SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

and will not cure if the temperature is lower than the freezing point for any length of time. See instructions as to Temperature to be found on page 46. BARRELED PORK NEED NOT BE OVERHAULED. (_Copyrighted; Reprint Forbidden._) Barreled Pork when packed in accordance with these directions with =Freeze-Em-Pickle= and Salt, and then stored in a cooler, will not spoil, but will cure with a delicious flavor. It is not necessary that barreled pork should be overhauled; overhauling is required only for dry-salt and sweet-pickled meats. After the pork is fully cured, which will vary according to the size of the pieces, from 40 to 60 days, the pork can be shipped anywhere, into any hot climate and will remain in perfect condition without spoiling. Extreme care must be exercised to thoroughly chill the pork before it is packed; if animal heat is left in the pork, it will not cure properly, any more than will hams when they are put into brine, with the animal heat left in them. Good results when curing barreled pork, cannot be expected if the meat is not in proper condition when packed. DRIPPINGS FROM REFRIGERATING PIPES. (_Copyrighted; Reprint Forbidden._) [Illustration: DRIPPINGS FROM PIPES] Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and make no end of trouble. Keep the cooler as dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These germs affect the brine and the curing of the meat. [Illustration: SWEET PICKLED SPARE RIBS] RECIPE FOR CURING SPARE RIBS. (_Copyrighted; Reprint Forbidden._) For each 100 pounds of spare ribs make the brine as follows: 5 pounds of common salt, 1 pound of =Freeze-Em-Pickle=, 2 pounds of best granulated sugar and 5 gallons of cold water. Cure in this brine from 10 to 12 days. The temperature of the cooler in which the spare ribs are cured can be anywhere from 36 to 43 degrees, but it should not vary from this range of temperature. It is best to leave the spare ribs in the cure from 10 to 12 days, though they will be cured sufficiently in 7 to 8 days. If the above method is carefully carried out, the result will be a fine, mild, sweet cure and not too salty. Before 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, =Freeze-Em-Pickle= and sugar, and the mixed =Freeze-Em-Pickle=, sugar and salt that is left after rubbing should be used for making the brine. [Illustration: BEEF TONGUES] HOW TO CURE BEEF TONGUES. (_Copyrighted; Reprint Forbidden._) =First=:--Cut the tongues out of the heads as soon as possible, and with warm water scrub off all the slime and dirt, with a stiff brush; hang up in a cooler on a hook at the gullet, to make the tongues thick instead of long and thin. =Second=:--Let them hang for at least 24 hours in a cooler. =Third=:--When the tongues are thoroughly chilled and firm, cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces. =Fourth=:--Put them into a strong common salt brine to beach them, and leave them in this brine from 10 to 20 hours. =Fifth=:--Take them out of this brine and rub the slime off the tongues and out of the gullet, and also rub the gullet with dry salt. =Sixth=:--If only a few tongues are to be cured make a barrel of pickle, as follows, and simply throw the tongues into it: For every 5 gallons of water, add 1 lb. of =Freeze-Em-Pickle=, 2 lbs. of Pure Granulated Sugar, and 7 lbs. of Common Salt. =Seventh=:--Where large packers wish to pack tongues in tierces, the tongues should be handled as follows: Weigh out 285 lbs.; then mix together in a box or tub the following: 3 lbs. of =Freeze-Em-Pickle=. 6 lbs. of Best Granulated Sugar. 21 lbs. of Salt. =Eighth=:--Rub each tongue with some of this mixture and pack as loosely as possible in the tierce, using about one-half of the mixture of =Freeze-Em-Pickle=, Sugar and Salt for rubbing, and the other half for making the brine. It will require between 14 to 15 gallons of brine to fill the tierces, some tierces vary in size, therefore dissolve the balance of the mixture of =Freeze-Em-Pickle=, Sugar and Salt in about 14 gallons of water, and pour over the tongues, should the tierce hold more simply add enough cold water to cover all the meat as the right amount of salt has already been added. =Ninth=:--If the tierces are to be headed up, the heads should be put in, and the brine should be poured into the tierce through the bung hole. The overhauling of tongues is just as important, as is the overhauling of hams and shoulders. They should be overhauled in the same manner, and the same number of times. By reference to directions for curing hams and shoulders, which will be found on previous pages, all the necessary instructions can be followed. To give the tongues a proper flavor, they ought to cure from 50 to 60 days. GARLIC FLAVORED BEEF TONGUES. (_Copyrighted; Reprint Forbidden._) Many like Garlic Flavored Tongues, and this desire can be fully satisfied by adding about two tablespoonfuls of Vacuum Brand Garlic Compound to each tierce of tongues; add it to the brine before it is poured over the tongues. This will give them a delicious flavor which will be relished even by people who do not like fresh Garlic. [Illustration: HOG TONGUES] HOW TO CURE HOG TONGUES. Hog Tongues should be handled and cured in exactly the same manner as beef tongues. The brine should be made of the same strength and in the same manner, and when so made, it will cure the hog tongues in about 30 days. The directions for curing Beef Tongues can be used for curing Hog Tongues in every particular. CURING BEEF CHEEKS FOR CANNING. (_Copyrighted; Reprint Forbidden._) =First=:--The cheeks should be cut out of the head immediately after the beef is killed, all the fat should be trimmed off, and then the cheeks should be twice cut, lengthwise, through the outside muscles. =Second=:--They should be then thrown into ice water to which has been added some salt, and they should be allowed to remain there for an hour or two. This will draw out all the slime and blood. =Third=:--The cheeks should then be put on a coarse wire screen, or perforated galvanized iron pan placed in a cooler and spread out as thinly as possible, so as to give them a chance to thoroughly chill. A thorough chilling in a cold cooler will require 24 hours. =Fourth=:--The cheeks should then be salted, and packed into tierces; 285 lbs. should be put into each tierce. =Fifth=:--Handle the cheeks as follows: For each 285 lbs., mix in a box or tub, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 15 lbs. of Common Salt. =Sixth=:--Then put 285 lbs. of cheeks on a table and take half of the mixture of =Freeze-Em-Pickle=, Granulated Sugar and Salt and mix it with the cheeks thoroughly; then shovel into tierces. =Seventh=:--If the tierces are to be headed up, put the heads in and take the balance of the mixture of =Freeze-Em-Pickle=, Sugar and Salt and dissolve it in 15 gallons of cold water, which pour into the tierces through the bung hole. Insert the bung, and roll the tierces. This will mix and dissolve the =Freeze-Em-Pickle=, Sugar and Salt. Overhaul in closed up tierces simply by rolling them from one end of the cooler to the other. They ought to be rolled at least 100 feet. =Eighth=:--If the tierces are to remain open, take 15 gallons of water in which dissolve the remaining mixture of =Freeze-Em-Pickle=, Sugar and Salt, and pour this brine over the cheeks; put boards over the top to keep the meat from floating or from coming out of the top of the barrel. At the end of five days after salting, the cheeks must be overhauled and rehandled by transferring them to another tierce with a large fork made for such purpose; this should be repeated every five days, viz., on the fifth day, on the tenth day and on the fifteenth day. After each overhauling, the same brine is always used to pour over the meat. If the cheeks are to be kept for any length of time, they should have another overhauling 25 to 30 days from the day they were packed. Cheek meat slime considerably, making it difficult to cure. When the cheeks are overhauled, if the pickle is thick and ropy, new brine of the same strength as the original brine will have to be made and poured over them, instead of the old brine. The cheek meat must be thoroughly washed in cold water before being put into fresh brine. [Illustration: LIVERS] CURING HOG LIVERS. (_Copyrighted; Reprint Forbidden._) Cut off plucks and chill livers thoroughly; then pump them in three or four places with a long slender open nozzle, about 3/16 to ¼ inch in diameter, using a pumping pickle made as follows. 1 lb. of =Freeze-Em-Pickle=. 12 lbs. of Common Salt. 5 gal. of Water. Stick the nozzle of the brine pump into the different veins on the lower side of the livers and pump them until they swell up from the pressure of the brine; then lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. On the next day after the livers have been pumped, pack them in a 60 deg. common salt brine; nothing else need be added. Those not having a Hydrometer for testing brine can make the brine by dissolving 15 lbs. of salt in 85 lbs. of water, this makes a 60 degree brine. In this way, the livers can be kept for a long time. When pickling livers, it is absolutely necessary that all animal heat should be extracted from them, and that they should be properly chilled and cooled, otherwise, they will not keep. CURING BEEF LIVERS. (_Copyrighted; Reprint Forbidden._) Cut off plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by using a long slender open nozzle about 3/16 to ¼ inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows: 1 lb. of =Freeze-Em-Pickle=. 12 lbs. of Common Salt. 5 gal. of Water. The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 lbs. of salt in 85 lbs. of water; nothing else need be added. All animal heat must be thoroughly extracted, and the livers must be properly chilled and cooled. DIRECTIONS FOR CURING LEAN SHOULDER BUTTS. (_Copyrighted; Reprint Forbidden._) LIGHT WEIGHT BUTTS. { 5 lbs. of Common Salt, { 1 lb. of =Freeze-Em-Pickle=, Use for 100 lbs. { 2 lbs. Granulated Sugar, Light Weight Butts. { 5 gals. of Cold Water. { Cure in this brine 20 to 30 days. HEAVY WEIGHT BUTTS. { 6 lbs. of Common Salt, Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=, Heavy Weight Butts. { 2 lbs. of Granulated Sugar, { 5 gals. of Cold Water. Cure in this brine from 30 to 40 days according to size. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. =First=:--Sort the Butts, separating the Light Weight Butts and the Heavy Weight Butts. =Second=:--Take enough of any one size of the assorted Butts to fill a tierce which will be 285 lbs.; then thoroughly mix together in a large pail or box the following proportions of =Freeze-Em-Pickle=, the very best and purest Granulated Sugar and Salt. Use for 285 lbs. of Light Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 15 lbs. of Salt. For 285 lbs. of Heavy Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 18 lbs. of Salt. HOW TO CURE BUTTS IN OPEN TIERCES. (_Copyrighted; Reprint Forbidden._) When the tierces or barrels in which these Butts are cured, are not to be headed up, but are left open, use half of the =Freeze-Em-Pickle=, Sugar and Salt for rubbing as follows: =First=:--Rub each Butt well with some of the mixture of =Freeze-Em-Pickle=, Sugar and Salt. Sprinkle a little of the mixture in the bottom of the tierce. =Second=:--Pack the Butts in a perfectly clean tierce. The mixed =Freeze-Em-Pickle=, Sugar and Salt that is left after rubbing should be used for making the brine. It will require 14 to 15 gallons of brine for each tierce of Butts. Make the brine by dissolving in cold water all the mixed =Freeze-Em-Pickle=, Sugar and Salt that is left after the Butts are rubbed. Stir well for a minute until it is dissolved, and then pour this brine over the meat. When curing only a small quantity of Butts, cut down the proportions of =Freeze-Em-Pickle=, Sugar and Salt, also the quantity of water, according to the quantity of Butts to be cured. QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS. (_Copyrighted; Reprint Forbidden._) Five gallons by measure, or 42 lbs. by weight, is the approximate amount of water to use for every 100 lbs. of meat. Tierces, after being packed with 285 lbs. of meat, will hold about 15 gallons of water. When curing Butts in vats or open barrels, whether in small or large quantities, always use not less than 5 gallons of brine to 100 lbs. of meat, as this makes the proper strength and a sufficient brine to cover the meat. HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES. (_Copyrighted; Reprint Forbidden._) On the fifth day after packing each lot of Butts, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days, and a final overhauling should be given ten days later. Overhauling Light Butts three times, and Heavy Butts four times while curing, and at the proper time in each instance, is very important, and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means, to take the Butts 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 Butts to be overhauled, pack the meat into the empty tierce, and then put this same brine over the meat. HOW TO CURE BUTTS IN CLOSED UP TIERCES. (_Copyrighted; Reprint Forbidden._) Large packers who employ coopers, should always cure Butts in closed up tierces, as this is the best method known. =First=:--Mix the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt, for the different size Butts to be cured. These proportions are given in the foregoing table, under the heading, “Light Weight Butts, and Heavy Weight Butts.” If the tierces are to be headed up, use half of the =Freeze-Em-Pickle=, Sugar and Salt, for rubbing the Butts, and the half that is left over after the Butts are rubbed, should be dissolved in the water which is to be used to fill the tierce. Rub each Butt well before packing; put only 285 lbs. of meat in each tierce, and then head them up. =Second=:--Lay the tierces on their sides and fill them through the bung hole, with water in which the half of =Freeze-Em-Pickle=, Sugar and Salt left over after rubbing, has been dissolved. _Third_:--Insert the bung and roll the tierces. This will mix and dissolve the _Freeze-Em-Pickle_, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other, or against the tierce, the brine does not act on the meat; but if the pieces of meat are rubbed properly with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that the curing will be uniform and no portion of the pieces will be left insufficiently cured, even if the brine does not come in contact with it. For this reason, it is important that each piece of meat should be carefully rubbed with the mixture before being packed in the tierce. =Fourth=:--Overhaul five days after packing; again seven days later, again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul Light Butts three times, and Heavy Butts four times. =Fifth=:--Overhaul Butts in closed-up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet. ROLLED BONELESS BUTTS OR BUTT SAUSAGE. (_Copyrighted; Reprint Forbidden._) [Illustration: BONELESS HAMS] After the Butts are thoroughly cured, they should be stuffed in beef bungs; if they are large only one should be stuffed in each casing; if they are small, two can be stuffed together side by side. The casings should be tied off at each end, and then wound with a heavy string, which should be wrapped as tightly as possible. Perforate the casings with a fork so as to let out any air that may be in them; then smoke them over night in a cool smoke; in the morning boil them. If they are to be sold uncooked, dip them in boiling water for five minutes, and then in cold water so as to shrink the casings. Our new Improved Zanzibar Carbon can be used on the casings to give them an appetizing color. See directions for dipping on page 117. HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM (ALSO CALLED BERLINER STYLE HAM) (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) The =Freeze-Em-Pickle= Process is especially adapted for curing Ham trimmings which are used for Berliner Style Hams, Lunch Hams, Boneless Hams, New England Style Pressed Hams, etc. It will cure and preserve Ham trimmings perfectly, and will give them a rich, delicate sugar-cured ham flavor. It does not draw the albumen out of the meat, but the natural binding qualities are retained, and the meat has a rich, red, cured-meat color. Trimmings cured with the =Freeze-Em-Pickle= Process can be kept in cold storage for a year without getting too salty or becoming short and losing their nice flavor and binding qualities. [Illustration: NEW ENGLAND STYLE PRESSED HAM] The following directions must be carefully followed to get the results desired: =First=:--The trimmings should not be larger than an egg, and should be as uniform in size as possible. =Second=:--Do not run the trimmings through an Enterprise Grinder to cut them up before packing them, as it has a tendency to heat the meat. =Third=:--Trimmings that are to be held for any great length of time must be fresh as possible; if they should be somewhat slimy, they should be washed thoroughly in cold common salt brine and allowed to drain until quite dry. Never mix or salt trimmings that become slimy, with fresh ones; always pack them separately. =Fourth=:--It is absolutely necessary that the meat should be thoroughly chilled, and that the packing should be done in the cooler so that the temperature of the meat will not get above the temperature in which it is to be cured. =Fifth=:--For each 100 lbs. of trimmings, take 1 lb. of =Freeze-Em-Pickle=, 1 lb. of best Granulated Sugar and 2 lbs. of Common Salt, and mix these thoroughly with the meat. Mixing thoroughly is very important; it should be carefully done so as to insure a uniform cure. =Sixth=:--Have the tierces or barrels perfectly clean and sweet; then sprinkle a little salt on the bottom, and fill the barrel or tierce about one-quarter full of salted meat, and pound it down hard with a tamper. Do the same when the barrel is half full and continue in this manner until the barrel is filled. This tamping is done to expel the air between the pieces of meat, and it is an important factor to insure a uniform cure and color. If the trimmings are to be kept any length of