Fifth:—Pack the Meat tightly in 50 lb. pans or boxes which place in a cooler having a temperature of about 40 degrees; these pans or boxes should be shallow, not over 6 to 8 inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler 4 to 6 days before it will be ready to stuff into the Casings.
Sixth:—Stuff the Sausage into Beef Middles and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.
Seventh:—They can then be smoked with cool smoke made with sawdust and are ready for the market.
HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST.
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See directions for momentary dipping on [page 117]. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them.
After the Sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the Sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat often causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.
POLISH STYLE SAUSAGE
DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE
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Take: 50 lbs of Pork Trimmings.
40 lbs. of Beef Trimmings.
10 lbs. of Pork Back Fat.
Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides.