SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

time, it will be necessary that the tierces or barrels should be headed up, and they should always be filled with meat as much as possible. When trimmings are to be used as soon as cured, it is not necessary to head them up, simply put a top on them and weight them down, or cover them with a clean cloth and put a layer of salt about one inch thick, over the top of the cloth. This will keep out the air and will give good results. The trimmings will be cured in from two to three weeks, and are then in a perfect condition to be made into New England Style Pressed Hams, etc. They need not be soaked in water, nor need any salt be added as they are ready for instant use just as they are and will have a delicious sugar-cured ham flavor. See paragraph on Temperature for Curing Meats on page 46. HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) After the meat is cured, it should be stuffed in beef bungs, and should be smoked about three hours, but this depends upon the smoke house and whether wood or sawdust is used. It may be necessary to smoke the Pressed Ham still longer. Boil them in a temperature of 180 degrees Fahrenheit for 1½ hours, then reduce the temperature to 170 degrees Fahrenheit and remove them at the expiration of one hour. After they are boiled for 2½ hours, they should be laid out on a table in the cooler, and then boards should be placed on top of them weighted down with heavy stones, and should remain there over night before being removed. The casings may be given an appetizing smoke color by momentary dipping in a solution of Zanzibar-Carbon Brand Casing Brown Mixture (see page 117 for directions). [Illustration: BOLOGNA HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS] (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) In following the old method of making Bologna and Frankfurt Sausage, a large percentage of the albumen is drawn out of the Meat, thus losing much of the richness, flavor and color which should be retained in the Sausage. B. Heller & Co. have made an important improvement in the process of curing trimmings, and Sausage Makers will find it greatly to their advantage to make an immediate trial of this process. A single batch of Sausage made after this method will convince any Sausage Maker of the mistake of following the old ideas of making Bologna and Frankfurt Sausages. When Bologna and Frankfurts are made from fresh Meats, they have a gray color and are very difficult to keep in good condition, especially during the warm weather. However, when Bologna and Frankfurts are made by the =Freeze-Em-Pickle= Process, they will have a fine red color and they will comply with the Pure Food Laws, because =Freeze-Em-Pickle= contains no ingredients which have been prohibited by any of the food laws. They will also keep much better than when made in the old way, and will stand shipment during the warm weather with better results. HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Trimmings that are to be stored away for a few days to two weeks, should be packed with the following proportions of =Freeze-Em-Pickle= and Salt. To every 100 lbs. of Trimmings use the following: 1 lb. of =Freeze-Em-Pickle=. 1 lb. of Salt. For Trimmings that are to be stored away for two weeks to three months, the following proportions of =Freeze-Em-Pickle= and Salt should be used: 1¼ lbs. of =Freeze-Em-Pickle= and 1 lb. of Salt to each 100 lbs. of Trimmings. For Trimmings that are to be stored away for three months to six months, the following proportions of =Freeze-Em-Pickle= and Salt should be used: 1½ lbs. of =Freeze-Em-Pickle= and 1 lb. of Salt to each 100 lbs. of Trimmings. =First=:--Weigh the Trimmings and then spread them on a table. =Second=:--Weigh out the proper proportions of =Freeze-Em-Pickle= and Salt, mix them together thoroughly, and then sprinkle over the meat. =Third=:--Mix the Trimmings well so that the Salt and =Freeze-Em-Pickle= get to all parts of the meat. =Fourth=:--Run the Trimmings through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1¼ inches in diameter. By first mixing the =Freeze-Em-Pickle= and Salt with the meat and then putting it through the grinder, the =Freeze-Em-Pickle= and Salt become better mixed with the meat. Another way is to run the Trimmings through the grinder first, using the lard plate with 1 to 1¼ inch holes in it; then put this meat in the mixer and while mixing add the =Freeze-Em-Pickle= and Salt, which have first been thoroughly mixed. Let the mixer run until the =Freeze-Em-Pickle= and Salt are thoroughly mixed with the meat, which only takes a few minutes. If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the =Freeze-Em-Pickle= and Salt with the meat. HOW TO PACK IN BARRELS OR TIERCES (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) =First=:--Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of =Freeze-Em-Pickle= and Salt which have first been thoroughly mixed, over the bottom of the tierce. =Second=:--Fill tierce about one-quarter full of the meat that has been mixed with =Freeze-Em-Pickle= and Salt, and then with a tamper, tamp it down as tight as can be. The tighter the meat is packed, the better. Then place more of the meat into the tierce and tamp it, and keep on doing this until the tierce is full. =Third=:--If the tierce is not to be headed up, don’t fill it quite to the top, and after tamping the meat tight, sprinkle a couple of handfuls of the mixture of =Freeze-Em-Pickle= and Salt over the top. Then lay a piece of parchment paper over the meat, and on top of this place a piece of cheese cloth about a yard square. =Fourth=:--On top of the cheese cloth put about two or three inches of dry Salt, spread so it reaches to all the edges of the barrel, so as to exclude the air from the meat, and then turn the ends of the cloth over the top, and allow this meat to stay in the cooler until you are ready to make Bologna, Frankfurts, or any similar sausage out of it. This meat is now ready in four or five days to be made into Bologna, Frankfurts, or any similar sausage, but can also remain in a cooler as long as six months or even longer without being disturbed. This meat will not become too salty no matter how long it stands, and whenever you wish to make Bologna, Frankfurts, or any similar sausage, the meat is ready to be used. This is known as the =Freeze-Em-Pickle= Process, and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out. The meat when taken from the barrel will be found sticky, and to possess good binding quality and a nice cured flavor. It will make delicious Bologna, Frankfurts, or any similar sausage. The meat will have a nice sweet cure and a fine color which will be imparted to the Bologna, Frankfurts or any similar sausage made from it. On account of the meat being cured, the Bologna, Frankfurts and other sausage will not spoil so easily as they would if made from fresh meat. Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts. If the trimmings are to be kept for any length of time, it is advisable to head them up. When tierces are to be headed up, fill them as full as possible, sprinkle two handfuls of =Freeze-Em-Pickle= and salt, which have first been thoroughly mixed, over the top and then put on the head. When making this =Freeze-Em-Pickle= cured meat into smoked sausages, more salt of course must be added, as the meat is not sufficiently salty, so when adding the Seasoning add sufficient salt to give it the proper taste, and add ½ lb. of sugar to every 100 lbs. of meat in addition to the spice, as it gives the meat a delicious flavor. PROPER TEMPERATURE FOR STORING TRIMMINGS (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) If the trimmings are to be used up in two or three weeks, any ordinary cooler that is kept around 40 degrees will be sufficient, but if trimmings are to be kept three to six months, they should be kept in a cooler at a temperature of 35 to 36 degrees to get the best results. Never let the temperature get down below freezing if it can be helped, and do not let it get any higher than 38 degrees, if possible. HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Run the desired quantity of beef and pork through a grinder, first using a coarse plate, then through a fine one; then finish in a silent chopper. While cutting it in the silent cutter, add to each 100 lbs. of meat 1 lb. of =Freeze-Em-Pickle=, ¾ lb. of “B” Condimentine, 1 to 1½ lbs. of salt and ½ lb. of sugar, according to taste. Chop this up as usual, adding pure artificial ice to keep it cool. First put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork, which has first been run through the ¼ inch plate of a grinder. If a mixer is not used, add the Seasonings and flour to the meat in the silent cutter. When all are thoroughly mixed put into a tub, cover well over with parchment or wax paper to exclude the air and put away until ready to use. The meat can then be taken direct from the tub in 24 to 36 hours, placed into the stuffer, and stuffed into the casings. The meat should be kept in a temperature of 45 to 46 degrees. This is a fairly high temperature which gives the =Freeze-Em-Pickle= a chance to do its work quicker, and by standing 24 to 36 hours after it is chopped and seasoned, it develops its full binding qualities and saves handling the meat two or three times, which should appeal to every sausage maker. FORMULA FOR BOLOGNA SAUSAGE (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) The following formula makes very fine Bologna sausage: 75 lbs. beef trimmings cured by Freeze-Em-Pickle Process. 15 lbs. pork trimmings cured by Freeze-Em-Pickle Process. 10 lbs. pork speck (back fat). Bull-Meat-Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred. 8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor. ¾ lb. “B” Condimentine Sufficient cracked ice for cooling. =First=:--Salt the pork and beef trimmings according to the directions on foregoing pages. =Second=:--When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and run through the grinder, using ¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running through a ¼ or ⅜ inch plate is sufficient). Then place this beef in the silent chopper. As soon as this has made one or two revolutions, put in sufficient cracked ice to prevent the beef from becoming heated. Then add about one pound of salt; adding ice if necessary. Then add the pork to the beef, which should have already been run through the grinder, and at the same time add the pork speck. =Third=:--Then for seasoning add 8 to 10 ounces Zanzibar-Brand Bologna Flavor, and also about ¾ of a pound of “B” Condimentine. This Condimental preparation is permissible in all Government inspected houses and complies with the Pure Food Laws. “B” Condimentine is used to prevent shrinkage and help keep the sausage, and so the color inside will not fade or turn gray, but retain its bright, rich color for ten days if kept under proper conditions. This is a great advantage, especially to large packers who do shipping. After the Spices and Condimentine are worked in, then add salt to taste. Sausage made with “B” Condimentine does not have to be labeled that a preservative is used. =Fourth=:--Then while the meat is being cut in the silent chopper, add the legal amount of Bull-Meat-Brand Sausage Binder to each 100 pounds of meat. Or, if a mixer is used, add the binder in the mixer. When properly mixed and seasoned with spices and “B” Condimentine, and binder has been added, it is already for the stuffer, or if desired, this meat already chopped can be kept in tubs in a cooler of a temperature of 38 to 40 degrees for 24 to 36 hours until required. =Notice=:--See our instructions on page 113 for handling beef that has been cured with Freeze-Em-Pickle and stored away from two to six months or longer. =Note=:--Since the Pure Food Laws have been enacted, all Antiseptic Preservatives have been ruled out and cannot be used in sausage, so sausage makers must be careful what kind of a Sausage Binder they use in their sausage. Many of the binders on the market start fermentation soon after moisture is added to them. When it is noticed that Bologna does not keep as well as it should, the first thing to be looked to is the binder used, as invariably a binder which is not free from the germs of fermentation will cause trouble, and the losses a butcher has from using such binders will amount to more than the saving in the cost of the binder. Many cheap binders can be bought for less money than Bull-Meat-Brand Sausage Binder, as they cost less to manufacture. We are not trying to see how cheap a binder we can manufacture, but our sole aim in selling Bull-Meat-Brand Sausage Binder is to offer the very Finest Binder that we know how to make, which will help the sausage instead of souring it, and, even if our price is a trifle higher, Bull-Meat-Brand Sausage Binder is much cheaper to use and results are always satisfactory. =Notice=:--If a Garlic flavor is desired, add one or two tablespoonfuls of Vacuum-Brand Garlic Compound while the meat is being chopped. Vacuum-Brand Garlic Compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath, because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and absorbed. In States where Cereal is not permitted, use Garlic Condiment instead of Garlic Compound. =Fifth=:--After the meat is chopped to the proper fineness, stuff it into beef rounds or beef middles. Place the sausage in the smoke house and smoke. BOILING BOLOGNA. (_Copyrighted; Reprint Forbidden._) After it is smoked, boil Round Bologna 30 minutes in water 160 degrees Fahrenheit and Long Bologna for 45 to 60 minutes in 160 degrees water, according to thickness. After they are boiled place them on a table, or hang them up and pour boiling water over them to wash off the grease. Then pour cold water over them to shrink the casings. After that allow them to cool in the open air or a well ventilated room, before placing in the cooler or ice box. =This will prevent sweating, which causes mouldy and slimy casings.= BOILING LARGE BOLOGNA. (_Copyrighted; Reprint Forbidden._) If Large Bologna are desired, stuff the meat into beef bungs and smoke until they are nicely smoked, then boil them from 1¼ to 1½ hours in water 155 degrees Fahrenheit. Vary the time of boiling according to the thickness of the Bologna. SALTING FAT FOR BOLOGNA. The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it is dry salted with Freeze-Em-Pickle for a few weeks before it is used. HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING BROWN MIXTURE [Illustration] COLORING BOLOGNA CASINGS (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Hang the bologna in the smoke house just long enough to dry the skin well, or hang it in front of a hot fire, or in the sun, any way to get the excess moisture dried out of the casing; then proceed according to the following method: METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES In all Packing Houses having U. S. Government inspection, the coloring of casings are allowed only by what is termed “Momentary Dipping”. We advise butchers to use this method in preference to any other way whether they have Government inspection or not. Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc. After Sausage has been smoked and cooked, dip it into a solution made up in the proportion of 1 ounce of Zanzibar-Carbon-Brand Casing Brown Mixture to every 20 gallons of water. Always dissolve it first in some hot water (not boiling) in the proportion of one-half gallon water for every ounce used and then pour this solution into the balance of the water to make up the dipping solution. The water used for dipping should be about the same temperature as that in which the Sausage is cooked. After dipping, the Sausage must be rinsed off with hot water and thereafter with cold water, then hung up in the usual manner to drip off and dry. When Sausage is smoked through and is not cooked, it must be well sprayed with, or dipped into, boiling hot water to remove the grease from the casing before being put into the colored dipping solution. [Illustration: FRANKFORTS] FRANKFORT SAUSAGE; HOW TO MAKE (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Frankfort Sausage is made in most cases in exactly the same manner as Bologna with the exception that it is chopped very fine and Zanzibar-Brand Frankfort Sausage Seasoning is used. To make fine Frankfort Sausage use two parts of Beef and one part of Pork. If Veal is used in Frankfort Sausage, it improves it considerably, but the price of Veal is so high that it is very seldom used. Stuff in sheep casings and smoke lightly, then dip them in Zanzibar-Carbon Brand Casing Brown Mixture by the method prescribed on the preceding page. Dipping them in hot water and then in cold takes out all the wrinkles. After they have been dipped, pour a pail of hot water over them to wash off all adhering grease; then dip them for a minute or two in ice water to cool. This will make them contract so rapidly that they will not wrinkle; then put in a cooler to hang up and cool through to the center. COLORING FRANKFURT SAUSAGE CASINGS (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Follow the directions given on page 117 for momentary dipping. If a deep color is desired, slightly increase the amount of Zanzibar-Carbon Brand Mixture. You must use your own judgment in producing the right color desired, as the drier the casing the less Zanzibar-Carbon Brand Mixture it takes and the better the color will be. Always be particular not to smoke with too much heat in the smoke house, so that the grease does not melt in the sausage and come through the casing. CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) =First=:--The Cheek Meat should be cut out of the heads as soon as possible after the beef is killed, and the gristle should be cut through lengthwise, two or three times. All the fat can also be trimmed off or left on, just as desired; in a large slaughtering establishment, the fat is worth more in the tank than in the sausage. =Second=:--The Cheeks should then be thrown into ice water and allowed to remain there for an hour or two. This will draw out all the slime and blood. =Third=:--The Cheeks should then be spread out thinly on coarse wire screens, or on perforated galvanized iron pans, in a cooler. They should be spread out as thinly as possible so as to thoroughly drain and chill. =Fourth=:--After they are thoroughly chilled, which will take 24 hours, they should be salted as follows: DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) Beef and Pork Cheek Meat that is to be stored away for a few days