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 WEIGHT BUTTS.

Use for 100 lbs. Heavy Weight Butts.	{ 6 lbs. of Common Salt, { 1 lb. of Freeze-Em-Pickle, { 2 lbs. of Granulated Sugar, { 5 gals. of Cold Water.
Cure in this brine from 30 to 40 days according to size.

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

First:—Sort the Butts, separating the Light Weight Butts and the Heavy Weight Butts.

Second:—Take enough of any one size of the assorted Butts 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, the very best and purest Granulated Sugar and Salt.

Use for 285 lbs. of Light Weight Butts, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 15 lbs. of Salt.

For 285 lbs. of Heavy Weight Butts, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 18 lbs. of Salt.

HOW TO CURE BUTTS IN OPEN TIERCES. (Copyrighted; Reprint Forbidden.)

When the tierces or barrels in which these Butts are cured, are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Sugar and Salt for rubbing as follows:

First:—Rub each Butt well with some of the mixture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle a little of the mixture in the bottom of the tierce.

Second:—Pack the Butts in a perfectly clean tierce. The mixed Freeze-Em-Pickle, Sugar and Salt that is left after rubbing should be used for making the brine. It will require 14 to 15 gallons of brine for each tierce of Butts. Make the brine by dissolving in cold water all the mixed Freeze-Em-Pickle, Sugar and Salt that is left after the Butts are rubbed. Stir well for a minute until it is dissolved, and then pour this brine over the meat. When curing only a small quantity of Butts, cut down the proportions of Freeze-Em-Pickle, Sugar and Salt, also the quantity of water, according to the quantity of Butts to be cured.

QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS.
(Copyrighted; Reprint Forbidden.)

Five gallons by measure, or 42 lbs. by weight, is the approximate amount of water to use for every 100 lbs. of meat.

Tierces, after being packed with 285 lbs. of meat, will hold about 15 gallons of water. When curing Butts in vats or open barrels, whether in small or large quantities, always use not less than 5 gallons of brine to 100 lbs. of meat, as this makes the proper strength and a sufficient brine to cover the meat.

HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES.
(Copyrighted; Reprint Forbidden.)

On the fifth day after packing each lot of Butts, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days, and a final overhauling should be given ten days later. Overhauling Light Butts three times, and Heavy Butts four times while curing, and at the proper time in each instance, is very important, and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means, to take the Butts out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Butts to be overhauled, pack the meat into the empty tierce, and then put this same brine over the meat.

HOW TO CURE BUTTS IN CLOSED UP TIERCES.
(Copyrighted; Reprint Forbidden.)

Large packers who employ coopers, should always cure Butts in closed up tierces, as this is the best method known.

First:—Mix the proper proportions of Freeze-Em-Pickle, Sugar and Salt, for the different size Butts to be cured. These proportions are given in the foregoing table, under the heading, “Light Weight Butts, and Heavy Weight Butts.” If the tierces are to be headed up, use half of the Freeze-Em-Pickle, Sugar and Salt, for rubbing the Butts, and the half that is left over after the Butts are rubbed, should be dissolved in the water which is to be used to fill the tierce. Rub each Butt well before packing; put only 285 lbs. of meat in each tierce, and then head them up.

Second:—Lay the tierces on their sides and fill them through the bung hole, with water in which the half of Freeze-Em-Pickle, Sugar and Salt left over after rubbing, has been dissolved.

Third:—Insert the bung and roll the tierces. This will mix and dissolve the Freeze-Em-Pickle, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other, or against the tierce, the brine does not act on the meat; but if the pieces of meat are rubbed properly with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that the curing will be uniform and no portion of the pieces will be left insufficiently cured, even if the brine does not come in contact with it. For this reason, it is important that each piece of meat should be carefully rubbed with the mixture before being packed in the tierce.

Fourth:—Overhaul five days after packing; again seven days later, again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul Light Butts three times, and Heavy Butts four times.

Fifth:—Overhaul Butts in closed-up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet.

ROLLED BONELESS BUTTS OR BUTT SAUSAGE.
(Copyrighted; Reprint Forbidden.)

BONELESS HAMS

After the Butts are thoroughly cured, they should be stuffed in beef bungs; if they are large only one should be stuffed in each casing; if they are small, two can be stuffed together side by side. The casings should be tied off at each end, and then wound with a heavy string, which should be wrapped as tightly as possible. Perforate the casings with a fork so as to let out any air that may be in them; then smoke them over night in a cool smoke; in the morning boil them. If they are to be sold uncooked, dip them in boiling water for five minutes, and then in cold water so as to shrink the casings. Our new Improved Zanzibar Carbon can be used on the casings to give them an appetizing color. See directions for dipping on [page 117].

HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM
(ALSO CALLED BERLINER STYLE HAM)
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

The Freeze-Em-Pickle Process is especially adapted for curing Ham trimmings which are used for Berliner Style Hams, Lunch Hams, Boneless Hams, New England Style Pressed Hams, etc. It will cure and preserve Ham trimmings perfectly, and will give them a rich, delicate sugar-cured ham flavor. It does not draw the albumen out of the meat, but the natural binding qualities are retained, and the meat has a rich, red, cured-meat color. Trimmings cured with the Freeze-Em-Pickle Process can be kept in cold storage for a year without getting too salty or becoming short and losing their nice flavor and binding qualities.

NEW ENGLAND STYLE
PRESSED HAM

The following directions must be carefully followed to get the results desired:

First:—The trimmings should not be larger than an egg, and should be as uniform in size as possible.

Second:—Do not run the trimmings through an Enterprise Grinder to cut them up before packing them, as it has a tendency to heat the meat.

Third:—Trimmings that are to be held for any great length of time must be fresh as possible; if they should be somewhat slimy, they should be washed thoroughly in cold common salt brine and allowed to drain until quite dry. Never mix or salt trimmings that become slimy, with fresh ones; always pack them separately.

Fourth:—It is absolutely necessary that the meat should be thoroughly chilled, and that the packing should be done in the cooler so that the temperature of the meat will not get above the temperature in which it is to be cured.

Fifth:—For each 100 lbs. of trimmings, take 1 lb. of Freeze-Em-Pickle, 1 lb. of best Granulated Sugar and 2 lbs. of Common Salt, and mix these thoroughly with the meat. Mixing thoroughly is very important; it should be carefully done so as to insure a uniform cure.

Sixth:—Have the tierces or barrels perfectly clean and sweet; then sprinkle a little salt on the bottom, and fill the barrel or tierce about one-quarter full of salted meat, and pound it down hard with a tamper. Do the same when the barrel is half full and continue in this manner until the barrel is filled. This tamping is done to expel the air between the pieces of meat, and it is an important factor to insure a uniform cure and color. If the trimmings are to be kept any length of time, it will be necessary that the tierces or barrels should be headed up, and they should always be filled with meat as much as possible. When trimmings are to be used as soon as cured, it is not necessary to head them up, simply put a top on them and weight them down, or cover them with a clean cloth and put a layer of salt about one inch thick, over the top of the cloth. This will keep out the air and will give good results. The trimmings will be cured in from two to three weeks, and are then in a perfect condition to be made into New England Style Pressed Hams, etc. They need not be soaked in water, nor need any salt be added as they are ready for instant use just as they are and will have a delicious sugar-cured ham flavor.

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

HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

After the meat is cured, it should be stuffed in beef bungs, and should be smoked about three hours, but this depends upon the smoke house and whether wood or sawdust is used. It may be necessary to smoke the Pressed Ham still longer. Boil them in a temperature of 180 degrees Fahrenheit for 1½ hours, then reduce the temperature to 170 degrees Fahrenheit and remove them at the expiration of one hour. After they are boiled for 2½ hours, they should be laid out on a table in the cooler, and then boards should be placed on top of them weighted down with heavy stones, and should remain there over night before being removed.

The casings may be given an appetizing smoke color by momentary dipping in a solution of Zanzibar-Carbon Brand Casing Brown Mixture (see [page 117] for directions).

BOLOGNA
HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

In following the old method of making Bologna and Frankfurt Sausage, a large percentage of the albumen is drawn out of the Meat, thus losing much of the richness, flavor and color which should be retained in the Sausage.

B. Heller & Co. have made an important improvement in the process of curing trimmings, and Sausage Makers will find it greatly to their advantage to make an immediate trial of this process. A single batch of Sausage made after this method will convince any Sausage Maker of the mistake of following the old ideas of making Bologna and Frankfurt Sausages.

When Bologna and Frankfurts are made from fresh Meats, they have a gray color and are very difficult to keep in good condition, especially during the warm weather. However, when Bologna and Frankfurts are made by the Freeze-Em-Pickle Process, they will have a fine red color and they will comply with the Pure Food Laws, because Freeze-Em-Pickle contains no ingredients which have been prohibited by any of the food laws. They will also keep much better than when made in the old way, and will stand shipment during the warm weather with better results.

HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Trimmings that are 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 Trimmings use the following:

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

For Trimmings that are 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 Trimmings.

For Trimmings that are 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 Trimmings.

First:—Weigh the Trimmings and then spread them 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 Trimmings well so that the Salt and Freeze-Em-Pickle get to all parts of the meat.

Fourth:—Run the Trimmings 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 Trimmings 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 are thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the Freeze-Em-Pickle and Salt with the meat.

HOW TO PACK IN BARRELS OR TIERCES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

First:—Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of Freeze-Em-Pickle and Salt which have first been thoroughly mixed, over the bottom of the tierce.

Second:—Fill tierce about one-quarter full of the meat that has been mixed with Freeze-Em-Pickle and Salt, and then with a tamper, tamp it down as tight as can be. The tighter the meat is packed, the better. Then place more of the meat into the tierce and tamp it, and keep on doing this until the tierce is full.

Third:—If the tierce is not to be headed up, don’t fill it quite to the top, and after tamping the meat tight, sprinkle a couple of handfuls of the mixture of Freeze-Em-Pickle and Salt over the top. Then lay a piece of parchment paper over the meat, and on top of this place a piece of cheese cloth about a yard square.

Fourth:—On top of the cheese cloth put about two or three inches of dry Salt, spread so it reaches to all the edges of the barrel, so as to exclude the air from the meat, and then turn the ends of the cloth over the top, and allow this meat to stay in the cooler until you are ready to make Bologna, Frankfurts, or any similar sausage out of it.

This meat is now ready in four or five days to be made into Bologna, Frankfurts, or any similar sausage, but can also remain in a cooler as long as six months or even longer without being disturbed. This meat will not become too salty no matter how long it stands, and whenever you wish to make Bologna, Frankfurts, or any similar sausage, the meat is ready to be used.

This is known as the Freeze-Em-Pickle Process, and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out. The meat when taken from the barrel will be found sticky, and to possess good binding quality and a nice cured flavor. It will make delicious Bologna, Frankfurts, or any similar sausage. The meat will have a nice sweet cure and a fine color which will be imparted to the Bologna, Frankfurts or any similar sausage made from it. On account of the meat being cured, the Bologna, Frankfurts and other sausage will not spoil so easily as they would if made from fresh meat.

Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts.

If the trimmings are to be kept for any length of time, it is advisable to head them up. When tierces are to be headed up, fill them as full as possible, sprinkle two handfuls of Freeze-Em-Pickle and salt, which have first been thoroughly mixed, over the top and then put on the head.

When making this Freeze-Em-Pickle cured meat into smoked sausages, more salt of course must be added, as the meat is not sufficiently salty, so when adding the Seasoning add sufficient salt to give it the proper taste, and add ½ lb. of sugar to every 100 lbs. of meat in addition to the spice, as it gives the meat a delicious flavor.

PROPER TEMPERATURE FOR STORING TRIMMINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

If the trimmings are to be used up in two or three weeks, any ordinary cooler that is kept around 40 degrees will be sufficient, but if trimmings are to be kept three to six months, they should be kept in a cooler at a temperature of 35 to 36 degrees to get the best results. Never let the temperature get down below freezing if it can be helped, and do not let it get any higher than 38 degrees, if possible.

HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Run the desired quantity of beef and pork through a grinder, first using a coarse plate, then through a fine one; then finish in a silent chopper. While cutting it in the silent cutter, add to each 100 lbs. of meat 1 lb. of Freeze-Em-Pickle, ¾ lb. of “B” Condimentine, 1 to 1½ lbs. of salt and ½ lb. of sugar, according to taste. Chop this up as usual, adding pure artificial ice to keep it cool. First put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork, which has first been run through the ¼ inch plate of a grinder. If a mixer is not used, add the Seasonings and flour to the meat in the silent cutter. When all are thoroughly mixed put into a tub, cover well over with parchment or wax paper to exclude the air and put away until ready to use. The meat can then be taken direct from the tub in 24 to 36 hours, placed into the stuffer, and stuffed into the casings.

The meat should be kept in a temperature of 45 to 46 degrees. This is a fairly high temperature which gives the Freeze-Em-Pickle a chance to do its work quicker, and by standing 24 to 36 hours after it is chopped and seasoned, it develops its full binding qualities and saves handling the meat two or three times, which should appeal to every sausage maker.

FORMULA FOR BOLOGNA SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

The following formula makes very fine Bologna sausage:

75 lbs. beef trimmings cured by Freeze-Em-Pickle Process.
15 lbs. pork trimmings cured by Freeze-Em-Pickle Process.
10 lbs. pork speck (back fat).

Bull-Meat-Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred.

8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor.
¾ lb. “B” Condimentine
Sufficient cracked ice for cooling.

First:—Salt the pork and beef trimmings according to the directions on foregoing pages.

Second:—When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and run through the grinder, using ¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running through a ¼ or ⅜ inch plate is sufficient).

Then place this beef in the silent chopper. As soon as this has made one or two revolutions, put in sufficient cracked ice to prevent the beef from becoming heated. Then add about one pound of salt; adding ice if necessary. Then add the pork to the beef, which should have already been run through the grinder, and at the same time add the pork speck.

Third:—Then for seasoning add 8 to 10 ounces Zanzibar-Brand Bologna Flavor, and also about ¾ of a pound of “B” Condimentine. This Condimental preparation is permissible in all Government inspected houses and complies with the Pure Food Laws. “B” Condimentine is used to prevent shrinkage and help keep the sausage, and so the color inside will not fade or turn gray, but retain its bright, rich color for ten days if kept under proper conditions. This is a great advantage, especially to large packers who do shipping. After the Spices and Condimentine are worked in, then add salt to taste. Sausage made with “B” Condimentine does not have to be labeled that a preservative is used.

Fourth:—Then while the meat is being cut in the silent chopper, add the legal amount of Bull-Meat-Brand Sausage Binder to each 100 pounds of meat. Or, if a mixer is used, add the binder in the mixer. When properly mixed and seasoned with spices and “B” Condimentine, and binder has been added, it is already for the stuffer, or if desired, this meat already chopped can be kept in tubs in a cooler of a temperature of 38 to 40 degrees for 24 to 36 hours until required.

Notice:—See our instructions on [page 113] for handling beef that has been cured with Freeze-Em-Pickle and stored away from two to six months or longer.

Note:—Since the Pure Food Laws have been enacted, all Antiseptic Preservatives have been ruled out and cannot be used in sausage, so sausage makers must be careful what kind of a Sausage Binder they use in their sausage. Many of the binders on the market start fermentation soon after moisture is added to them. When it is noticed that Bologna does not keep as well as it should, the first thing to be looked to is the binder used, as invariably a binder which is not free from the germs of fermentation will cause trouble, and the losses a butcher has from using such binders will amount to more than the saving in the cost of the binder. Many cheap binders can be bought for less money than Bull-Meat-Brand Sausage Binder, as they cost less to manufacture. We are not trying to see how cheap a binder we can manufacture, but our sole aim in selling Bull-Meat-Brand Sausage Binder is to offer the very Finest Binder that we know how to make, which will help the sausage instead of souring it, and, even if our price is a trifle higher, Bull-Meat-Brand Sausage Binder is much cheaper to use and results are always satisfactory.

Notice:—If a Garlic flavor is desired, add one or two tablespoonfuls of Vacuum-Brand Garlic Compound while the meat is being chopped. Vacuum-Brand Garlic Compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath, because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and absorbed. In States where Cereal is not permitted, use Garlic Condiment instead of Garlic Compound.

Fifth:—After the meat is chopped to the proper fineness, stuff it into beef rounds or beef middles. Place the sausage in the smoke house and smoke.

BOILING BOLOGNA.
(Copyrighted; Reprint Forbidden.)

After it is smoked, boil Round Bologna 30 minutes in water 160 degrees Fahrenheit and Long Bologna for 45 to 60 minutes in 160 degrees water, according to thickness.

After they are boiled place them on a table, or hang them up and pour boiling water over them to wash off the grease. Then pour cold water over them to shrink the casings. After that allow them to cool in the open air or a well ventilated room, before placing in the cooler or ice box. This will prevent sweating, which causes mouldy and slimy casings.

BOILING LARGE BOLOGNA.
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If Large Bologna are desired, stuff the meat into beef bungs and smoke until they are nicely smoked, then boil them from 1¼ to 1½ hours in water 155 degrees Fahrenheit. Vary the time of boiling according to the thickness of the Bologna.