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
ADOLPH HELLER
Adolph Heller, the father of the members of the firm of B. Heller & Co., was a scientific and practical Butcher and Packer and a Practical Sausage Manufacturer. He studied the causes of failure in the handling of meats, with the aim of always producing the best and most uniform products that could be made. He was so successful in his business that his products were known and recognized as the best that could be made.
His sons were all given practical training in all departments of the business, from the bottom rung of the ladder to the top. The problems of the Packing Industry were kept constantly before them in their school and college days and influenced them in the investigations and study which developed into the present business of B. Heller & Co.
Under these circumstances, the Science of Chemistry naturally claimed the sons of Adolph Heller. Naturally, too, the Chemistry of the Meat Industry overshadowed all other branches of the fascinating profession. With their habits of study and investigation, they soon discovered that one of the great causes of failure in the curing and handling of meat products was the lack of materials which were always uniform, pure and dependable. This led to the founding of the firm of B. Heller & Co., whose aim has always been to furnish to the Butchers, Packers and Sausage Makers such materials as could be absolutely depended upon for purity and uniformity. They also early found that even with good materials to work with, the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods. This led to the publication of “Secrets of Meat Curing and Sausage Making,” in which definite rules were given for handling all kinds of meats and making all kinds of sausage.
The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business. The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use.
B. Heller & Co.
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INDEX
PREFACE
Curing Pork the Year Around
SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.
SCRAPING HOGS IN A PACKING HOUSE.
GIVE CLOSE ATTENTION TO DETAILS.
Small Hams, 8 to 14 Lbs. Average.
Medium Hams, 14 to 18 Lbs. Average.
Heavy Hams, 18 to 24 Lbs. Average.
Small Shoulders.
Medium Shoulders.
Heavy Shoulders.
Curing Shoulders in Open Packages.
Quantity of Shoulders to Cure in Each Tierce.
How to Overhaul Shoulders When Curing in Open Packages.
How to Cure Shoulders in Closed Up Tierces.
How to Overhaul Shoulders When Cured in Closed Up Tierces.
Pumping Shoulders.
Small Boneless Rolled Shoulders.
Medium Boneless Rolled Shoulders.
Large Boneless Rolled Shoulders.
Light Bellies.
Heavy Bellies.
THE SEASONING OF CORNED BEEF.
SMALL PIECES.
MEDIUM PIECES.
HEAVY PIECES.
ICE WATER.
DRY SALT MEATS.
TEMPERATURE OF COOLER FOR DRY SALTING.
DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.
DESCRIPTION OF BARRELED PORK.
LIGHT WEIGHT BUTTS.
HEAVY WEIGHT BUTTS.
SALTING FAT FOR BOLOGNA.
METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES
Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.
HAMBURGER SAUSAGE
SMOKED COLORED LIVER SAUSAGE
FRESH TRIPE AND PIGS FEET.
SWEET BREADS AND BRAINS.
STICKY FLY PAPER.
LARD NOT PURIFIED.
KILLING ON THE FARM.
AGE FOR KILLING.
PREPARING FOR SLAUGHTER.
KILLING AND DRESSING CATTLE.
SKINNING AND CUTTING.
KILLING AND DRESSING MUTTON.
GUTTING.
KILLING AND DRESSING HOGS.
GUTTING HOGS.
HOW LONG TO CURE HIDES.
SALTING SWITCHES.
DIRECTIONS FOR TANNING SKINS.
WHY DRIED BEEF DOES NOT THOROUGHLY DRY.
BULL-MEAT PREFERABLE FOR SAUSAGE.
HOW TO MAKE A PAPER BAROMETER
SOUR SAUSAGE
SPICED BEEF
SOUR HAMS—HOW TO PREVENT.
FREEZE-EM-PICKLE LEGAL EVERYWHERE.
MAKING SOAP FROM RENDERED FAT
WHY BOLOGNA DRAWS WATER WHEN IT IS BOILED
OLD BARRELS INFECTED WITH GERMS WILL CAUSE ROPY BRINE
HOW TO MAKE FERTILIZER FROM BEEF BLOOD
ICE VS. ICE MACHINE IN SMALL PLANTS
WHAT IS THE DIFFERENCE BETWEEN POTATO FLOUR AND BULL-MEAT BRAND SAUSAGE BINDER?
CAUSE OF BOLOGNA DRAWING WATER AND BEING SHORT GRAINED.
CAUSE OF LARD FOAMING WHEN USING LARD PURIFIER.
IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.
HOW TO CONSTRUCT A MODERN SMOKE HOUSE.
PREVENTING PORK SAUSAGE FROM SOURING IN WARM WEATHER
IS FREEZE-EM PICKLE LEGAL TO USE?
ADVICE TO A PACKER WHO WAS DECEIVED.
ADVANTAGES OF STEAM-JACKET KETTLE IN RENDERING LARD.
SEASONING FOR SAUSAGES.
SOLE MANUFACTURERS OF ZANZIBAR CARBON.
QUICKEST WAY TO CURE MEATS.
DIFFERENCE BETWEEN FREEZE-EM AND FREEZE-EM-PICKLE.
DIFFICULTIES WITH CURING BRINE AND HOW TO OVERCOME THEM.
TOUGH AND SALTY CORNED BEEF.
KEEPING HAMS AND BACON SIX MONTHS.
USES FOR DRIED BEEF ENDS.
HOW TO PREVENT HAMS FROM SOURING IN THE HOCK.
BUILDING A COOLER.
WHY BOLOGNA “TAKES WATER” IN COOKING.
WHY BOLOGNA SHRIVELS.
ADVICE ON CURING HAMS AND BACON.
WHY OIL SEPARATES FROM LARD.
COATING BOLOGNA SAUSAGE NOT NECESSARY TO PREVENT MOULD.
MAKING SOAP FROM TALLOW.
PLANS FOR SAUSAGE FACTORY.
PURIFYING TALLOW.
HOW PACKERS BRAND THEIR HAMS
STARTING A BUTCHER BUSINESS
CUTTING UP MEATS—NECESSARY FOR EXPERIENCE.
IMITATION FREEZE-EM PICKLE.
SOURING OF HAM IN SMOKE HOUSE.
CLEANING CASINGS.
CAUSE OF “RUSTY” MEAT.
SALT FOR BRINE—BOILING BRINE—ROPY BRINE.
PACKING EGGS.
HOW TO TEST VINEGAR.
SEPARATING WATER FROM LARD.
COLORING SAUSAGE MEAT ARTIFICIALLY IS ILLEGAL.
WHITENING AND PURIFYING TALLOW.
MEAT MOULDING IN A COOLER.
CAUSE OF FAILURE IN CURING BACON.
HOW TO TREAT PORK WHICH IS TOO SALTY.
IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.
COMPLYING WITH FOOD LAWS IN CURING MEATS.
KEEPING CURED MEATS IN CELLARS DURING SUMMER.
STRONG LARD FROM BOARS.
TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLID
HOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.
SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.
HOW TO CURE MEAT FROM FARM-KILLED HOGS.
CAUSE OF FAILURE IN CURING MEATS.
LARDING NEEDLES—HOW USED.
WHY COOLER “SWEATS.”
LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE.
COLD-STORINE IS NOW LEGAL.
HOW TO GIVE A BRIGHT, RED COLOR TO BOLOGNA AND FRANKFORT SAUSAGE WITHOUT ARTIFICIAL COLORING.
HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTS
HOW TO MAKE PEPPERED BEEF
UTILIZING FAT TRIMMINGS
MAKING BOLOGNA AND FRANKFURT SAUSAGE
ELIMINATE MEAT-CURING TROUBLES
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