Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

Head Cheese

Hogs heads, cheeks, tongues, hog rinds and especially hog shanks should be used for this sausage. All meats used should be salted at least 48 hours with 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to every 100 lbs. of meat. On hog rinds leave ¹⁄₄ inch of fat and cut same after they are cooked into 2-inch strips. Cut all other meat into ¹⁄₂ to 2-inch pieces in length. Use to 100 lbs. of meat 15 lbs. of fine chopped beef, 1 lb. of “L” Best Spice ([p. 16]), salt according to taste, few small onions or garlic, if desired, and mix this well with “Special Victor Flour” ([p. 24]) as Victor will act as a binder. Hog stomachs and beef bung guts can be used for head cheese, and boil from ¹⁄₂ hour to 1 hour, just according to size. To give sausage a flat form, press same over night with a board and weight on it. Head cheese also can be smoked after it is pressed.

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