SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

your goods to specify the article wanted and insist that the name of B. Heller & Co. shall be upon the package and that you will accept no other. Upon receiving the goods, you should always inspect the labels and see that they are ours. Do not be misled by similar names or packages resembling ours. COMPLYING WITH FOOD LAWS IN CURING MEATS. _Query.--F. K. writes: “We should like to have 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 Pennsylvania for using preservatives of some kinds, and it leaves everyone in the meat business at a loss to know what to do. We can’t keep meat or cure it without using preservatives of some kind. What would you advise us to do?”_ Ans.--We manufacture a preparation known as _Freeze-Em-Pickle_, which can be used for curing purposes and fully keep within the requirements of all food laws, both state and National, as well as laws of foreign countries. This article can be used in all kinds of sausage, fresh or dried. We guarantee that the use of this article will not in any manner conflict with the pure food laws of your state, and you are perfectly safe in using it. Its uses are so various that it would be impossible for us to give full directions for using it within the limits of these columns, but we take pleasure in sending you a booklet which will give you all necessary instructions and much other valuable information. KEEPING CURED MEATS IN CELLARS DURING SUMMER. _Query.--We have not enough cooler room to cure meat during the summer time, and we want to know if there is any way we can keep cured meat in our cellar during June weather without it becoming too salty._ Ans.--Even if you cure the meat in the winter and keep the cooler at a proper temperature and then leave the meat in the brine during the summer, the brine will turn sour, or become ropy, or thick, and will spoil the meat. To store meat in brine, it is absolutely necessary to keep it at a very low temperature. In fact, it is necessary to have an ice machine to keep the temperature in the cooler or storage room as low as 30 degrees. You could get it as low as 28 degrees. The meat would not freeze, but by having the temperature so low, the meat would not take on any more salt. You seem to be of the opinion that if the pickle on the meat were reduced you could keep the meat in the brine and keep it in a warm temperature. That would be impossible. Of course, having the brine weaker, it would not cause the meat to become so salty, but nevertheless, the brine would spoil, and it would then spoil the meat. To store meat in brine it is absolutely necessary to have the proper facilities and that means an ice machine. Our advice is that you cure enough meat during the winter according to the =Freeze-Em-Pickle= process to carry you until the middle or end of May, and then about the first of May begin curing some more meat in your regular cooler where the temperature is low enough so that the meat will cure properly. STRONG LARD FROM BOARS. _Query.--J. A. S. writes: “I have rendered 100 lbs. of lard made as follows: 75 lbs. from fat barrows, 25 lbs. from fat boars. I find that the lard is strong. Can you give me the cause of it?”_ Ans.--The odor from boar fat is so strong that such fat should not be used in first grade lard. Boar fat will only make a second grade of lard. We advise that you always keep it separate and sell it at a discount as a second grade of lard to bakers. The strong boar odor cannot be removed from the lard and the only thing that can be done is to whiten and purify it. In future render your barrow fat and boar fat separately. TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLID Answer.--To make Head Cheese sticky and solid without putting hog rinds in it, use Bull-Meat-Brand Sausage Binder, putting from ten to twelve pounds of Bull-Meat-Brand Sausage Binder into 100 pounds of meat. The quantity used must be governed by the percentage proportion amount allowed by your State Pure Food Law. This will make a firm, solid Head Cheese, filling all the holes with a jelly-like mass. Bull-Meat-Brand Sausage Binder is an excellent binder for Head Cheese and other sausage products. If you desire your New England Style Ham to be more sticky, you must take your pork trimmings and cut them about the size of an egg and mix with every 100 pounds of meat 1 pound of our =Freeze-Em-Pickle=, but do not put any salt with them whatsoever. Let the meat stand in the cooler for a week and you will find that the juices in the meat will have been thickened like glue and be sticky. Then take the meat out of the cooler; add 1½ pounds of salt to 100 lbs. of meat and season with Zanzibar-Brand Seasoning. Take a small quantity of this meat and grind it very fine and then mix the fine with the coarse pieces and stuff it. Cook it very carefully with slow heat, then put it in the cooler in a press or put boards on it and press it down with stones. Your New England Style Pressed Ham is then finished. Of course, you can use some Zanzibar-Carbon to color the casings. See directions for momentary dipping on page 117. HOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON. _Query.--L. B. writes: “Will you please let me know if there is anything to prevent the moulding of summer sausage, hams and bacon?”_ Ans.--It is first necessary that you hang the sausage and meat in a dry, cool room. If you keep it in a room where the air is moist, it will mould rapidly. If lard is rubbed on the sausage and also the meat, it will aid materially in preventing moulding. When so used, it should be applied with a cloth and rubbed on both the meat and the skin side. If your meat has already begun to mould, it should first be washed with warm water and then permitted to dry for a few hours. When dry apply a little of the lard with a cloth. SHARPENING KNIVES AND PLATES OF MEAT GRINDERS. _Query.--F. W. F. Co. asks how to sharpen knives and plates of meat grinders._ Ans.--If the plates are grooved and rough, it will be necessary to have them turned off in a lathe. Then the knives should be sharpened on the cutting-edge just like a scissors. We do not mean the flat side which runs against the plate. But if the knife is also rough on the flat side, then the flat side should be smoothed off a little on a grindstone, and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit. If you have no lathe, it will have to be done in a machine shop, and in that event we would advise you to get into touch with some of the large concerns which supply butchers’ cutlery, etc. We would be pleased to give you the names of some very good firms if you desire. HOW TO CURE MEAT FROM FARM-KILLED HOGS. _Query.--C. A. J. writes: I have more or less trouble in curing hams from farmer killed hogs. The trouble I have is in the marrow. Would you please tell me the best way for farmers to kill and chill hogs and how is best to cure such meat?_ Ans.--We take pleasure in sending you by mail under separate cover, our book, “Secrets of Meat Curing and Sausage Making.” This book will give you all needed information with reference to meat curing and sausage making. You should study this carefully because it gives you the needed information for handling the meat before it is put in brine and during the time it is in the brine. It tells you how to pump the meats; how to make the brine for pumping; when to overhaul the meat; the temperature to cure in, etc. If you will follow all information given in these articles you will overcome the trouble you have had. You should also use =Freeze-Em-Pickle= for curing because by its use you will be able to turn out the finest mild-cured sweet pickled meats having a most delicious flavor, of good appearance. Moreover you would have a uniform cure and no loss from sour meats. You say that you have had trouble from hams souring at the marrow. Read carefully our article relating to the pumping of meats. By pumping you will overcome the souring at the marrow. CAUSE OF FAILURE IN CURING MEATS. _Query.--H. B. writes: I have been trying to cure corned beef, but it has a very funny taste. If you can tell me what is the trouble and how to avoid it I will be greatly obliged. I boil the water for making it into brine and use refrigerated meats. I thoroughly cleaned the barrel with scalding hot water. I did not cure the meat in a cooler, but in a room where the temperature runs from sixty to sixty-five degrees. The brine was seventy degrees strength, according to the pickle-tester. I did not use either sugar or molasses in the brine. The curing is a failure. Will you please give me all the information you can?_ Ans.--Your questions are their own answers. It is impossible to cure Corned Beef or any other kind of meat in a room where the temperature is as high as 60 degrees. It should not be higher than 45 degrees, and 40 degrees will be much better. We refer you to our directions for curing Corned Beef in our book, “Secrets of Meat Curing and Sausage Making.” The directions contained therein should always be followed to the letter, if good results are desired, and when they are followed you will turn out the very finest Corned Beef; it will be in perfect condition and have the sweet taste so much desired. The brine for 100 pounds of meat should be made as follows: 8 pounds of common salt, 1 pound of =Freeze-Em-Pickle=, 2 pounds of granulated sugar and 5 gallons of cold water. The meat should be cured in this brine ten to fifteen days, according to the weight and thickness of the pieces. Use only fresh meats that have been thoroughly chilled. LARDING NEEDLES--HOW USED. _Query.--F. P. C. writes: What are larding needles used for? I would like to receive a copy of your book._ Ans.--A larding needle is used for drawing fine or thin strips of bacon through beef tenderloins and other kinds of meat. Frequently small strips of dry salt pork are drawn through beef tenderloins, also through meat to be roasted. This makes the meat nice and juicy and also imparts to it a fine flavor. The strips which are to be drawn through the meat are cut very thin and usually square. They are about ⅛ to 3/32 of an inch in thickness. WHY COOLER “SWEATS.” _Query.--F. B. writes: “I would like a little information in regard to my cooler. In sultry weather it sweats terribly, almost changing its natural finish to white and the sweat rolls down from it. If you can give me any information as to how I can stop it, I will be very thankful to you. The inside of the cooler is perfectly dry; in fact, I could strike a match in it anywhere. Kindly let me know if there is any way of preventing this trouble.”_ Ans.--The trouble with your cooler is no doubt due to the moisture of the atmosphere and to some imperfection in insulation. The defect can be remedied by the manufacturers. You say the cooler is perfectly dry inside, therefore, its construction must be very good, but the outside insulation is not just right, so the outside becomes too cool and the moist air coming in contact with the cold surface readily condenses. If the cooler can be insulated in such a way that the outside will not become so cold, we have no doubt your trouble can be overcome. LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE. _Query.--O. B. writes: “We notice in the Scientific Meat Industry that you claim White Berliner Konservirungs-Salze can be used as a preservative for meats and keep within the requirements of the food laws of Pennsylvania. We wish to inquire whether one is perfectly safe in using this preparation as a preservative in Pennsylvania. Of course it is well understood that butchers must use a preservative of some kind, but they are interpreting the law in this state very strictly. Please let us hear from you fully in regard to this.”_ Ans.--White Berliner Konservirungs-Salze, when used in the proportion of four to eight ounces to each 100 lbs. of meat, complies with the pure food laws of Pennsylvania. No one need hesitate to use it for all the purposes for which we have recommended it in these columns, as there would be no grounds for action against anyone for its use. It is perfectly harmless and is everywhere recognized as such. No objection has been made against its use. We advise all butchers in Pennsylvania to make use of this preparation, as it will fully meet their requirements and absolve them from prosecution for the use of a meat preservative. COLD-STORINE IS NOW LEGAL. _Query.--L. B. S.: We notice that you have put Cold-Storine on the market again. Is this product now legal to use?_ Ans.--In reply to your favor of the 10th inst. we are pleased to inform you that Cold-Storine is now made under a new improved formula and contains no ingredients that have been ruled out under the National Pure Food Law or the Federal Meat Inspection Law. It is therefore now legal to use everywhere. As you undoubtedly know, Cold-Storine is used to keep sausage, tripe, tongue, poultry, etc., in a good condition, and it does this work most satisfactorily. Simply by storing the sausage, tripe and other meats in a solution of Cold-Storine, each night, they can be displayed on the counters during the entire day, and yet keep in a good condition for a week or longer. This preparation can save you considerable money by preventing losses from spoiled goods. You undoubtedly have your greatest difficulty in keeping link pork sausage in a good salable condition after it has been exposed on the counter for several days. This difficulty is entirely overcome by storing them in a solution of Cold-Storine over night. It will prevent them from becoming slimy and enable them to retain their full weight and fresh appearance until sold. You are of course anxious to cut down your percentage of losses from spoiled goods, as nothing else eats so large a hole into your profits as this. So we expect you will be glad to hear that you can again use Cold-Storine. Like all progressive meat dealers, you undoubtedly look upon the use of Cold-Storine, not as an item of expense, but as a big money-making proposition. We enclose herewith our folder entitled, “Put a Dollar Into Cold-Storine and Take Out Ten,” which will give you further information on this product. HOW TO GIVE A BRIGHT, RED COLOR TO BOLOGNA AND FRANKFORT SAUSAGE WITHOUT ARTIFICIAL COLORING. _Query.--I am trying to make Bologna and Frankfort sausage, and make it all right except the color of the meat. I cannot get a nice pink color. I have tried Freeze-Em Pickle; it is all right, but it is too slow a process. I want to make my sausage out of fresh meat and smoke it in a smoke-house, but cannot get a nice pink color on the meat. It has a gray color and does not look right. I have a color on hand, but it don’t give satisfaction. It makes the meat too red and does not look good._ _Now, if you have anything that will overcome my trouble and will give my sausage a nice pink color, not red, and will comply with the National Pure Food Law, send it right along. I will remit on arrival. I would send the money now, but do not know the value of it. I make about twenty-five pounds of sausage at a batch._ Ans.--Your letter of recent date received. You say you are trying to make bologna and that you make it all right, but that the color of the meat is not a nice pink color. You say you tried the =Freeze-Em-Pickle= and that it worked all right, but that it is too slow a process. You further say you want to make your bologna out of fresh meat, but that you do not get a nice pink color when it is made that way. You say the meat is gray. In all of that you are correct, and you will always have a gray sausage unless you make it with =Freeze-Em-Pickle= according to the directions in our circular. If you make bologna sausage out of fresh meat, it, of course, will be gray. If you roast a piece of beef, it will be gray. If you cook a piece of beef, it will be gray. It is the same with bologna. When bologna is made with fresh meat, it will be gray, just as though you take a piece of fresh meat and boil it. It is impossible to make bologna with a pink color and make it out of fresh meat. For that reason, we recommend you to use =Freeze-Em-Pickle= and prepare your bologna meat with =Freeze-Em-Pickle= beforehand. You can do that in about two or three days. It is better, however, to let the meat cure for a week. All you have to do is to trim out the beef and pork trimmings with which you intend to make the bologna, cut the pieces up about the size of an English walnut and sprinkle on =Freeze-Em-Pickle= in the proportion of one pound =Freeze-Em-Pickle= to every 100 pounds of meat. Mix the meat thoroughly and then pack it tightly in a tierce or a box, in fact a shallow box where the meat is not very thick is better, but pack it in tightly, and then put it in the cooler and let it remain there for at least four or five days, or a week, if possible. Then when you make bologna, the bologna will be better in flavor, will be juicier, will have a fine red appearance, and will be perfect in all respects. This we positively guarantee. If you want to make bologna and frankfort sausage properly and have it right in all respects, you must take the necessary time and prepare the meat accordingly. Formerly when artificial colors could be used in bologna and frankfort sausage, then it was all right to make it out of fresh meat and use an artificial inside color, but now, however, the food laws are such that you cannot use an inside color and therefore it is necessary to make it according to the =Freeze-Em-Pickle= process and with our =Freeze-Em-Pickle=. Then you will have a nice pink color on the inside of your bologna and frankfort sausage. You say you have a color on hand but it does not give satisfaction. It is a good thing that it does not give satisfaction, because if you were to use it, you could be arrested and fined and it would cause you a great deal of trouble; in fact, your reputation might be ruined if your name got in the papers stating that you used coloring on the inside of your bologna and frankfort sausage, because the food laws prohibit that. By using the =Freeze-Em-Pickle= process you will make sausage that will in every way comply with your state food law and will at the same time, have a fine inside color, and excellent flavor and splendid keeping qualities. This will overcome all the troubles you mention, and all that is necessary is for you to prepare your meats a few days before hand. In fact, you can prepare a quantity of the meat before hand and keep it and use it along as you need it, making up 25 pounds at a time whenever you wish to do so, and leave the balance until a later occasion. Meat will keep this way in a good cooler indefinitely. This is the only way we can recommend your making sausage that will comply with your law and at the same time have the color you desire. Of course, it is a little more trouble, but it is trouble that will well repay you, because your sausage will really be of better quality and it will make a much better appearance. HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTS _Question.--K. M. Co. writes: Can you give us a method for pulling the wool from green hides and also from dry hides? We get the dead carcasses from the feed and transit yards--a good many hundred pelts during a year. Lots of these pelts are torn. If we can pull the wool we will be able to realize more money out of handling these pelts._ (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Answer.--As a general rule, wool is pulled from pelts by concerns that make this work a business. The method used is sweating and steaming the pelts. The pelts are hung on racks in a room into which live steam