First:—Before being made into Sausage, the Back Fat must first be dry salted for two weeks in order to get it properly cured and firm.
Second:—After the Pork Back Fat has been dry salt cured, it should be cut up into small pieces of about one-half inch square.
Third:—The Beef should be first finely chopped; then the Pork Trimmings should be added and then the Pork Back Fat. The meat should be chopped until fine and while it is being chopped add:
2 lbs. of Salt.
½ lb. “B” Condimentine.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
Fourth:—When the Meat is chopped, it should be packed tightly in pans or boxes which should be placed in a cooler having a temperature of about 40 degrees; these pans or boxes should hold about 50 lbs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the Casings.
Fifth:—Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.
Sixth:—They can then be smoked and are ready for the market.
DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
ITALIAN STYLE
SALAMI SAUSAGE