SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

Produced by MFR, Wayne Hammond and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) [Transcriber’s Note: Text delimited by equal signs is bold. Text delimited by underscores is italic.] THE HOME OF B. HELLER & CO. CALUMET AVENUE AND 40th STREET, CHICAGO [Illustration] When in Chicago be sure to visit our factory. We invite Inspection and will be pleased to show you through our plant. _B. HELLER & CO._ FIFTH EDITION H SECRETS OF MEAT CURING AND SAUSAGE MAKING HOW TO CURE HAMS, SHOULDERS, BACON, CORNED BEEF, ETC. AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC. TO COMPLY WITH THE PURE FOOD LAWS PUBLISHED BY B. HELLER & CO. MANUFACTURING CHEMISTS CHICAGO, U. S. A. December, 1922 INDEX A Age for Killing, 173 Ant-Bane, 295 Aseptifume, 259 Atomizer for Insecticides and Liquid Disinfectants, 299 Auto-Glo, 290 B Bacon, Advice on Curing, 217 Bacon, Breakfast, How to Pump, 63 Bacon, Failure in Curing, Cause of, 234 Bacon, Heavy Bellies, How to Cure, 62 Bacon, How to Keep for Six Months, 212 Bacon, How to Keep for a Year, 90 Bacon, How to Wash Before Smoking, 90 Bacon, Light Bellies, How to Cure, 62 Bacon, Molding, How to Prevent, 239 Bacon, Sugar Cured Breakfast, 62 Barometer, Paper, How to Make, 193 Barrel Packing, 112 Barrel Pork, Description of, 95 Barrel Pork, How to Cure, 96 Barrel Pork, Need Not Be Overhauled, 97 Barrel Pork, Temperature for Curing, 96 Bedbug Killer, 293 Beef Cheeks, Direction for Dry Salting, 120 Beef Cheeks, How to Cure for Bologna and Frankfurts, 119 Beef Cheeks, How to Cure for Canning, 101 Beef Hams, How to Cure, 69 Beef Hearts, How to Cure for Bologna, 121 Beef Livers, How to Cure, 104 Beef Tongue, Garlic Flavored, 100 Beef Tongue, How to Cure, 99 Beef Trimmings, How to Cure, 111 Begin Curing Meat in the Pen, 32 Belly Pork, Description, 95 Berliner Style Ham, How to Make, 109 Berliner Style Ham Meat, How to Cure, 108 Blood Sausage, 137 Blood Sausage, Directions for Making, 138 Bockwurst, How to Make, 147 Boiling Bologna, Large, 116 Boiling Bologna, Round, 116 Boiling Ham, 74 Boiling the Brine, 82 Bologna, Coating to Prevent Mold, 219 Bologna, Drawing Water and Being Dry, 202 Bologna, How to Make from Fresh Beef, 113 Boiling Thermometers, 274 Bologna Fat, How to Salt, 116 Bologna, Freeze-Em Pickle Used for, 248 Bologna, How to Make Red Without Color, 244 Bologna, How to Boil, 116 Bologna Meat, How to Cure, 110 Bologna Sausage, Formula, 114 Bologna, Taking Water in Cooking, 216 Bologna, Why It Shrivels, 216 Bologna, Why It Draws Water, 198 Bologna, Without Artificial Coloring, 244 Boneless Ham, 107 Boneless Rolled Butt Sausage, 107 Boneless Rolled Shoulder, How to Cure, 59 Boston Shoulders, 56 Brains, How to Keep from Spoiling, 148 Branding Hams, 222 Brine, Absorbs Foreign Odors, 91 Brine, Boiling, 228 Brine, How to Boil, 82 Brine, How Long Should Be Used, 91 Brine, Ropy or Stringy, Cause of, 81 Brine, Temperature It Should Be, 47 Brine Testing Hydrometers, 291 Brine Troubles, How to Overcome, 210 Brine, When to Use Twice, 74 Brass Polish, 285, 286 and 287 Braunschweiger Liver Sausage, How to Make, 135 Bull Meat, Why It Is Best for Sausage, 193 Bull-Meat-Brand-Flour, Description of, 260, 261 Bull-Meat-Brand-Flour, Imitation, 203 Bull-Meat-Brand-Flour, Imitation, 236 Bursting of Casings, How to Prevent, 125 Butcher Business, How to Start, 222 Butt Pork, Description of, 95 Butt Sausage, 107 Butts, How to Cure in Closed-up Tierces, 106 Butts, How to Cure in Open Tierces, 105 Butts, How to Overhaul in Open Packages, 106 Butts, Quantity of Brine Necessary for Curing, 105 Butts, Shoulders, How to Cure, 104 Butts, Square Cut, How to Cure, 56 C California Hams, How to Cure, 56 Calves’ Stomachs or Rennets, How to Handle, 80 Casings, Bursting, How to Prevent, 125 Casing Color, 269, 270, 273 Casings, for Holstein Style Sausage, How to Color, 143 Casings, for Polish Style Sausage, How to Color, 146 Casings, for Swedish Style Metwurst, How to Color, 144 Casings, Frankfurts, How to Color, 119 Casings, How to Clean, 187 Casings, How to Color in Government Inspected Packing House, 117 Casings, How to Prepare Before Stuffing, 124 Casings, How to Remove Fat, 226 Casings, Shrinking, How to Prevent, 125 Cattle and Sheep Dip, 298 Celery Zest, 266 Cervelat Sausage, How to Make, 140 Cheeks, Beef, How to Cure for Canning, 101 Cheese, Head, How to Make, 131 Chemists, Consulting, 25 Chile Powder, 264 Chill Room Temperature, 43 Chilling Meats to Be Cured, 72 Chipped Beef, How to Make, 69 Chow Chow, 156 Cleaning Lard Tierces, 87 Cleansing Curing Packages, 82 Clear Back Pork, Description, 95 Clear Bean Pork, Description, 95 Clear Brisket Pork, Description, 95 Cold Storine, Legal to Use, 243 Cold Storine, 255 Coloring Frankfurt Sausage Casings, 119 Coloring Sausage Casings, 117 Coloring Sausage Meat Artificially Is Illegal, 231 Compound Lard, 167 Compounding Lard with Cottonseed Oil, 168 Condimentine, “A”, 251 Condimentine, “B”, 252 Condition of Meat Before Curing, 47 Cooked Corned Beef, How to Make, 65 Cooking Thermometers, 275 Cooler, How to Build, 215 Cooler, Temperature for Dry Salting, 94 Coolers, Why They Sweat, 242 Copper Polish, 286 and 288 Corned Beef Brine, How to Make, 65 Corned Beef, Cooked, How to Make, 68 Corned Beef, Garlic Flavored, 67 Corned Beef, How to Know When Fully Cured, 66 Corned Beef, How to Pump, 67 Corned Beef, Importance of Making, 64 Corned Beef, Rolled and Spiced, 71 Corned Beef, Seasoning of, 66 Corned Beef, Tough and Salty, 211 Cotton Seed Oil Lard Compound, 168 Cured Meat, Keeping During Summer, 238 Curing Dried Salt Meat, 93 Curing Hams, 50 Curing Meat, Cause of Failure, 241 Curing Meat from Farmer-Killed Hogs, 240 Curing Meat, General Hints on Curing, 72 Curing Meats, Quickest Way, 209 Curing Packages, How to Cleanse, 82 Curing Pork the Year Around, 33 Curing Shoulders, 56 Curing Vats, Difference in Size, 53 Curing with the Freeze-Em-Pickle Process, 48 Cutting the Hind Shank Bone, 39 Cutting Meat, Experience Necessary, 224 D Deodorine, 258 Difference Between Bull-Meat-Brand-Flour and Potato Flour, 201 Dill Pickles, 157 Disinfectant, 280 Drain Pipes, How to Open Stopped-up, 285 Dressing Hogs on the Farm, 183 Dressing Mutton, 181 Dressing Poultry, 158 Dried Beef Ends, How to Utilize, 213 Dried Beef, Fancy, How to Make, 69 Dried Beef, How to Keep for a Year, 90 Dried Beef, Why It Does Not Thoroughly Dry, 192 Dried Salt Meat, Wash Before Smoking, 90 Drippings from Refrigerator Pipes, 97 Dry Salt Meats, 92 Dry Salt Curing, Without an Ice Machine, 94 Dry Salt Side Meats, How to Cure, 93 Dry Salt Sides, How Long to Cure, 94 E Eggs, How to Preserve, 229 Enamel Cleaner, 290 Extra Long Clears, Description, 92 Extra Short Clears, Description, 92 Extra Short Ribs, Description, 92 F Facing Hams in a Packing House, 40 Family Pork, Lean, Description, 95 Farmer-Killed Hogs, How to Cure, 240 Fat, How to Salt for Bologna, 116 Fat Trimmings, Utilizing, 247 Feet, Pigs’, Fresh, 148 Fertilizer, How to Make from Beef Blood, 200 Fish Color; Pure Food, 274 Flavors, Prepared Sausage, 262 and 263 Flour, Bull-Meat-Brand, Description, 260 and 261 Fly Chaser, Price List, 298 Fly Paper, Sticky, How to Make, 159 Food Laws, Complying with in Curing Meat, 237 Frankfurt Casings, How to Color, 119 Frankfurt Casings, Momentary Dipping of, 117 Frankfurts, How to Make Red Without Color, 244 Frankfurts, How to Make from Fresh Beef, 113 Frankfurts, How to Make without Artificial Color, 110 Frankfurts, How to Make to Comply with Pure Food Laws, 110 Frankfurt Sausage, How to Make, 118 Frankfurt Sausage Meat, How to Cure, 110 Freeze-Em, 256 and 257 Freeze-Em Pickle, Process, 48, 49 Freeze-Em Pickle for Blood Sausage, 137 Freeze-Em Pickle for Curing Bacon, 62 Barrel Pork, 96 Beef, 65 Beef Trimmings, 111 Beef Hams and Shoulders, 69 Bologna and Frankfurts from Fresh Beef, How to Make, 113 Cheeks, 101 Dry Salt Meat, 93, 120 Hams, 50 Livers, 103 Meat Without Ice Machine, 94 Pigs’ Feet, 149 Shoulders, 56 Tongues, 99 Freeze-Em Pickle for Curing Meat for Bockwurst, 147 Bologna Sausage, 110, 119 Boneless Hams, 107 Boneless Shoulders, 59 German Style Ham Sausage, 123 Hamburger, 127 Head Cheese, 131 Holstein Style Sausage, 142 Liver Sausage, 134 Metwurst, 144 Polish Style Sausage, 145 Rolled Spiced Beef, 71 Freeze-Em Pickle, Description of, 49, 248 Different from Freeze-Em, 209 Directions for Using, 48, 56, 62, 65, 69 Directions for Pumping, 76 Guaranty, 250 Imitation, 225 Keeps Meat Red, 244 Legal Everywhere, 196 Legal to Use, 206 Fresh Pigs’ Feet, How to Keep from Spoiling, 148 Fresh Tripe, How to Keep from Spoiling, 148 Fuller’s Earth, How Used to Refine Lard, 169 Furniture Polish, 292 G Garlic-Flavored Corned Beef, 67 Garlic in Powdered Form, 267 and 268 General Hints for Curing Meats, 72 German Style Ham Sausage, How to Make, 123 Golden Gloss Shine, 288 Guaranty on Casing Mixture, 271 Guaranty on Freeze-Em Pickle, 250 Gutting Hogs in a Packing House, 39 Gutting Hogs on the Farm, 186 Gutting Mutton, 182 H Hamburger Sausage, How to Make, 127 Hamburger Seasoning, 262 and 263 Hamburger Steak, How to Season, 126 Ham Facing in a Packing House, 40 Ham-Roll-Ine, 254 Ham Sausage, German Style, How to Make, 123 Hams and Superior Hams, 84 Hams, Advice on Curing, 217 Hams, Boneless (Sausage), 107 Hams, California, How to Cure, 56 Hams, Curing in Molasses and Syrup Barrels, 52 Hams, How Packers Brand, 222 Hams, How to Boil, 74 Hams, How to Cure, 50 Hams, How to Cure in Closed-Up Tierces, 54 Hams, How to Cure in Open Barrels, 51 Hams, How to Keep for a Year, 90 Hams, How to Overhaul in Open Packages, 53 Hams, How to Pump, 76 Hams, How to Wash Before Smoking, 90 Hams, Keeping for Six Months, 212 Hams, Molding, How to Prevent, 239 Hams, Picnic, How to Cure, 56 Hams, Quantity of Brine to Use for 100 lbs., 52 Hams, Shape of Vats for Curing, 53 Hams, Sour, Some Causes Why They Sour, 83 Hams, Souring, How to Prevent, 196 Hams, Souring in the Hock, How to Prevent, 213 Hams, Souring in the Smoke House, 225 Hams, Use of Molasses and Syrup Barrels in Curing, 52 Head Cheese, How to Make, 131 Head Cheese, How to Make Solid, 239 Head Cheese Meat, How to Cure, 131 Hearts, How to Cure for Sausage, 121 Hides, Green, How to Trim, 190 Hides, How Long to Cure, 190 Hides, How to Handle, 187 Hides, How to Stack When Salting, 189 Hides, Proper Storage for Same, 188 Hides, Quantity of Salt to Use for Salting, 189 Hides, Salt to Use for Salting, 188 Hog Chill Room Ventilation, 42 Hog Gutting in a Packing House, 39 Hog Hoisting Machines, 34 Hog Livers, How to Cure, 103 Hog Scald, 278 Hog Scalding in a Packing House, 36 Hog Scrapping in a Packing House, 38 Hog Splitting in a Packing House, 41 Hog Sticking, 34 Hog Tongues, How to Cure, 101 Hogs, How to Dress on the Farm, 183 Hogs, How to Gut on the Farm, 186 Hogs, How to Kill on the Farm, 183 Hoisting Hogs in a Large Packing House, 33 Holstein Style Sausage, Directions for Making, 142 Holstein Style Sausage, How to Color Casings, 143 Horns, How to Polish, 192 Horse Radish, 154 Hydrometers, 276 I Ice vs. Ice Machines in Small Plants, 200 Ice Water, 74 Indelible Marking Ink, 301 Indelible Ink Eradicator, 301 Ink for Office Use and Fountain Pen, 300 Italian Style Salami Sausage, How to Make, 141 J Jell-Jell, 265 K Keeping Sausage in Warm Weather, 148 Killing and Dressing Cattle, 175 Killing Hogs on the Farm, 183 Killing Mutton, 181 Killing on the Farm, 173 Knives, How to Sharpen for Meat Grinding Machines, 240 Konservirungs-Salt, White and Red Berliner Brand, Price List, 253 Konservirungs-Salt, Legality of, 242 Kraut, Sauer, How to Make, 155 L Lard and Tallow Purifier, 277 Lard, Compound, 167 Lard, Handling in a Settling Tank and Agitator, 165 Lard, How It Is Refined in Packing Houses, 169 Lard, How to Purify, 166 Lard, How to Refine with Fuller’s Earth, 169 Lard, How to Render, 160 Lard, How to Settle in a Settling Tank, 162 Lard, Not Purified, 163 Lard, Purifier, 277 Lard, Purifying with Only a Common Kettle, 163 Lard, Rendering in a Jacket Kettle, 161 Lard, Rendering in a Steam Jacket Kettle, 207 Lard, Separating from Water, 230 Lard, Strong, from Boars, 238 Lard, Tierces, How to Cleanse, 87 Lard, Why It Foams When Using Purifier, 202 Lard, Why Oil Separates from It, 218 Larding Needles, How Used, 241 Leaf Lard Pulling in a Packing House, 40 Lean Backs, Description, 92 Lean End Pork, Description, 95 Liver Sausage, 134 Liver Sausage, Braunsweiger, 135 Liver Sausage, Directions for Making, 134 Liver Sausage, How to Smoke, 136 Liver Sausage Meat, How to Cure, 134 Livers, How to Cure, 103 Livers, How to Cure, 104 Loin Back, Description, 92 Loin Pork, Description, 95 Long Clears, Description, 92 Lunch Ham Meat, How to Cure, 108 M Marble Cleaner, 289 Meat, Condition Before Curing, 47 Meat, Curing Failure, Cause of, 241 Meat, Curing, Quickest Way, 209 Meat, Cutting, Experience Necessary, 224 Meat, Fresh, Molding in the Cooler, 233 Meat Grinder Knives, How to Sharpen, 240 Meat, How to Chill for Curing, 72 Meat, How to Cure from Farm-Killed Hogs, 240 Meat, Rusty, Cause of, 227 Mess Pork, Description of, 95 Mess Pork, Short Cut, Description of, 95 Metal Polish, Description, 286, 287 and 288 Mice Killer, 297 Mince Meat, 152 Mold, How to Prevent on Sausage, Hams and Bacons, 239 Moth Powder, 295 Mutton, How to Dress, 181 Mutton, How to Gut, 182 Mutton, How to Kill, 181 N Neat’s Foot Oil, 172 New England Style Ham, How to Make Solid, 239 New England Style Pressed Ham, How to Make, 109 New England Style Pressed Ham Meat, How to Cure, 108 New York Shoulder, Description, 56 O Oil, Neat’s Foot, 172 Overhauling Barreled Pork, 97 Overhauling Hams and Shoulders When Curing, 73 Overhauling Meats, 73 Ozo Sky-Light Cleaner, 283 Ozo Toilet Cleaner, 284 Ozo Washing Powder, 282 Ozo Waste Pipe Opener, 285 P Packing in Barrels or Tierces, 112 Packer Who Was Deceived, 207 Peppered Beef, How to Make, 247 Piccalilli, 156 Pickle Tester, Description, 276 Pickle-Soaked Meats, How to Smoke, 86 Pickled Meats, How to Keep for a Year, 90 Pickled Pigs’ Feet, 149 Pickled Pigs’ Feet, How to Store, 150 Pickled Pigs’ Tongues, 154 Pickled Spare Ribs, How to Cure, 98 Pickled Tripe, 150 Pickles, Dill, How to Make, 157 Picnic Ham, Description, 56 Picnic Ham, Directions for Curing, 56 Pig Pork, Description, 95 Pigs’ Feet, Fresh, How to Keep from Spoiling, 148 Pigs’ Feet, How to Pickle, 149 Pigs’ Feet, Pickled, How to Store, 150 Pigs’ Tongues, How to Pickle, 154 Plate Glass Cleaner, 272 Polish, Automobile, 291 Polish, Enamel, 290 Polish, Furniture, 292 Polish, Metal, 287, 288 and 289 Polish Style Sausage, How to Make, 145 Polish Style Sausage Casings, How to Color, 146 Polish, Silver, 287 and 289 Polishing Horns, 192 Pork, Barreled, How to Cure, 96 Pork, Bean, Description, 95 Pork, Belly, Description, 95 Pork, Butts, Description, 95 Pork Cheeks, Directions for Dry Salting, 120 Pork, Clear Back, Description, 95 Pork, Clear Brisket, Description, 95 Pork, Curing the Year Around, 33 Pork, Extra Short Clears, Description, 95 Pork, Hearts, How to Cure for Bologna, 121 Pork, How to Treat When Too Salty, 236 Pork, in Barrels, Temperature for Curing, 96 Pork, Lean Ends, Description, 95 Pork, Lean Family, Description, 95 Pork, Loins, Description, 95 Pork, Mess, Description, 95 Pork, Pig, Description, 95 Pork, Rib Brisket, Description, 95 Pork Sausage, 129 Pork Sausage, Great Importance of Using a Good Binder, 129 Pork Sausage, Smoked, 130 Pork Sausage, Preventing from Souring in Warm Weather, 205 Pork Sausage Seasoning, 262 and 263 Pork, Short Cut, Mess, Description, 95 Pork Trimmings, How to Cure, 111 Poultry, How to Dress, 158 Preparing Stock for Slaughter, 174 Pressed Corned Beef, 68 Pressed Ham, 108 Pressing Lard, 161 Pulling Leaf Lard in a Packing House, 40 Pumping Breakfast Bacon, 63 Pumping Corned Beef, 67 Pumping Hams, 76 Pumping Meats, Directions, 76 Pumping Meats, Hams, Bacon, etc., 75 Pumping Pickle, How to Make, 76 Pumping Shoulders, 77 Pure Food Colors, 273 and 274 Pure Food Laws, 30 Pure Food Laws, Complying with in Curing Meat, 237 Purifying Lard in a Common Rendering Kettle, 163 Purifying Tallow, 221 R Rat Killer, Description, 297 Red Color in Bologna, How to Produce Without Artificial Color, 244 Refining Lard with Fuller’s Earth, 169 Refrigerator Pipe Drippings, 97 Rendering Lard, 160 Rendering Lard and Handling in an Agitator, 164 Rendering Lard and Settling It, 162 Rendering Lard, Using a Settling Tank and Agitator, 165 Rendering Lard Without a Settling Tank, 164 Rennets, How to Handle, 80 Rib Brisket Pork, Description, 95 Roach Powder, Description, 293 Rolled Boneless Butt Sausage, 107 Rolled Boneless Shoulder, How to Cure, 59 Rolled Spiced Corned Beef, 71 Ropy Brine, 228 Ropy Brine, What Causes It, 81 Ropy Brine, When Using Old Barrels, 199 Royal Metal Polish, Price List, 278 Rusty Meat, Cause of, 227 S Salami Sausage, How to Make, 141 Salometers, Description, 276 Salt for Making Brine, 228 Salt Pork, How to Treat, 236 Salting Fat for Bologna, 116 Sanitary Fluid, 280 Sauer Kraut, 165 Sausage, Blood, 137 Sausage, Blood, Directions for Making, 138 Sausage, Bockwurst, How to Make, 147 Sausage, Bologna Formula, 114 Sausage, Braunsweiger, Liver, How to Make, 135 Sausage, Butts, 107 Sausage Casings, Bursting, How to Prevent, 125 Sausage Casing Color in Government Inspected Packing Houses, 117 Sausage Casing Colors, 269, 270 and 273 Sausage Casings, Shrinking, How to Prevent, 125 Sausage, Cervalet, How to Make, 140 Sausage Factory Plan, 221 Sausage Flavors, 262 and 263 Sausage, Frankfurts, How to Make, 118 Sausage, German Style, Ham, How to Make, 123 Sausage, Hamburger, Description, 127 Sausage, Hamburger, How to Make, 127 Sausage, Head Cheese, How to Make, 131 Sausage, Holstein Style, Directions for Making, 142 Sausage, How to Keep in Warm Weather, 148 Sausage, Liver, How to Make, 134 Sausage, Meat Coloring Artificially Is Illegal, 231 Sausage, Molding, How to Prevent, 239 Sausage, Polish Style, How to Make, 145 Sausage, Pork, How to Make, 129 Sausage, Salami, How to Make, 141 Sausage, Seasoning, 262 and 263 Sausage, Shrinking, How to Prevent, 125 Sausage, Summer, How to Make, 140 Sausage, Swedish Style, How to Make, 143 Sausage, Tongue, Blood, 137