KEEPING SAUSAGE
IN WARM WEATHER
Pork Sausage, Bologna, Frankforts, Head Cheese, Liver Sausage, etc., can be kept in a good condition, by simply putting them, every night, in a solution of 1 lb. of Cold-Storine dissolved in three gallons of water. This solution should be kept in the Cooler. In the morning remove the Sausage from the solution, hang it up and expose it for sale, and what remains unsold in the evening, simply put back in the brine for the night.
In this way Sausage can be kept fresh and nice appearing for some time, and it will not shrink and dry up. This enables the dealer to keep a large, attractive display on hand in his shop without any danger of the goods spoiling.
By keeping the Sausage in this way, it does not dry out, nor become slimy or moldy as it would if hung up in the cooler. Sausage can also be shipped a reasonable distance in a Cold-Storine solution to better advantage than if shipped in any other way.
On arrival it should be removed from the solution, hung up and allowed to drain and dry. In the evening it should be replaced in the same solution for keeping over night.
Never put Smoked Sausage and Fresh Sausage in the same solution. Each kind of Sausage should be kept in a separate solution.
FRESH TRIPE AND PIGS FEET.
Fresh Tripe and Fresh Pig’s Feet turn dark and spoil very easily, but by placing them every evening in a Cold-Storine solution made of one pound of Cold-Storine dissolved in three gallons of water, they can be kept in a good condition for a number of days. Every morning they may be taken out of the solution, and those not sold during the day should be put back into the Cold-Storine solution overnight. The solution for Tripe and Pig’s Feet should not be used for storing anything else in it.