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.

SWEET BREADS AND BRAINS.

Sweet Breads and Brains can also be kept in the same way as Tripe and Pig’s Feet.

PICKLED PIGS FEET (Copyrighted; Reprint Forbidden.)

First:—Clean the Feet as carefully as possible and then cure them in brine made as follows:

6 lbs. of Salt.
1 lb. of Freeze-Em-Pickle.
5 gals. of Water.

The Feet should be cured in this brine from four to five days. This brine can be used over and over again for curing Pickled Pigs Feet, until it becomes thick from the substances drawn out of the Feet.

Second:—After the Feet have been cured for four or five days, cook them as follows: Heat a kettle of water boiling hot; then throw the Pigs Feet into it and keep the heat on until the water begins to boil; then check the fire or steam, and simply let the water simmer just as slowly as possible until the Feet are nicely cooked. The slower they cook, the better, and they ought to remain in the hot water for about four hours, when cooked at a low temperature.

Third:—When they are cooked through, turn on cold water and let the water overflow until all the heat is out of them, and nothing but cold water overflows, and then let the Feet cool well.

Fourth:—Split the Feet through the center and pack them. If they are to be packed in tierces and kept on hand for any length of time, the vinegar that is put over them should be 60 grains strong, but when they are packed in small packages for immediate use 40 grains is strong enough.

Fifth:--When packing the Feet add to every 100 lbs. 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.

STORING PICKLED PIGS FEET.
(Copyrighted; Reprint Forbidden.)

There are certain seasons of the year when Pickled Pigs Feet are in great demand, while there are other seasons when they are a slow sale. We, therefore, give here a formula for keeping Pickled Pigs Feet in vinegar so they can be kept for one year if necessary in a perfect condition. Salt, cure and boil the Pigs Feet the same as above, but instead of boiling them all done, boil them only about half done; then split them and put them in tierces and fill the tierces with 60-grain vinegar and store in cold storage. The 60-grain vinegar has a tendency to soften the meat. After they have been in this strength of vinegar for some length of time, they will become soft just as if they were thoroughly cooked, but if it is necessary to use them before they are soft, roll them into the engine room or in a place where it is very warm, and turn the tierces on their end. Keep the top of the barrel covered with water—we mean on the top of the head—so that the head will not dry. The bottom of the barrel will not shrink and dry because the vinegar on the inside keeps it moistened, but if the top is not kept wet the barrel will shrink and begin to leak. By allowing the Pigs Feet, which are packed in strong vinegar, to remain in a very warm place for a week or so, they will become nice and tender; they are then to be repacked with 40-grain vinegar in small packages for the market.

PICKLING TRIPE.
(Copyrighted; Reprint Forbidden.)

HOME-MADE PICKLED TRIPE

Select Tripe that is fresh and has not been lying around long enough to attract the bacteria ever present in the air.

Tripe should be prepared by thoroughly cleaning and washing the paunch in at least three or four changes of water. After that, a tub of cold water should be prepared and a lump of unslaked lime, the size of an English Walnut, should be added to about 50 gallons of water. Allow the lime to dissolve and then stir the water to thoroughly mix it. In this solution place the washed Tripe and allow it to soak for five or six hours. The water should be kept cold. A small piece of ice may be put in the water if necessary. Before the Tripe is put into the last soaking water, the inside should be scraped with a hog-scraper so as to remove the inside skin. The outside film or skin should also be scraped off. The boiling vessel should be thoroughly washed before the Tripe is placed in it for cooking. If there is any foreign substance whatever in the kettle, it will discolor the Tripe. On the other hand, it may be turned out perfectly white if the boiling vessel is in proper condition. Two ounces of B. Heller & Co.’s Lard Purifier mixed in 50 gallons of boiling water will assist to keep the Tripe White.

Scald the Tripe thoroughly and scrape both sides well with a hog-scraper. The Tripe is then ready to be cooked.

In cooking, allow the water to come to the boiling point. It should then be reduced to a simmer until the Tripe is thoroughly cooked. When cooked, cold water should be turned on and allowed to overflow until the Tripe has thoroughly cooled. After it is thoroughly cooled, pack in tierces with vinegar that is 60 degrees strong. Always use White Wine Vinegar. If it is desired to ship Tripe after it has been vinegar-cured, it should be repacked in vinegar 40 degrees strong.

To give the Tripe a nice flavor, add to every 100 lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.

Many have trouble through their inability to cook Tripe tender. This, in most cases, is owing to the fact that the Tripe is boiled too much in water that is too hot. Water in which Tripe is being cooked should be allowed to come to a boil, after that, it should be put on a slow fire where it will cook the Tripe by simmering. A simmer is water that is hot, but not boiling, or 155 to 160 degrees. Boiling water will always shrink and toughen Tripe. It will take longer to cook some Tripe than others, depending upon the age of the animal from which it is taken. Tripe should be allowed to simmer until it is cooked tender.

MINCE MEAT.
(Copyrighted; Reprint Forbidden.)

HOME-MADE MINCE MEAT

The following directions will make a delicious Mince Meat:

Take 4 lbs. of lean Beef, boil it until it is fairly well cooked and then chop or grind it very fine.

Add 8 lbs. of Hard Green Apples, cut into small cubes.

1 lb. of very finely chopped suet.
3 lbs. of seeded Raisins.
2 lbs. of Picked Currants, carefully washed and dried.
2 to 5 lbs. of Citron, cut up into small pieces.
1 lb. of Brown Sugar.
1 pint Cooking Molasses (pure New Orleans Molasses is the best, and it must be free from Glucose).
1 quart of Sweet Cider.
1 Tablespoonful of Salt.
1 Teaspoonful of Ground Black Pepper.
1 Teaspoonful of Mace.
1 Teaspoonful of Allspice.
½ Teaspoonful of Cinnamon.
A little grated Nutmeg.
A pinch of Cloves.

Mix the above thoroughly, then heat slowly on the stove and boil for half an hour.

If the Mince Meat is to be put in jars and sealed up tight, the hot Mince Meat should be put into pint and quart jars, the jars should be filled up to the brim and the tops screwed down tight immediately.

If the Mince Meat is to be kept in bulk and not sealed up in jars, add ½ pint of good Brandy after the Mince Meat has been cooked and allowed to become nearly cold, stirring the Brandy into the Mince Meat thoroughly and then pack into stone crocks, cover tightly and keep in a very cool place where the Mince Meat will not freeze. This Mince Meat will keep all winter.

The above quantities can be increased or decreased proportionately, according to the total amount of Mince Meat desired at one time.

Dry or concentrated Mince Meat is made same as above, except that dried apples are used instead of fresh apples, and no liquids are added. Wet Mince Meat is better than the dry and will give better satisfaction.

SOUSE
DIRECTIONS FOR MAKING SOUSE.
(Copyrighted; Reprint Forbidden.)

First:—Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a stove, or fire or in a steam jacket kettle.

Second:—Add just enough cold water to entirely cover them.

Third:—Boil until the Meat can be removed from the bones.

Fourth:—Remove the Meat from the bones, and put it back into the water in which it was boiled; then add to this water enough White Wine Vinegar to give it a nice sour taste. The quantity of vinegar will depend upon its strength.

Fifth:—Add the following proportions of spice, which can be changed to suit the amount of Souse you are making. For 100 lbs. Souse use:

2 lbs. of Granulated Sugar.
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.

Sixth:—Mix the spice with the Meat, and boil about 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours before removal. If desired, a lemon and 2 or 3 good sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some prefer it without Onion or Lemon. Do not use too much Lemon as it will make the Souse taste bitter.

VINEGAR PICKLED PIG’S TONGUES.
(Copyrighted; Reprint Forbidden.)

PICKLED PIG’S TONGUES

Take salted Pigs Tongues that have been cured for 30 days and scald them in hot water; then remove the skin and gullet. Boil slowly for three hours, the same as boiling Pigs Feet; the slower they are boiled the better; then cool the Tongues, in the same manner as directed for cooling Pigs Feet.

Another way is to take them out of the Brine and cook them, and then take off the skin and gullet after they are cooked. When handling large quantities, this latter method will not work as well as the first method, because after the Tongues are boiled, they must be cooled in the same vat, and after they are cooled, the skin does not remove so easily. That is why it is better to scald them in boiling water first and then remove the skin and gullet, then boil them.

Split the tongues through the center and pack in Vinegar the same as Pigs Feet and add to every 100 lbs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled Tongue Seasoning.

HORSERADISH.
(Copyrighted; Reprint Forbidden.)

Home-made horseradish is a relish that every household demands. It is impracticable to put grated horseradish upon the market except when bottled, as exposure to the air discolors it and dries it out. An excellent bottled article which will prove a good keeper as well as a good seller can be made as follows: To ten parts of grated horseradish add one part of granulated sugar and one part of pure vinegar. In preparing horseradish none but white wine vinegar should be used. One of the best means of getting new trade is for a Butcher to sell home-made grated horseradish.

SAUER KRAUT.
(Copyrighted; Reprint Forbidden.)

HOME-MADE SAUER KRAUT

Select sound cabbages and peel off the first or damaged leaves, then slice or shave with a cabbage cutter as fine as possible. The object desired in making first-class Sauer Kraut is to obtain a perfect fermentation under pressure with the aid of salt alone. The brine, therefore, results from the water contained in the salt and cabbage, no water being added. First secure a good strong cask, which should be well scalded and cleaned. Sprinkle on the bottom of this cask a small quantity of salt, then put in a layer of cabbage and while adding the cabbage sprinkle some salt through it, so that the salt is as much divided as possible and then tamp well with a wooden tamper, so as to pack it as tight and solid as possible. Continue putting in layer of cabbage and tamping this way until the barrel is full. The salt to be used should always be of the best grade and one pound of salt to one hundred pounds of cabbage should be used but may be varied according to the taste. Some prefer it saltier than others. After the cask is filled or as full as desired, the cabbage should be covered with a clean cloth on which should be laid hardwood boards. Use the boards taken out of the head of a whiskey barrel or tierce as this makes the best cover, as they fit in the barrel and are made of hardwood and will not give the cabbage a taste. Carefully weight the boards down with heavy stones, always remembering that the fermentation should be accomplished under pressure. Once a week take off the stone, board and cloth from the cabbage and wash them clean and replace the cloth and boards and stones on top of the barrel after they have been washed. By repeating the washing of the boards and cloth and stones every week, the top of the cabbage will be kept perfectly sweet and the foam which comes to the top is removed, so that the top of the Sauer Kraut will be as good as that in the bottom of the barrel. The Kraut should be left to ripen for about four weeks in a warm temperature. It is always best not to offer it for sale until it has sufficiently ripened and is tender and juicy and that it has the proper flavor. This can only occur after perfect fermentation has taken place.

PICCALILLI.
(Copyrighted; Reprint Forbidden.)

This sauce is easily prepared and is in considerable demand by some trades. Select good, firm, green tomatoes, wash them thoroughly and cut away all defective portions of the tomatoes. They should then be sliced or quartered and placed in a salt brine made with one pound of salt to each gallon of water with a supply of green peppers. Let them cure in this brine for two weeks. They may then be taken out and chopped very fine, about ⅛ to ¼ inch in diameter. They are then ready for the vinegar, which should be pure in quality, the white wine vinegar being preferred. The vinegar should be first prepared or sweetened and spiced with pure granulated cane sugar, cloves, cinnamon, mustard seed and a small quantity of celery seed. This can be poured over the chopped tomatoes and peppers, either hot or cold. Piccalilli should be sold nearly or quite strained of its vinegar.

CHOW CHOW.
(Copyrighted; Reprint Forbidden.)

Chow Chow is a popular sauce that can be readily prepared. It is strictly a Chinese innovation which was introduced to the American palate during the first immigration of Chinamen. It is merely the cucumber pickle cut up into small pieces with the addition of cauliflower, onions, etc., over which is poured a preparation of mustard, vinegar and various condiments which taste may demand. Chow Chow is a good keeper and a good seller, but in order to retain its flavor and color, it should be carefully covered and kept from exposure to the air.

DILL PICKLES.
(Copyrighted; Reprint Forbidden.)

HOME-MADE DILL PICKLES

All butchers should put up home made pickles of all kinds and such relishes as horseradish and sauer kraut. Dill pickles are very popular and they are always salable in the butcher shop. They may be made as follows: Select large pickles of as near an even size as possible and soak in water over night; then wash them thoroughly. Next, take a barrel and put a layer of dill about one inch thick on the bottom of it, upon which place the pickles three layers deep. Over these pickles place another layer of dill and repeat the layer of pickles as in the first instance. Continue this operation of the layer of dill and then pickles until the barrel is as full as desired, leaving sufficient space for the brine. The brine should be made of the best quality of salt, using ½ lb. to each gallon of water. Brine thus made will make the natural soft home-cured dill pickles. After the brine has been placed over the pickles, place them in a cooler and let them ripen for about four weeks. The ripening process may be quickened about two weeks by leaving the pickles in a room of moderate temperature. Some prefer dill pickles hard and for such taste it is necessary to put a little alum in the brine. Pickles treated with alum must be labeled to show this. A piece about as big as an egg for a full barrel of pickles is the proper amount. Dissolve this in the brine. This will keep the pickles firm and hard. It will be found, however, that most tastes prefer the natural brine without the alum, as the soft pickle seems to have a more appetizing flavor. There is no appetizer more appreciated than the dill pickle and it comes nearer appealing to the general trade than most any relish that can be offered.

DRESS POULTRY IMMEDIATELY AFTER KILLING
HOW TO DRESS POULTRY.
(Copyrighted; Reprint Forbidden.)

The Butcher who will make a specialty of dressed poultry will make a hit with his customers and good profit on sales if he will be careful to get his Chickens dressed decently, and to educate his customers to pay prices that will be commensurate with the quality of the meat offered. Very often it is almost an impossibility for the consumer to secure sweet, untainted Poultry Meat. Much of this trouble is owing to the fact that large shippers kill the Chickens, dry pick them or scald them, and the food that remains in the intestines ferments and taints the meat, with the result that the Chicken, when cooked, has an abominable taste.

When a Butcher is so situated that he can dress his own Chickens, and he would be fully justified in making all preparations in that direction, he ought to open, draw and wash out thoroughly every chicken as fast as it is killed, just as he would wash out Hogs, Calves or Sheep. Chickens that have been nicely drawn and washed immediately upon killing are always sweet in flavor, and the Butcher who will take the pains to offer such goods and to acquaint his customers of their quality can not only establish a large trade and a great reputation, but he can offer the public an article that is pure and sweet, and difficult to obtain. No doubt he could command the Chicken trade of any neighborhood by this means, down all competition, and obtain good prices for his Meat, as people would be willing to pay for the original weight of the chicken before drawing, and at the same time would be much better satisfied with what they get. If desired, the Butcher could weigh the chickens after they are dressed, tag and draw them, and then could say to his customers: “This Chicken weighed so much before it was drawn, but in order to retain the sweetness of the meat, we draw it as it ought to be drawn, wash it out, and sell it to you for just what it is worth.” A Butcher’s statement upon these points would not be doubted. Furthermore, the Butcher would not lose anything by this method, as Chickens shrink after they are dressed and kept two or three days before sold. The loss from this shrinkage is considerable. Therefore, the trouble and expense of drawing Chickens and handling them in the manner described would be fully repaid.