If a deep color is desired, slightly increase the amount of Zanzibar-Carbon Brand Mixture. You must use your own judgment in producing the right color desired, as the drier the casing the less Zanzibar-Carbon Brand Mixture it takes and the better the color will be.
Always be particular not to smoke with too much heat in the smoke house, so that the grease does not melt in the sausage and come through the casing.
CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First:—The Cheek Meat should be cut out of the heads as soon as possible after the beef is killed, and the gristle should be cut through lengthwise, two or three times. All the fat can also be trimmed off or left on, just as desired; in a large slaughtering establishment, the fat is worth more in the tank than in the sausage.
Second:—The Cheeks should then be thrown into ice water and allowed to remain there for an hour or two. This will draw out all the slime and blood.
Third:—The Cheeks should then be spread out thinly on coarse wire screens, or on perforated galvanized iron pans, in a cooler. They should be spread out as thinly as possible so as to thoroughly drain and chill.
Fourth:—After they are thoroughly chilled, which will take 24 hours, they should be salted as follows:
DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat use the following: