METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES - 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 - 37 - B. Heller & Co.

SALTING FAT FOR BOLOGNA.Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.

METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES

In all Packing Houses having U. S. Government inspection, the coloring of casings are allowed only by what is termed “Momentary Dipping”. We advise butchers to use this method in preference to any other way whether they have Government inspection or not.