The object in tamping with a tamper is to get all the air out and to close up all the cavities in the barrel. The less air cells in the barrel, the better the hearts will cure and keep.

Fifth:—If the tierces are to be headed up, sprinkle a handful of salt on top of the tierces, cover nicely with a piece of parchment paper and put in the heads, being careful that the tierces are as full as they possibly can be before the heads are put in, and also that the tierces are perfectly sweet before packing.

Sixth:—If the tierces are to remain open, they can be covered with a cloth and about two or three inches of dry salt should be put over the top of the cloth. This will exclude the air, and will keep the top meat from getting dry and dark.

Seventh:—Hearts that have been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. They can be kept for a year or longer, and whenever taken out of the tierces to use, they will make fine bologna and such sausage as hearts can be used for. Quite a quantity of properly cured hearts can be used in the manufacture of sausage with very good results. They will have a fine color and a delicious flavor. Hearts should never be pickled for Bologna, but should always be dry salted as above directed. It is very often the case that hearts can be bought at a small cost when the market is low, and if so purchased and packed and stored as herein directed until the market advances and meat is high, they can be made into bologna with a very handsome profit.

Eighth:—See paragraph on Temperature for Curing Meats on [page 46].

GERMAN STYLE HAM SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)

GERMAN STYLE HAM SAUSAGE

German Style Ham Sausage is made very much like Bologna, except that the meat should be chopped finer. For every 100 lbs. of Ham Sausage, take the following:

50 lbs. of Pork Trimmings.
40 lbs. of Beef Trimmings.
5 lbs. of Pork Speck (Back Fat).
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law.
¾ lb. “B” Condimentine.
2 lbs. of Salt.
6 to 8 ounces Zanzibar-Brand Frankfort Flavor.