If a plate with large holes in it is not available, cut the Beef and Pork Cheek Meat up small by hand and then mix the Freeze-Em-Pickle and salt with the meat.
Fifth:—If the tierces are to remain open, they can be covered with a clean cloth and a layer about two or three inches thick of dry salt should be put over the top of the cloth. This will exclude the air and keep the top meat from getting dry and dark.
Sixth:—Cheek Meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. It can be kept for a year or longer and whenever it is taken out of the barrel and used, it will make fine Bologna and Frankforts with a fine color and a delicious flavor. Dry salted Cheek Meat makes much better Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in price, and they can be packed and stored as above directed and kept until the market advances; by this method quite a sum of money can be made each year.
Seventh:—See paragraph on Temperature for Curing Meats on [page 46].
CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE.
(Copyrighted; Reprint Forbidden.)
First:—As soon as the beef or hog is slaughtered, the hearts should be cut open; the pork hearts should be cut into four squares, and the beef hearts into six or eight pieces, being sure to cut them so that all the crevices are open and exposed. They should then be placed in ice water in which they should be allowed to remain for two to three hours.
Second:—Spread the hearts on trays or racks in a cooler as thinly as possible, and allow them to drain and chill for 24 hours; they must be thoroughly chilled so that all animal heat leaves them.
Use for 100 lbs. of { 1¼ lbs. Freeze-Em-Pickle.
Beef or Pork Hearts. { 1 lb. of Common Salt.
Third:—Run hearts through an Enterprise grinder, using a lard plate with 1½-inch holes; then place in a mixer and gradually add the mixture of Freeze-Em-Pickle and salt. Be sure it is evenly divided and thoroughly mixed.
Fourth:—Take a perfectly clean tierce, and sprinkle a handful of salt, and a little Freeze-Em-Pickle on the bottom; put the salted hearts into the tierce and tamp them down with a tamper as hard as possible.