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.

PREFACE

ADOLPH HELLER

Adolph Heller, the father of the members of the firm of B. Heller & Co., was a scientific and practical Butcher and Packer and a Practical Sausage Manufacturer. He studied the causes of failure in the handling of meats, with the aim of always producing the best and most uniform products that could be made. He was so successful in his business that his products were known and recognized as the best that could be made.

His sons were all given practical training in all departments of the business, from the bottom rung of the ladder to the top. The problems of the Packing Industry were kept constantly before them in their school and college days and influenced them in the investigations and study which developed into the present business of B. Heller & Co.

Under these circumstances, the Science of Chemistry naturally claimed the sons of Adolph Heller. Naturally, too, the Chemistry of the Meat Industry overshadowed all other branches of the fascinating profession. With their habits of study and investigation, they soon discovered that one of the great causes of failure in the curing and handling of meat products was the lack of materials which were always uniform, pure and dependable. This led to the founding of the firm of B. Heller & Co., whose aim has always been to furnish to the Butchers, Packers and Sausage Makers such materials as could be absolutely depended upon for purity and uniformity. They also early found that even with good materials to work with, the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods. This led to the publication of “Secrets of Meat Curing and Sausage Making,” in which definite rules were given for handling all kinds of meats and making all kinds of sausage.

The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business. The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use.

The firm of B. Heller & Co. anticipated the enactment of the various food laws, and already had completed investigations which enabled them to assist packers, butchers and sausage makers at once by giving them curing agents which were free from the Antiseptic Preservatives which these laws prohibited, and yet would produce cured meats, sausage, etc, of the highest quality without the use of the Antiseptic Agents. The underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different, and it became absolutely necessary that the firm of B. Heller & Co. should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep, and to turn out goods of fine quality and appearance. This book is the result. In its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as Packing House Experts and Chemists who have made a life-time study of the business in all its phases. If the directions and rules are followed, anyone can produce the finest of cured meats and sausage, whether they have had previous experience or not. Furthermore, the products made according to these directions will comply with the requirements of all the Food Laws at present in force in this country.

Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain,

Very respectfully,
B. HELLER & CO.

BENJAMIN HELLER

ALBERT HELLER

JOE HELLER

EDWARD HELLER

HARRY HELLER

PACKING-HOUSE EXPERTS
——
ANALYTICAL AND CONSULTING CHEMISTS

We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore.
Analyses Given Careful Attention.
General Syntheses
a Specialty
B. HELLER & CO.

PRIVATE OFFICE
of
BENJAMIN HELLER

PRIVATE OFFICE
of
ALBERT HELLER

VIEW IN GENERAL OFFICE

VIEW IN GENERAL OFFICE

MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH
ALL PURE FOOD LAWS

The Board of Food and Drug Inspection of the Agricultural Department, at Washington, has permitted the use of certain Curing Agents, by not objecting to their use; but, at the same time, has ruled out, for curing purposes, such chemicals as come under the heading of Antiseptic Preservatives. As a consequence, certain chemical preservatives are prohibited in meats and meat food products if they are to be sold in the Territories or are to be shipped from one State to another, or from any State or Territory into any other State or Territory.

For that reason, we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products. These new products are Freeze-Em-Pickle, “A” Condimentine and “B” Condimentine. They contain nothing that has been ruled out by any of the rulings or regulations under any of the Food Laws in this country.

The Antiseptic Preservatives that have been ruled out are: Borax, Boracic Acid, Fluoride of Ammonia, Formaldehyde, Benzoic Acid, Sulphurous Acid, Sulphite of Soda, Salicylic Acid, Abrastol and Beta Naphthol.

The use of some of these Preservatives is considered by many high authorities of the world to be harmless. However, as the majority of the Food Commissioners of this country object to their use, and have recommended to the State Legislatures and the Congress of the United States that the use of these Preservatives be prohibited by law, and the State Legislatures and United States Congress have passed laws to this effect; these laws are now in effect and it is, therefore, the duty of every citizen of this country to obey these laws, strictly and to the letter.

In this book we are giving to the Butchers and Sausage Manufacturers the results of much study and experiment, so as to enable the Butchers and Sausage Makers and Packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length of time. Our methods are original, and will produce most excellent results.

It must be remembered that meat must be handled at the proper temperature and according to certain rules, which must be followed to the letter if the Butcher desires to turn out products of the best quality and of appetizing appearance. No detail mentioned in this book is too small to merit strict attention.

All the materials mentioned for use in these pages are in strict accordance with the various food laws. Nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws.

We invite the correspondence of our customers and whenever they are in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice.

B. Heller & Co.

BEGIN CURING OF MEAT IN THE PEN.
(Copyrighted; Reprint Forbidden.)

Thousands of pounds of Hams, Shoulders and Sides are spoiled annually before the hog is killed. Overheated hogs, or hogs that are excited from overdriving, should never be killed until they are cooled off or have become perfectly quiet. When the temperature of a hog is above normal, the meat always becomes feverish. This is especially true of large fat hogs, and when the meat becomes feverish, it will never cure properly, but nine times out of ten will sour. The meat of feverish hogs can never be chilled as it should be, and unless the meat is properly chilled, it cannot be properly cured. Before hogs are killed, they ought to be driven into a cool place and if necessary, sprayed with cold water until they are thoroughly cooled off. This precaution is necessary only in hot weather; in winter, they simply need plenty of rest.

If it is necessary to hold the hogs for several days in the pen before they are killed, they should have an abundance of water and also a little feed. This prevents shrinkage and will also keep them from getting nervous from hunger.