—This department becomes quite comprehensive in its scope in large establishments requiring:
Refrigerated space for curing fresh meats.
Cooler for curing meats after ground.
Grinding and stuffing room.
Smoke houses.
Cook room.
Dry hanging room for smoked sausage.
Cooler for sausage other than smoked sausage.
Curing Meats.
—In certain sausages cured meats are a necessity, in others they can be used without detriment, while there still remain others in which cured meats are positively bad. Therefore exactly how to handle the meats so as to have them available for use in proper form becomes a matter of concern. Formerly when preservatives, like borax and boracic acid could be used, many products were put into cure with a preservative of saltpetre, borax, boracic acid, sugar and salt, and kept sufficiently mild to be acceptable, but the pure food laws abolishing the use of preservatives have changed conditions. The result is that sausage products should be cured like hams and frozen when cured or frozen before curing and carried in this form until wanted. However, quite a large space should be provided near the sausage department for curing products.
Cooler for Ground Meats.
—In close proximity to the sausage room is provided a shelving room arranged for placing ground fresh spiced meats for curing processes; spiced completely and ready for stuffing. Meats can be held in this manner and stuffed, smoked, cooked and packed rapidly as the exigencies of shipping demand. This enables the maker to shorten the time between himself and the consumer, most necessary for a successful business.
Grinding and Stuffing Room.
—This should be a well lighted and well ventilated room. Here the grinding equipment and stuffing tables are located. The principal equipment needed are “Enterprise” type grinders, silent cutters, mixer and back fat choppers, with a spice mill.
FIG. 159.—DEVICE FOR RUNNING SAUSAGE INTO SMOKE HOUSE.