Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

It is not necessary to boil the water for brine if you know it to be perfectly pure. If its purity is doubted, it should always be boiled and the impurities which rise to the to...

Select sound cabbages and peel off the first or damaged leaves, then slice or shave with a cabbage cutter as fine as possible. The object desired in making first-class Sauer Kra...

Ans.--The Seasonings which you have been using are being used by a good many Sausage Makers, but a real fine flavored Sausage cannot be made with them. If you wish to increase y...

Ans.--The odor from boar fat is so strong that such fat should not be used in first grade lard. Boar fat will only make a second grade of lard. We advise that you always keep it...

It is, therefore, plain to be seen that what is known as the superior quality is the best Ham that the packer can turn out. As stated, the Hams are superior before they are cure...

To make a really good Compound Lard, a Cooler with an Agitator is absolutely necessary, but if one hasn’t a cooler with Agitator, it can be done by stirring by hand continuously...

A good sticking knife, hog hook, scrapers, a barrel or a trough for scalding, and a convenient place for working are the important necessities. Set the barrel at the proper slan...

Ans.--Shipment of 500 lbs. Freeze-Em-Pickle, which you ordered by mail, went forward today. We beg to inform you that this product complies with requirements of all Pure Food La...

Ans.--To keep the oil from separating from the lard, you should carry out the following directions: First, you should provide yourself with a lard cooler with an agitator attach...

Hams, Shoulders, Bellies and other cuts must be thoroughly chilled before they are put into pickle. From one to two days before being packed, depending upon the temperature, the...

=Sixth=:--If only a few tongues are to be cured make a barrel of pickle, as follows, and simply throw the tongues into it: For every 5 gallons of water, add 1 lb. of =Freeze-Em-...

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 o...

The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Ma...

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 wi...

Take 60 lbs. of Pork Trimmings. 20 lbs. Lean Beef. 20 lbs. Pork Back Fat. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal allowed by your State Pure Food Law....

Packers who cure large quantities of hogs must see to it that their chill rooms are properly constructed and have sufficient refrigeration, so the temperature can be kept under...

Freeze-Em Pickle for Curing Bacon, 62 Barrel Pork, 96 Beef, 65 Beef Trimmings, 111 Beef Hams and Shoulders, 69 Bologna and Frankfurts from Fresh Beef, How to Make, 113 Cheeks, 1...

The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on page 52. The same remarks with regard to the variation in the amount o...

“B” Condimentine is a preparation for assisting in keeping Smoked Sausage, such as Bologna, Frankfurts, Ham-Bologna, Summer Sausage, Meat Loaves, etc., in marketable condition f...

Another valuable feature of the “Heller” Hydrometer is its accuracy. These Hydrometers are all carefully tested in our Laboratories before being shipped out, and our certificate...