Part 10

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. 1 lb. of =Freeze-Em-Pickle=. ¾ lb. of “B” Condimentine. 8 ozs. of Granulated Sugar. 2 lbs. of Salt. 10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor. 2 to 3 ozs. of Vacuum-Brand Garlic Compound or Garlic Condiment.

=First=:--Before being made into sausage, the Back Fat must first be dry salted for two weeks to get it properly cured and firm.

=Second=:--Chop Pork Trimmings and Beef quite coarse, coarser than for Summer Sausage. While chopping add the Bull-Meat-Brand Sausage Binder, =Freeze-Em-Pickle=, Salt, Sugar, Seasoning, “B” Condimentine and Garlic Compound or Garlic Condiment, and when it is partly chopped add the Back Fat which has previously been cut in cubes about one-half inch square. By adding the Back Fat last it will still be in quite large pieces when the Meat is sufficiently chopped. The Fat should show quite prominently in Salami, as it must be fatter than Summer Sausage. Two or three ounces of Vacuum-Brand Garlic Compound or Garlic Condiment should be added while being chopped to give it a delicious Garlic flavor. See pages 260 and 261. The quantity maybe varied according to the demands of the trade.

=Third=:--When the Meat is chopped, it should be packed tightly in pans or boxes, which should be placed in a cooler having a temperature of about 40 degrees. These pans or boxes should hold about 50 lbs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans should remain in the cooler from four to six days before it will be ready to stuff into Casings.

=Fourth=:--Stuff the Sausage into Hog Bung Casings or Beef Middle Casings and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three days, then wrap twine around them nicely as shown in cut and again hang up to dry for two to three weeks.

=Fifth=:--They can then be smoked with cool smoke made with hardwood sawdust only. Wood makes too much heat. Then they are ready for the market.

DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE.

(_Copyrighted; Reprint Forbidden._)

Take 50 lbs. of Pork Trimmings. 40 lbs. of Beef Trimmings. 10 lbs. of Pork Back Fat.

=First=:--Before being made into Sausage, the Back Fat must first be dry-salted for two weeks in order to get it properly cured and firm.

=Second=:--Put the Beef into the chopping machine and while chopping it add:

2 lbs. of Salt. ¾ lb. “B” Condimentine. 1 lb. of =Freeze-Em-Pickle=. 8 oz. of Best Granulated Sugar. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 1 small teaspoonful of Vacuum-Brand Garlic Compound or Garlic Condiment.

Let the Beef chop until about one-half done before adding the Pork; then chop the Pork and Beef some before adding the square cut pieces of Pork Back Fat.

=Third=:--After the Meat is chopped and spiced put it in shallow boxes or pans not over eight inches thick, and put it in a good cooler. Keep the Meat in a cooler for from 4 to 6 days so it is thoroughly cured before it is stuffed.

=Fourth=:--Stuff in Beef Round Casings and let the Sausage hang in a dry room at 45 to 50 degrees of temperature for a week.

=Fifth=:--Then give them a good smoke and they are ready for the market. Cool smoke is produced with hickory, hard maple or oak saw dust only. Wood gives off too much heat.

HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE.

(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)

See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them, then stuff the casings and hang the sausage up to dry.

After the sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.

SWEDISH STYLE SAUSAGE

(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)

Take 60 lbs. of Beef. (Boneless Chucks, Briskets and Shank Meat can be used.) 30 lbs. of Pork Ham Trimmings. 10 lbs. of Back Fat.

=First=:--Before being made into Sausage, the Back Fat must first be dry-salted for two weeks in order to get it properly cured and firm.

=Second=:--Cut up the Pork Back Fat into square half-inch cubes by hand or with a Pork Back Fat Cutting Machine.

=Third=:--Put the Beef and Pork on the block and when partly or coarsely chopped add the cubes of Back Fat, and when the Beef and Pork are cut fine, the Pork Back Fat should show prominently through the meat.

While it is being chopped add:

2 lbs. of Salt. ¾ lb. “B” Condimentine. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 1 lb. =Freeze-Em-Pickle=. 8 ozs. Best Granulated Sugar. 10 to 12 ozs. Zanzibar-Brand Swedish Style Sausage Seasoning.

=Fourth=:--After chopping fine, put the Meat in a trough and knead it with the Bull-Meat-Brand Sausage Binder until it is tight and hard.

=Fifth=:--Pack the Meat tightly in 50 lb. pans or boxes which place in a cooler having a temperature of about 40 degrees; these pans or boxes should be shallow, not over 6 to 8 inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler 4 to 6 days before it will be ready to stuff into the Casings.

=Sixth=:--Stuff the Sausage into Beef Middles and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.

=Seventh=:--They can then be smoked with cool smoke made with sawdust and are ready for the market.

HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST.

(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)

See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them.

After the Sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the Sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat often causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.

DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE

(_Copyrighted; Reprint Forbidden._)

Take: 50 lbs of Pork Trimmings. 40 lbs. of Beef Trimmings. 10 lbs. of Pork Back Fat.

Before being used in the Sausage, the Pork Back Fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides.

=First=:--Cut up the Pork Back Fat into square half inch cubes by hand or with a Pork Back Fat Cutting Machine.

=Second=:--Chop the Pork Trimmings, Beef Trimmings and Pork Back Fat quite coarse, and while being chopped add:

2 lbs. Salt. ¾ lbs. “B” Condimentine. 1 lb. of Freeze-Em-Pickle. 10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning. 8 ozs. of Granulated Sugar. 2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.

=Third=:--After the Pork Trimmings and Pork Back Fat have been chopped and mixed with the Salt, “B” Condimentine, Bull-Meat-Brand Sausage Binder, =Freeze-Em-Pickle= and Vacuum Brand Garlic, stuff into beef round casings.

=Fourth=:--After the sausage has been stuffed into casings place them in the smoke house and thoroughly smoke with wood. This Polish Style Sausage should not be boiled when made. It is boiled when eaten.

HOW TO COLOR THE CASINGS FOR POLISH STYLE SAUSAGE

(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)

See directions for momentary dipping on page 117. This method will work equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them.

After the Polish Style Sausage is stuffed, hang it in the smoke house for a few hours, using wood so as to have a hot smoke. This drys it and gives it a smoke flavor. Then it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Polish Style Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to so much heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.

HOW TO MAKE FINE QUALITY BOCKWURST

(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)

=First=:--Take 45 pounds Beef, 20 pounds Veal, 20 pounds Lean Pork, 5 pounds Pork Back Fat (Speck).

=Second=:--The Meat should all be chopped very fine except the Speck, which should first be cut into small cubes and then added to the rest of the Meat when it is partly chopped so that small cubes of fat will show in the Sausage.

=Third=:--While chopping, add the following:

Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. ½ lb. of =Freeze-Em-Pickle=. ¾ lb. “B” Condimentine. 1½ to 2 lbs. of Salt. 8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Seasoning. 3 tablespoonfuls of very finely cut Chives. 6 heaping tablespoonfuls of finely chopped Parsley. Sufficient artificial ice to keep the meat cool while grinding, added a little at a time.

=Fourth=:--When the meat is all cut up fine and properly mixed with the spice, it should be stuffed in Narrow Sheep Casings and turned off in links about 2½ inches long.

=Fifth=:--As a rule Bockwurst is sold without smoking, but it can be given a light smoke if desired.

=Sixth=:--To prepare Bockwurst for the table, it should be steamed five or six minutes in hot water.

Pork Sausage, Bologna, Frankforts, Head Cheese, Liver Sausage, etc., can be kept in a good condition, by simply putting them, every night, in a solution of 1 lb. of Cold-Storine dissolved in three gallons of water. This solution should be kept in the Cooler. In the morning remove the Sausage from the solution, hang it up and expose it for sale, and what remains unsold in the evening, simply put back in the brine for the night.

In this way Sausage can be kept fresh and nice appearing for some time, and it will not =shrink= and =dry up=. This enables the dealer to keep a large, attractive display on hand in his shop without any danger of the goods spoiling.

By keeping the Sausage in this way, it does not dry out, nor become slimy or moldy as it would if hung up in the cooler. Sausage can also be shipped a reasonable distance in a Cold-Storine solution to better advantage than if shipped in any other way.

On arrival it should be removed from the solution, hung up and allowed to drain and dry. In the evening it should be replaced in the same solution for keeping over night.

Never put Smoked Sausage and Fresh Sausage in the same solution. Each kind of Sausage should be kept in a separate solution.

FRESH TRIPE AND PIGS FEET.

Fresh Tripe and Fresh Pig’s Feet turn dark and spoil very easily, but by placing them every evening in a Cold-Storine solution made of one pound of Cold-Storine dissolved in three gallons of water, they can be kept in a good condition for a number of days. Every morning they may be taken out of the solution, and those not sold during the day should be put back into the Cold-Storine solution overnight. The solution for Tripe and Pig’s Feet should not be used for storing anything else in it.

SWEET BREADS AND BRAINS.

Sweet Breads and Brains can also be kept in the same way as Tripe and Pig’s Feet.

(_Copyrighted; Reprint Forbidden._)

=First=:--Clean the Feet as carefully as possible and then cure them in brine made as follows:

6 lbs. of Salt. 1 lb. of =Freeze-Em-Pickle=. 5 gals. of Water.

The Feet should be cured in this brine from four to five days. This brine can be used over and over again for curing Pickled Pigs Feet, until it becomes thick from the substances drawn out of the Feet.

=Second=:--After the Feet have been cured for four or five days, cook them as follows: Heat a kettle of water boiling hot; then throw the Pigs Feet into it and keep the heat on until the water begins to boil; then check the fire or steam, and simply let the water simmer just as slowly as possible until the Feet are nicely cooked. The slower they cook, the better, and they ought to remain in the hot water for about four hours, when cooked at a low temperature.

=Third=:--When they are cooked through, turn on cold water and let the water overflow until all the heat is out of them, and nothing but cold water overflows, and then let the Feet cool well.

=Fourth=:--Split the Feet through the center and pack them. If they are to be packed in tierces and kept on hand for any length of time, the vinegar that is put over them should be 60 grains strong, but when they are packed in small packages for immediate use 40 grains is strong enough.

=Fifth:-=-When packing the Feet add to every 100 lbs. 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.

STORING PICKLED PIGS FEET.

(_Copyrighted; Reprint Forbidden._)

There are certain seasons of the year when Pickled Pigs Feet are in great demand, while there are other seasons when they are a slow sale. We, therefore, give here a formula for keeping Pickled Pigs Feet in vinegar so they can be kept for one year if necessary in a perfect condition. Salt, cure and boil the Pigs Feet the same as above, but instead of boiling them all done, boil them only about half done; then split them and put them in tierces and fill the tierces with 60-grain vinegar and store in cold storage. The 60-grain vinegar has a tendency to soften the meat. After they have been in this strength of vinegar for some length of time, they will become soft just as if they were thoroughly cooked, but if it is necessary to use them before they are soft, roll them into the engine room or in a place where it is very warm, and turn the tierces on their end. Keep the top of the barrel covered with water--we mean on the top of the head--so that the head will not dry. The bottom of the barrel will not shrink and dry because the vinegar on the inside keeps it moistened, but if the top is not kept wet the barrel will shrink and begin to leak. By allowing the Pigs Feet, which are packed in strong vinegar, to remain in a very warm place for a week or so, they will become nice and tender; they are then to be repacked with 40-grain vinegar in small packages for the market.

PICKLING TRIPE.

(_Copyrighted; Reprint Forbidden._)

Select Tripe that is fresh and has not been lying around long enough to attract the bacteria ever present in the air.

Tripe should be prepared by thoroughly cleaning and washing the paunch in at least three or four changes of water. After that, a tub of cold water should be prepared and a lump of unslaked lime, the size of an English Walnut, should be added to about 50 gallons of water. Allow the lime to dissolve and then stir the water to thoroughly mix it. In this solution place the washed Tripe and allow it to soak for five or six hours. The water should be kept cold. A small piece of ice may be put in the water if necessary. Before the Tripe is put into the last soaking water, the inside should be scraped with a hog-scraper so as to remove the inside skin. The outside film or skin should also be scraped off. The boiling vessel should be thoroughly washed before the Tripe is placed in it for cooking. If there is any foreign substance whatever in the kettle, it will discolor the Tripe. On the other hand, it may be turned out perfectly white if the boiling vessel is in proper condition. Two ounces of B. Heller & Co.’s Lard Purifier mixed in 50 gallons of boiling water will assist to keep the Tripe White.

Scald the Tripe thoroughly and scrape both sides well with a hog-scraper. The Tripe is then ready to be cooked.

In cooking, allow the water to come to the boiling point. It should then be reduced to a simmer until the Tripe is thoroughly cooked. When cooked, cold water should be turned on and allowed to overflow until the Tripe has thoroughly cooled. After it is thoroughly cooled, pack in tierces with vinegar that is 60 degrees strong. Always use White Wine Vinegar. If it is desired to ship Tripe after it has been vinegar-cured, it should be repacked in vinegar 40 degrees strong.

To give the Tripe a nice flavor, add to every 100 lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled Tongue Seasoning.

Many have trouble through their inability to cook Tripe tender. This, in most cases, is owing to the fact that the Tripe is boiled too much in water that is too hot. Water in which Tripe is being cooked should be allowed to come to a boil, after that, it should be put on a slow fire where it will cook the Tripe by simmering. A simmer is water that is hot, but not boiling, or 155 to 160 degrees. Boiling water will always shrink and toughen Tripe. It will take longer to cook some Tripe than others, depending upon the age of the animal from which it is taken. Tripe should be allowed to simmer until it is cooked tender.

MINCE MEAT.

(_Copyrighted; Reprint Forbidden._)

The following directions will make a delicious Mince Meat:

Take 4 lbs. of lean Beef, boil it until it is fairly well cooked and then chop or grind it very fine.

Add 8 lbs. of Hard Green Apples, cut into small cubes.

1 lb. of very finely chopped suet. 3 lbs. of seeded Raisins. 2 lbs. of Picked Currants, carefully washed and dried. 2 to 5 lbs. of Citron, cut up into small pieces. 1 lb. of Brown Sugar. 1 pint Cooking Molasses (pure New Orleans Molasses is the best, and it must be free from Glucose). 1 quart of Sweet Cider. 1 Tablespoonful of Salt. 1 Teaspoonful of Ground Black Pepper. 1 Teaspoonful of Mace. 1 Teaspoonful of Allspice. ½ Teaspoonful of Cinnamon. A little grated Nutmeg. A pinch of Cloves.

Mix the above thoroughly, then heat slowly on the stove and boil for half an hour.

If the Mince Meat is to be put in jars and sealed up tight, the hot Mince Meat should be put into pint and quart jars, the jars should be filled up to the brim and the tops screwed down tight immediately.

If the Mince Meat is to be kept in bulk and not sealed up in jars, add ½ pint of good Brandy after the Mince Meat has been cooked and allowed to become nearly cold, stirring the Brandy into the Mince Meat thoroughly and then pack into stone crocks, cover tightly and keep in a very cool place where the Mince Meat will not freeze. This Mince Meat will keep all winter.

The above quantities can be increased or decreased proportionately, according to the total amount of Mince Meat desired at one time.

Dry or concentrated Mince Meat is made same as above, except that dried apples are used instead of fresh apples, and no liquids are added. Wet Mince Meat is better than the dry and will give better satisfaction.

DIRECTIONS FOR MAKING SOUSE.

(_Copyrighted; Reprint Forbidden._)

=First=:--Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a stove, or fire or in a steam jacket kettle.

=Second=:--Add just enough cold water to entirely cover them.

=Third=:--Boil until the Meat can be removed from the bones.

=Fourth=:--Remove the Meat from the bones, and put it back into the water in which it was boiled; then add to this water enough White Wine Vinegar to give it a nice sour taste. The quantity of vinegar will depend upon its strength.

=Fifth=:--Add the following proportions of spice, which can be changed to suit the amount of Souse you are making. For 100 lbs. Souse use:

2 lbs. of Granulated Sugar. 8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.

=Sixth=:--Mix the spice with the Meat, and boil about 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours before removal. If desired, a lemon and 2 or 3 good sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some prefer it without Onion or Lemon. Do not use too much Lemon as it will make the Souse taste bitter.

VINEGAR PICKLED PIG’S TONGUES.

(_Copyrighted; Reprint Forbidden._)

Take salted Pigs Tongues that have been cured for 30 days and scald them in hot water; then remove the skin and gullet. Boil slowly for three hours, the same as boiling Pigs Feet; the slower they are boiled the better; then cool the Tongues, in the same manner as directed for cooling Pigs Feet.

Another way is to take them out of the Brine and cook them, and then take off the skin and gullet after they are cooked. When handling large quantities, this latter method will not work as well as the first method, because after the Tongues are boiled, they must be cooled in the same vat, and after they are cooled, the skin does not remove so easily. That is why it is better to scald them in boiling water first and then remove the skin and gullet, then boil them.

Split the tongues through the center and pack in Vinegar the same as Pigs Feet and add to every 100 lbs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled Tongue Seasoning.

HORSERADISH.

(_Copyrighted; Reprint Forbidden._)

Home-made horseradish is a relish that every household demands. It is impracticable to put grated horseradish upon the market except when bottled, as exposure to the air discolors it and dries it out. An excellent bottled article which will prove a good keeper as well as a good seller can be made as follows: To ten parts of grated horseradish add one part of granulated sugar and one part of pure vinegar. In preparing horseradish none but white wine vinegar should be used. One of the best means of getting new trade is for a Butcher to sell home-made grated horseradish.

SAUER KRAUT.

(_Copyrighted; Reprint Forbidden._)