Losses due to spoiled meats cut down profits greatly, and the butcher should be interested in an article that reduces such losses. Use Cold Storine and you will reduce your losses from spoilage.
By keeping the sausages in this way, they do not dry out or become slimy or moldy as they do when hung in the cooler.
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FREEZE-EM
(TRADE-MARK REGISTERED)
FOR ICE BOXES:—After thoroughly washing every part of the interior with hot water and soap or a reliable washing powder (we strongly recommend Ozo Washing Powder) prepare a rinsing solution by dissolving four ounces of Freeze-Em to each gallon of Hot Water required, and thoroughly rinse every corner and crevice with this rinsing solution.
We recommend this same strength rinsing solution for rinsing Blocks, Pails, Tubs and all Butchers and Sausage Makers Tools and Machinery.
When cleaning old barrels used for Curing, use the same strength solution on both the inside and outside of all barrels before putting in new brine, always using fresh boiling hot water for the final rinse.