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.

Cure your boneless briskets in corned beef brine with garlic in it. You will find a formula for this in our book, “Secrets of Meat Curing and Sausage Making,” a copy of which we are sending you. After the meat is cured, and before you place it in the smoke-house, rub our Chile Powder all over the outside of it, and then smoke it. Or, you can smoke it and cook it, and then rub the Chile Powder over it after it is cooked. In this way, you will use less Chile Powder.

If this does not fully answer your question write us again giving us more complete statement of what is desired.

UTILIZING FAT TRIMMINGS

Question.—H. A. writes: Please send me information as to how to use up my fat trimmings.

Answer.—The best way to make use of your fat trimmings is to work them up into Pork Sausage, using plenty of Bull-Meat-Brand Sausage Binder to absorb the fat. When plenty of Bull-Meat Sausage Binder is used the fat stays in the sausage when fried instead of frying out. This keeps the meat from shrinking.

FREEZE-EM PICKLE

For Curing Hams, Bacon, Shoulders, Corned Beef, and for Curing Beef and Pork for making all kinds of Sausage

Freeze-Em-Pickle is a preparation for Curing Hams, Shoulders, Bacon, Corned Beef, Dry Salt Meat, Pickled Pork and Meat for Making Bologna and other kinds of sausage, etc. The Freeze-Em-Pickle Process retards fermentation and souring of brine when used according to our directions. It gives a delicious, mild flavor, curing the meat more uniformly and with a fine color. By its use curing is made easier, and anyone, without being experienced, can cure meats successfully.

Trimmings and sausage meats treated with dry Freeze-Em-Pickle can be stored away for six months, or even longer, and will then make better sausage than will fresh meats. Dry curing meats for sausage by the Freeze-Em-Pickle Process congeals the albumen in the meat, so that it and the juices do not draw out in the form of brine. It thus keeps more of the nutriment and flavor in the meat and sausage, making it more juicy and better when fried or otherwise cooked.