BOLOGNA
HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
In following the old method of making Bologna and Frankfurt Sausage, a large percentage of the albumen is drawn out of the Meat, thus losing much of the richness, flavor and color which should be retained in the Sausage.
B. Heller & Co. have made an important improvement in the process of curing trimmings, and Sausage Makers will find it greatly to their advantage to make an immediate trial of this process. A single batch of Sausage made after this method will convince any Sausage Maker of the mistake of following the old ideas of making Bologna and Frankfurt Sausages.
When Bologna and Frankfurts are made from fresh Meats, they have a gray color and are very difficult to keep in good condition, especially during the warm weather. However, when Bologna and Frankfurts are made by the Freeze-Em-Pickle Process, they will have a fine red color and they will comply with the Pure Food Laws, because Freeze-Em-Pickle contains no ingredients which have been prohibited by any of the food laws. They will also keep much better than when made in the old way, and will stand shipment during the warm weather with better results.
HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Trimmings that are to be stored away for a few days to two weeks, should be packed with the following proportions of Freeze-Em-Pickle and Salt.
To every 100 lbs. of Trimmings use the following:
1 lb. of Freeze-Em-Pickle.
1 lb. of Salt.
For Trimmings that are to be stored away for two weeks to three months, the following proportions of Freeze-Em-Pickle and Salt should be used:
1¼ lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Trimmings.