DRIED SAUSAGE
SUMMER SAUSAGE -- PRESERVATIVES -- COOLING ROOM -- STUFFING --
HANGING ROOM -- SMOKE HOUSE -- DRY ROOM TREATMENT -- DRY ROOM CAUTION
-- SHIPPING AGES -- STORAGE -- PREPARATION OF CASINGS -- TRIMMING
MEATS -- FORMULAS FOR SAUSAGE.
=Summer Sausage.=--Under the head of “Summer Sausage” we take up an
entirely different article, a sausage that is dried and smoked (not
cooked), during which time the ingredients used for seasoning effect
a cure. This sausage will keep for months if properly handled. It is
necessary, however, that every detail be very carefully watched, as a
slight omission or error in its manufacture causes immense losses at
times.
As this is strictly an air dried sausage, weather conditions have a
great deal to do with its successful manufacture, and it is necessary
to have special facilities in the way of coolers, smoke houses and
dry rooms, the proper arrangement of which is somewhat expensive. Air
conditioning and fan circulation can be used. It is impracticable for
any manufacturer to attempt to make this article in large quantities
unless he has proper facilities, and it is the manufacturers who do
make it in large quantities that are financially successful, and are
able to keep their cost of production to a minimum.
=Preservatives.=--Previous to the enactment of the Pure Food Laws the
liberal use of preservatives made the handling of summer sausage, while
always requiring care, a matter of not so great consequence as at
present. Now, the only preservative used is the agent saltpetre, and
such preservative help as is obtained from the spices which are used.
These conditions require the use of absolutely sweet materials.
=Cooling Room.=--Clean airy cooling rooms are necessary. They should
be provided with spreading shelves of sufficient area to allow the
cut spiced meats to be spread from twelve to forty-eight hours so
as to enable the spices, saltpetre and salt to permeate the product
before stuffing and to make the meat firm. If the sausage is stuffed
immediately after it is rocked, it is liable to wrinkle in the smoke
house, which gives it an unsavory appearance. Temperature of room
should be 37° F.
=Stuffing.=--The stuffing should be performed in a semi-cool room,
using mechanical or hand operated stuffers at a moderate pressure. Some
manufacturers use steam or hydraulic equipment, but these are usually
arranged so that no moisture, condensation or drip comes in contact
with the meats. The temperature of the room should be about 45° F.
=Hanging Room.=--A hanging room in which the temperature can be
properly controlled should be available in which the sausage can be
hung until the casings are sufficiently dried for smoking. While the
sausage should be dry, it should not be allowed to become so dry that
the casings are glossy or hard. This is a very important matter as the
sausage will not take the correct color if the smoke does not penetrate
the casings, or if they are allowed to become too dry. This applies
particularly to sausage stuffed in beef middles, also to sausage
stuffed in hog bungs, though not to so great an extent.
In preparing the sausage for the smoking process, by endeavoring to
prevent the sausage from becoming too dry there is danger of their
becoming slimy, which is more detrimental than excessive dryness. Slimy
sausage will not take the smoke and will sour quickly if not properly
handled. Sausage in both beef casings and hog casings should be dried
before smoking, so that the outside will feel about dry to the touch.
In order to obtain this result it is necessary to have plenty of
hanging room so that the proper temperature and ventilation is
available for the entire lot of sausage which is being prepared for
smoke. If the sausage is too closely hung it should be moved about
from the center to the sides of the room occasionally so that all the
sausage receives the same ventilation.
The manufacturer should have sufficient space to allow the sausage to
hang after it is stuffed and before it is smoked, for from two to three
days, and sometimes longer. In the winter season, which is the proper
time for manufacturing high grade summer sausage, it is a good practice
to allow it to hang as long as possible before smoking, but it must be
watched to prevent sliming or becoming too dry.
=Smoke Houses.=--The smoke houses should be built of brick, sheet
iron houses which have been experimented with, especially for summer
sausage, have proved to be complete failures. The brick not only
protect the house from the varying outside temperatures, but retain the
heat, which is desirable and necessary in the successful smoking of
this kind of sausage.
Smoke houses are preferably equipped with rails and trolleys. The
houses are usually built like ham houses, viz: 12 × 12 feet, or some
size convenient to the trolleys to be used.
The distance from the fire should be in any case, whether the track
system or the ordinary smoke house with the beam system is used, twelve
feet, and in some cases, such as in smoking summer sausage in bladders,
or Braunschweiger in hog casings, the distance from the fire should be
twenty feet or more. This, however, will be explained in the formulas
for making the different kinds of sausage.
The main point to be considered in the construction of a smoke house
for summer sausage is to have it so arranged that the heat can be
regulated to different temperatures, also the amount of smoking, as
each kind of sausage requires a different temperature. The ventilation
of the smoke house should be perfect and absolutely controllable, as
the weather conditions have a great deal to do with the successful
smoking of sausage and the houses should be arranged so that they
can be kept at a uniform temperature and humidity during any kind of
weather.
As in the case of domestic sausage, no smoke house should be used for
summer sausage unless the temperature can be maintained uniform and the
walls in proper condition.
Since, summer sausage is not cooked before it goes to smoke, a cold or
damp smoke house will “ring” the sausage even quicker than a cold smoke
house will “ring” Bologna, therefore extreme caution should be used in
this particular.
Hardwood and hardwood sawdust are used exclusively in smoking summer
sausage, and both wood and sawdust should be absolutely dry when the
fire is started. In some cases, however, after the sausage is very
nearly smoked, it is advisable to use a little damp sawdust before
completing the operation.
=Dry Room Treatment.=--After the smoking process is completed the
sausage is taken to the drying rooms where the temperature can be kept
at all times between 46° and 53° F., the proper temperature being 48°
F., if it can be maintained. The dry room must be fitted with steam
pipes running underneath the sausage and around the sides of the room
and underneath the windows in order to supply the necessary heat. The
room must be supplied with ample windows for light and ventilation and
should be very high so as to permit the required overhead ventilation.
At all times the windows must be kept open a little to allow fresh air
to enter no matter how cold the outside temperature. If the weather
is damp the windows nearest the top or the top ventilator of the room
should be opened a little. Sausage is not usually hung adjacent to the
windows.
Steam should always be turned on in damp weather to dry the air,
providing the weather is not too warm and the temperature in the room
can be kept as low as 53° F. The room should be arranged in sections,
so that there may be an empty section between each lot of new sausage.
As the sausage becomes drier it can be hung more closely. The sausage,
should not dry too quickly as too much air will dry it near the casing,
which will cause the sausage to stick to it and become dry. In that
case the inside will not dry uniformly and the sausage will wrinkle and
in some instances become sour.
The different kinds of sausage require different places in the dry
room. Some require an abundance of air and others, like “Holsteiner”
and “farmer” sausage, if properly smoked, can be hung where it would
not be policy to hang summer sausage in hog bungs. As both of these
sausages are coarse chopped, they can be handled with much less fear
of being spoiled than the finer chopped sausage. However, with every
description of dry sausage, constant attention must be given or poor
results will follow.
Summer sausage in hog bungs can be subjected to more draft or air than
summer sausage in beef casings. Consequently beef casings are generally
hung near the center of the room where they receive plenty of air, but
no drafts. This is a place where the human element comes greatly into
play.
=Dry Room Caution.=--Do not hang green and dry sausage in the same
room. It is advisable to keep dry rooms for smoked sausage as free from
mold as possible. While a slight mold does not hurt summer sausage
(in fact some summer sausage requires this before it is ready for
shipment), it will be found that smoked sausage drys better and quicker
in a room that can be kept free of mold. Sausage that molds too much
before it is dry necessarily has to be washed. This process does not
hurt the sausage, and in some cases washing does it good, especially
if by neglect or otherwise it has become greasy in the smoke house.
Sausage will not dry as rapidly if greasy and the process of washing it
quickens the drying. In washing sausage warm water, not hot, should be
used. A little sal soda in the water is desirable.
=Shipping Ages.=--Summer sausage in both hog bungs and beef casings
if properly handled can be shipped, in three stages of dryness, as
follows: New, twenty to twenty-five days old; medium dry, forty to
forty-five days old; dry, sixty to seventy-five days old. In cheaper
grades of summer sausage, many kinds of which are manufactured, can
be shipped in much less time than indicated above. In fact, there is
sausage made which can be shipped almost immediately from the smoke
house. This sausage is allowed to stand for some time after chopping
and before stuffing, previous to being put in the smoke house. It is
then smoked very hard, or with more heat than the better grades of this
sausage. Some manufacturers use more heat than smoke, but it does not
produce a first-class article.
=Storage.=--Summer sausage when thoroughly dried should be stored in a
cooler at a temperature of 35° F. It can be so handled if boxed, but it
is preferable that it hang from racks, closely, since it will require
an inspection upon shipping.
=Preparation of Casings.=--In preparing casings for summer sausage
of all kinds it is necessary, in order to insure good results, that
casings be prepared, certainly hog bungs, at least thirty days or even
several months before they are used. There are always many fat bungs
in hog casings and in preparing them and putting them down in salt
brine for thirty days or longer, the fat on the casings becomes dry
and there is less danger of the sausage becoming sour. Summer sausage
will become sour as quickly from using fat hog bungs as from any other
cause, therefore these must be thoroughly fatted before they leave the
preparing rooms. They are generally in good condition in this respect
when received, and therefore do not require as much time in the curing
or preparing as do hog bungs. Fat beef middles or beef rounds spoil the
appearance of the goods.
=Trimming Meats.=--The selection and the trimming of meats for summer
sausage is a matter of great consequence. Sinews, muscle cover and
tough binding elements should be removed so as to avoid the sausage
being tough in the eating. All knives and cutting tools should be sharp.
=Formulas.=--Under the formulas given below are descriptions of the
methods of manufacture in detail rather than generalizing. Where the
term “rocking” is used it describes cutting with a rocker cutter. The
description for making Cervelat should be carefully noted, as the
methods are utilized with slight changes in making other kinds.
_Cervelat Style Sausage._--A very satisfactory formula for this sausage
is as follows:
FORMULA A.
40 pounds beef chucks, very lean and entirely free from all sinews,
90 pounds work trimmings, trimmed in same manner,
20 pounds shoulder fat, cut into strips about 2 inches square and cut
into shavings as fine as it is possible to get them,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
The beef is first ground through a ⁷⁄₁₆-inch plate, after which it is
placed on the rocker together with the fat and seasoning and rocked for
about five minutes. Then the pork trimmings are added, the whole being
rocked for from twenty-five to thirty minutes.
The pepper is spread through the meat during the rocking process, and
about five minutes before rocking finished. The sausage is taken to a
cooler where the temperature is not lower than 38° F., nor higher than
40° F. It is spread upon shelving about ten or twelve inches thick,
where it is allowed to remain three days, after which it is stuffed by
hand machines into hog bungs or beef middles as required.
The sausage is taken to the hanging room to hang for two or three days
according to the weather, at a temperature of from 48° to 50° F. If the
weather is damp care must be taken to prevent the sausage from sliming
and it is sometimes necessary to keep the temperature up to 55° F. in
order to keep the room free from dampness. If the sausage begins to
slime there is danger of its becoming sour or hollow in the center. It
is advisable, if it is impossible otherwise to keep the sausage from
sliming, to put it into smoke as soon as the slime is detected, which
stops it.
When the sausage is ready for smoke, under favorable circumstances,
from two to three days after it is stuffed it should be hung in a smoke
house where the temperature is as near 48° F. and gradually heated
until the temperature reaches 70° F. It must be kept at this point
throughout the entire process of smoking, or for about twenty-four
hours for beef middles and forty-eight hours for hog bungs.
In starting a fire in the smoke house as little wood should be used as
possible, say, one stick of ash cord wood, just enough fire to keep
the sawdust smoking without blazing. Keep adding sawdust until there
is sufficient fire to scatter it over the entire bottom of the smoke
house, keeping the sawdust ignited only from the coals of the wood
with which the fire was started and which generally lasts through the
entire process of smoking. If the smoke houses are naturally cold it
may be necessary to keep more fire than mentioned in order to keep the
temperature up to 70° F.
The smoking of this sausage requires all possible care. If the
temperature is allowed to rise too high for any length of time, it
will sour. If the fire is too low and smoke too dense there will be a
smoke ring, especially so if the sausage is not properly dried before
smoking. It is advisable that the sausage should not be exposed to too
sudden or severe a change in temperature upon removing from the smoke
house. If it is some distance from the smoke house to the dry room,
cover the sausage on the trucks with a tarpaulin, cover so that the
cold air cannot strike it. It is a good idea not to hang the sausage
up on the racks immediately, but to place it on the bottom rack, close
together, so that it may cool gradually.
The following are additional formulas for the making of cervelat
sausage:
FORMULA B.
45 pounds beef chucks,
82 pounds lean pork trimmings,
23 pounds shoulder fat,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
FORMULA C.
30 pounds pork cheek meat,
30 pounds beef trimmings,
90 pounds pork trimmings,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
FORMULA D.
40 pounds pork cheek meat,
30 pounds beef trimmings,
50 pounds lean pork trimmings,
20 pounds shoulder fat,
10 pounds pickled pork trimmings,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
Trim beef chucks very lean, free from sinews. Pork trimmings must be
lean except in Formula C, where fat pork trimmings are used. Shoulder
fat should be handled the same as in Formula A. Pickled pork trimmings
are ground through an Enterprise ¹⁄₄-inch plate. Beef chucks and
trimmings are ground through an Enterprise ⁷⁄₆₄-inch plate. Pork
trimmings and cheeks are chopped on a rocker; otherwise handled same as
Formula A.
If neck fat is used it is cut into small pieces but not shaved. If fat
from Boston butts is used it is run through an Enterprise ¹⁄₄-inch
plate. This fat, of course, has more or less lean in it but might be
called very fat trimmings. Pork hearts, beef cheek and shank meat are
all ground through an Enterprise ⁷⁄₆₄-inch plate. Beef and fat are
always put on the block with the seasoning first. Pork trimmings and
cheeks are added five or ten minutes after rocking; otherwise handled
same as Formulas A, B, C and D.
FORMULA E.
40 pounds shank meat,
30 pounds pork cheek meat,
10 pounds beef cheek meat,
10 pounds pork hearts,
20 pounds pork trimmings,
40 pounds neck fat or fat trimmed from Boston butts,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6¹⁄₂ ounces saltpetre.
_Farmers Style Sausage._--The following formulas are for Farmers
Sausage:
FORMULA A.
50 pounds shank meat,
10 pounds beef cheek meat,
30 pounds pork trimmings,
30 pounds pork cheek meat,
10 pounds pickled pork trimmings,
20 pounds shoulder fat,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
Shank meat, beef cheek and pork cheek meat are ground through an
Enterprise ¹⁄₄-inch plate; shank fat is cut into small pieces but not
shaved. Ground material and shank fat should be put on the block first
with the seasoning and chopped five or ten minutes, when the pork
trimmings are added, the whole being chopped fifteen or twenty minutes.
As this meat is coarse, it should, after chopping be mixed in a mixer
four minutes and be thoroughly mixed by hand, after which it is taken
to the cooler and handled the same as cervelat. It is stuffed in beef
middles cut 11 inches in length, and allowed to hang in the dry room,
same as cervelat for the same length of time, before smoking. The same
precautions should be taken with this as with cervelat, relative to
slime, etc.
It is smoked from six to eight hours at a temperature of from 65° to
70° F. It must be handled very carefully in smoke as too much heat will
wrinkle it. A great deal of farmer sausage is allowed to dry naturally
without smoking, especially in the winter months, and where there is
plenty of room and a proper place. However, in damp weather and in the
summer months it is always advisable to smoke it. This sausage can be
made throughout the summer months, provided there are proper dry rooms,
which can be regulated and kept moderately cool. Some manufacturers
use dry cooler space in the summer time, kept at a temperature of 46°
to 48° F., but the best results are obtained by drying in a room where
the sausage can have the benefit of the outside air. This sausage,
if handled properly according to the directions, will be ready for
shipment in twenty-five days; it should then be in a medium dry state.
FORMULA B.
80 pounds medium fat pork trimmings,
20 pounds pork cheek meat,
50 pounds beef trimmings or shank meat,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
Beef and pork cheek meat ground through an Enterprise ⁷⁄₆₄-inch plate.
Put ground material with seasoning on block first and chop five or ten
minutes, then add pork trimmings and chop fifteen or twenty minutes.
Stuff and handle same as Formula A.
FORMULA C.
40 pounds beef trimmings or shank meat,
10 pounds pickled beef trimmings,
100 pounds pork trimmings,
5 pounds, 12 ounces salt,
2 ounces whole white pepper,
6 ounces saltpetre.
The beef trimmings or shank meat should be ground through an Enterprise
⁷⁄₆₄-inch plate. Put ground material with seasoning on block first and
chop five or ten minutes; then add pork trimmings and chop fifteen or
twenty minutes. Stuff in beef middles; otherwise handle same as Formula
A.
_Holstein Style Sausage._--This sausage is farmer sausage and is
handled the same except that it is stuffed in beef rounds. The same
care is necessary as with the farmer from the time it leaves the block
until ready for shipment, which should be in about twenty-five days.
_Swedish Style Medwurst._--The following formula is for Swedish
Medwurst or Gottberg sausage:
FORMULA.
30 pounds pickled beef trimmings,
30 pounds fresh beef trimmings,
90 pounds medium fat pork trimmings,
1 pound rice flour or corn flour,
5¹⁄₂ pounds salt,
2 ounces coriander,
3¹⁄₂ ounces white pepper,
6 ounces saltpetre.
Beef trimmings are ground through an Enterprise ⁷⁄₆₄th-inch plate.
Ground beef and seasoning are put on block first and chopped five or
ten minutes when pork trimmings are added, the whole being chopped
twenty to twenty-five minutes. This sausage is stuffed in beef middles
14 inches in length, and handled in other respects same as Cervelat in
beef middles.
The old fashioned way of handling Swedish medwurst was to pickle the
sausage, after it was stuffed, in a vat of 50 degree strength pickle,
for ten hours, when it was taken out of the vats, hung up and allowed
to dry for twenty-four hours, then smoked the same as cervelat in beef
middles. If this process is used, four and one-half pounds of salt to
150 pounds of meat is all that is necessary. However, good results can
be obtained without pickling the sausage, and it is not generally done
by manufacturers of this article.
_Braunschweiger Style Sausage._--This sausage is made according to the
following formula:
FORMULA.
50 pounds selected back fat trimmings,
45 pounds selected ham trimmings,
25 pounds selected shoulder trimmings,
20 pounds beef chucks trimmed extra lean and free from sinews,
10 pounds shoulder fat,
5 pounds salt,
2¹⁄₂ ounces white pepper (ground),
1 ounce whole white pepper,
6 ounces saltpetre.
Beef chucks are ground through a ⁷⁄₆₄th-inch plate. Shoulder fat is cut
into strips about two inches square, and cut into shavings, as fine as
it is possible to cut them. Ground beef, shoulder fat and seasoning are
put on the block and rocked ten minutes when ham and shoulder trimmings
are added, the back fat trimmings being the last to go on the block.
The whole is rocked twenty to thirty-five minutes. This is not a fine
chopped sausage, however, and is not as coarse as farmer sausage but
a great deal coarser than regular cervelat. It should be stuffed into
short, lean, thick hog bungs about fourteen inches in length, and
handled in every respect, from the block to the smoke house, same as
cervelat in hog bungs. As this is a very fat sausage greater care needs
to be taken in smoking than with any other summer sausage made, and it
should be hung near the top of the smoke house as far away from the
fire as possible. For this reason it is important that the sausage
should be properly dried after stuffing before smoking. Smoke at a
temperature as near 65° F. as possible for thirty-six to forty-eight
hours.
_D’Arles Style Sausage._--This sausage is made as follows:
FORMULA.
30 pounds extra lean beef chucks trimmed absolutely free from sinews,
70 pounds fresh lean especially trimmed pork shoulder trimmings free
from sinews,
30 pounds selected back fat pork trimmings,
20 pounds shoulder fat,
5 pounds salt,
2¹⁄₂ ounces white pepper (ground),
1 ounce whole pepper,
3 ounces saltpetre.
In order to use the following additional seasoning it is advisable to
chop at least six blocks of sausage, 150 pounds each, and mix in a
large truck as this seasoning is to be added immediately after the meat
has been chopped. For 900 pounds, use:
¹⁄₄-pound package pure white gelatine,
2 quarts strong imported French red wine,
1 whole nutmeg,
1¹⁄₄ ounces whole cloves,
¹⁄₂ ounce stick cinnamon.
Put the gelatine, nutmeg, cloves and cinnamon in a thin bag and cook
with the wine for ten or fifteen minutes, just below boiling point.
Strain the wine through a cloth to remove all particles of spice. When
moderately cool mix in the meat thoroughly by hand; at the same time
mix in the shoulder fat, which is cut into shape of small dice chopped
on the rocker; the beef ground through an Enterprise ⁷⁄₆₄th-inch
plate; after which the mixture is placed on the rocker with the dry
seasoning and rocked for seven to ten minutes, when the pork trimmings
are added and the whole chopped eighteen to twenty-two minutes,
providing the speed of the rocker is from fifty-two to fifty-four
strokes per minute.
This is a coarse sausage but not as coarse as Farmer. Take to the
cooler to remain from twelve to twenty-four hours. It is then stuffed
by hand into No. 1 selected hog bungs entirely free from fat. Hang in
dry room where the temperature is about 50° F. where it is entirely
separate from other sausage and where there is plenty of air but no
currents. After it has hung for thirty-six to forty-eight hours, if
firm and the casing moderately dry, wrap the casings with No. 4 flax
twine commencing at the small end, making a hitch with the twine every
two inches the whole length of the sausage to the top or the bung end;
then hitch back every inch on the off side and back and forth again
until two more hitches are made so that the strings will be about
one-half inch apart when the last hitch is complete.
Care must be taken to wrap the sausage tightly so that the strings will
not fall off in the process of drying. After the sausage has been wound
with string it should be taken to the dry room and dried very slowly
without becoming moldy too soon. If hung in a room with other sausage,
this article should be hung between so that it will not get too much
air or dry too quickly. It should be moved frequently, from the bottom
to the top, and from the middle to the front and back of the section.
This is one of the most difficult of summer sausages to make and but
few manufacturers are successful in making them. Therefore the above
instructions should be followed closely to obtain satisfactory results.
Do not smoke.
_Italian Style Salami._--Practically the same formula is used for
Italian salami sausage as for D’Arles sausage, except that usually not
as high grade trimmings either beef or pork, are required. However,
it is advisable for a high grade Italian salami that the same grade
of trimmings be used and the same care is taken in preparing them.
Identically the same seasoning is used and also the same procedure
is followed in every respect in regard to the chopping and handling
of the meat. Smaller or less expensive hog bungs are used. They are
medium primes and the sausage is usually shorter in length. This is a
matter of preference as this sausage is made in lengths of from twelve
to twenty-two inches. Handling after stuffing, to the wrapping process,
is the same as that for D’Arles sausage. Wrapping, however, is much
simpler and usually the same grade of twine is used, but instead of
wrapping the twine both ways, it is simply wound around tightly after
three or four strings have been run from the top to the bottom of the
sausage. This sausage is not smoked and is tied the same as D’Arles,
the same care being taken in every respect as regards temperatures, etc.
_Milanese Style Salami Sausage._--The formula for this sausage is as
follows:
FORMULA.
50 pounds fresh lean specially trimmed pork shoulder,
trimming free from sinews,
60 pounds fresh Boston butt trimmings,
20 pounds extra lean beef chucks, trimmed absolutely
free from sinews,
20 pounds shoulder fat,
5 pounds salt,
2¹⁄₂ ounces white pepper,
1¹⁄₂ ounces saltpetre,
1 ounce whole pepper.
Chop at least six blocks (900 pounds) of this sausage and mix at one
time by hand in a large truck constructed for the purpose, in order to
add the following additional seasoning. For the six blocks use:
3¹⁄₂ quarts strong imported French red wine,
¹⁄₄-pound package pure white gelatine,
4 nutmegs,
¹⁄₂ ounce whole cloves,
1 ounce stick cinnamon.
Prepare same as similar formula for D’Arles sausage and mix with the
meat after it has been rocked by hand thoroughly. The beef is ground
through an Enterprise ⁷⁄₆₄th-inch plate. Shoulder fat is cut into
small thin pieces but not in the shape of dice. Rock the beef and
the shoulder fat together with the dry seasoning for seven to ten
minutes, then add the pork trimmings, the whole being chopped twenty
to twenty-five minutes. This sausage is not as coarse as D’Arles or
Italian salami.
After the meat and wet seasoning have been mixed thoroughly put in
cooler twelve to twenty-four hours. Then stuff by hand into hog middle
guts, as large as can be obtained. The way to stuff them successfully
is to arrange a board to hold the casings after they are stuffed so
that it will be just high enough from the filler to permit the casings
to be filled and not handled other than to hold them with sufficient
pressure to stuff as tightly as possible without breakage.
If the middles break, which they do in many cases, patch them with a
piece of hog middle when they are being wound with string. They should
be lifted with care from the stuffing board, placed upon a truck and
wrapped immediately with No. 4 flax twine, the same as D’Arles sausage,
the string running equidistant around the sausage from either end and
being wound around it so as to form squares.
As the casings are so very tender, it requires great care in wrapping
and the sausage is usually not of uniform appearance. Greater care must
be used in tying this sausage than D’Arles, salami or any other sausage
known. The casings are so thin that the meat will become dry and hard
on the outside or near the casings while the inside will remain moist,
therefore too much exposure is not desirable. They should be watched
closely after stringing, because, not being allowed to dry before they
are strung, the handling which they get will naturally make them slime
very easily. It takes at least sixty days to dry this sausage properly
with the best conditions. Not smoked.
_German Style Salami._--This sausage may be made according to the
following formula:
FORMULA.
40 pounds beef chucks or beef shank meat,
110 pounds regular pork trimmings,
5 pounds salt,
5¹⁄₂ ounces white pepper,
1³⁄₄ ounces garlic,
6 ounces saltpetre.
Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate, rocked with the
seasoning five to ten minutes, when the pork trimmings are added and
the whole chopped fifteen to twenty minutes. This is a coarse sausage,
about the same as “Farmers” sausage. It is well to mix the meat
thoroughly by hand after it has been rocked, or to mix it carefully
with a mixer. A “Stallman” mixer is better than a “Zimmerman” for
farmer sausage and coarse chopped summer sausage. However, the teeth in
a “Zimmerman” mixer can be reversed so that it will not tear the meat,
as it otherwise does.
After the meat has been chopped it is removed to a cooler for the same
period as farmer sausage before stuffing. It is stuffed in either beef
middles or hog bungs. After stuffing, the sausage is handled the same
as Italian salami, except that it is wrapped with hitches same as
D’Arles sausage, there being only about one-half the number.
This sausage can be very lightly smoked, but it is preferable to dry
it the same as D’Arles and Italian sausage. If stuffed in beef middles
it should be handled the same as farmer except that it is wrapped with
string about the same number of hitches as salami in hog bungs. The
majority of manufacturers smoke Italian salami in beef casings a very
little, usually about twelve hours with as little smoke as possible.
This is done to prevent sliming, as it is difficult to air-dry
beef-middle sausage without the very best conveniences, or dry rooms
where it can be hung apart from other sausage.
_Hungarian Style Salami._--The formula for this sausage is as follows:
FORMULA.
90 pounds lean pork trimmings,
35 pounds beef chucks trimmed free from sinews,
25 pounds shoulder fat,
5 pounds salt,
1¹⁄₂ ounces white pepper,
1 ounce garlic,
5¹⁄₂ ounces saltpetre.
The beef chucks are ground through an Enterprise ⁷⁄₆₄th-inch plate.
The shoulder fat is shaved into thin pieces and both the beef and the
fat, with the seasoning, are rocked seven to ten minutes, when the
pork trimmings are added, and the whole is rocked from eighteen to
twenty-two minutes. This is a moderately coarse sausage, about the same
as Milanese salami.
After the meat is rocked it is handled in the cooler the same as other
summer sausage and stuffed into extra large beef middle ends, which
are, when stuffed, twenty-two to twenty-six inches long and weigh from
twelve to twenty pounds each.
Great care must be taken in stuffing this sausage to stuff it tightly
and two or three lengths of string should be run from the large to the
small end and vice versa, so as to prevent it from breaking, also to
keep it straight, and it should be hung, of course, the small end down.
This sausage is allowed to hang, before being put in the smoke house,
three or four days in a dry atmosphere, and then smoked over a cold
smoke at a temperature the same as for cervelat in beef middles,
for from fifty-five to sixty hours. Handle after smoking the same
as cervelat in beef casings. It usually takes, under favorable
circumstances, sixty to seventy days before the sausage is ready for
shipment.
This sausage is used extensively in Germany and Austria and there is
some of it used in Pennsylvania. There is not a very general demand for
it in the United States.
_Thuringer Style Salami._--Formula for this sausage is as follows:
FORMULA.
30 pounds extra lean beef chucks, trimmed free from sinews,
90 pounds fresh pork blade or shoulder meat, trimmed free from sinews,
30 pounds shoulder fat,
5 pounds salt,
1 ounce garlic,
3¹⁄₂ ounces white pepper,
6 ounces saltpetre.
Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and rocked with
the fat and seasoning, the fat having been cut into small pieces and
shaved. Rock from seven to ten minutes, when the pork trimmings are
added and the whole is chopped eighteen to twenty-two minutes.
This sausage is rocked about as coarse as Milanese salami. After it is
rocked it is handled in the cooler the same as other summer sausage
and stuffed in large calf bladders which have been soaked a short time
before stuffing so that they will be pliable. Care must be taken in
stuffing this sausage to fill the bladders as full as possible. Use a
skewer, also a string hanger.
Allow it to hang two or three days before smoking, in a moderately
cool temperature (50° to 55° F.), where there is no draft, and smoke
over a cold smoke for forty-eight hours, the same as Braunschweiger,
and Gothair, the sausage being hung near the top of the smoke house. Do
not smoke at the same time with any other sausage.
Unless care is taken in smoking, the bladders will come out wrinkled,
which spoils the appearance and consequently the sale of the sausage.
Hang in the dry room with beef middle cervelat and handle in every
respect the same. This sausage is usually ready for shipment in forty
to fifty days.
_Mortadella Style Sausage._--This sausage is made by the following
formula:
FORMULA.
135 pounds absolutely fresh lean trimmings,
15 pounds fresh lean beef chucks,
10 pounds shoulder fat,
5 pounds salt,
1¹⁄₂ ounces saltpetre,
2¹⁄₂ ounces white pepper.
Additional wet seasoning is used for this sausage, therefore it is
advisable to chop it six blocks at a time and mix by hand in a large
truck the seasoning must be added immediately after the meat has been
chopped. For six blocks use:
3¹⁄₂ quarts strong imported French red wine,
¹⁄₄-pound package pure white gelatine,
8 nutmegs,
1 ounce whole cloves,
3 ounces stick cinnamon,
4¹⁄₂ ounces bay leaves,
2¹⁄₂ ounces split coriander.
Prepare this seasoning same as D’Arles sausage, then mix the wet
seasoning with the meat in a truck. Scatter through it twelve ounces
of whole white pepper and two ounces of coriander. The beef is ground
through an Enterprise ⁷⁄₆₄th-inch plate and chopped on the block with
the dry seasoning for seven to ten minutes, when the pork trimmings
are added and the whole chopped thirty to thirty-five minutes. This is
a very fine sausage. After the meat has been chopped mix the shoulder
fat, which is cut into the shape of small dice (same as for D’Arles
sausage), with the meat and mix in the wet seasoning at the same time.
Remove to a cooler and allow it to stand from twelve to twenty-four
hours, then stuff into medium-sized beef bladders which must be soaked
in lukewarm water a few moments before they are stuffed, in order to
make them pliable, and care must be taken to stuff them as tightly as
possible. Skewer, as well as tie them, and also wrap immediately with
heavy coarse flax twine, making about two wraps the long way to the
bladder and one wrap around the center, the twine terminating in a
hanger. This sausage must not be hung by tied end or by the same string
that the bladder is tied with, for in such case they will fall in the
smoke house, or when drying.
Hang for twelve hours after stuffing in a hot smoke house with more
heat than smoke at a temperature of about 90° F.; then cook in clear
water for four hours at a temperature of 150° F.; wash off thoroughly
with boiling water when taken from the cooking vat and hang them up in
a moderately cool place or dry room where the temperature is about 48°
to 50° F. They will be ready to ship in four or five days.
This sausage can be smoked sufficiently heavy, so that cooking is
unnecessary if proper facilities are available in smoke house. The
house should be arranged with steam coils so that a temperature as high
as 150° F. can be obtained during the process of smoking. This really
is the most satisfactory way of handling this sausage.
_Lyon Style Sausage._--For this sausage the following formula is used:
FORMULA.
120 pounds extra lean selected pork trimmings, pork blade meat being
preferred, trimmed free from sinews,
20 pounds extra lean beef chucks, trimmed free from sinews,
10 pounds shoulder fat,
5 pounds salt,
2¹⁄₂ ounces white pepper,
1 ounce whole pepper,
1¹⁄₂ ounces saltpetre.
It is necessary to use an additional wet seasoning for this sausage;
at least six blocks should be chopped so as to mix properly and the
seasoning must be added immediately after chopping. For six blocks Lyon
sausage use the same formula for wet seasoning as for Milanese salami,
and prepare in the same way. Grind the beef through a ⁷⁄₆₄th-inch plate
and chop first on the block with the dry seasoning for seven to ten
minutes when pork trimmings are added and the whole chopped thirty to
thirty-five minutes. This is a very fine chopped sausage. After the
beef and pork have been rocked the wet seasoning and shoulder fat,
which has been previously cut into the shape of small dice, are mixed
with it thoroughly by hand.
The meat is then taken to a cooler for the same period as D’Arles or
Milanese salami, when it is stuffed by a hand stuffer into No. 1 hog
bungs free from fat, and hung in a dry room where the temperature is
about 50° F., and where it can be kept entirely separate from other
sausage, with plenty of air and no draft. After it has hung for
thirty-six to forty-eight hours and the casings are moderately dry,
wrap the sausage with No. 4 flax twine, both lengthwise and around so
as to form a mesh about ¹⁄₂-inch square. It is handled the same as
D’Arles or Milanese salami.
_Gothair Style Sausage._--This sausage is made according to the
following formula:
FORMULA.
20 pounds extra lean beef chucks free from sinews,
110 pounds extra lean pork trimmings free from sinews,
20 pounds pork shoulder fat,
5 pounds salt,
3¹⁄₂ ounces white pepper,
6 ounces saltpetre.
The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and together
with the shoulder fat, which has been shaved as thin as possible and
cut into the shape of small dice, is mixed in mixer with the seasoning
for from seven to ten minutes, when the pork trimmings are added and
the whole chopped for thirty to thirty-five minutes, after which it
is taken to a cooler and handled the same as other summer sausage.
It is stuffed into short No. 1 lean hog bungs, or bungs that are
free from fat. This sausage is handled in every respect the same as
cervelat sausage, except smoking. It should be smoked lightly with
the same temperature and same relative position in the smoke house as
Braunschweiger sausage and about the same length of time. It is handled
after smoking, in the dry room, same as Braunschweiger.
_Lehigh Valley Style Summer Sausage._--This sausage is made from lean
bull chucks, the meat being ground through an Enterprise one-quarter
inch plate, then reground through an Enterprise ⁷⁄₆₄th-inch plate and
rocked on a rocker for fifteen minutes. The seasoning is mixed on the
rocker and is as follows for 100 pounds of meat:
SEASONING FORMULA.
¹⁄₃ pound fine salt,
1¹⁄₂ ounces saltpetre,
4 ounces saltpetre,
5 ounces mace,
1 ounce ground cloves,
2 ounces allspice,
4 ounces black pepper,
6 ounces coriander,
1 ounce sugar.
After it is chopped it is put into a “Zimmerman” mixer and mixed for
about five minutes. It is then taken to a cooler and spread on tables
made for the purpose, about eight or ten inches thick, and allowed to
remain for about three days, when it is stuffed into beef bungs, sack
pieces being preferable. After it is allowed to stand in a temperature
of 48° F. until the casings become moderately dry, it is hung in a
smoke house and smoked for ten days or two weeks, at a temperature
of between 50° and 60° F. Great care should be taken in smoking this
article, as it requires but a light smoke.
After it is taken from the smoke house, it is hung in a dry room, where
a temperature of 48° to 50° F. can be maintained, and where the sausage
can be kept perfectly dry. This sausage takes from two to three months
to dry thoroughly, and sometimes longer.