The Sayer Refrigerating Plant
Compact and Efficient
Refrigerator
Our twenty years’ reputation for high grade work and square dealing stands back of every machine we send out. The refrigerating machine has come to stay. It is taking the place of ice with the most progressive up-to-date butchers. It is better than ice and cheaper than ice, so you can’t very well afford to be without one. The main thing is to get a good one, absolutely simple to operate, absolutely reliable and efficient in work and absolutely durable, properly constructed and built to last a lifetime. That’s the kind we make, and the only kind to get. A good ice machine is a good permanent investment.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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New England Ham
Take 100 lbs. of lean pork and cut into small pieces about 1 inch thick, mix this well with 3 lbs. of fine salt, 3 ounces of saltpetre, 1 lb. of granulated sugar and 1 lb. of “P” Savaline (p. 36 ) or Shorthorn Preserver (p. 8 ). Then pack meat into a barrel or tub, press down solid and leave same stand in ice house from 5 to 7 days. Stuff meat into beef bungs and smoke slowly until sausage gets a nice light color. Boil from 2 to 3 hours in water from 170 to 180 degrees Fahrenheit and then press them flat until sausage is cold.
Chopping and Mixing
In chopping meat for any kind of fresh or smoked sausage, it is of great value to add your water little by little, say a quart at a time; after the meat has absorbed this, add another quart, and so forth until meat gets good and gummy. Also add your necessary flour the same way as the water. Of course, every sausage maker must use his own judgment as to how much water the meat will take. If you should add too much water at one time, your meat will get “mushy” and you will not be able to get it solid or doughy.
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