Bologna
Just the thing for bologna; slices it in perfect, even slices of any desired thickness, which makes a very favorable impression.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
To make a cheaper pork sausage, use 20 lbs. of beef to 80 lbs. of pork trimmings. Use the same quantity of “P” Best Spice ([p. 16]) and “Special Victor” ([p. 24]) as for the above mentioned. In hot weather use 12 ounces of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]) to 100 lbs. of meat to prevent the sausage from souring.
Wiener or Frankfort Sausage
For 100 lbs. use 60 lbs. of lean pork, 30 lbs. of beef and 10 lbs. of fat pork; chop this very fine; add 16 ounces of “F” Best Spice ([p. 16]), “Victor” Flour ([p. 24]) as desired, 2 small raw onions, also enough salt, according to taste. Mix this well, the more you mix the better the taste and appearance. Stuff this into sheep casings, and link or twist into lengths of 4 to 6 inches and smoke from one-half to three-fourths of an hour over a hot fire. Also where sale is brisk, frankfurts can be immersed in hot water for a few minutes, to insure plumpness.
Use about 12 ounces of “A” Salvaline ([p. 112]) or Berkshire Preserver ([p. 4]) to 100 lbs. of meat.
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