—This sausage is made from lean bull chucks, the meat being ground through an Enterprise one-quarter inch plate, then reground through an Enterprise ⁷⁄₆₄th-inch plate and rocked on a rocker for fifteen minutes. The seasoning is mixed on the rocker and is as follows for 100 pounds of meat:
SEASONING FORMULA.
| ¹⁄₃ | pound fine salt, | |
| 1 | ¹⁄₂ | ounces saltpetre, |
| 4 | ounces saltpetre, | |
| 5 | ounces mace, | |
| 1 | ounce ground cloves, | |
| 2 | ounces allspice, | |
| 4 | ounces black pepper, | |
| 6 | ounces coriander, | |
| 1 | ounce sugar. |
After it is chopped it is put into a “Zimmerman” mixer and mixed for about five minutes. It is then taken to a cooler and spread on tables made for the purpose, about eight or ten inches thick, and allowed to remain for about three days, when it is stuffed into beef bungs, sack pieces being preferable. After it is allowed to stand in a temperature of 48° F. until the casings become moderately dry, it is hung in a smoke house and smoked for ten days or two weeks, at a temperature of between 50° and 60° F. Great care should be taken in smoking this article, as it requires but a light smoke.
After it is taken from the smoke house, it is hung in a dry room, where a temperature of 48° to 50° F. can be maintained, and where the sausage can be kept perfectly dry. This sausage takes from two to three months to dry thoroughly, and sometimes longer.
CHAPTER XXVII
BUTTERINE
Ingredients — Colors — Equipment — Rooms — Arrangement — Testing Milk — Acidity — Milk in Butterine — Reasons for Culture — Cream Ripeness — Water vs. Brine — Milk Not Pasteurized — Preparatory Culture — Starters — Cultivating the Milk — Low Grade Butterine — Graining — Working the Butterine — Butterine Packing — High-Grade Butterine — Cleanliness — Use of Color — Formulas — Costs of Butterine.
Introductory.
—Butterine is a product possessing value as food and places within the reach of the masses an article which is wholesome, palatable and moderate in price. National and state legislation has done much to curtail its sale since it was found to be a competitor of the dairyman and farmer. The restrictions in force limit the volume of business, but the consumption is increasing.
Most of the oleo oil made is shipped to Europe, where it is used in the manufacture of butterine. With the comparatively dense population of European countries they are unable to supply themselves with dairy butter.