PLANS FOR SAUSAGE FACTORY.
Query.—O. C. L. writes: I am now in business again on my own hook, so please send me your book on Meat Curing and Sausage Making. I will, in the near future, equip my market with an up-to-date sausage factory. I have the following machinery: 1 six-horse power gasoline engine, silent cutter, Enterprise machine, 1 bone cutter, 1 steam boiler for rendering lard, cooking sausage, etc. The room I intend to place this machinery in is 15×25 feet; would like to hear some of your suggestions, and plans in placing the machinery; would appreciate this very much. Has the freezing of pork sausage any detrimental effect on the flavor of the sausage? Accept my well wishes.
Ans.—The machinery you enumerate will give you a sausage plant that is quite complete. We think, however, that your room is a little bit small in which to place so much machinery. If you could put the boiler and rendering kettle in another room, away from the sausage factory, it would be better. You would probably be able to make such an addition as would answer your purpose at a very small cost. This arrangement would make it much more convenient because the boiler and the rendering tank in your sausage factory will make it very hot. The arrangement or disposal of the machinery will not make material difference in a room of the size mentioned. You can arrange it most any way to best suit your convenience.
The freezing of pork sausage certainly has a most detrimental effect on the flavor. Freezing meat always tends, to some extent, to spoil the flavor of the meat. When the albumen of the meat is frozen, and is afterwards thawed out, the albumen leaves the cells of the meat and in that way the flavor is lost and the meat becomes insipid.