HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Run the desired quantity of beef and pork through a grinder, first using a coarse plate, then through a fine one; then finish in a silent chopper. While cutting it in the silent cutter, add to each 100 lbs. of meat 1 lb. of Freeze-Em-Pickle, ¾ lb. of “B” Condimentine, 1 to 1½ lbs. of salt and ½ lb. of sugar, according to taste. Chop this up as usual, adding pure artificial ice to keep it cool. First put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork, which has first been run through the ¼ inch plate of a grinder. If a mixer is not used, add the Seasonings and flour to the meat in the silent cutter. When all are thoroughly mixed put into a tub, cover well over with parchment or wax paper to exclude the air and put away until ready to use. The meat can then be taken direct from the tub in 24 to 36 hours, placed into the stuffer, and stuffed into the casings.

The meat should be kept in a temperature of 45 to 46 degrees. This is a fairly high temperature which gives the Freeze-Em-Pickle a chance to do its work quicker, and by standing 24 to 36 hours after it is chopped and seasoned, it develops its full binding qualities and saves handling the meat two or three times, which should appeal to every sausage maker.

FORMULA FOR BOLOGNA SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

The following formula makes very fine Bologna sausage:

75 lbs. beef trimmings cured by Freeze-Em-Pickle Process.
15 lbs. pork trimmings cured by Freeze-Em-Pickle Process.
10 lbs. pork speck (back fat).

Bull-Meat-Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred.

8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor.
¾ lb. “B” Condimentine
Sufficient cracked ice for cooling.

First:—Salt the pork and beef trimmings according to the directions on foregoing pages.

Second:—When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and run through the grinder, using ¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running through a ¼ or ⅜ inch plate is sufficient).