Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

BOILING LARGE BOLOGNA.
(Copyrighted; Reprint Forbidden.)

If Large Bologna are desired, stuff the meat into beef bungs and smoke until they are nicely smoked, then boil them from 1¼ to 1½ hours in water 155 degrees Fahrenheit. Vary the time of boiling according to the thickness of the Bologna.

SALTING FAT FOR BOLOGNA.

The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it is dry salted with Freeze-Em-Pickle for a few weeks before it is used.

HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING BROWN MIXTURE

COLORING BOLOGNA CASINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Hang the bologna in the smoke house just long enough to dry the skin well, or hang it in front of a hot fire, or in the sun, any way to get the excess moisture dried out of the casing; then proceed according to the following method:

METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES

In all Packing Houses having U. S. Government inspection, the coloring of casings are allowed only by what is termed “Momentary Dipping”. We advise butchers to use this method in preference to any other way whether they have Government inspection or not.