them in three of four places by using a long slender open nozzle about
3/16 to ¼ inch in diameter, which insert into the different veins on
the lower side of the livers. The brine should be forced into them
until the pressure swells them up; after pumping them, lay them out
on a rack for 24 hours in a cooler and allow the blood to ooze out of
them. The pumping brine for beef livers is made the same as the brine
for hog livers as follows:
1 lb. of =Freeze-Em-Pickle=.
12 lbs. of Common Salt.
5 gal. of Water.
The day after the livers have been pumped, they should be packed in a
60 deg. common salt brine, which is made by dissolving 15 lbs. of salt
in 85 lbs. of water; nothing else need be added. All animal heat must
be thoroughly extracted, and the livers must be properly chilled and
cooled.
DIRECTIONS FOR CURING LEAN SHOULDER BUTTS.
(_Copyrighted; Reprint Forbidden._)
LIGHT WEIGHT BUTTS.
{ 5 lbs. of Common Salt,
{ 1 lb. of =Freeze-Em-Pickle=,
Use for 100 lbs. { 2 lbs. Granulated Sugar,
Light Weight Butts. { 5 gals. of Cold Water.
{ Cure in this brine 20 to 30 days.
HEAVY WEIGHT BUTTS.
{ 6 lbs. of Common Salt,
Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=,
Heavy Weight Butts. { 2 lbs. of Granulated Sugar,
{ 5 gals. of Cold Water.
Cure in this brine from 30 to 40 days according to size.
The sugar used must be Pure Granulated Sugar; yellow or brown sugar
must not be used.
=First=:--Sort the Butts, separating the Light Weight Butts and the
Heavy Weight Butts.
=Second=:--Take enough of any one size of the assorted Butts to fill a
tierce which will be 285 lbs.; then thoroughly mix together in a large
pail or box the following proportions of =Freeze-Em-Pickle=, the very
best and purest Granulated Sugar and Salt.
Use for 285 lbs. of Light Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6
lbs. of Granulated Sugar and 15 lbs. of Salt.
For 285 lbs. of Heavy Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6
lbs. of Granulated Sugar and 18 lbs. of Salt.
HOW TO CURE BUTTS IN OPEN TIERCES.
(_Copyrighted; Reprint Forbidden._)
When the tierces or barrels in which these Butts are cured, are not to
be headed up, but are left open, use half of the =Freeze-Em-Pickle=,
Sugar and Salt for rubbing as follows:
=First=:--Rub each Butt well with some of the mixture of
=Freeze-Em-Pickle=, Sugar and Salt. Sprinkle a little of the mixture in
the bottom of the tierce.
=Second=:--Pack the Butts in a perfectly clean tierce. The mixed
=Freeze-Em-Pickle=, Sugar and Salt that is left after rubbing should be
used for making the brine. It will require 14 to 15 gallons of brine
for each tierce of Butts. Make the brine by dissolving in cold water
all the mixed =Freeze-Em-Pickle=, Sugar and Salt that is left after the
Butts are rubbed. Stir well for a minute until it is dissolved, and
then pour this brine over the meat. When curing only a small quantity
of Butts, cut down the proportions of =Freeze-Em-Pickle=, Sugar and
Salt, also the quantity of water, according to the quantity of Butts to
be cured.
QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS.
(_Copyrighted; Reprint Forbidden._)
Five gallons by measure, or 42 lbs. by weight, is the approximate
amount of water to use for every 100 lbs. of meat.
Tierces, after being packed with 285 lbs. of meat, will hold about 15
gallons of water. When curing Butts in vats or open barrels, whether in
small or large quantities, always use not less than 5 gallons of brine
to 100 lbs. of meat, as this makes the proper strength and a sufficient
brine to cover the meat.
HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES.
(_Copyrighted; Reprint Forbidden._)
On the fifth day after packing each lot of Butts, it is necessary that
they should be overhauled. This must be repeated seven days later;
again in ten days, and a final overhauling should be given ten days
later. Overhauling Light Butts three times, and Heavy Butts four
times while curing, and at the proper time in each instance, is very
important, and must never be forgotten, especially when curing with
this mild, sweet cure. Overhauling means, to take the Butts out of the
brine and to repack them in the same brine. The proper way to overhaul
is to take a perfectly clean tierce, set it next to the tierce of Butts
to be overhauled, pack the meat into the empty tierce, and then put
this same brine over the meat.
HOW TO CURE BUTTS IN CLOSED UP TIERCES.
(_Copyrighted; Reprint Forbidden._)
Large packers who employ coopers, should always cure Butts in closed up
tierces, as this is the best method known.
=First=:--Mix the proper proportions of =Freeze-Em-Pickle=, Sugar and
Salt, for the different size Butts to be cured. These proportions are
given in the foregoing table, under the heading, “Light Weight Butts,
and Heavy Weight Butts.” If the tierces are to be headed up, use half
of the =Freeze-Em-Pickle=, Sugar and Salt, for rubbing the Butts,
and the half that is left over after the Butts are rubbed, should be
dissolved in the water which is to be used to fill the tierce. Rub each
Butt well before packing; put only 285 lbs. of meat in each tierce, and
then head them up.
=Second=:--Lay the tierces on their sides and fill them through the
bung hole, with water in which the half of =Freeze-Em-Pickle=, Sugar
and Salt left over after rubbing, has been dissolved.
_Third_:--Insert the bung and roll the tierces. This will mix and
dissolve the _Freeze-Em-Pickle_, Sugar and Salt rubbed on the meat.
Where the pieces of meat press tightly against each other, or against
the tierce, the brine does not act on the meat; but if the pieces of
meat are rubbed properly with the mixture of =Freeze-Em-Pickle=, Sugar
and Salt before being packed in the tierce, such surfaces will be acted
upon by the undissolved mixture, so that the curing will be uniform
and no portion of the pieces will be left insufficiently cured, even
if the brine does not come in contact with it. For this reason, it is
important that each piece of meat should be carefully rubbed with the
mixture before being packed in the tierce.
=Fourth=:--Overhaul five days after packing; again seven days later,
again in ten days, and once more ten days thereafter. At each
overhauling, examine each tierce for leaks; if any of the Pickle has
leaked out, knock the bung in and refill. Remember to overhaul Light
Butts three times, and Heavy Butts four times.
=Fifth=:--Overhaul Butts in closed-up tierces, simply by rolling the
tierces from one end of the cooler to the other. They ought to be
rolled at least 100 feet.
ROLLED BONELESS BUTTS OR BUTT SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
[Illustration: BONELESS HAMS]
After the Butts are thoroughly cured, they should be stuffed in beef
bungs; if they are large only one should be stuffed in each casing; if
they are small, two can be stuffed together side by side. The casings
should be tied off at each end, and then wound with a heavy string,
which should be wrapped as tightly as possible. Perforate the casings
with a fork so as to let out any air that may be in them; then smoke
them over night in a cool smoke; in the morning boil them. If they
are to be sold uncooked, dip them in boiling water for five minutes,
and then in cold water so as to shrink the casings. Our new Improved
Zanzibar Carbon can be used on the casings to give them an appetizing
color. See directions for dipping on page 117.
HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM
(ALSO CALLED BERLINER STYLE HAM)
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
The =Freeze-Em-Pickle= Process is especially adapted for curing
Ham trimmings which are used for Berliner Style Hams, Lunch Hams,
Boneless Hams, New England Style Pressed Hams, etc. It will cure
and preserve Ham trimmings perfectly, and will give them a rich,
delicate sugar-cured ham flavor. It does not draw the albumen out of
the meat, but the natural binding qualities are retained, and the
meat has a rich, red, cured-meat color. Trimmings cured with the
=Freeze-Em-Pickle= Process can be kept in cold storage for a year
without getting too salty or becoming short and losing their nice
flavor and binding qualities.
[Illustration: NEW ENGLAND STYLE PRESSED HAM]
The following directions must be carefully followed to get the results
desired:
=First=:--The trimmings should not be larger than an egg, and should be
as uniform in size as possible.
=Second=:--Do not run the trimmings through an Enterprise Grinder to
cut them up before packing them, as it has a tendency to heat the meat.
=Third=:--Trimmings that are to be held for any great length of time
must be fresh as possible; if they should be somewhat slimy, they
should be washed thoroughly in cold common salt brine and allowed to
drain until quite dry. Never mix or salt trimmings that become slimy,
with fresh ones; always pack them separately.
=Fourth=:--It is absolutely necessary that the meat should be
thoroughly chilled, and that the packing should be done in the cooler
so that the temperature of the meat will not get above the temperature
in which it is to be cured.
=Fifth=:--For each 100 lbs. of trimmings, take 1 lb. of
=Freeze-Em-Pickle=, 1 lb. of best Granulated Sugar and 2 lbs. of Common
Salt, and mix these thoroughly with the meat. Mixing thoroughly is
very important; it should be carefully done so as to insure a uniform
cure.
=Sixth=:--Have the tierces or barrels perfectly clean and sweet; then
sprinkle a little salt on the bottom, and fill the barrel or tierce
about one-quarter full of salted meat, and pound it down hard with a
tamper. Do the same when the barrel is half full and continue in this
manner until the barrel is filled. This tamping is done to expel the
air between the pieces of meat, and it is an important factor to insure
a uniform cure and color. If the trimmings are to be kept any length of
time, it will be necessary that the tierces or barrels should be headed
up, and they should always be filled with meat as much as possible.
When trimmings are to be used as soon as cured, it is not necessary to
head them up, simply put a top on them and weight them down, or cover
them with a clean cloth and put a layer of salt about one inch thick,
over the top of the cloth. This will keep out the air and will give
good results. The trimmings will be cured in from two to three weeks,
and are then in a perfect condition to be made into New England Style
Pressed Hams, etc. They need not be soaked in water, nor need any salt
be added as they are ready for instant use just as they are and will
have a delicious sugar-cured ham flavor.
See paragraph on Temperature for Curing Meats on page 46.
HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
After the meat is cured, it should be stuffed in beef bungs, and should
be smoked about three hours, but this depends upon the smoke house
and whether wood or sawdust is used. It may be necessary to smoke the
Pressed Ham still longer. Boil them in a temperature of 180 degrees
Fahrenheit for 1½ hours, then reduce the temperature to 170 degrees
Fahrenheit and remove them at the expiration of one hour. After they
are boiled for 2½ hours, they should be laid out on a table in the
cooler, and then boards should be placed on top of them weighted down
with heavy stones, and should remain there over night before being
removed.
The casings may be given an appetizing smoke color by momentary dipping
in a solution of Zanzibar-Carbon Brand Casing Brown Mixture (see page
117 for directions).
[Illustration: BOLOGNA
HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND
COMPLY WITH PURE FOOD LAWS]
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
In following the old method of making Bologna and Frankfurt Sausage, a
large percentage of the albumen is drawn out of the Meat, thus losing
much of the richness, flavor and color which should be retained in the
Sausage.
B. Heller & Co. have made an important improvement in the process of
curing trimmings, and Sausage Makers will find it greatly to their
advantage to make an immediate trial of this process. A single batch
of Sausage made after this method will convince any Sausage Maker of
the mistake of following the old ideas of making Bologna and Frankfurt
Sausages.
When Bologna and Frankfurts are made from fresh Meats, they have a gray
color and are very difficult to keep in good condition, especially
during the warm weather. However, when Bologna and Frankfurts are made
by the =Freeze-Em-Pickle= Process, they will have a fine red color and
they will comply with the Pure Food Laws, because =Freeze-Em-Pickle=
contains no ingredients which have been prohibited by any of the food
laws. They will also keep much better than when made in the old way,
and will stand shipment during the warm weather with better results.
HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Trimmings that are to be stored away for a few days to two weeks,
should be packed with the following proportions of =Freeze-Em-Pickle=
and Salt.
To every 100 lbs. of Trimmings use the following:
1 lb. of =Freeze-Em-Pickle=.
1 lb. of Salt.
For Trimmings that are to be stored away for two weeks to three months,
the following proportions of =Freeze-Em-Pickle= and Salt should be used:
1¼ lbs. of =Freeze-Em-Pickle= and
1 lb. of Salt to each
100 lbs. of Trimmings.
For Trimmings that are to be stored away for three months to six
months, the following proportions of =Freeze-Em-Pickle= and Salt should
be used:
1½ lbs. of =Freeze-Em-Pickle= and
1 lb. of Salt to each
100 lbs. of Trimmings.
=First=:--Weigh the Trimmings and then spread them on a table.
=Second=:--Weigh out the proper proportions of =Freeze-Em-Pickle= and
Salt, mix them together thoroughly, and then sprinkle over the meat.
=Third=:--Mix the Trimmings well so that the Salt and
=Freeze-Em-Pickle= get to all parts of the meat.
=Fourth=:--Run the Trimmings through the grinder, using what is called
the lard plate, a plate that has holes in it from 1 to 1¼ inches in
diameter. By first mixing the =Freeze-Em-Pickle= and Salt with the meat
and then putting it through the grinder, the =Freeze-Em-Pickle= and
Salt become better mixed with the meat.
Another way is to run the Trimmings through the grinder first, using
the lard plate with 1 to 1¼ inch holes in it; then put this meat
in the mixer and while mixing add the =Freeze-Em-Pickle= and Salt,
which have first been thoroughly mixed. Let the mixer run until the
=Freeze-Em-Pickle= and Salt are thoroughly mixed with the meat, which
only takes a few minutes.
If a plate with large holes in it is not available, cut the Trimmings
up small by hand and then mix the =Freeze-Em-Pickle= and Salt with the
meat.
HOW TO PACK IN BARRELS OR TIERCES
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
=First=:--Take barrels or tierces that are perfectly clean and sweet;
this is very important. Then sprinkle a handful of =Freeze-Em-Pickle=
and Salt which have first been thoroughly mixed, over the bottom of the
tierce.
=Second=:--Fill tierce about one-quarter full of the meat that has been
mixed with =Freeze-Em-Pickle= and Salt, and then with a tamper, tamp it
down as tight as can be. The tighter the meat is packed, the better.
Then place more of the meat into the tierce and tamp it, and keep on
doing this until the tierce is full.
=Third=:--If the tierce is not to be headed up, don’t fill it quite
to the top, and after tamping the meat tight, sprinkle a couple of
handfuls of the mixture of =Freeze-Em-Pickle= and Salt over the top.
Then lay a piece of parchment paper over the meat, and on top of this
place a piece of cheese cloth about a yard square.
=Fourth=:--On top of the cheese cloth put about two or three inches of
dry Salt, spread so it reaches to all the edges of the barrel, so as to
exclude the air from the meat, and then turn the ends of the cloth over
the top, and allow this meat to stay in the cooler until you are ready
to make Bologna, Frankfurts, or any similar sausage out of it.
This meat is now ready in four or five days to be made into Bologna,
Frankfurts, or any similar sausage, but can also remain in a cooler as
long as six months or even longer without being disturbed. This meat
will not become too salty no matter how long it stands, and whenever
you wish to make Bologna, Frankfurts, or any similar sausage, the meat
is ready to be used.
This is known as the =Freeze-Em-Pickle= Process, and by curing the
meat in this way no brine or albumen will be found at the bottom of
the tierce when the meat is taken out. The meat when taken from the
barrel will be found sticky, and to possess good binding quality and
a nice cured flavor. It will make delicious Bologna, Frankfurts, or
any similar sausage. The meat will have a nice sweet cure and a fine
color which will be imparted to the Bologna, Frankfurts or any similar
sausage made from it. On account of the meat being cured, the Bologna,
Frankfurts and other sausage will not spoil so easily as they would if
made from fresh meat.
Beef or pork trimmings should be handled in the same way, and no fresh
meat used at all in making the Bologna or Frankfurts.
If the trimmings are to be kept for any length of time, it is advisable
to head them up. When tierces are to be headed up, fill them as full
as possible, sprinkle two handfuls of =Freeze-Em-Pickle= and salt,
which have first been thoroughly mixed, over the top and then put on
the head.
When making this =Freeze-Em-Pickle= cured meat into smoked sausages,
more salt of course must be added, as the meat is not sufficiently
salty, so when adding the Seasoning add sufficient salt to give it
the proper taste, and add ½ lb. of sugar to every 100 lbs. of meat in
addition to the spice, as it gives the meat a delicious flavor.
PROPER TEMPERATURE FOR STORING TRIMMINGS
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
If the trimmings are to be used up in two or three weeks, any ordinary
cooler that is kept around 40 degrees will be sufficient, but if
trimmings are to be kept three to six months, they should be kept in a
cooler at a temperature of 35 to 36 degrees to get the best results.
Never let the temperature get down below freezing if it can be helped,
and do not let it get any higher than 38 degrees, if possible.
HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH
FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Run the desired quantity of beef and pork through a grinder, first
using a coarse plate, then through a fine one; then finish in a silent
chopper. While cutting it in the silent cutter, add to each 100 lbs.
of meat 1 lb. of =Freeze-Em-Pickle=, ¾ lb. of “B” Condimentine, 1 to
1½ lbs. of salt and ½ lb. of sugar, according to taste. Chop this up
as usual, adding pure artificial ice to keep it cool. First put the
beef in the silent cutter and when it is about three-fourths fine add
the necessary pork, which has first been run through the ¼ inch plate
of a grinder. If a mixer is not used, add the Seasonings and flour to
the meat in the silent cutter. When all are thoroughly mixed put into a
tub, cover well over with parchment or wax paper to exclude the air and
put away until ready to use. The meat can then be taken direct from the
tub in 24 to 36 hours, placed into the stuffer, and stuffed into the
casings.
The meat should be kept in a temperature of 45 to 46 degrees. This is a
fairly high temperature which gives the =Freeze-Em-Pickle= a chance to
do its work quicker, and by standing 24 to 36 hours after it is chopped
and seasoned, it develops its full binding qualities and saves handling
the meat two or three times, which should appeal to every sausage
maker.
FORMULA FOR BOLOGNA SAUSAGE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
The following formula makes very fine Bologna sausage:
75 lbs. beef trimmings cured by Freeze-Em-Pickle Process.
15 lbs. pork trimmings cured by Freeze-Em-Pickle Process.
10 lbs. pork speck (back fat).
Bull-Meat-Brand Sausage Binder in the percentage amount of cereal
allowed by your State Food Law, but not over five pounds to the hundred.
8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor.
¾ lb. “B” Condimentine
Sufficient cracked ice for cooling.
=First=:--Salt the pork and beef trimmings according to the directions
on foregoing pages.
=Second=:--When making the Bologna (or Frankfurts), take the beef that
has been cured with Freeze-Em-Pickle and run through the grinder, using
¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through
the grinder again, using the smallest plate they have, but this in our
opinion takes up unnecessary time and labor. Once running through a ¼
or ⅜ inch plate is sufficient).
Then place this beef in the silent chopper. As soon as this has made
one or two revolutions, put in sufficient cracked ice to prevent the
beef from becoming heated. Then add about one pound of salt; adding ice
if necessary. Then add the pork to the beef, which should have already
been run through the grinder, and at the same time add the pork speck.
=Third=:--Then for seasoning add 8 to 10 ounces Zanzibar-Brand
Bologna Flavor, and also about ¾ of a pound of “B” Condimentine. This
Condimental preparation is permissible in all Government inspected
houses and complies with the Pure Food Laws. “B” Condimentine is used
to prevent shrinkage and help keep the sausage, and so the color inside
will not fade or turn gray, but retain its bright, rich color for ten
days if kept under proper conditions. This is a great advantage,
especially to large packers who do shipping. After the Spices and
Condimentine are worked in, then add salt to taste. Sausage made with
“B” Condimentine does not have to be labeled that a preservative is
used.
=Fourth=:--Then while the meat is being cut in the silent chopper,
add the legal amount of Bull-Meat-Brand Sausage Binder to each 100
pounds of meat. Or, if a mixer is used, add the binder in the mixer.
When properly mixed and seasoned with spices and “B” Condimentine,
and binder has been added, it is already for the stuffer, or if
desired, this meat already chopped can be kept in tubs in a cooler of a
temperature of 38 to 40 degrees for 24 to 36 hours until required.
=Notice=:--See our instructions on page 113 for handling beef that has
been cured with Freeze-Em-Pickle and stored away from two to six months
or longer.
=Note=:--Since the Pure Food Laws have been enacted, all Antiseptic
Preservatives have been ruled out and cannot be used in sausage, so
sausage makers must be careful what kind of a Sausage Binder they use
in their sausage. Many of the binders on the market start fermentation
soon after moisture is added to them. When it is noticed that Bologna
does not keep as well as it should, the first thing to be looked to
is the binder used, as invariably a binder which is not free from the
germs of fermentation will cause trouble, and the losses a butcher has
from using such binders will amount to more than the saving in the cost
of the binder. Many cheap binders can be bought for less money than
Bull-Meat-Brand Sausage Binder, as they cost less to manufacture. We
are not trying to see how cheap a binder we can manufacture, but our
sole aim in selling Bull-Meat-Brand Sausage Binder is to offer the very
Finest Binder that we know how to make, which will help the sausage
instead of souring it, and, even if our price is a trifle higher,
Bull-Meat-Brand Sausage Binder is much cheaper to use and results are
always satisfactory.
=Notice=:--If a Garlic flavor is desired, add one or two tablespoonfuls
of Vacuum-Brand Garlic Compound while the meat is being chopped.
Vacuum-Brand Garlic Compound is recommended as it does not sour in the
sausage and it does not leave any after-taste nor taint the breath,
because it is so finely divided that it is thoroughly incorporated in
the meats and is thoroughly digested and absorbed. In States where
Cereal is not permitted, use Garlic Condiment instead of Garlic
Compound.
=Fifth=:--After the meat is chopped to the proper fineness, stuff it
into beef rounds or beef middles. Place the sausage in the smoke house
and smoke.
BOILING BOLOGNA.
(_Copyrighted; Reprint Forbidden._)
After it is smoked, boil Round Bologna 30 minutes in water 160 degrees
Fahrenheit and Long Bologna for 45 to 60 minutes in 160 degrees water,
according to thickness.