Smoking Temperatures.
—The smoking of sausage is a very important factor, and in the different formulas given in the instructions for handling, reference has been made to the “Smoking Schedule.” This schedule has been carefully compiled and the time and temperatures given should be closely followed in order to get the best results.
SMOKING TEMPERATURES FOR SAUSAGE.
| Kind of sausage | Time hours | Temperature degrees Fahrenheit | ||||||
|---|---|---|---|---|---|---|---|---|
| Long Bologna | 3 | 145 | to | 150 | ||||
| Large Bologna | 3 | 145 | to | 150 | ||||
| Round Bologna | 2 | 135 | to | 140 | ||||
| Bag Bologna | 1 | 140 | to | 145 | ||||
| Bologna in weasands | 4 | 185 | ||||||
| Knoblauch | 1 | ¹⁄₂ | 130 | |||||
| Leona Bologna long | 3 | 145 | ||||||
| Leona Bologna large | 3 | 145 | ||||||
| Regular Frankfurts | 2 | ¹⁄₂ | to | 3 | 130 | to | 135 | |
| Vienna Frankfurts | 3 | 140 | to | 145 | ||||
| High grade Frankfurts | 3 | to | 3 | ¹⁄₂ | 150 | to | 160 | |
| Blood | 12 | 65 | to | 70 | ||||
| Tongue | 12 | 65 | to | 70 | ||||
| Liver | 1 | to | 1 | ¹⁄₂ | 110 | to | 120 | |
| Polish | 3 | to | 3 | ¹⁄₂ | 150 | to | 160 | |
| Minced ham | 3 | to | 3 | ¹⁄₂ | 135 | |||
| Berlin | 5 | 130 | to | 140 | ||||
| Cooked pressed ham | 5 | 130 | to | 140 | ||||
| Cottage ham | 32 | 120 | ||||||
| Boneless ham | 48 | 80 | ||||||
A thermometer in a smoke house is a necessity—not an ornament. A clock is of the same consequence.
Dry Hanging Room.
—A well ventilated room with all the light possible should be provided for storage of smoked sausage awaiting shipment. This should not be a cooler. Sixty degree Fahr. is amply low, and in summer a higher temperature is advisable. If smoked sausage is placed in a cooler it condenses moisture on the surface and becomes slimy, mouldy and rotten in rapid succession.
Shrinkages of Domestic Sausage.
—As is known to all sausage makers it is in very rare cases that 100 pounds of meat makes 100 pounds of finished sausage; there is always a shrinkage and before the cost of the finished sausage can be determined one must know the shrinkage from original weights of raw materials.
The following tabulated statement is compiled from experience with very large amounts of the different kinds of sausage, extended over a year and a half of actual manufacture. The mean average of shrinkage is accurate information and may safely be used as a guide. The cost of the formulas is not given as there is such a variation in prices of ingredients induced by market prices that any figures would be misleading. To find out the cost of the formulas, figure the given weights at market value, shrinking them according to the table below, adding cost for labor and supplies, and a very close approximate cost of the manufactured article will be obtained.