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.

HEAVY PIECES.

Use for 100 lbs.
Heavy Beef Hams
and Shoulder Clots. { 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 75 to 80 days.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

First.—Sort the Beef Hams and Clots, separating the Small, Medium and Large.

Second.—Take enough of any one size of the assorted Beef Hams and Clots to fill a tierce which will be 285 lbs.; then thoroughly mix together in a large pail or box, the following proportions of Freeze-Em-Pickle, Sugar and Salt:

Use for 285 lbs. of Small Beef Hams and Small Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 18 lbs. of Salt.

For 285 lbs. of Medium Beef Hams and Medium Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 21 lbs. of Salt.

For 285 lbs. of Heavy Beef Hams and Heavy Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.

Curing Beef Hams and Clots in Open Barrels.

Follow exactly the same instructions as given for curing Hams in Open Packages, page 51.

Quantity of Brine for Curing 100 Lbs. of Beef Hams and Clots.

Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on [page 52]. The same remarks apply as to variations in the size and shape of vats, and in the general handling, as given for Hams.

How to Overhaul Beef Hams and Clots When Curing in Open Packages.

Overhaul and handle exactly as directed for Hams, on [page 53].

How to Cure Beef Hams and Clots in Closed Up Tierces.

Follow the same directions in every way as given for curing Hams in Closed Up Tierces, page 54.

How to Overhaul Beef Hams and Clots When Cured in Closed Up Tierces.

Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on [page 55].

Pumping Beef Hams and Clots.

Follow the general directions for Pumping, which will be found on [page 76].

ROLLED SPICED BEEF
(Copyrighted; Reprint Forbidden.)

Take 100 lbs. of boneless Beef Plates and cure them in brine made as follows:

5 gallons of cold water.
5 lbs. of common salt.
1 lb. of Freeze-Em-Pickle and
2 lbs. of granulated sugar.

Cure the Plates in this brine 10 to 30 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees temperature is always the best for curing purposes.

The 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. The meat should then be boiled slowly.

Boiled Spiced Beef should be boiled the same as hams, in water that is 155 degrees Fahrenheit.

This Rolled Spiced Beef is sold to customers raw as well as boiled. Many prefer to buy it raw and boil it at home. This style of Corned Beef makes a beautiful display on the counter and butchers will find this a profitable way of working off fat plates. Meat worked up in this way brings a good price and is a ready seller. Those liking Garlic Flavor can also add a small quantity of Garlic Compound or Garlic Condiment.

GENERAL HINTS FOR CURING MEATS.
(Copyrighted; Reprint Forbidden.)

Curers of meat, who are well acquainted with us know that we have been in a position to acquire more than the average knowledge in the curing and handling of meats. As is well known, we have been consulting chemists and packing house experts for many years; therefore, the general information which we offer for curing meats are suggested by the results of many years of practical experience.

CHILLING MEATS. (Copyrighted; Reprint Forbidden.)

CHILLING MEATS 38
DEGREES

Hams, Shoulders, Bellies and other cuts must be thoroughly chilled before they are put into pickle. From one to two days before being packed, depending upon the temperature, they should be hung up or laid on a rack in the cooler, in order to draw out all the animal heat that is in them and to make them firm and ready for packing. Packers, using ice machinery for cooling, can bring the temperature low enough during the warm weather to properly chill the meat; however, it must not be frozen. If the cooler in which meats are chilled is not cold enough to make the Hams, Shoulders, Bellies, etc., firm and solid in 48 hours, it is advisable to lay the meat on the floor over night and place crushed ice over it; this will harden the meat. Those using a common ice house can employ the crushed ice method, which is to spread the meat on the floor and throw cracked ice over the meat, allowing it to remain over night. It should always be remembered that if meat is put into brine soft and spongy, it will become pickle-soaked and in such condition will never cure properly. It will come out of the brine soft and spongy, and will often sour when in the smoke house. A great deal of meat spoils in curing only for the reason that the animal heat has not been removed before the meat is packed and placed in brine. When the animal heat is all out of the meat, the meat will be firm and solid all the way through. In order to get the best results, the inside temperature of Hams and Shoulders when packed, should not be over 36 to 38 degrees Fahrenheit. The meat should be tested with a thermometer made for this purpose before it is packed. Every curer of meat should have one. An illustration of same will be found on [page 284].

CHILLING MEATS

OVERHAULING. (Copyrighted; Reprint Forbidden.)

When curing Hams, Shoulders, and all kinds of sweet-pickled meats in open vats, overhauling is a very important feature; it must be done at least four times during the curing period. When curing in closed up tierces, the tierces must be rolled at least four times during the curing period. Bellies must be overhauled at least three times while curing in open vats, and if cured in closed up tierces, they must be rolled at least three times during the curing period. This overhauling is very necessary because it mixes the brine and changes the position of the meat in such a way that the brine gets to all parts of it.

HOW TO BOIL HAMS.
(Copyrighted; Reprint Forbidden.)

Heat the water to 155 degrees Fahrenheit. Then place the hams in the hot water and keep them in it from eight to nine hours, according to the size of Hams. Try to keep the water as near to 155 degrees as possible. By cooking Hams in a temperature of 155 degrees, very little of the fat will cook out of them and float on top of the water, and the Hams will shrink very little. When Hams or large pieces of meat are boiled for slicing cold, allow them to remain in the water until it is nearly cold, for by so doing the meat re-absorbs much of the nutriment which has been drawn out during the cooking process. Then put them in a cooler over night, so that they will become thoroughly chilled before slicing. Hams should never be cooked in boiling water, which is 212 degrees Fahrenheit, as this is so hot that most of the fat will melt and run out of them.

USING BRINE TWICE.
(Copyrighted; Reprint Forbidden.)

The Pickle, in which Hams have been cured, but which is still sweet and not stringy or ropy, is the best brine in which to cure light bellies. Nothing need be added to it. It should be used just as it comes from the Hams. While brine in which Hams have been cured can be used once more for curing Breakfast Bacon, it should be remembered that it must not be used a second time for curing Hams or Shoulders.