Take 100 lbs. of Fresh Pork Trimmings and while chopping add
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Pure Food Law.
¾ to 1 lb. “A” Condimentine.
1 lb. Salt.
8 to 10 ounces Zanzibar-Brand Pork Flavor.
Use sufficient cracked ice to keep the mixture cold. This will make a most delicious pork sausage.
When this is properly mixed it is ready for the stuffer. Pork Sausage should be stuffed into hog casings, or it may be simply put up in bulk.
Note:—By using the above quantity of “A” Condimentine to each 100 lbs. of trimmings, it will prevent fresh pork sausage from turning sour or gray for several days, if kept under proper conditions and at a low temperature. It keeps the pork sausage in a firm, fresh condition. “A” Condimentine does not alter or affect the color of the sausage meat, but simply enables the meat to retain its own natural color. The use of this harmless condimental preparation is a great advantage to all packers and sausage manufacturers, especially when the sausage is shipped distances or is delivered from wagons to the small retailers. “A” Condimentine is guaranteed to comply with the Pure Food Laws and the Federal Meat Inspection Law. Its use is permitted in all U. S. Government Inspected Packing Houses. Sausage does not have to be labeled to show the presence of a preservative when “A” Condimentine is used.
There are many kinds of Flours and Binders on the market, but the Sausage Maker will find Bull-Meat-Brand Sausage Binder to be thoroughly reliable, especially for Pork Sausage, as it does not so easily sour or ferment and it makes an emulsion of the fat and water, and when the Sausage is fried the grease and meat juices will not fry out of it readily, but will remain in the Sausage. Pork Sausage made with Bull-Meat-Brand Sausage Binder is much more easily digested than when made without it, because the fat goes into the stomach in the form of an emulsion when it is eaten, and in this way is more easily digested and absorbed. In using a Binder for Sausage, if it is the Butcher’s desire to turn out a Fine-Flavored Sausage and one that is juicy when eaten, it is very important that he be very careful what kind of a Binder he uses. There are many Binders on the market, sold simply for the purpose of making money, which are utterly worthless. They make the Sausage dry and instead of improving the quality of the Sausage, they are a great detriment to it. If the Butcher takes a pride in his goods and wants to make Sausage that his trade will like, he should not buy these Binders, as he is simply throwing his money away and spoiling his goods by using them. Therefore, it is always advisable when buying from jobbers to insist upon getting the Genuine B. Heller & Co.’s Bull-Meat-Brand Flour, as you will then know exactly what you are getting, as our guaranty is on every package.
SMOKED PORK SAUSAGE
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Pork Sausage not sold the day it is made may be smoked the following day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after it is made will keep much better than when they are smoked as soon as made, because Sausage that have been kept in a cooler for 24 hours after being made are thoroughly cured, so they will stand the heat of the smoke house, and will have an entirely different flavor than if they are subjected to the heat when the meat is fresh and is not fully cured.