SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

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