Second:—Fill tierce about one-quarter full of the meat that has been mixed with Freeze-Em-Pickle and Salt, and then with a tamper, tamp it down as tight as can be. The tighter the meat is packed, the better. Then place more of the meat into the tierce and tamp it, and keep on doing this until the tierce is full.
Third:—If the tierce is not to be headed up, don’t fill it quite to the top, and after tamping the meat tight, sprinkle a couple of handfuls of the mixture of Freeze-Em-Pickle and Salt over the top. Then lay a piece of parchment paper over the meat, and on top of this place a piece of cheese cloth about a yard square.
Fourth:—On top of the cheese cloth put about two or three inches of dry Salt, spread so it reaches to all the edges of the barrel, so as to exclude the air from the meat, and then turn the ends of the cloth over the top, and allow this meat to stay in the cooler until you are ready to make Bologna, Frankfurts, or any similar sausage out of it.
This meat is now ready in four or five days to be made into Bologna, Frankfurts, or any similar sausage, but can also remain in a cooler as long as six months or even longer without being disturbed. This meat will not become too salty no matter how long it stands, and whenever you wish to make Bologna, Frankfurts, or any similar sausage, the meat is ready to be used.
This is known as the Freeze-Em-Pickle Process, and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out. The meat when taken from the barrel will be found sticky, and to possess good binding quality and a nice cured flavor. It will make delicious Bologna, Frankfurts, or any similar sausage. The meat will have a nice sweet cure and a fine color which will be imparted to the Bologna, Frankfurts or any similar sausage made from it. On account of the meat being cured, the Bologna, Frankfurts and other sausage will not spoil so easily as they would if made from fresh meat.
Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts.
If the trimmings are to be kept for any length of time, it is advisable to head them up. When tierces are to be headed up, fill them as full as possible, sprinkle two handfuls of Freeze-Em-Pickle and salt, which have first been thoroughly mixed, over the top and then put on the head.
When making this Freeze-Em-Pickle cured meat into smoked sausages, more salt of course must be added, as the meat is not sufficiently salty, so when adding the Seasoning add sufficient salt to give it the proper taste, and add ½ lb. of sugar to every 100 lbs. of meat in addition to the spice, as it gives the meat a delicious flavor.
PROPER TEMPERATURE FOR STORING TRIMMINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
If the trimmings are to be used up in two or three weeks, any ordinary cooler that is kept around 40 degrees will be sufficient, but if trimmings are to be kept three to six months, they should be kept in a cooler at a temperature of 35 to 36 degrees to get the best results. Never let the temperature get down below freezing if it can be helped, and do not let it get any higher than 38 degrees, if possible.