FIG. 161.—DIAGRAM SMOKE HOUSE SAUSAGE STACK.

In smoking domestic sausage, it is always preferable to use hard wood, never to put green or unsmoked sausage into a cold smoke house, the house should be warmed by first building a fire in it, in case it has not been recently used. In hot weather or in the summer time this is not so important, as smoke houses then are sufficiently warm at all times. In cool weather or during the winter, the smoke house should either be kept warm by constant usage or by warming up before using in case the house is empty and has become cold. The fire should not be over eight feet from the cage.

Cooking Time.

—To successfully manufacture sausage it should be cooked properly. The following schedule gives the time and temperature of cooking different kinds of sausage, forming the “Cooking Schedule” referred to in many of the foregoing formulas:

COOKING SCHEDULE FOR SAUSAGE.

Kind of sausageTime
hours		Time
minutes		Temperature
degrees
Fahrenheit
Long Bologna...30160
Large Bologna2...160
Round Bologna...20155
Bag Bologna2...160
Bologna in weasands...45155
Knoblauch...20160
Leona Bologna long...40155
Leona Bologna large2...160
Regular Frankfurts... 7160
Vienna Frankfurts... 7160
High grade Frankfurts... 7160
Blood2...200
Tongue2...200
Liver...30160
Minced ham4...150
Berlin ham2...170
Head cheese...45180
Cooked pressed ham230180

Cook Room.

—The cook room should be provided with vats of various types, usually of iron plate on account of ease in cleaning. A later type is provided with a hood, the apparatus looks like a piano box, a lifting cover being provided which permits it to be raised and lowered at will. Permanent ventilating spouts are attached to the top to dispose of the steam—something that must be contended with in the cook room. The vats are usually arranged in pairs and are accessible from three sides.

In some large institutions cook tanks are set in the floor and the sausage cage submerged with the sausage hanging thereon. This is not advisable as there is sure to be a discoloration from the cages.

Sausage upon removal from the cook tanks should be drenched with cold water, preferably sprayed on from the top. This washes the sausage and cools it, preparatory to hanging in the sales or packing department.