boiling water over them to wash off the grease. Then pour cold water
over them to shrink the casings. After that allow them to cool in the
open air or a well ventilated room, before placing in the cooler or
ice box. =This will prevent sweating, which causes mouldy and slimy
casings.=
BOILING LARGE BOLOGNA.
(_Copyrighted; Reprint Forbidden._)
If Large Bologna are desired, stuff the meat into beef bungs and smoke
until they are nicely smoked, then boil them from 1¼ to 1½ hours in
water 155 degrees Fahrenheit. Vary the time of boiling according to the
thickness of the Bologna.
SALTING FAT FOR BOLOGNA.
The Pork Back Fat or Pork Speck will be much better for use in Bologna
and Frankforts if it is dry salted with Freeze-Em-Pickle for a few
weeks before it is used.
HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND
CASING BROWN MIXTURE
[Illustration]
COLORING BOLOGNA CASINGS
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Hang the bologna in the smoke house just long enough to dry the skin
well, or hang it in front of a hot fire, or in the sun, any way to get
the excess moisture dried out of the casing; then proceed according to
the following method:
METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED
PACKING HOUSES
In all Packing Houses having U. S. Government inspection, the coloring
of casings are allowed only by what is termed “Momentary Dipping”.
We advise butchers to use this method in preference to any other way
whether they have Government inspection or not.
Directions for Momentarily Dipping Smoked Sausage such as Bologna,
Frankfurt, etc.
After Sausage has been smoked and cooked, dip it into a solution made
up in the proportion of 1 ounce of Zanzibar-Carbon-Brand Casing Brown
Mixture to every 20 gallons of water. Always dissolve it first in some
hot water (not boiling) in the proportion of one-half gallon water for
every ounce used and then pour this solution into the balance of the
water to make up the dipping solution.
The water used for dipping should be about the same temperature as that
in which the Sausage is cooked. After dipping, the Sausage must be
rinsed off with hot water and thereafter with cold water, then hung up
in the usual manner to drip off and dry. When Sausage is smoked through
and is not cooked, it must be well sprayed with, or dipped into,
boiling hot water to remove the grease from the casing before being put
into the colored dipping solution.
[Illustration: FRANKFORTS]
FRANKFORT SAUSAGE; HOW TO MAKE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Frankfort Sausage is made in most cases in exactly the same manner
as Bologna with the exception that it is chopped very fine and
Zanzibar-Brand Frankfort Sausage Seasoning is used. To make fine
Frankfort Sausage use two parts of Beef and one part of Pork.
If Veal is used in Frankfort Sausage, it improves it considerably, but
the price of Veal is so high that it is very seldom used. Stuff in
sheep casings and smoke lightly, then dip them in Zanzibar-Carbon Brand
Casing Brown Mixture by the method prescribed on the preceding page.
Dipping them in hot water and then in cold takes out all the wrinkles.
After they have been dipped, pour a pail of hot water over them to
wash off all adhering grease; then dip them for a minute or two in ice
water to cool. This will make them contract so rapidly that they will
not wrinkle; then put in a cooler to hang up and cool through to the
center.
COLORING FRANKFURT SAUSAGE CASINGS
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Follow the directions given on page 117 for momentary dipping.
If a deep color is desired, slightly increase the amount of
Zanzibar-Carbon Brand Mixture. You must use your own judgment in
producing the right color desired, as the drier the casing the less
Zanzibar-Carbon Brand Mixture it takes and the better the color will be.
Always be particular not to smoke with too much heat in the smoke
house, so that the grease does not melt in the sausage and come through
the casing.
CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
=First=:--The Cheek Meat should be cut out of the heads as soon as
possible after the beef is killed, and the gristle should be cut
through lengthwise, two or three times. All the fat can also be trimmed
off or left on, just as desired; in a large slaughtering establishment,
the fat is worth more in the tank than in the sausage.
=Second=:--The Cheeks should then be thrown into ice water and allowed
to remain there for an hour or two. This will draw out all the slime
and blood.
=Third=:--The Cheeks should then be spread out thinly on coarse wire
screens, or on perforated galvanized iron pans, in a cooler. They
should be spread out as thinly as possible so as to thoroughly drain
and chill.
=Fourth=:--After they are thoroughly chilled, which will take 24 hours,
they should be salted as follows:
DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat use the following:
1 lb. of =Freeze-Em-Pickle=.
1 lb. of Salt.
For Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat.
For Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat.
=First=:--Weigh the Beef and Pork Cheek Meat and then spread it 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 Beef and Pork Cheek Meat well so that the salt and
=Freeze-Em-Pickle= get to all parts of the meat.
=Fourth=:--Run the Beef and Pork Cheek Meat 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 Beef and Pork Cheek Meat 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 become thoroughly mixed with the meat,
which only takes a few minutes.
If a plate with large holes in it is not available, cut the Beef and
Pork Cheek Meat up small by hand and then mix the =Freeze-Em-Pickle=
and salt with the meat.
=Fifth=:--If the tierces are to remain open, they can be covered with
a clean cloth and a layer about two or three inches thick of dry salt
should be put over the top of the cloth. This will exclude the air and
keep the top meat from getting dry and dark.
=Sixth=:--Cheek Meat that has been properly chilled and packed in this
manner can be kept for any length of time and need not be overhauled.
It can be kept for a year or longer and whenever it is taken out of the
barrel and used, it will make fine Bologna and Frankforts with a fine
color and a delicious flavor. Dry salted Cheek Meat makes much better
Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in
price, and they can be packed and stored as above directed and kept
until the market advances; by this method quite a sum of money can be
made each year.
=Seventh=:--See paragraph on Temperature for Curing Meats on page 46.
CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
=First=:--As soon as the beef or hog is slaughtered, the hearts should
be cut open; the pork hearts should be cut into four squares, and the
beef hearts into six or eight pieces, being sure to cut them so that
all the crevices are open and exposed. They should then be placed in
ice water in which they should be allowed to remain for two to three
hours.
=Second=:--Spread the hearts on trays or racks in a cooler as thinly as
possible, and allow them to drain and chill for 24 hours; they must be
thoroughly chilled so that all animal heat leaves them.
Use for 100 lbs. of { 1¼ lbs. Freeze-Em-Pickle.
Beef or Pork Hearts. { 1 lb. of Common Salt.
=Third=:--Run hearts through an Enterprise grinder, using a lard
plate with 1½-inch holes; then place in a mixer and gradually add the
mixture of Freeze-Em-Pickle and salt. Be sure it is evenly divided and
thoroughly mixed.
=Fourth=:--Take a perfectly clean tierce, and sprinkle a handful of
salt, and a little Freeze-Em-Pickle on the bottom; put the salted
hearts into the tierce and tamp them down with a tamper as hard as
possible.
The object in tamping with a tamper is to get all the air out and to
close up all the cavities in the barrel. The less air cells in the
barrel, the better the hearts will cure and keep.
=Fifth=:--If the tierces are to be headed up, sprinkle a handful of
salt on top of the tierces, cover nicely with a piece of parchment
paper and put in the heads, being careful that the tierces are as full
as they possibly can be before the heads are put in, and also that the
tierces are perfectly sweet before packing.
=Sixth=:--If the tierces are to remain open, they can be covered with a
cloth and about two or three inches of dry salt should be put over the
top of the cloth. This will exclude the air, and will keep the top meat
from getting dry and dark.
=Seventh=:--Hearts that have been properly chilled and packed in this
manner can be kept for any length of time and need not be overhauled.
They can be kept for a year or longer, and whenever taken out of the
tierces to use, they will make fine bologna and such sausage as hearts
can be used for. Quite a quantity of properly cured hearts can be used
in the manufacture of sausage with very good results. They will have
a fine color and a delicious flavor. Hearts should never be pickled
for Bologna, but should always be dry salted as above directed. It is
very often the case that hearts can be bought at a small cost when the
market is low, and if so purchased and packed and stored as herein
directed until the market advances and meat is high, they can be made
into bologna with a very handsome profit.
=Eighth=:--See paragraph on Temperature for Curing Meats on page 46.
GERMAN STYLE HAM SAUSAGE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
[Illustration: GERMAN STYLE HAM SAUSAGE]
German Style Ham Sausage is made very much like Bologna, except that
the meat should be chopped finer. For every 100 lbs. of Ham Sausage,
take the following:
50 lbs. of Pork Trimmings.
40 lbs. of Beef Trimmings.
5 lbs. of Pork Speck (Back Fat).
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal
allowed by your State Food Law.
¾ lb. “B” Condimentine.
2 lbs. of Salt.
6 to 8 ounces Zanzibar-Brand Frankfort Flavor.
=First=:--Salt the Pork and Beef Trimmings four or five days ahead,
using to each 100 lbs. of meat 1 lb. of =Freeze-Em-Pickle=, as directed
on page 111. No salt or anything in addition to the =Freeze-Em-Pickle=
should be added when the meat is put down to cure. The salt is added
when the Sausage is made.
=Second=:--When making Ham Sausage, use the Pork and Beef in the
proportions as stated above and when about half chopped add the Speck
or Back Fat.
=Third=:--After adding the Fat, add sufficient salt so as to have 2
lbs. to each 100 lbs. of finished Ham Sausage. Also add 6 to 8 ounces
Frankfort Flavor.
=Fourth=:--Now proceed to chop or grind the meat according to
directions given on page 114, using cracked ice to keep the meat cool.
=Fifth=:--When the meat is chopped, stuff it into Beef Bung Casings.
After the Sausage is stuffed, it is well to wrap string around it
tight, so the Sausage will be firm when cooked and will not drop in the
smoke house.
=Sixth=:--Smoke this sausage carefully over a medium warm fire.
=Seventh=:--Cook the Sausage from 1¼ to 1½ hours, in water 155 degrees
hot. Vary the time according to the thickness of the Sausage. See
directions on page 117 for coloring Bologna casings and color the
casings of this Sausage the same way.
=Eighth=:--After Sausage of any kind has been cooked, it should be
handled as follows: Pour boiling water over it to wash off the surplus
grease that adheres to the casings and then pour cold water over it to
shrink and close the pores of the casings. This is very important and
it should be closely observed by all packers and sausage makers who
wish to have their Sausage look nice and fresh in appearance.
HOW TO PREPARE CASINGS BEFORE STUFFING.
(_Copyrighted; Reprint Forbidden._)
Before casings are stuffed, they should always be soaked in warm water,
so as to make them pliable, so they will stretch to their utmost limit
when being stuffed. If they are properly soaked, they will stretch
considerably and will not burst as easy as they will if they are not
properly soaked. The casings should be soaked in water about 90 degrees
temperature Fahrenheit, from one to two hours, depending upon how old
and dry they are. If the casings are very old and dry, they will have
to be soaked until they are perfectly soft and pliable. When casings
are soaked in water that is too hot, the casings are scalded and become
tender and will burst when being stuffed, and the heavy Sausage will
tear loose in the smoke house.
HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
Many undergo a great deal of trouble from the bursting and shrinking
of Sausage and it is a trouble which can be easily avoided, as it is
entirely owing to the manner of boiling the Sausage. Ordinary round or
long Bologna should be kept in water at 160 to 170 degrees Fahrenheit
for about 30 minutes, and thick: large Bologna should be kept in water
from 155 to 160 degrees Fahrenheit from three-quarters of an hour to
one hour, according to the size. If the Sausage is very large, it
will take from one and one-quarter to one and one-half hours to cook
them thoroughly. When Sausage is boiled in water that is too hot the
particles of meat will crumble and separate. The Sausage will taste
dry, although water will be in the crevices between the small pieces
of meat. The Sausage will look rough on the outside and will also lose
more weight than when boiled as above directed. Many of them will burst
when the water is too hot. After Sausage of any kind has been cooked,
it should be handled as follows: Pour boiling water over it to wash off
all the surplus grease that adheres to the casing and then pour cold
water over it to shrink and close the pores of the casing. This is very
important and should be closely observed by all packers and sausage
makers who wish to have their Sausage look nice and keep its fresh
appearance.
[Illustration: HAMBURGER STEAK]
HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE PALATABLE AND PLEASING.
(_Copyrighted; Reprint Forbidden._)
[Illustration]
A very successful way of increasing trade on Hamburger is to season
it with one ounce of Zanzibar-Brand Hamburger Seasoning to every 25
pounds of meat. This gives the meat a Delicious Flavor, makes it more
Palatable and Pleasing to the Taste and much more Appetizing and
Satisfactory to the Customer. Sometimes Hamburger when made without
Seasoning has a peculiar flavor and meat odor which many customers
object to.
All this trouble is overcome by Seasoning all Hamburger with our
Zanzibar Brand Hamburger Seasoning, as it gives the meat a Delicious
Flavor and Aroma.
This is something that will increase the sale on Hamburger wherever it
is used.
[Illustration: HAMBURGER SAUSAGE]
Below we give the recipe for a New Sausage that is well liked wherever
it is being tried, and we advise every butcher to make use of it. This
Sausage is a success, takes well with the trade when made up right
and is very easy to make. It is a nice eating Sausage and customers
are always pleased to get hold of something new for a change. Making
Hamburger Sausage gives the butcher an opportunity for selling all
the small pieces of beef and a large percentage of beef fat at a good
profit, which is very often not easily sold otherwise.
DIRECTIONS FOR MAKING HAMBURGER SAUSAGE.
(_Copyrighted; Reprint Forbidden._)
=Take=--
70 lbs. Beef Trimmings.
20 lbs. Beef Fat.
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal
allowed by your State Food Law.
20 lbs. Water.
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.
1 lb. =Freeze-Em-Pickle=.
2 or 3 large size Onions.
2 lbs. Salt.
=First=:--Take the 70 lbs. of Beef Trimmings and trim out all the sinew
and cut them into small pieces.
=Second=:--Spread the meat on a table and sprinkle over it 1 lb. of
=Freeze-Em-Pickle= to 70 lbs. meat. Mix it thoroughly so that the
=Freeze-Em-Pickle= gets to all parts of the meat and then run the
meat through a sausage grinder, through a medium fine plate, so as
to cut the meat into small pieces, so that the =Freeze-Em-Pickle= is
thoroughly mixed with the meat. Then place it in the cooler in tubs or
boxes not deeper than six inches and allow it to remain there from one
to two days to cure. It is better to allow the meat to cure for two
days or longer.
=Third=:--After the Beef is cured take 20 lbs. of Suet or Beef Fat,
from the Brisket is the best, cut it up with 2 or 3 large Onions and
run the Beef Fat and Onions through the meat grinder and grind it very
fine, then mix the ground Beef Fat with the 70 lbs. of Cured Beef.
=Fourth=:--Put Legal amount of Bull-Meat-Brand Sausage Binder, 6 to 8
ozs. Zanzibar-Brand Hamburger Seasoning and 2 lbs. of Salt in a pail
and add 20 lbs. of cold water. After mixing, add this to the ground
Beef and Suet.
=Fifth=:--Mix the Beef, Suet, Bull-Meat-Brand Sausage Binder,
Seasoning, Salt and water together as well as possible and then run it
through the meat grinder again.
=Notice=:--Hamburger Sausage can also be made without curing the meat
in advance, if one prefers.
Simply mix the Beef, Fat, Bull-Meat-Brand Sausage Binder, Hamburger
Seasoning, Finely Cut-Up Onions, =Freeze-Em-Pickle= and Salt all
together, run it through a Grinder and add the water while grinding
and mixing, and when ground it is ready for sale. This sausage will,
however, have a different flavor than when made of cured meat as above.
=Sixth=:--After the Sausage is ground, spread it out on a platter,
decorate it nicely with parsley, a few pieces of sliced lemon or
orange, which adds to its attractiveness.
[Illustration: HOME MADE HAMBURGER SAUSAGE]
With each can of Hamburger Seasoning we furnish some of these cards
free. Take a beef skewer, split the end of it so the card can be put
into the slit and then stick this skewer into the platter of Hamburger
Sausage. This little card will help the sale and you will be surprised
at the many compliments you will receive on this new Sausage. We will
gladly furnish as many as are desired of these cards free of charge to
any butcher who is using our Hamburger Seasoning.
[Illustration: PORK SAUSAGE]
DIRECTIONS FOR MAKING FRESH PORK SAUSAGE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Take 100 lbs. of Fresh Pork Trimmings and while chopping add
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal
allowed by your State Pure Food Law.
¾ to 1 lb. “A” Condimentine.
1 lb. Salt.
8 to 10 ounces Zanzibar-Brand Pork Flavor.
Use sufficient cracked ice to keep the mixture cold. This will make a
most delicious pork sausage.
When this is properly mixed it is ready for the stuffer. Pork Sausage
should be stuffed into hog casings, or it may be simply put up in bulk.
=Note=:--By using the above quantity of “A” Condimentine to each 100
lbs. of trimmings, it will prevent fresh pork sausage from turning sour
or gray for several days, if kept under proper conditions and at a low
temperature. It keeps the pork sausage in a firm, fresh condition. “A”
Condimentine does not alter or affect the color of the sausage meat,
but simply enables the meat to retain its own natural color. The use
of this harmless condimental preparation is a great advantage to all
packers and sausage manufacturers, especially when the sausage is
shipped distances or is delivered from wagons to the small retailers.
“A” Condimentine is guaranteed to comply with the Pure Food Laws
and the Federal Meat Inspection Law. Its use is permitted in all U.
S. Government Inspected Packing Houses. Sausage does not have to be
labeled to show the presence of a preservative when “A” Condimentine
is used.
There are many kinds of Flours and Binders on the market, but the
Sausage Maker will find Bull-Meat-Brand Sausage Binder to be thoroughly
reliable, especially for Pork Sausage, as it does not so easily sour
or ferment and it makes an emulsion of the fat and water, and when
the Sausage is fried the grease and meat juices will not fry out of
it readily, but will remain in the Sausage. Pork Sausage made with
Bull-Meat-Brand Sausage Binder is much more easily digested than when
made without it, because the fat goes into the stomach in the form of
an emulsion when it is eaten, and in this way is more easily digested
and absorbed. In using a Binder for Sausage, if it is the Butcher’s
desire to turn out a Fine-Flavored Sausage and one that is juicy when
eaten, it is very important that he be very careful what kind of a
Binder he uses. There are many Binders on the market, sold simply for
the purpose of making money, which are _utterly worthless_. They make
the Sausage dry and instead of improving the quality of the Sausage,
they are a great detriment to it. If the Butcher takes a pride in his
goods and wants to make Sausage that his trade will like, he should not
buy these Binders, as he is simply throwing his money away and spoiling
his goods by using them. Therefore, it is always advisable when buying
from jobbers to insist upon getting the _Genuine B. Heller & Co.’s
Bull-Meat-Brand Flour_, as you will then know exactly what you are
getting, as our guaranty is on every package.
SMOKED PORK SAUSAGE
(_Copyrighted; Reprint Forbidden._)
Pork Sausage not sold the day it is made may be smoked the following
day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after
it is made will keep much better than when they are smoked as soon as
made, because Sausage that have been kept in a cooler for 24 hours
after being made are thoroughly cured, so they will stand the heat of
the smoke house, and will have an entirely different flavor than if
they are subjected to the heat when the meat is fresh and is not fully
cured.
[Illustration: HEAD-CHEESE]
HOW TO CURE MEAT FOR HEAD CHEESE.
(_Copyrighted; Reprint Forbidden._)
The proper way to make Head Cheese is to make it from Cured Meat only,
and all the Heads and Meat used for it should be cured for 10 to 14
days in a brine made as follows:
1 lb. =Freeze-Em-Pickle=.
7 lbs. of Salt.
5 gals. Water.
Head Cheese made from Meat cured by this process will have a fine red
color and will keep well under proper conditions in warm weather.
Always add Bull-Meat-Brand Sausage Binder to Head Cheese, as it makes
it firm and combines with the fats and juices of the meat, so as to
keep the Head Cheese from drying out and thereby losing its flavor.
DIRECTIONS FOR MAKING HEAD CHEESE.
(_Copyrighted; Reprint Forbidden._)
The proper meat to use for making Head Cheese is that which has been
cured by the =Freeze-Em-Pickle Process=, as above described, but it
can also be made from fresh meat if desired. It will, however, be much
better and will keep for a longer time if made from meat cured by the
=Freeze-Em-Pickle Process=.
=First=:--Boil the Heads slowly, and long enough so that the meat can
be easily stripped from the bone.
=Second=:--Boil the Hog Rinds and the Hog Fat in nets at the same time
as when boiling the heads. When the Rinds are almost cooked through,
remove them from the kettle and chop or grind them fine. The Fat when
cooked, should be cut up into 1¼ to 1½ inch square blocks.
=Third=:--Also boil about 15 lbs. of Cured Hog Tongues, and when they
are cooked, cut them in strips.