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.

WHY BOLOGNA SHRIVELS.

Query.—T. B.: Can you tell me the reason bologna shrivels when it is taken from the hot water? It looks fine until it gets cold.

Ans.—There are several reasons why your bologna might shrivel when taken out of the boiling water. First, it might be that you do not cure your meat right before the bologna is made, and second, you probably do not use the right kind of a binder, and third, you probably boil the bologna in too hot water. If when the meat is cured properly and you do use the right kind of a binder, the bologna shrivels when taken out of the boiling water, it is because you are boiling it at too high a temperature. Before making bologna you should sprinkle Freeze-Em-Pickle over the meat and leave it for a few days. We refer to our instructions for preparing bologna trimmings, which will be found in our book, “Secrets of Meat Curing and Sausage Making.”