ROLLED BONELESS BUTTS OR BUTT SAUSAGE.
(Copyrighted; Reprint Forbidden.)
BONELESS HAMS
After the Butts are thoroughly cured, they should be stuffed in beef bungs; if they are large only one should be stuffed in each casing; if they are small, two can be stuffed together side by side. The casings should be tied off at each end, and then wound with a heavy string, which should be wrapped as tightly as possible. Perforate the casings with a fork so as to let out any air that may be in them; then smoke them over night in a cool smoke; in the morning boil them. If they are to be sold uncooked, dip them in boiling water for five minutes, and then in cold water so as to shrink the casings. Our new Improved Zanzibar Carbon can be used on the casings to give them an appetizing color. See directions for dipping on [page 117].
HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM
(ALSO CALLED BERLINER STYLE HAM)
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
The Freeze-Em-Pickle Process is especially adapted for curing Ham trimmings which are used for Berliner Style Hams, Lunch Hams, Boneless Hams, New England Style Pressed Hams, etc. It will cure and preserve Ham trimmings perfectly, and will give them a rich, delicate sugar-cured ham flavor. It does not draw the albumen out of the meat, but the natural binding qualities are retained, and the meat has a rich, red, cured-meat color. Trimmings cured with the Freeze-Em-Pickle Process can be kept in cold storage for a year without getting too salty or becoming short and losing their nice flavor and binding qualities.
NEW ENGLAND STYLE
PRESSED HAM
The following directions must be carefully followed to get the results desired:
First:—The trimmings should not be larger than an egg, and should be as uniform in size as possible.