SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

Savory Jell-Jell, 265 Scalding Hogs in a Packing House, 36 Scalding Preparation, 278 Scraping Hogs in a Modern Packing House, 38 Seasoning for Sausage, 208 Seasoning Hamburger Steak, 126 Sewers, How to Open When Stopped Up, 286 Sharpening Knives and Plates of Meat Grinders, 240 Sheep and Cattle Dip, 298 Short Clear Backs, Description, 92 Short Clears, Description, 92 Short Fat Backs, Description, 92 Short Ribs, Description, 92 Short Ribs (hard), Description, 92 Shoulder Butts, How to Cure, 104 Shoulder Clots, How to Cure, 69 Shoulder, Boneless, How to Cure, 59 Shoulders, Butts, Description, 56 Shoulders, Directions for Curing, 56 Shoulders, How to Keep for a Year, 90 Shoulders, How to Wash Before Smoking, 90 Shoulders, New York, Description, 56 Shrinking of Sausage, How to Prevent, 125 Silver Polish, Description, 286 and 287 Silver Shine, 287 Skinning Cattle, 176 Skins, Directions for Tanning, 191 Skylight Cleaner, 283 Small Details to be Given Close Attention, 47 Smoke Color for Fish, 273 Smoke House, How to Construct, 204 Smoke House, Temporary, How to Build, 89 Smoked Pork Sausage, 130 Smoked Sausage Casings, How to Color, 117 Smoking Pickle Soaked Meat, 86 Soap, Making from Rendered Fat, 197 Soap, Making from Tallow, 219 Sour Hams, Causes of, 83 Sour Sausage, 194 Souse, 153 Spare Ribs, How to Cure, 98 Spiced Beef, How to Make, 195 Spiced Corned Beef, Rolled, 71 Spices, Use Only Pure, 88 Spices, Zanzibar Brand, Description, 262 and 263 Splitting Hogs in a Modern Packing House, 41 Starting a Butcher Business, 222 Sticking Hogs in a Modern Packing House, 34 Sticky Fly Paper, How to Make, 159 Storing Trimmings, Proper Temperature, 113 Stringy Brine, What Causes It, 81 Sugar, Kind to Use, 78 Summer Sausage, How to Make, 140 Swedish Style Metwurst Casings, How to Color, 144 Swedish Style Sausage, How to Make, 143 Sweet Breads, How to Keep from Spoiling, 148 Sweet Pickled Spare Ribs, 98 Switches, Salting, 190 T Tallow Purifier, 277 Tallow Purifying, 221 Tallow, Rendered Soft and Flaky, Like Lard, 171 Tallow, Whitening and Purifying, 232 Tanaline, 279 Tanning Directions, 191 Tanning Powder, Description of, 279 Tanning Skins, 190 Temperature for Curing Meats, 46 Temperature for Storing Trimmings, 113 Temperature of Chill Room, 43 Temperature of the Brine, 47 Thermometer, Boiling, 275 Tierce Packing, 112 Tin Polish, 286 Toilet Cleaner, 284 Tongue Blood Sausage, 137 Tongues, Beef, Garlic Flavored, 100 Tongues, Beef, How to Cure, 99 Tongues, Hog, How to Cure, 101 Tongues, Pig, How to Pickle, 154 Tripe, Fresh, How to Keep from Spoiling, 148 Tripe, How to Pickle, 150 V Vacuum Brand Garlic, Price List, 267 and 268 Varn-I-Glo, Price List, 292 Vats, 53 Ventilation in Hog Chill Rooms, 42 Vinegar, How to Test, 229 W Washing Powder, Price List, 281 and 282 Washing Cured Meat Before Smoking, 90 Waste Pipe Opener, 285 Water, Separating from Lard, 230 Window Cleaner, 272 Wool, How to Remove, 246 Writing Fluid, 300 Z Zanzibar Brand Sausage Seasonings, 262 and 263 Zanzibar Carbon, by Whom Manufactured, 208 Zanzibar Carbon Brand Casing Brown Mixture, 269 Zanzibar Carbon Brand Casing Yellow Mixture, 270 PREFACE [Illustration: ADOLPH HELLER] Adolph Heller, the father of the members of the firm of B. Heller & Co., was a scientific and practical Butcher and Packer and a Practical Sausage Manufacturer. He studied the causes of failure in the handling of meats, with the aim of always producing the best and most uniform products that could be made. He was so successful in his business that his products were known and recognized as the best that could be made. His sons were all given practical training in all departments of the business, from the bottom rung of the ladder to the top. The problems of the Packing Industry were kept constantly before them in their school and college days and influenced them in the investigations and study which developed into the present business of B. Heller & Co. Under these circumstances, the Science of Chemistry naturally claimed the sons of Adolph Heller. Naturally, too, the Chemistry of the Meat Industry overshadowed all other branches of the fascinating profession. With their habits of study and investigation, they soon discovered that one of the great causes of failure in the curing and handling of meat products was the lack of materials which were always uniform, pure and dependable. This led to the founding of the firm of B. Heller & Co., whose aim has always been to furnish to the Butchers, Packers and Sausage Makers such materials as could be absolutely depended upon for purity and uniformity. They also early found that even with good materials to work with, the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods. This led to the publication of “Secrets of Meat Curing and Sausage Making,” in which definite rules were given for handling all kinds of meats and making all kinds of sausage. The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business. The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use. The firm of B. Heller & Co. anticipated the enactment of the various food laws, and already had completed investigations which enabled them to assist packers, butchers and sausage makers at once by giving them curing agents which were free from the Antiseptic Preservatives which these laws prohibited, and yet would produce cured meats, sausage, etc, of the highest quality without the use of the Antiseptic Agents. The underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different, and it became absolutely necessary that the firm of B. Heller & Co. should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep, and to turn out goods of fine quality and appearance. This book is =the= result. In its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as Packing House Experts and Chemists who have made a life-time study of the business in all its phases. If the directions and rules are followed, anyone can produce the finest of cured meats and sausage, whether they have had previous experience or not. Furthermore, the products made according to these directions will comply with the requirements of all the Food Laws at present in force in this country. Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain, Very respectfully, B. HELLER & CO. [Illustration: BENJAMIN HELLER] [Illustration: ALBERT HELLER] [Illustration: JOE HELLER] [Illustration: EDWARD HELLER] [Illustration: HARRY HELLER] PACKING-HOUSE EXPERTS ANALYTICAL AND CONSULTING CHEMISTS [Illustration] We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty B. HELLER & CO. [Illustration: PRIVATE OFFICE _of_ BENJAMIN HELLER] [Illustration: PRIVATE OFFICE _of_ ALBERT HELLER] [Illustration: VIEW IN GENERAL OFFICE] [Illustration: VIEW IN GENERAL OFFICE] [Illustration: MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWS] The Board of Food and Drug Inspection of the Agricultural Department, at Washington, has permitted the use 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 Preservatives. As a consequence, certain chemical preservatives are prohibited in meats and meat food products if they are to be sold in the Territories or are to be shipped from one State to another, or from any State or Territory into any other State or Territory. For that reason, we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products. These new products are Freeze-Em-Pickle, “A” Condimentine and “B” Condimentine. They contain nothing that has been ruled out by any of the rulings or regulations under any of the Food Laws in this country. The Antiseptic Preservatives that have been ruled out are: Borax, Boracic Acid, Fluoride of Ammonia, Formaldehyde, Benzoic Acid, Sulphurous Acid, Sulphite of Soda, Salicylic Acid, Abrastol and Beta Naphthol. The use of some of these Preservatives is considered by many high authorities of the world to be harmless. However, as the majority of the Food Commissioners of this country object to their use, and have recommended to the State Legislatures and the Congress of the United States that the use of these Preservatives be prohibited by law, and the State Legislatures and United States Congress have passed laws to this effect; these laws are now in effect and it is, therefore, the duty of every citizen of this country to obey these laws, strictly and to the letter. In this book we are giving to the Butchers and Sausage Manufacturers the results of much study and experiment, so as to enable the Butchers and Sausage Makers and Packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length of time. Our methods are original, and will produce most excellent results. It must be remembered that meat must be handled at the proper temperature and according to certain rules, which must be followed to the letter if the Butcher desires to turn out products of the best quality and of appetizing appearance. No detail mentioned in this book is too small to merit strict attention. All the materials mentioned for use in these pages are in strict accordance with the various food laws. Nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws. We invite the correspondence of our customers and whenever they are in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice. [Illustration: B. Heller & Co.] [Illustration: BEGIN CURING OF MEAT IN THE PEN. (_Copyrighted; Reprint Forbidden._)] Thousands of pounds of Hams, Shoulders and Sides are spoiled annually before the hog is killed. Overheated hogs, or hogs that are excited from overdriving, should never be killed until they are cooled off or have become perfectly quiet. When the temperature of a hog is above normal, the meat always becomes feverish. This is especially true of large fat hogs, and when the meat becomes feverish, it will never cure properly, but nine times out of ten will sour. The meat of feverish hogs can never be chilled as it should be, and unless the meat is properly chilled, it cannot be properly cured. Before hogs are killed, they ought to be driven into a cool place and if necessary, sprayed with cold water until they are thoroughly cooled off. This precaution is necessary only in hot weather; in winter, they simply need plenty of rest. If it is necessary to hold the hogs for several days in the pen before they are killed, they should have an abundance of water and also a little feed. This prevents shrinkage and will also keep them from getting nervous from hunger. [Illustration: CURING PORK THE YEAR AROUND (_Copyrighted; Reprint Forbidden._)] Up to a comparatively few years ago, all Pork Packing was done in the winter. Packing Houses would fill their plants during the winter months, and in the spring would smoke out the meats. In this way, most of the meat had to be sold oversalted, the shrinkage and loss to the Packer was greater and meats, therefore, had to be sold at a much higher price, besides, they were of very inferior quality. At the present time, due to improved methods, packing can be done all the year around, and meat can be sold as fast as it is finished. In this way, cured meat can be produced at a much lower price, the money invested in it can be turned over four, five or six times a year, and the meat will be much better, taste better and more of it can be eaten because of the fact that it is more wholesome and more easily digested. HOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. (_Copyrighted; Reprint Forbidden._) Great care should always be exercised when hogs are hoisted before sticking. When hogs are hoisted alive to be stuck, very often when a very heavy hog is jerked from the floor, the hip is dislocated or sprained, and blood will be thrown out around the injured joint, so the Ham will be spoiled. Great care should also be exercised in driving the live hogs, as hogs are the heaviest and weakest and easiest injured of all animals. Special pens should be provided for them, so they are not crowded, and so they have plenty of room when they are driven to the killing pen. They should be handled very carefully, and piling up and crowding should be avoided as much as possible. Many hams are injured by overcrowding the hogs in the killing pens, for when hogs smell blood they become excited and nervous, and unless they have plenty of room, they will pile upon each other and bruise themselves so that there will be many skin-bruised hams, and the flesh will be full of bruises. Men driving hogs should never use a whip. The best thing to use in driving hogs is a stick about two feet long, to the end of which is fastened a piece of canvas three inches wide and two feet long. By striking the hogs with this canvas, it makes a noise which will do more towards driving them, without injury, than the whip which will injure and discolor the skin. [Illustration: MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS.] STICKING HOGS IN A MODERN PACKING HOUSE. (_Copyrighted; Reprint Forbidden._) Men sticking hogs should be sure to make a good, large opening in the neck, three or four inches long, in order to give the blood a good, free flow. It is very necessary to sever the veins and arteries in the neck, so as to get all of the blood out of the hog. The man who does the sticking must be careful not to stick the knife into the shoulder, for if the shoulder is stuck, the blood settles there, and the bloody part will have to be trimmed out after the hog is cut up. In large Packing Houses, there is a report made out every day, of the number of shoulder-stuck hogs, and the sticker must sign this report before it is sent to the office. This shows the sticker the kind of work he is doing and makes him more careful. In small houses, most butchers stick the hogs on the floor and let them bleed there. Those who can possibly do it should hoist the hog by the hind leg before it is stuck or immediately after it is stuck, as the case may be, so as to allow the hog to properly bleed. When the hog is properly hoisted by one hind leg, alive, and then stuck while hanging, it will kick considerably and the kicking and jerking of the hog will help in pumping out all of the blood, making a much better bled carcass than if the hog is first stunned with a hammer and stuck on the floor. The better the hog is bled, the better the meat will be for curing. [Illustration: HOW HOGS ARE STUCK IN A LARGE MODERN PACKING HOUSE.] SCALDING HOGS. (_Copyrighted; Reprint Forbidden._) It is impossible to give the exact temperature one should use in scalding hogs, as this will vary under different circumstances. In winter the hair sticks much tighter than in summer and requires more scalding and more heat than in summer. Hogs raised in the South, in a warm climate, will scald much easier than those raised in a northern climate. A butcher will soon learn which temperature is best adapted to his own locality and the kind of hogs he is scalding. [Illustration: SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.] In a Packing House where a long scalding tub is used, the temperature depends entirely upon how fast the hogs are being killed. If the hogs are killed slowly, so each hog can remain in the water longer, it is not necessary to have the water as hot as when they are handled fast and are taken out of the water in a shorter time. It is, however, universally acknowledged that the quicker a hog can be taken out of the scalding tub the better it is for the meat. The hog is a great conductor of heat, and when kept in the scalding water too long, it becomes considerably heated and bad results have many times been traced to the fact that the hog was scalded in water which was not hot enough, and was kept in this water too long in order to loosen the hair. Overheating the hog in the scalding water very often causes the meat of fat hogs to sour and Packers wonder why it is that the meat has spoiled. We therefore wish to caution Packers against this, and to advise the use of water as hot as practicable for scalding hogs. To make the hair easy to remove and to remove dirt and impurities from the skin, we recommend Hog-Scald. This preparation makes scalding easy, it removes most of the dirt and filth, cleanses the hog and whitens the skin. [Illustration: B. HELLER & CO’S HOG-SCALD TRADE MARK] In many localities, where the water is hard, Hog-Scald will be found of great value, as it softens the water and makes it nice to work with; it cleanses the skin of the hogs and improves their appearance. It is a great labor saver and more than pays the cost by the labor it saves, as it assists in removing the hair and leaves the skin more yielding to the scraper. The skin of all hogs is covered with more or less greasy filth, which contains millions of disease germs and these extend down into the pores of the skin. If this germ-laden filth is not removed, and if it gets into the brine when the meat is being cured, it injures both the meat and the brine in flavor, and also spoils the flavor of the lard if it gets into that. Hog-Scald removes most of this filth and cleanses the skin, and for these reasons alone, should be used by every Packer and Butcher. Hams and Bacon from hogs that have been scalded with Hog-Scald are, therefore, cleaner and will be much brighter after they are smoked than when the filth of the hog remains in the pores of the skin. Those selling dressed hogs will find Hog-Scald very valuable, as hogs that have been scalded with it are cleaner and look whiter and much more appetizing. The use of Hog-Scald is legal everywhere. It does not come under the regulations of the Food Laws, as it is simply a cleansing agent. Hog-Scald costs very little at the price we sell it, and everyone can afford to use it. Butchers who once try it will continue its use. SCRAPING HOGS. (_Copyrighted; Reprint Forbidden._) [Illustration: SCRAPING HOGS IN A PACKING HOUSE.] As much of the hair as possible should be scraped from the hogs, instead of being shaved off with a sharp knife, as is often done. If