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.

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.

FRANKFORTS
FRANKFORT SAUSAGE; HOW TO MAKE
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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
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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
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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
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Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat use the following:

1 lb. of Freeze-Em-Pickle.
1 lb. of Salt.

For Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat.

For Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat.

First:—Weigh the Beef and Pork Cheek Meat and then spread it 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 Beef and Pork Cheek Meat well so that the salt and Freeze-Em-Pickle get to all parts of the meat.

Fourth:—Run the Beef and Pork Cheek Meat 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 Beef and Pork Cheek Meat 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 become thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Beef and Pork Cheek Meat up small by hand and then mix the Freeze-Em-Pickle and salt with the meat.

Fifth:—If the tierces are to remain open, they can be covered with a clean cloth and a layer about two or three inches thick of dry salt should be put over the top of the cloth. This will exclude the air and keep the top meat from getting dry and dark.

Sixth:—Cheek Meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. It can be kept for a year or longer and whenever it is taken out of the barrel and used, it will make fine Bologna and Frankforts with a fine color and a delicious flavor. Dry salted Cheek Meat makes much better Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in price, and they can be packed and stored as above directed and kept until the market advances; by this method quite a sum of money can be made each year.

Seventh:—See paragraph on Temperature for Curing Meats on [page 46].

CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE.
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First:—As soon as the beef or hog is slaughtered, the hearts should be cut open; the pork hearts should be cut into four squares, and the beef hearts into six or eight pieces, being sure to cut them so that all the crevices are open and exposed. They should then be placed in ice water in which they should be allowed to remain for two to three hours.

Second:—Spread the hearts on trays or racks in a cooler as thinly as possible, and allow them to drain and chill for 24 hours; they must be thoroughly chilled so that all animal heat leaves them.

Use for 100 lbs. of { 1¼ lbs. Freeze-Em-Pickle.
Beef or Pork Hearts. { 1 lb. of Common Salt.

Third:—Run hearts through an Enterprise grinder, using a lard plate with 1½-inch holes; then place in a mixer and gradually add the mixture of Freeze-Em-Pickle and salt. Be sure it is evenly divided and thoroughly mixed.

Fourth:—Take a perfectly clean tierce, and sprinkle a handful of salt, and a little Freeze-Em-Pickle on the bottom; put the salted hearts into the tierce and tamp them down with a tamper as hard as possible.

The object in tamping with a tamper is to get all the air out and to close up all the cavities in the barrel. The less air cells in the barrel, the better the hearts will cure and keep.

Fifth:—If the tierces are to be headed up, sprinkle a handful of salt on top of the tierces, cover nicely with a piece of parchment paper and put in the heads, being careful that the tierces are as full as they possibly can be before the heads are put in, and also that the tierces are perfectly sweet before packing.

Sixth:—If the tierces are to remain open, they can be covered with a cloth and about two or three inches of dry salt should be put over the top of the cloth. This will exclude the air, and will keep the top meat from getting dry and dark.

Seventh:—Hearts that have been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. They can be kept for a year or longer, and whenever taken out of the tierces to use, they will make fine bologna and such sausage as hearts can be used for. Quite a quantity of properly cured hearts can be used in the manufacture of sausage with very good results. They will have a fine color and a delicious flavor. Hearts should never be pickled for Bologna, but should always be dry salted as above directed. It is very often the case that hearts can be bought at a small cost when the market is low, and if so purchased and packed and stored as herein directed until the market advances and meat is high, they can be made into bologna with a very handsome profit.

Eighth:—See paragraph on Temperature for Curing Meats on [page 46].

GERMAN STYLE HAM SAUSAGE
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GERMAN STYLE HAM SAUSAGE

German Style Ham Sausage is made very much like Bologna, except that the meat should be chopped finer. For every 100 lbs. of Ham Sausage, take the following:

50 lbs. of Pork Trimmings.
40 lbs. of Beef Trimmings.
5 lbs. of Pork Speck (Back Fat).
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law.
¾ lb. “B” Condimentine.
2 lbs. of Salt.
6 to 8 ounces Zanzibar-Brand Frankfort Flavor.

First:—Salt the Pork and Beef Trimmings four or five days ahead, using to each 100 lbs. of meat 1 lb. of Freeze-Em-Pickle, as directed on [page 111]. No salt or anything in addition to the Freeze-Em-Pickle should be added when the meat is put down to cure. The salt is added when the Sausage is made.

Second:—When making Ham Sausage, use the Pork and Beef in the proportions as stated above and when about half chopped add the Speck or Back Fat.

Third:—After adding the Fat, add sufficient salt so as to have 2 lbs. to each 100 lbs. of finished Ham Sausage. Also add 6 to 8 ounces Frankfort Flavor.

Fourth:—Now proceed to chop or grind the meat according to directions given on [page 114], using cracked ice to keep the meat cool.

Fifth:—When the meat is chopped, stuff it into Beef Bung Casings. After the Sausage is stuffed, it is well to wrap string around it tight, so the Sausage will be firm when cooked and will not drop in the smoke house.

Sixth:—Smoke this sausage carefully over a medium warm fire.

Seventh:—Cook the Sausage from 1¼ to 1½ hours, in water 155 degrees hot. Vary the time according to the thickness of the Sausage. See directions on [page 117] for coloring Bologna casings and color the casings of this Sausage the same way.

Eighth:—After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings. This is very important and it should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and fresh in appearance.

HOW TO PREPARE CASINGS BEFORE STUFFING.
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Before casings are stuffed, they should always be soaked in warm water, so as to make them pliable, so they will stretch to their utmost limit when being stuffed. If they are properly soaked, they will stretch considerably and will not burst as easy as they will if they are not properly soaked. The casings should be soaked in water about 90 degrees temperature Fahrenheit, from one to two hours, depending upon how old and dry they are. If the casings are very old and dry, they will have to be soaked until they are perfectly soft and pliable. When casings are soaked in water that is too hot, the casings are scalded and become tender and will burst when being stuffed, and the heavy Sausage will tear loose in the smoke house.

HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE.
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Many undergo a great deal of trouble from the bursting and shrinking of Sausage and it is a trouble which can be easily avoided, as it is entirely owing to the manner of boiling the Sausage. Ordinary round or long Bologna should be kept in water at 160 to 170 degrees Fahrenheit for about 30 minutes, and thick: large Bologna should be kept in water from 155 to 160 degrees Fahrenheit from three-quarters of an hour to one hour, according to the size. If the Sausage is very large, it will take from one and one-quarter to one and one-half hours to cook them thoroughly. When Sausage is boiled in water that is too hot the particles of meat will crumble and separate. The Sausage will taste dry, although water will be in the crevices between the small pieces of meat. The Sausage will look rough on the outside and will also lose more weight than when boiled as above directed. Many of them will burst when the water is too hot. After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off all the surplus grease that adheres to the casing and then pour cold water over it to shrink and close the pores of the casing. This is very important and should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and keep its fresh appearance.

HAMBURGER STEAK
HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE PALATABLE AND PLEASING.
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A very successful way of increasing trade on Hamburger is to season it with one ounce of Zanzibar-Brand Hamburger Seasoning to every 25 pounds of meat. This gives the meat a Delicious Flavor, makes it more Palatable and Pleasing to the Taste and much more Appetizing and Satisfactory to the Customer. Sometimes Hamburger when made without Seasoning has a peculiar flavor and meat odor which many customers object to.

All this trouble is overcome by Seasoning all Hamburger with our Zanzibar Brand Hamburger Seasoning, as it gives the meat a Delicious Flavor and Aroma.

This is something that will increase the sale on Hamburger wherever it is used.