular fresh cured meat. Farmers often bury their smoked meats in their oat bins, and are enabled to keep
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low price, they imagine there is something wrong with it. Charge the same price that all the other butchers do, and in that way, keep their friendship. If a woman gets something that
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t skim off the tallow from the top. More tallow can be treated in the same solution in the same manner; in fact, you can use the same solution in the jacket kettle two or three times.
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you inform us what we can use in our state for curing meat and at the same time keep within the restrictions of the law. They have prosecuted butchers all over the state of Pennsylvani
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ery corner and crevice with this rinsing solution. We recommend this same strength rinsing solution for rinsing Blocks, Pails, Tubs and all Butchers and Sausage Makers Tools and Machi
your State Pure Food Law, but not over 5 pounds.
1 lb. of “A” Condimentine.
1 lb. of White Berliner Brand Konservirung Salt.
If any salt is needed add sufficient to suit the taste. If the meat is
fully cured, no salt need be added.
=Fifth=:--The 60 lbs. of Head Meat must be cut into small pieces ½ to ¾
inch in size, either by hand or by machine.
=Sixth=:--The Rinds must be cut fine; the finer the better.
=Seventh=:--The Tongues must be cut into strips. The more Tongues used,
the better will be the Head Cheese.
=Eighth=:--Mix thoroughly together the Tongues, Rinds, Head Meat,
Bull-Meat-Brand Sausage Binder, the Prepared Head Cheese Seasoning and
1 lb. “A” Condimentine. At the same time mix into the Meat as much of
the Water in which the meat was boiled as the Meat will absorb while
being mixed. This water, in which the Heads have been cooked, contains
Gelatine which has been drawn out of the meat while boiling, and this
water congeals like Jelly when it becomes cold. The more of this water
put into Head Cheese the better it will be, therefore add all of it
that the meat will absorb. Bull-Meat-Brand Sausage Binder, in the
proportion given in the above formula, will make a very different Head
Cheese from what can be made with some of the other Binders on the
market. It will pay sausage makers to use B. Heller & Co.’s Genuine
Bull-Meat-Brand Sausage Binder instead of any of the imitations now
on the market. None of the other Binders that we have tested in our
laboratory will prove as satisfactory as Bull-Meat-Brand Sausage
Binder. If the Butcher uses the best of ingredients and follows the
proper methods, he is bound to make the best products; but the most
careful sausage maker cannot make fine products unless he uses =good
material=.
=Ninth=:--After the Head Cheese Meat, Bull-Meat-Brand Sausage Binder
and water in which the Heads have been boiled are mixed as above
directed, stuff in Beef Bungs or Hog Stomachs and boil in water 155
degrees hot until they are cooked through. This will require from one
to one and one-half hours, depending upon the thickness.
=Tenth=:--When cooked, remove from the kettle and place in cold water
until they are partly cooled; then lay them on boards and press them
down by putting boards over the Head Cheese with weights on them. Head
Cheese is sometimes smoked after it is pressed.
=Eleventh=:--If they are not smoked, rub them with White Berliner Brand
Konservirung Salt in order to prevent them from getting slimy.
[Illustration: LIVER-SAUSAGE]
CURING MEATS FOR LIVER SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
Good Liver Sausage should always contain a certain amount of Meat and
Fat in addition to the Liver. This Fat and Meat should be cured for a
week or two, before making the Sausage, in a brine made as follows:
1 lb. =Freeze-Em-Pickle=.
7 lbs. Salt.
5 gals. of Water.
Liver Sausage made from Meat which has been cured in this manner will
keep much better after it is made. Where it is necessary to ship Liver
Sausage any great distance, or to keep it on hand any length of time
after it has been made, the Livers should also be cured in the above
brine for two weeks before making the Sausage. The best way to cure the
Livers for this purpose is to cut them into strips after they have been
chilled for 24 hours and then put them into the brine to cure. Packers
who must ship Liver Sausage during the summer months will find the
above directions in making Liver Sausage very valuable.
DIRECTIONS FOR MAKING LIVER SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks; the entire Boned
Head can be used instead of the Necks, or the trimmings which are cut
from Bellies will work into Liver Sausage very nicely.
=First=:--Scald the Livers by pouring boiling hot water over them or
dip them into boiling water until they are scalded through to the
center. Then throw them into the ice water or put them into a tub of
cold water and allow the water to run into the tub until the Livers are
cooled through to the center, otherwise, they might sour in a short
time.
=Second=:--Cook the Hog Necks, Heads or Bellies and remove all the meat
from the bone.
=Third=:--Chop the meat as fine as possible. When an Enterprise Grinder
is used, grind the meat as fine as it can be ground through a fine
plate; then add the Livers, which have also been ground as fine as it
is possible to get them. The finer and better the Livers and Fat are
ground, the finer and better will be the Liver Sausage.
=Fourth=:--When grinding, add to 100 lbs. of Sausage:
3 large size Onions.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as
allowed by your State Pure Food Law.
6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine.
All of these should then be well mixed, and as much of the Water in
which the Meat was boiled should be added to the mixture as the Meat
will absorb.
=Fifth=:--Stuff very loosely into Hog Bungs or Beef Casings, and boil
very slowly, otherwise, they will burst; never have the water hotter
than 155 degrees. The length of time to boil is ½ to 1 hour, which will
depend entirely upon the thickness of the Sausage.
=Sixth=:--After they are boiled, place in ice water, in which they
should be kept until they have been chilled through to the center; then
remove them from the water and place in the cooler. After the Sausages
are chilled rub the casings with some White Berliner Brand Konservirung
Salt, to prevent the Sausage from getting slimy.
DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog
Livers, Gut Fat, Trimmings from Bellies and Back Fat, all of which must
be steamed before being chopped. For 150 lbs., or less amounts in the
same proportion, take:
10 lbs. Gut Fat.
30 lbs. of Belly Trimmings.
20 lbs. of Back Fat.
40 lbs. of Neck Pieces.
50 lbs. of Hog Livers.
=First=:--Take the above quantities, put them into a kettle and steam
them at about 180 degrees or 190 degrees until the meat is tender. Care
must be taken that the water does not boil. It should not be hotter
than 190 degrees or just enough heated to make it simmer.
=Second=:--Separate the Livers from the other Meat that has been
steamed and chop it or grind it fine.
=Third=:--Take all of the other Meat out of the kettle, strip it from
the bones and rinds, put it in a chopper or grinder, and chop, rock or
grind fine. The finer the better. While chopping add:
5 large size Onions.
The Bull-Meat-Brand Flour.
10 to 12 ozs. Zanzibar Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine, and as much of the Soup in which the Meat was
steamed as the Meat will absorb.
=Fourth=:--Then put all of the chopped Meat, including the Livers, into
a trough and mix all the Meat thoroughly, adding as much more of the
Soup while mixing, as the mixture will absorb.
=Fifth=:--Stuff loosely into Hog Middles or Hog Bungs, and boil very
slowly, otherwise, they will burst; boil them until they are filled and
swell out. Never have the water hotter than 155 degrees. The length
of time to boil is ½ to 1½ hours, which will depend entirely upon the
thickness of the Sausage.
=Sixth=:--After they are boiled, place in cold water--ice water is
the best--in which they should be kept until they have been chilled
through to the center, but while chilling the Sausages must be turned
frequently to keep the grease from congealing to one side; then remove
from the water, and place in a cooler. After the Sausages are chilled,
rub the casings with some White Berliner Brand Konservirung Salt, to
prevent the Sausage from getting slimy.
=Seventh=:--If it is desired to smoke the Braunschweiger Liver Sausage
it can be smoked the following day.
SMOKED COLORED LIVER SAUSAGE
Color the casings in a solution of our Zanzibar-Carbon Brand Casing
Yellow Mixture by momentary dipping before watering, cutting and tying
them. This will give Liver Sausage the desired smoke shade color.
[Illustration: BLOOD SAUSAGE]
BLOOD SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
Blood Sausage is always made from partially Cured Meat. This Meat
should be cured for 10 to 14 days in a brine made as follows:
1 lb. =Freeze-Em-Pickle=.
7 lbs. Salt.
5 gals. Water.
Blood Sausage made from Meat which has been cured by the
=Freeze-Em-Pickle Process= will have a delicious flavor and will keep
well in any climate.
Use Bull-Meat-Brand Sausage Binder, in percentage proportion of cereal
allowed by your State Food Law, in making Blood Sausage, as it tends to
absorb fat and meat juices, preventing the Sausage from drying out so
readily and becoming unpalatable.
TONGUE BLOOD SAUSAGE
(_Copyrighted by B. Heller & Co., Reprint Forbidden._)
Tongue Blood Sausage is made the same as either Formula No. 1 or
Formula No. 2, with the exception that Cured Hog Tongues are added
to it. The more Tongues used, the better will be the sausage. Always
use Tongues that have been thoroughly cured by the =Freeze-Em-Pickle
Process= as they will have a nice red appearance in the Sausage. Boil
the Tongues until they are done and then cut into strips and mix into
the sausage at the same time as the blood is added.
DIRECTIONS FOR MAKING BLOOD SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
[Illustration]
To make 100 lbs. of Blood Sausage, use the following proportions which
we will call =Formula No. 1=:
20 lbs. of Cheek Meat, either fresh or salted.
15 lbs. of Hearts, either fresh or salted.
15 lbs. of Pork Rinds, either fresh or salted.
20 lbs. of Pork Speck (back fat), either fresh or salted.
25 lbs. (3 gallons) of Hog or Beef Blood.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as
allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
½ lb. “B” Condimentine.
2 lbs. of Salt, to suit taste.
½ lb. =Freeze-Em-Pickle=.
Salted Meat is preferable in making Blood Sausage but fresh Meat can be
used if desired.
=First=:--Take 25 lbs. of Fresh Hog or Beef Blood, and stir until the
blood remains thin and will not congeal.
=Second=:--Put the Pork Rinds in a pudding net and boil until about
three-quarters done. Care must be taken not to boil them too long,
otherwise they will become too pulpy when boiled the second time in the
Sausage.
=Third=:--Boil the Cheek Meat and Hearts until done. The Cheek Meat and
Hearts should be boiled as slowly as possible. The slower the boiling
the better will be the Sausage.
=Fourth=:--After they are cooked, put the Pork Rinds in a chopper or
meat grinder and cut them as fine as possible. The finer the better.
After the Cheek Meat and Hearts have been cooked, they should be cut up
coarse by hand, or chopped coarse in a chopper.
=Fifth=:--The Pork Back Fat must be scalded by pouring boiling water
over it for a few minutes. It should then be cut into small squares or
cubes by hand or with a pork back fat cutting machine.
=Sixth=:--After the Meat and Fat are all cut, add to it:
25 lbs. of Beef Blood.
The legal amount of Bull-Meat-Brand Sausage Binder.
6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning.
Salt to suit taste.
=Seventh=:--Mix these thoroughly and stuff into Beef Bungs, Beef
Middles or Rounds. Fill the casings only three-quarters full.
=Eighth=:--Blood Sausage should be boiled very slowly, the water should
not be hotter than 155 degrees. The length of time for boiling depends
entirely upon the thickness of the Sausage. When done, the Sausage
will float on top of the water and will be firm and plump. It will be
necessary to prick the Casings when boiling to let out the air.
=Ninth=:--When the Sausage is cooked through, remove it from the kettle
and place it in cold water; ice water is the best. Allow it to remain
in this cold water until it is thoroughly cooled. Then, place on a
board in a cooler and allow it to remain there 24 hours before cutting.
=Tenth=:--It is always advisable to use pickled or dry-salt cured Cheek
Meat and Hearts for Blood Sausage instead of fresh ones. To cure them
especially for Blood Sausage, they should be cured in brine made with
=Freeze-Em-Pickle= according to directions in first paragraph of this
article, for two weeks before being made into Sausage. Some prefer to
grind the Hearts fine, and leave the Cheeks coarse, and if this is
preferred, the Hearts can be ground with the Pork Rinds.
=Formula No. 2=, for making 100 lbs. of =Blood Sausage=:
30 lbs. of Pork Speck (back fat).
35 lbs. of Pork Snouts or Ears.
30 lbs. of Hog or Beef Blood.
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal
as allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
½ lb. “B” Condimentine.
½ lb. of =Freeze-Em-Pickle=.
2 lbs. Salt.
Cook and handle Formula No. 2 the same as Formula No. 1, with the
exception of leaving out the Hearts and Cheek Meat.
[Illustration: SUMMER SAUSAGE CERVELAT]
DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT)
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Use 70 lbs. of Pork Trimmings, 20 lbs. of Lean Beef, 10 lbs. of Pork
Back Fat.
=First=:--Before being made into Sausage, the Back Fat must first be
dry salted for two weeks in order to get it properly cured and firm.
=Second=:--After the Pork Back Fat has been dry salt cured, it should
be cut up into small pieces of about one-half inch square.
=Third=:--The Beef should be first finely chopped; then the Pork
Trimmings should be added and then the Pork Back Fat. The meat should
be chopped until fine and while it is being chopped add:
2 lbs. of Salt.
½ lb. “B” Condimentine.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as
allowed by your State Pure Food Law.
=Fourth=:--When the Meat is chopped, it should be packed tightly in
pans or boxes which should be placed in a cooler having a temperature
of about 40 degrees; these pans or boxes should hold about 50 lbs. and
should be shallow, not over six to eight inches deep, so that the Meat
can be thoroughly chilled through. The Meat in these pans or boxes
should remain in the cooler from four to six days before it will be
ready to stuff into the Casings.
=Fifth=:--Stuff the Sausage into Hog Bung Casings or Beef Middle
Casings and hang them in a dry room in a temperature of about 45 to 50
degrees for two or three weeks.
=Sixth=:--They can then be smoked and are ready for the market.
DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
[Illustration: ITALIAN STYLE SALAMI SAUSAGE]
Take 60 lbs. of Pork Trimmings.
20 lbs. Lean Beef.
20 lbs. Pork Back Fat.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal
allowed by your State Pure Food Law.
1 lb. of =Freeze-Em-Pickle=.
¾ lb. of “B” Condimentine.
8 ozs. of Granulated Sugar.
2 lbs. of Salt.
10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor.
2 to 3 ozs. of Vacuum-Brand Garlic Compound or Garlic Condiment.
=First=:--Before being made into sausage, the Back Fat must first be
dry salted for two weeks to get it properly cured and firm.
=Second=:--Chop Pork Trimmings and Beef quite coarse, coarser than for
Summer Sausage. While chopping add the Bull-Meat-Brand Sausage Binder,
=Freeze-Em-Pickle=, Salt, Sugar, Seasoning, “B” Condimentine and Garlic
Compound or Garlic Condiment, and when it is partly chopped add the
Back Fat which has previously been cut in cubes about one-half inch
square. By adding the Back Fat last it will still be in quite large
pieces when the Meat is sufficiently chopped. The Fat should show quite
prominently in Salami, as it must be fatter than Summer Sausage. Two or
three ounces of Vacuum-Brand Garlic Compound or Garlic Condiment should
be added while being chopped to give it a delicious Garlic flavor. See
pages 260 and 261. The quantity maybe varied according to the demands
of the trade.
=Third=:--When the Meat is chopped, it should be packed tightly in pans
or boxes, which should be placed in a cooler having a temperature of
about 40 degrees. These pans or boxes should hold about 50 lbs. and
should be shallow, not over six to eight inches deep, so that the Meat
can be thoroughly chilled through. The Meat in these pans should remain
in the cooler from four to six days before it will be ready to stuff
into Casings.
=Fourth=:--Stuff the Sausage into Hog Bung Casings or Beef Middle
Casings and hang them in a dry room in a temperature of about 45 to 50
degrees for two or three days, then wrap twine around them nicely as
shown in cut and again hang up to dry for two to three weeks.
=Fifth=:--They can then be smoked with cool smoke made with hardwood
sawdust only. Wood makes too much heat. Then they are ready for the
market.
DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
[Illustration: HOLSTEIN STYLE SAUSAGE]
Take 50 lbs. of Pork Trimmings.
40 lbs. of Beef Trimmings.
10 lbs. of Pork Back Fat.
=First=:--Before being made into Sausage, the Back Fat must first be
dry-salted for two weeks in order to get it properly cured and firm.
=Second=:--Put the Beef into the chopping machine and while chopping it
add:
2 lbs. of Salt.
¾ lb. “B” Condimentine.
1 lb. of =Freeze-Em-Pickle=.
8 oz. of Best Granulated Sugar.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as
allowed by your State Pure Food Law.
1 small teaspoonful of Vacuum-Brand Garlic Compound or Garlic Condiment.
Let the Beef chop until about one-half done before adding the Pork;
then chop the Pork and Beef some before adding the square cut pieces of
Pork Back Fat.
=Third=:--After the Meat is chopped and spiced put it in shallow boxes
or pans not over eight inches thick, and put it in a good cooler. Keep
the Meat in a cooler for from 4 to 6 days so it is thoroughly cured
before it is stuffed.
=Fourth=:--Stuff in Beef Round Casings and let the Sausage hang in a
dry room at 45 to 50 degrees of temperature for a week.
=Fifth=:--Then give them a good smoke and they are ready for the
market. Cool smoke is produced with hickory, hard maple or oak saw dust
only. Wood gives off too much heat.
HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE.
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
See directions for momentary dipping on page 117. This method can be
used equally well on the empty casings. After the casings have a light
orange color take them out of the solution and wash them well in hot
water, cut and tie them, then stuff the casings and hang the sausage up
to dry.
After the sausage has hung a week or two and is dry, hang it in the
smoke house for a few days to give it a smoke flavor and it is ready
for shipment. This will save a large shrinkage and the sausage will
have a better appearance. Sausage that has had the casing colored
before being stuffed need not become rancid, as it is not exposed to
the heat in a smoke house, which heat always causes the stearin and
oil in the fat to separate, and as soon as this change takes place the
sausage begins to become rancid.
SWEDISH STYLE SAUSAGE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
[Illustration: SWEDISH STYLE METWURST]
Take 60 lbs. of Beef. (Boneless Chucks, Briskets and Shank Meat can be
used.)
30 lbs. of Pork Ham Trimmings.
10 lbs. of Back Fat.
=First=:--Before being made into Sausage, the Back Fat must first be
dry-salted for two weeks in order to get it properly cured and firm.
=Second=:--Cut up the Pork Back Fat into square half-inch cubes by hand
or with a Pork Back Fat Cutting Machine.
=Third=:--Put the Beef and Pork on the block and when partly or
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