SOUR SAUSAGE
Question.—B. & W. write: We have been using your Bull-Meat-Brand-Flour through all of last winter, and found it satisfactory in every way. We have been using also your Freeze-Em Pickle. Since hot weather began our sausage has soured. We have lost over 100 lbs. of sausage through its souring. Can you tell us what is the probable cause of our sausage becoming sour?
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer.—We will say that the cause of your sausage souring may be due to several things. Either your grinder has become dull, causing the meat you run through it to heat in the grinding, or it may be due to the fact that the meat was not cold enough to prevent it from heating while being ground.
Another cause for trouble of this kind is in the mixing machine. In mixing meat too much, a considerable quantity of air is forced into the meat, which will often cause it to sour during the warm seasons of the year. During hot weather it is advisable to grind a small quantity of ice with the meat to keep it cold.
We also advise the use of our “A” Condimentine preparation. This is a very useful product for keeping in condition all fresh sausage. It is entirely harmless, containing no substances injurious to health. Complies with all pure food laws.
We are quite positive that you are souring your meat in the grinding, or in the mixing. Please let us know if you have a mixing machine, or whether you mix your meat by hand. If you have no mixing machine you are souring your meat while grinding it. You should mix ice with your meat before grinding it. Grind the meat and the ice together, and use “A” Condimentine. Your troubles will then disappear.