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

by B. Heller & Co.

COATING BOLOGNA SAUSAGE NOT NECESSARY TO PREVENT MOULD.

Query.—E. D. writes: I would like to ask you if you have anything to coat bologna with after making? I think it is called Gloss or Lustre; have seen it used, but have not been able to find out where to get it.

Ans.—What you refer to is Bologna Varnish. The use of such a preparation has been practically discontinued as it does not conform to pure food laws; it is not proper that a varnish should be put on the outside of food of any kind. Bologna Varnish is made from shellac, and shellac is used in all kinds of furniture varnish, so you can readily see that it is not the proper thing to use on Bologna. In former years, the use of varnish was quite general, but it was finally discontinued, and is now practically a thing of the past. If you want to prevent your Bologna from getting mouldy, you should make them as follows: First, cure the meat with Freeze-Em-Pickle as directed in our book, “Secrets of Meat Curing and Sausage Making,” and add Bull-Meat-Brand Sausage Binder to the meat, as this absorbs the moisture. Bologna made by the Freeze-Em-Pickle Process keeps fine and will not mold for a reasonable length of time.