SALTING FAT FOR BOLOGNA.
The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it is dry salted with Freeze-Em-Pickle for a few weeks before it is used.
HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING BROWN MIXTURE
COLORING BOLOGNA CASINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Hang the bologna in the smoke house just long enough to dry the skin well, or hang it in front of a hot fire, or in the sun, any way to get the excess moisture dried out of the casing; then proceed according to the following method: