SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

is turned. The pelts are kept hot for a number of days and the heat loosens the wool. It can then be easily pulled from the skin. The wool is then dried and baled. You could not adopt this method profitably on a small scale, but we will give you a method that you can use which will prove a satisfactory way for small handlers of pelts who desire to pull the wool. Make a pile of your pelts, wetting the pelts as you pile them. Cover the pelts with blankets or gunny sacks and allow the pile of pelts to sweat. The wet pelts being covered up tight, will become hot and sweat. This will loosen the wool and it can be readily pulled off. Another way of removing the wool from pelts is to spread the pelts upon the floor, with the wool down next to the floor. On the skin side of the pelts place crushed fresh lime and dampen the lime. This wetting of the lime will cause it to slake and soak into the skin. The wool will be loosened by this treatment of the pelts and it can be easily pulled. This method, however, will spoil the skins and render them of no value. The simpler method of handling the green hides by a butcher or other dealer who has only a small business equipment is to use the sweating process. By this method both the wool and the skins can be saved and sold. Ordinarily, by the sweating method the pelts are piled one on top of the other, some water sprinkled on each pelt, and the piles made from two feet to three feet high, and allowed to sweat. Great care must be taken not to let the pelts sweat too much, otherwise the hide will decay and in pulling the wool the hide will tear. As soon as the wool is sufficiently loosened from the pelt it should be pulled. The skins can then be salted and cured, or the skins can be put into a brine and cured. After the skins are thoroughly cured they are ready to be shipped to the tannery. HOW TO MAKE PEPPERED BEEF _Question.--G. E. O’F. writes--Can you furnish me with a recipe for making (Postromer) Peppered Beef? I am a user of your goods and will be under obligations to you for this information._ (_Copyrighted by B. Heller & Co.; Reprint Forbidden_) Answer.--We do not clearly understand your question. If you mean cured Briskets that are covered with red pepper, or Paprika Compound, and then smoked, you can proceed as follows: Cure your boneless briskets in corned beef brine with garlic in it. You will find a formula for this in our book, “Secrets of Meat Curing and Sausage Making,” a copy of which we are sending you. After the meat is cured, and before you place it in the smoke-house, rub our Chile Powder all over the outside of it, and then smoke it. Or, you can smoke it and cook it, and then rub the Chile Powder over it after it is cooked. In this way, you will use less Chile Powder. If this does not fully answer your question write us again giving us more complete statement of what is desired. UTILIZING FAT TRIMMINGS _Question.--H. A. writes: Please send me information as to how to use up my fat trimmings._ Answer.--The best way to make use of your fat trimmings is to work them up into Pork Sausage, using plenty of Bull-Meat-Brand Sausage Binder to absorb the fat. When plenty of Bull-Meat Sausage Binder is used the fat stays in the sausage when fried instead of frying out. This keeps the meat from shrinking. [Illustration: FREEZE-EM PICKLE] For Curing Hams, Bacon, Shoulders, Corned Beef, and for Curing Beef and Pork for making all kinds of Sausage Freeze-Em-Pickle is a preparation for Curing Hams, Shoulders, Bacon, Corned Beef, Dry Salt Meat, Pickled Pork and Meat for Making Bologna and other kinds of sausage, etc. The Freeze-Em-Pickle Process retards fermentation and souring of brine when used according to our directions. It gives a delicious, mild flavor, curing the meat more uniformly and with a fine color. By its use curing is made easier, and anyone, without being experienced, can cure meats successfully. Trimmings and sausage meats treated with dry Freeze-Em-Pickle can be stored away for six months, or even longer, and will then make better sausage than will fresh meats. Dry curing meats for sausage by the Freeze-Em-Pickle Process congeals the albumen in the meat, so that it and the juices do not draw out in the form of brine. It thus keeps more of the nutriment and flavor in the meat and sausage, making it more juicy and better when fried or otherwise cooked. Those using the Freeze-Em-Pickle Process have an absolute guaranty in its use and can always depend upon getting good results when our directions are followed. It possesses the advantage which the curer of meat has been seeking for years, and it also fully complies with the State, National and Foreign Food Laws. The Freeze-Em-Pickle Process of curing meats gives a mild, delicious flavored cure. Meats cured by it will not be too salty, but will have that sugar-cured flavor which is so much liked. MAKING BOLOGNA AND FRANKFURT SAUSAGE The Freeze-Em-Pickle Process is highly recommended for preparing meat for Bologna, Frankfurts, etc. When the meat for Bologna and Frankfurt Sausage is prepared by this Process, the sausage made will be juicy and delicious. ELIMINATE MEAT-CURING TROUBLES Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat. By adopting the Freeze-Em-Pickle Process these troubles are eliminated and the finished products are superior to those made in other ways. =Write for Lowest Prices= [Illustration] Our Guaranty We guarantee that Freeze-Em-Pickle does not contain any ingredient that has been ruled out by any food law and we further guarantee that the Freeze-Em-Pickle Process of curing meats is in accordance with the requirements of the Federal Meat Inspection Law. We also guarantee that meats cured by the Freeze-Em-Pickle Process will have a fine flavor and a mild, sweet cure when our directions are followed in every detail. We guarantee that meats treated by the Freeze-Em-Pickle Process will not spoil nor sour if kept under proper conditions. Freeze-Em-Pickle is being used by many United States Government Inspected Packing Houses throughout the country. [Illustration] _B Heller & Co_ The Secret of Making Money in Meat Products Lies in the Prevention of Losses Save Money by Preventing the Losses Due to Spoiled Meat Use B. HELLER & CO’S “A” CONDIMENTINE “A” Condimentine is a Condimental Preparation used as an aid in Keeping in a Fresh Condition for a reasonable time Fresh Sausage such as Pork Sausage, Liver Sausage, Head Cheese, etc. Does not alter the Natural Color of the meat. [Illustration] “A” Condimentine complies with Pure Food Laws, National and State. Its use is permitted in Government Inspected Packing Houses. It is worked into the sausage with the seasoning, simply adding ¾ to 1 pound “A” Condimentine to every 100 pounds of meat. In this way, uncured meats can be shipped long distances or held without loss of the fresh, red color for a reasonable period. Its nominal cost is a cheap insurance against loss from spoilage. =Write for Lowest Prices= B. HELLER & CO’S “B” CONDIMENTINE For Use in Smoked Sausage, Meat Loaves, etc. KEEPS YOUR SAUSAGE IN GOOD CONDITION FOR A REASONABLE TIME “B” Condimentine is a preparation for assisting in keeping Smoked Sausage, such as Bologna, Frankfurts, Ham-Bologna, Summer Sausage, Meat Loaves, etc., in marketable condition for a reasonable length of time. [Illustration] Smoked Sausage can be kept in good condition for a reasonable time by using “B” Condimentine, and may be Shipped to a Distance with Safety. The Sausage will remain in firm condition for a reasonable length of time. The meat will also retain a Red Color. It is easy to use, simply adding it as spices are added, ¾ to 1 pound “B” Condimentine to every 100 pounds of meat. The benefits derived from “B” Condimentine are out of all proportion to the nominal cost. =Write for Lowest Prices= BERLINER BRAND KONSERVIRUNGS SALT (CONSERVING SALT) (WHITE) USED FOR FRESH MEATS VEAL, MUTTON, GAME, ETC. For Salting and as an aid in Keeping in Good Condition Pork and Liver Sausage, Head Cheese, etc., also used for the temporary keeping of Fresh Meats such as Veal, Mutton, Game, etc. It does not contain any ingredients prohibited under the National or State Pure Food Laws. [Illustration] It is easy to use, being added to the meat like spice, a simple and effective process. =Write for Lowest Prices= BERLINER BRAND KONSERVIRUNGS SALT (CONSERVING SALT) (RED CURE) USED FOR CURING HAMS, BACON, TONGUE, DRIED BEEF, PICKLED PORK, MEAT, PIGS FEET, HEAD CHEESE, ETC. For Curing Hams, Bacon, Tongues, Dried Beef, Pickled Pork, Pigs Feet, Head Cheese, Meat, etc., and for Salting Trimmings for Bologna and Frankfurt Sausage. It does not contain any ingredients prohibited under the National or State Pure Food Laws. [Illustration] The Red Konservirungs salt is added to the uncured sausage meats intended for smoking, just as salt or spices would be added. =Write for Lowest Prices= B. HELLER & CO’S. HAM-ROLL-INE [Illustration: A Meat Curing Preparation used in Making Prepared Ham Rolls Ham-Roll-Ine is a powdered preparation put up expressly for curing Ham Trimmings used in making Sausage or Ham Rolls. It produces a Fine, Mild Cure, and gives the meat a beautiful appetizing color and excellent flavor. Ham or Sausage Rolls in which Ham-Roll-Ine is used are kept in a fresh, appetizing condition when displayed on the counter, thereby greatly increasing the sales. Ham-Roll-Ine complies with the United States Government Meat Inspection Regulations, and its use is permitted in all Government Inspected Packing Houses. It is legal to use under the United States Pure Food Laws. Directions for making Ham Rolls or Sausage Rolls will be sent on request. =Write for Lowest Prices= Keep Your Sausage, Sweetbreads, Pigs Feet, etc., in Better Condition by Using COLD-STORINE TRADE MARK REGISTERED REDUCES LOSSES FROM SPOILED GOODS [Illustration] By simply storing your Sausage, Sweet Breads, Pigs Feet, Tripe, etc., in a solution of Cold Storine over night, you will increase your profits by reducing losses from the spoiling of these products. Losses due to spoiled meats cut down profits greatly, and the butcher should be interested in an article that reduces such losses. Use Cold Storine and you will reduce your losses from spoilage. By keeping the sausages in this way, they do not dry out or become slimy or moldy as they do when hung in the cooler. =Write for Prices= [Illustration: FREEZE-EM] (TRADE-MARK REGISTERED) [Illustration] FOR ICE BOXES:--After thoroughly washing every part of the interior with hot water and soap or a reliable washing powder (we strongly recommend Ozo Washing Powder) prepare a rinsing solution by dissolving four ounces of Freeze-Em to each gallon of Hot Water required, and thoroughly rinse every 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 Machinery. When cleaning old barrels used for Curing, use the same strength solution on both the inside and outside of all barrels before putting in new brine, always using fresh boiling hot water for the final rinse. Freeze-Em is an entirely different article to Freeze-Em Pickle. The latter is the wonderful curing compound used in Government Inspected Packing Houses. (See pages 248-250) =Write for Lowest Prices= [Illustration: FREEZE-EM] (TRADE MARK REGISTERED) New Style Package Adopted Jan. 1, 1918 [Illustration] For many years Freeze-Em has been packed only in one and five-pound bottles. On account of the high freight rate on Chemicals in glass, we decided to change this package. From now on, our trade can procure it in cans if they so desire, although we will continue to supply it in bottles to those who prefer that style package. The cans will effect a saving in transportation for our trade that will be well worth considering. The liberal use of Freeze-Em, in either style package, prevents the corrupting influence of decomposing meat particles in meat block tops and other tools, utensils and machinery. It is put up in 1-pound and 5-pound cans, 25-pound and 50-pound pails, 100-pound kegs, half-barrels of 200 pounds, and barrels of 500 pounds. =Write for Lowest Prices= DEODORINE Trade-Mark THE DEODORIZER THAT LEAVES NO SMELL [Illustration] A Powerful and Harmless Deodorizing Disinfectant, for use in places where a Disinfectant is desired which does not give off any odor from itself but immediately destroys the odor with which it comes in contact. =Deodorine= produces a solution that will Destroy Offensive Odors and will NOT leave any odor of itself. Most Deodorizers have an odor of their own, which in many instances is as offensive as the odor they are expected to remove. Such Deodorizers cannot be Used around Food Products, because of the smell which they impart to such articles. Not so with Deodorine. It destroys the Odors of Putrefaction by Substituting Oxygen for the Foul Air. Deodorine Solution is Not Caustic and will not injure any metal, Wooden or Porcelain ware, neither will it injure or irritate the hands or other portions of the skin with which it comes in contact. Deodorine can be used to Destroy the Offensive Odors which form in Urinals, Toilets, Cuspidors, etc. As soon as it is applied, the Odors Cease. Deodorine is very cheap to use. One teaspoonful makes two gallons of Deodorizing Solution, suitable for Sprinkling Floors, Washing out Ice Boxes, Fish Boxes, Flushing Urinals, etc. It is so cheap that it can be freely used, and it leaves the air in any room where it is used so Sweet and Pure that after a trial no Butcher or Fish Dealer will do without it. It destroys the odors arising from decomposing particles of meat or fish which may have lodged in floor cracks, and checks their further decomposition. =Write for Lowest Prices= Your Customers are Interested in the Sanitary Condition of Your Place of Business BY USING [Illustration: _Aseptifume_ TRADE MARK REGISTERED] =You will Secure their Confidence and make Sure of their Continued Patronage because your place will be Clean.= [Illustration] Aseptifume is used for Purifying the Air and Destroying Obnoxious Odors in Hide Rooms, Rendering Rooms, Slaughter Houses, and many other places. It can be used in Refrigerators, Fruit and Vegetable Cellars, etc., by removing all Food Products and then Burning Aseptifume in them. This method of Using Aseptifume will put Food-Storage Places in better and more Wholesome Condition. Left over-night in a sealed room, it kills flies and all other insects there and destroys objectionable odors. =Write for Lowest Prices= [Illustration] BULL-MEAT-BRAND FLOUR Highly Recommended as a Sausage Binder and Meat Juice Absorbent Sausage makers who have made a test of Bull-Meat-Brand Flour say that it is a most satisfactory Blender, Binder and Absorbent for Bologna, Frankfurts, Pork Sausage, etc. Bull-Meat-Brand Flour is a Pure Cereal Product made from the Glutinous parts of selected grain and contains no adulterants of any kind. It possesses those absorbing and binding qualities which make it especially adapted for use in sausage making. It adds to the nutritive qualities of the sausage through its tendency to absorb and retain the meat juices and fats. This makes the sausage more juicy and appetizing. [Illustration: BULL-MEAT-BRAND Flour] Bull-Meat-Brand Flour does not dry out nor become lumpy, but blends with the meat and fat when used according to our directions. Bull-Meat-Brand Flour complies with the requirements of the Pure Food Laws. Being a wholesome and nutritious article of food in itself, it improves the sausage in flavor by holding the juices in the sausage. Our guarantee is attached to every package of Bull-Meat-Brand Flour leaving our factory. =Prices on Application= Don’t Envy the Successful Sausage Maker But Make Your Sausage Equal Any In Flavor BY USING OUR PREPARED SAUSAGE SEASONINGS Be A Successful Sausage Maker Yourself SATISFACTION GUARANTEED [Illustration] In order to make Fine Sausage the Sausage Maker must use Fine Seasonings. It pays to use the very best Seasonings that can be obtained. Zanzibar-Brand Prepared Sausage Seasonings are made from carefully tested and selected spices and herbs. Their use gives to Sausage a delicious and appetizing flavor. The pleasing aroma arising from cooked Sausage containing these Seasonings adds zest to the appetite. Zanzibar-Brand Sausage Seasonings are 100% Spices and Herbs. There are so called sausage seasonings on the market which contain 40% to 50% bread crumbs. Buy the all seasoning kind (Zanzibar-Brand) and be safe. Our Zanzibar-Brand Sausage Seasonings cost a little more than the ordinary kind, but they are Guaranteed to be All Spice and Free from Adulteration. The Formulas from which the Zanzibar-Brand Sausage Seasonings are made are old Secret Formulas the property of B. Heller & Co. These Formulas have been used in past generations in the Heller Family, and also by Mr. Adolph Heller, while in the Packing and Sausage Business. The added Perfection of these Formulas has been brought about through the twenty years of B. Heller & Co’s experience as Experts and Consulting Packing House Chemists. Zanzibar-Brand Prepared Sausage Seasonings impart a Fine Flavor as well as a Delicious Aroma to all kinds of Sausage. The ingredients used in the Zanzibar-Brand Seasonings are Pure, and of High Quality. The combinations impart to Sausage a Zestful and Piquant Flavor entirely their own, which is very Delicious and Appetizing and one which is exceedingly pleasing. Zanzibar-Brand Seasonings will help increase anyone’s Sausage Trade wherever used, because the Sausage Flavored with these Seasonings will have such a Fine Flavor as well as an Appetizing Aroma. Owing to the Zanzibar-Brand Seasonings being Free from Adulterations, and of High Quality, it is necessary to use only one-half as much of the Zanzibar-Brand Seasonings as of diluted and adulterated prepared Seasonings or Spices. It, therefore, can be seen that our Zanzibar-Brand Seasonings are Cheaper owing to the small amount required to give the Sausage the Desired Flavor. Any Sausage Maker who will try these Seasonings will always use them, not only because they give such a Delicious Flavor to the Sausage, but also owing to the economy in their use. Following are the principal seasonings we put up, used by some of the most celebrated sausage makers: Pork Sausage Seasoning, without Sage Pork Sausage Seasoning, with Sage Bologna, Smoked Sausage Seasoning Frankfurt and Wiener Sausage Seas’ng Liver, Blood, Head Cheese Seasoning Swedish Style Sausage Seasoning Polish Style Sausage Seasoning Summer Sausage Seasoning Pickled Tongue, Pigs Feet Seasoning Corned Beef Seasoning Hamburger Seasoning Spanish Style Sausage Seasoning Chile Powder, Zanzibar-Brand They are put up in cans of 10, 25, 50 and 100 pounds and in barrels of 300 pounds. =Write for Lowest Prices= B. HELLER & CO’S ZANZIBAR-BRAND CHILE POWDER Keep Up Quality and Get the Business by Using Our Chile Powder A Flavor for Spanish Style Dishes [Illustration] A Fine Flavoring for Chile Con Carne, Chile Loaves, Tamales, Salads, Chorizos, etc. Zanzibar-Brand Chile Powder is different from the general run of Chile Powders. It is especially prepared for the flavoring or seasoning of Mexican or Spanish Style Food Dishes, such as Chile Con Carne, Tamales, Enchiladas, Chile Loaves, Chorizos, Gravies, Salads and many other dishes. When you feel a longing for something good to eat, and cannot express your desire in words, something that will sharpen appetite and gratify