First:—Salt the Pork and Beef Trimmings four or five days ahead, using to each 100 lbs. of meat 1 lb. of Freeze-Em-Pickle, as directed on [page 111]. No salt or anything in addition to the Freeze-Em-Pickle should be added when the meat is put down to cure. The salt is added when the Sausage is made.
Second:—When making Ham Sausage, use the Pork and Beef in the proportions as stated above and when about half chopped add the Speck or Back Fat.
Third:—After adding the Fat, add sufficient salt so as to have 2 lbs. to each 100 lbs. of finished Ham Sausage. Also add 6 to 8 ounces Frankfort Flavor.
Fourth:—Now proceed to chop or grind the meat according to directions given on [page 114], using cracked ice to keep the meat cool.
Fifth:—When the meat is chopped, stuff it into Beef Bung Casings. After the Sausage is stuffed, it is well to wrap string around it tight, so the Sausage will be firm when cooked and will not drop in the smoke house.
Sixth:—Smoke this sausage carefully over a medium warm fire.
Seventh:—Cook the Sausage from 1¼ to 1½ hours, in water 155 degrees hot. Vary the time according to the thickness of the Sausage. See directions on [page 117] for coloring Bologna casings and color the casings of this Sausage the same way.
Eighth:—After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings. This is very important and it should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and fresh in appearance.
HOW TO PREPARE CASINGS BEFORE STUFFING.
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Before casings are stuffed, they should always be soaked in warm water, so as to make them pliable, so they will stretch to their utmost limit when being stuffed. If they are properly soaked, they will stretch considerably and will not burst as easy as they will if they are not properly soaked. The casings should be soaked in water about 90 degrees temperature Fahrenheit, from one to two hours, depending upon how old and dry they are. If the casings are very old and dry, they will have to be soaked until they are perfectly soft and pliable. When casings are soaked in water that is too hot, the casings are scalded and become tender and will burst when being stuffed, and the heavy Sausage will tear loose in the smoke house.