| Kind of Sausage. | Per cent of Shrinkage. | ||||
|---|---|---|---|---|---|
| Long Bologna | 8 | ¹⁄₂ | to | 11 | |
| Large Bologna | 7 | ¹⁄₄ | to | 10 | |
| Round Bologna | 8 | ¹⁄₂ | to | 11 | |
| Bag Bologna | 6 | to | 9 | ||
| Bologna in weasands | 6 | to | 9 | ||
| Knoblauch | 10 | to | 11 | ||
| Leona, long | 10 | to | 13 | ||
| Leona, large | 10 | to | 12 | ||
| Regular Frankfurts | 11 | to | 13 | ¹⁄₂ | |
| Vienna Frankfurts | 19 | to | 22 | ||
| High grade Frankfurts | 18 | to | 20 | ||
| Regular pork | 2 | to | 4 | ||
| Little pig pork | 2 | to | 4 | ||
| High grade breakfast | 1 | ¹⁄₂ | to | 3 | |
| Blood | 31 | to | 36 | ||
| Liver | 12 | to | 14 | ||
| Tongue | 38 | to | 40 | ||
| Polish | 12 | to | 14 | ||
| Head cheese | 39 | to | 42 | ||
| Luncheon beef | 47 | to | 50 | ||
| Boneless pigs feet | 22 | to | 25 | ||
| Minced ham | 6 | to | 9 | ||
| Berlin ham | 22 | to | 27 | ||
| Cooked pressed ham | 15 | to | 17 | ||
Cooler for Fresh Sausage.
—Fresh pork sausage tongue and other varieties of cooked sausage are usually placed in a cooler. Dryness in this cooler is a first and prime essential. Likewise a spreading of the product so as to give it opportunity to dry. Moisture in this department creates a bad condition in the product. Fans are an assistance in that they produce a circulation which adds to dryness.
Pickle-Cured Product.
—The following products are used in sausage making. They are of little value except in the cured condition:
Pork snouts,
Pork hearts,
Pork cheeks,
Pork skins,
Pork heads,
Pork hocks,
Pork ears,
Pork tails,
Beef hearts,
Beef cheeks,
Ox lips,
Sheep hearts.
These products should be thoroughly chilled by spreading them out on racks and placing them in a chill room having a temperature of from 34° to 36° F. They should be turned while being chilled. After being thoroughly chilled for from twenty-four to thirty-six hours, they should be put into vats or tierces with an eighty-degree plain pickle, using eight ounces of saltpetre to the one-hundred pounds of meat.
A wooden frame and weight is placed on the product in order to keep it immersed in the pickle. To cure these meats in vats use the following quantities of pickle:
| 1,400 | pounds of meat will require | 54 | gallons of pickle. |
| 1,000 | pounds of meat will require | 42 | gallons of pickle. |
| 800 | pounds of meat will require | 36 | gallons of pickle. |
The meats should be kept in a cellar during the pickling process, with the temperature ranging from 38° to 40° F., and overhauled every five, ten and fifteen days in order that all the pickle may thoroughly penetrate the meats. The different kinds of meats will be found to be sufficiently cured after being in pickle the following number of days: