| Weight | lbs. | 625 |
| Length | in. | 50 |
| Width | in. | 36 |
| Height | in. | 43 |
| Pulleys | diameter, in. | 141⁄4 |
| Pulleys | face, in. | 23⁄4 |
| Speed | revolutions per minute | 100 |
Furnished with Two Knife Plates
Sizes
5⁄8 inchsquares 5⁄16 inchsquares
Special Knife Plates can be made to order
for other sizes if wanted.
Works Equally Well on Raw or Cooked Fat
Does Clean, Quick Work
The Only Perfect Machine Made for this Work
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Salami Sausage
Take 60 lbs. of beef, 20 lbs. of pork and 20 lbs. of back fat. Chop beef and pork coarse, cut back fat into 1⁄4-inch cubes and add to meat, when near fine enough, add 1 lb. of “C” Spice ([p. 16]), 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]), salt according to taste and 2 ounces of Concentrated Garlic ([p. 84]) or Sayer’s Extract of Garlic to suit the taste. Fill into beef middles or sheep bungs and string them tight with twine, then hang up to dry. Some prefer Salami smoked, you also can keep same without being smoked.