IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.
QUERY.—G. W. writes: “I find that I have been imposed upon by a salesman with a binder which is claimed to be Bull-Meat Binder. Owing to the fact that I have not been able to get satisfactory results from the use of it, I have examined the package closely, and find that the labels are not the same as yours. I enclose a rough drawing of what this label is like and would like to know if the goods are of your manufacture. It doesn’t act like your Bull-Meat Binder and I have had very poor success with it: in fact, so very poor that I have sent it back to the jobbers and told them that I could not use it.”
Answer.—You most certainly received an imitation of Bull-Meat-Brand Sausage Binder. The very fact that the preparation you received failed to give satisfaction was, in itself, sufficient to convince you that you had been imposed upon, as Bull-Meat-Brand Sausage Binder always produces excellent results. Your idea of examining the label is the proper one. Bull-Meat-Brand Sausage Binder is not only a Binder but also an Absorbent. It has its Flavoring Qualities as well as its tendency to Bind and Blend the Juices of the Meat, thus absorbing those constituents that enables Bull-Meat-Brand Sausage Binder to give sausage such a Delicious and Superior Flavor. When purchasing our goods in the future, we would ask you to kindly examine them closely upon their receipt to see that you are receiving the Genuine and nothing but the Genuine. In this way it will not be necessary for you to spoil a lot of Sausage in order to find out that you have been imposed upon by irresponsible imitators who try to pirate our goods. Never use any goods shipped you until you have examined them closely to see that the name of B. Heller & Co. and no other is upon the label.
HOW TO CONSTRUCT A MODERN SMOKE HOUSE.
Query.—The S. P. Co. asks: “Would you kindly tell us, and we will gladly pay you for the information, how to construct a modern, up-to-date smokehouse?”
Ans.—We will be very glad indeed to tell you all about this subject without charging you any fee. We are always glad to tell customers or prospective customers how they can profitably conduct their business and make money. As you are located in California, where the weather is always warm, the building of a smoke house becomes simple, because the smoke house will not sweat like it does in a climate where the weather gets cold in winter. Here in the Middle West, or farther East, it is more difficult to get a good color on meats smoked in a smoke house in winter. One of the principal points to be considered in laying out your plans is to get the proper height, and the higher you build your house and the less floor space it occupies, the better will be your results. An 8×10 or an 8×12 foot house gives the best results. In this you could put an arch about nine or ten feet from the ground, and under the arch smoke your fresh sausage and above it smoke the meat. In this way the heat and smoke used for the sausage would also be utilized for smoking the bacon and hams and none would be wasted. If you build the way we have indicated be sure and put ventilators right above the arch so that cold air can be let into the smoke house during the real hot weather. If your fire gets too hot, you can feed cold air to the interior chamber, and if your smoke house is tall you can create a good draught and will soon get up a circulation which will cool the air so that the meat will not shrink too much. A smoke house built for simply two tiers of meat, that is, two rows, is better than one built wider. The walls of your smoke house can be built either of brick or wood, whichever you prefer, brick being the safer of the two. If you do not intend to smoke fresh sausage but only bacon and hams, it is unnecessary to put in an arch. In that case simply construct some iron bars about eight feet above the fire and on top of these put a heavy iron screen, so in case any hams should fall that they do not fall into the fire. Of course, you know that many smoke houses catch on fire and burn up, due to not having an iron screen above the fire and by meat falling directly into the fire.
PREVENTING PORK SAUSAGE FROM SOURING IN WARM WEATHER
QUESTION.—W. G. F. writes: “I make my own sausage, using your Bull-Meat-Brand Sausage Binder and your Sausage Seasoning. My sausage is good when it is fresh-made, but it soon becomes sour in warm weather. What can I do to prevent this trouble?”
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer.—The best and easiest way to overcome the difficulty you report about your fresh pork sausage souring in warm weather is to use our “A” Condimentine. In making your sausage, for each 100 pounds of meat add ¾ to 1 pound of Heller’s “A” Condimentine. This will prevent fresh pork sausage from turning gray and souring for from eight to ten days, according to the temperature in which the sausage is kept.