Part 18

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 separate and sell it at a discount as a second grade of lard to bakers. The strong boar odor cannot be removed from the lard and the only thing that can be done is to whiten and purify it. In future render your barrow fat and boar fat separately.

TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLID

Answer.--To make Head Cheese sticky and solid without putting hog rinds in it, use Bull-Meat-Brand Sausage Binder, putting from ten to twelve pounds of Bull-Meat-Brand Sausage Binder into 100 pounds of meat. The quantity used must be governed by the percentage proportion amount allowed by your State Pure Food Law. This will make a firm, solid Head Cheese, filling all the holes with a jelly-like mass. Bull-Meat-Brand Sausage Binder is an excellent binder for Head Cheese and other sausage products.

If you desire your New England Style Ham to be more sticky, you must take your pork trimmings and cut them about the size of an egg and mix with every 100 pounds of meat 1 pound of our =Freeze-Em-Pickle=, but do not put any salt with them whatsoever. Let the meat stand in the cooler for a week and you will find that the juices in the meat will have been thickened like glue and be sticky. Then take the meat out of the cooler; add 1½ pounds of salt to 100 lbs. of meat and season with Zanzibar-Brand Seasoning. Take a small quantity of this meat and grind it very fine and then mix the fine with the coarse pieces and stuff it. Cook it very carefully with slow heat, then put it in the cooler in a press or put boards on it and press it down with stones. Your New England Style Pressed Ham is then finished. Of course, you can use some Zanzibar-Carbon to color the casings. See directions for momentary dipping on page 117.

HOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.

_Query.--L. B. writes: “Will you please let me know if there is anything to prevent the moulding of summer sausage, hams and bacon?”_

Ans.--It is first necessary that you hang the sausage and meat in a dry, cool room. If you keep it in a room where the air is moist, it will mould rapidly. If lard is rubbed on the sausage and also the meat, it will aid materially in preventing moulding. When so used, it should be applied with a cloth and rubbed on both the meat and the skin side. If your meat has already begun to mould, it should first be washed with warm water and then permitted to dry for a few hours. When dry apply a little of the lard with a cloth.

SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.

_Query.--F. W. F. Co. asks how to sharpen knives and plates of meat grinders._

Ans.--If the plates are grooved and rough, it will be necessary to have them turned off in a lathe. Then the knives should be sharpened on the cutting-edge just like a scissors. We do not mean the flat side which runs against the plate. But if the knife is also rough on the flat side, then the flat side should be smoothed off a little on a grindstone, and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit. If you have no lathe, it will have to be done in a machine shop, and in that event we would advise you to get into touch with some of the large concerns which supply butchers’ cutlery, etc. We would be pleased to give you the names of some very good firms if you desire.

HOW TO CURE MEAT FROM FARM-KILLED HOGS.

_Query.--C. A. J. writes: I have more or less trouble in curing hams from farmer killed hogs. The trouble I have is in the marrow. Would you please tell me the best way for farmers to kill and chill hogs and how is best to cure such meat?_

Ans.--We take pleasure in sending you by mail under separate cover, our book, “Secrets of Meat Curing and Sausage Making.” This book will give you all needed information with reference to meat curing and sausage making. You should study this carefully because it gives you the needed information for handling the meat before it is put in brine and during the time it is in the brine. It tells you how to pump the meats; how to make the brine for pumping; when to overhaul the meat; the temperature to cure in, etc. If you will follow all information given in these articles you will overcome the trouble you have had. You should also use =Freeze-Em-Pickle= for curing because by its use you will be able to turn out the finest mild-cured sweet pickled meats having a most delicious flavor, of good appearance. Moreover you would have a uniform cure and no loss from sour meats. You say that you have had trouble from hams souring at the marrow. Read carefully our article relating to the pumping of meats. By pumping you will overcome the souring at the marrow.

CAUSE OF FAILURE IN CURING MEATS.

_Query.--H. B. writes: I have been trying to cure corned beef, but it has a very funny taste. If you can tell me what is the trouble and how to avoid it I will be greatly obliged. I boil the water for making it into brine and use refrigerated meats. I thoroughly cleaned the barrel with scalding hot water. I did not cure the meat in a cooler, but in a room where the temperature runs from sixty to sixty-five degrees. The brine was seventy degrees strength, according to the pickle-tester. I did not use either sugar or molasses in the brine. The curing is a failure. Will you please give me all the information you can?_

Ans.--Your questions are their own answers. It is impossible to cure Corned Beef or any other kind of meat in a room where the temperature is as high as 60 degrees. It should not be higher than 45 degrees, and 40 degrees will be much better.

We refer you to our directions for curing Corned Beef in our book, “Secrets of Meat Curing and Sausage Making.”

The directions contained therein should always be followed to the letter, if good results are desired, and when they are followed you will turn out the very finest Corned Beef; it will be in perfect condition and have the sweet taste so much desired. The brine for 100 pounds of meat should be made as follows: 8 pounds of common salt, 1 pound of =Freeze-Em-Pickle=, 2 pounds of granulated sugar and 5 gallons of cold water. The meat should be cured in this brine ten to fifteen days, according to the weight and thickness of the pieces. Use only fresh meats that have been thoroughly chilled.

LARDING NEEDLES--HOW USED.

_Query.--F. P. C. writes: What are larding needles used for? I would like to receive a copy of your book._

Ans.--A larding needle is used for drawing fine or thin strips of bacon through beef tenderloins and other kinds of meat. Frequently small strips of dry salt pork are drawn through beef tenderloins, also through meat to be roasted. This makes the meat nice and juicy and also imparts to it a fine flavor. The strips which are to be drawn through the meat are cut very thin and usually square. They are about ⅛ to 3/32 of an inch in thickness.

WHY COOLER “SWEATS.”

_Query.--F. B. writes: “I would like a little information in regard to my cooler. In sultry weather it sweats terribly, almost changing its natural finish to white and the sweat rolls down from it. If you can give me any information as to how I can stop it, I will be very thankful to you. The inside of the cooler is perfectly dry; in fact, I could strike a match in it anywhere. Kindly let me know if there is any way of preventing this trouble.”_

Ans.--The trouble with your cooler is no doubt due to the moisture of the atmosphere and to some imperfection in insulation. The defect can be remedied by the manufacturers. You say the cooler is perfectly dry inside, therefore, its construction must be very good, but the outside insulation is not just right, so the outside becomes too cool and the moist air coming in contact with the cold surface readily condenses. If the cooler can be insulated in such a way that the outside will not become so cold, we have no doubt your trouble can be overcome.

LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE.

_Query.--O. B. writes: “We notice in the Scientific Meat Industry that you claim White Berliner Konservirungs-Salze can be used as a preservative for meats and keep within the requirements of the food laws of Pennsylvania. We wish to inquire whether one is perfectly safe in using this preparation as a preservative in Pennsylvania. Of course it is well understood that butchers must use a preservative of some kind, but they are interpreting the law in this state very strictly. Please let us hear from you fully in regard to this.”_

Ans.--White Berliner Konservirungs-Salze, when used in the proportion of four to eight ounces to each 100 lbs. of meat, complies with the pure food laws of Pennsylvania. No one need hesitate to use it for all the purposes for which we have recommended it in these columns, as there would be no grounds for action against anyone for its use. It is perfectly harmless and is everywhere recognized as such. No objection has been made against its use. We advise all butchers in Pennsylvania to make use of this preparation, as it will fully meet their requirements and absolve them from prosecution for the use of a meat preservative.

COLD-STORINE IS NOW LEGAL.

_Query.--L. B. S.: We notice that you have put Cold-Storine on the market again. Is this product now legal to use?_

Ans.--In reply to your favor of the 10th inst. we are pleased to inform you that Cold-Storine is now made under a new improved formula and contains no ingredients that have been ruled out under the National Pure Food Law or the Federal Meat Inspection Law. It is therefore now legal to use everywhere.

As you undoubtedly know, Cold-Storine is used to keep sausage, tripe, tongue, poultry, etc., in a good condition, and it does this work most satisfactorily. Simply by storing the sausage, tripe and other meats in a solution of Cold-Storine, each night, they can be displayed on the counters during the entire day, and yet keep in a good condition for a week or longer. This preparation can save you considerable money by preventing losses from spoiled goods.

You undoubtedly have your greatest difficulty in keeping link pork sausage in a good salable condition after it has been exposed on the counter for several days. This difficulty is entirely overcome by storing them in a solution of Cold-Storine over night. It will prevent them from becoming slimy and enable them to retain their full weight and fresh appearance until sold.

You are of course anxious to cut down your percentage of losses from spoiled goods, as nothing else eats so large a hole into your profits as this. So we expect you will be glad to hear that you can again use Cold-Storine. Like all progressive meat dealers, you undoubtedly look upon the use of Cold-Storine, not as an item of expense, but as a big money-making proposition. We enclose herewith our folder entitled, “Put a Dollar Into Cold-Storine and Take Out Ten,” which will give you further information on this product.

HOW TO GIVE A BRIGHT, RED COLOR TO BOLOGNA AND FRANKFORT SAUSAGE WITHOUT ARTIFICIAL COLORING.

_Query.--I am trying to make Bologna and Frankfort sausage, and make it all right except the color of the meat. I cannot get a nice pink color. I have tried Freeze-Em Pickle; it is all right, but it is too slow a process. I want to make my sausage out of fresh meat and smoke it in a smoke-house, but cannot get a nice pink color on the meat. It has a gray color and does not look right. I have a color on hand, but it don’t give satisfaction. It makes the meat too red and does not look good._

_Now, if you have anything that will overcome my trouble and will give my sausage a nice pink color, not red, and will comply with the National Pure Food Law, send it right along. I will remit on arrival. I would send the money now, but do not know the value of it. I make about twenty-five pounds of sausage at a batch._

Ans.--Your letter of recent date received. You say you are trying to make bologna and that you make it all right, but that the color of the meat is not a nice pink color. You say you tried the =Freeze-Em-Pickle= and that it worked all right, but that it is too slow a process. You further say you want to make your bologna out of fresh meat, but that you do not get a nice pink color when it is made that way. You say the meat is gray.

In all of that you are correct, and you will always have a gray sausage unless you make it with =Freeze-Em-Pickle= according to the directions in our circular. If you make bologna sausage out of fresh meat, it, of course, will be gray. If you roast a piece of beef, it will be gray. If you cook a piece of beef, it will be gray. It is the same with bologna. When bologna is made with fresh meat, it will be gray, just as though you take a piece of fresh meat and boil it. It is impossible to make bologna with a pink color and make it out of fresh meat. For that reason, we recommend you to use =Freeze-Em-Pickle= and prepare your bologna meat with =Freeze-Em-Pickle= beforehand. You can do that in about two or three days. It is better, however, to let the meat cure for a week.

All you have to do is to trim out the beef and pork trimmings with which you intend to make the bologna, cut the pieces up about the size of an English walnut and sprinkle on =Freeze-Em-Pickle= in the proportion of one pound =Freeze-Em-Pickle= to every 100 pounds of meat. Mix the meat thoroughly and then pack it tightly in a tierce or a box, in fact a shallow box where the meat is not very thick is better, but pack it in tightly, and then put it in the cooler and let it remain there for at least four or five days, or a week, if possible. Then when you make bologna, the bologna will be better in flavor, will be juicier, will have a fine red appearance, and will be perfect in all respects. This we positively guarantee.

If you want to make bologna and frankfort sausage properly and have it right in all respects, you must take the necessary time and prepare the meat accordingly.

Formerly when artificial colors could be used in bologna and frankfort sausage, then it was all right to make it out of fresh meat and use an artificial inside color, but now, however, the food laws are such that you cannot use an inside color and therefore it is necessary to make it according to the =Freeze-Em-Pickle= process and with our =Freeze-Em-Pickle=. Then you will have a nice pink color on the inside of your bologna and frankfort sausage. You say you have a color on hand but it does not give satisfaction. It is a good thing that it does not give satisfaction, because if you were to use it, you could be arrested and fined and it would cause you a great deal of trouble; in fact, your reputation might be ruined if your name got in the papers stating that you used coloring on the inside of your bologna and frankfort sausage, because the food laws prohibit that.

By using the =Freeze-Em-Pickle= process you will make sausage that will in every way comply with your state food law and will at the same time, have a fine inside color, and excellent flavor and splendid keeping qualities. This will overcome all the troubles you mention, and all that is necessary is for you to prepare your meats a few days before hand. In fact, you can prepare a quantity of the meat before hand and keep it and use it along as you need it, making up 25 pounds at a time whenever you wish to do so, and leave the balance until a later occasion. Meat will keep this way in a good cooler indefinitely. This is the only way we can recommend your making sausage that will comply with your law and at the same time have the color you desire. Of course, it is a little more trouble, but it is trouble that will well repay you, because your sausage will really be of better quality and it will make a much better appearance.

HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTS

_Question.--K. M. Co. writes: Can you give us a method for pulling the wool from green hides and also from dry hides? We get the dead carcasses from the feed and transit yards--a good many hundred pelts during a year. Lots of these pelts are torn. If we can pull the wool we will be able to realize more money out of handling these pelts._

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

Answer.--As a general rule, wool is pulled from pelts by concerns that make this work a business. The method used is sweating and steaming the pelts. The pelts are hung on racks in a room into which live steam is turned. The pelts are kept hot for a number of days and the heat loosens the wool. It can then be easily pulled from the skin. The wool is then dried and baled.

You could not adopt this method profitably on a small scale, but we will give you a method that you can use which will prove a satisfactory way for small handlers of pelts who desire to pull the wool.

Make a pile of your pelts, wetting the pelts as you pile them. Cover the pelts with blankets or gunny sacks and allow the pile of pelts to sweat. The wet pelts being covered up tight, will become hot and sweat. This will loosen the wool and it can be readily pulled off.

Another way of removing the wool from pelts is to spread the pelts upon the floor, with the wool down next to the floor. On the skin side of the pelts place crushed fresh lime and dampen the lime. This wetting of the lime will cause it to slake and soak into the skin. The wool will be loosened by this treatment of the pelts and it can be easily pulled. This method, however, will spoil the skins and render them of no value.

The simpler method of handling the green hides by a butcher or other dealer who has only a small business equipment is to use the sweating process. By this method both the wool and the skins can be saved and sold. Ordinarily, by the sweating method the pelts are piled one on top of the other, some water sprinkled on each pelt, and the piles made from two feet to three feet high, and allowed to sweat. Great care must be taken not to let the pelts sweat too much, otherwise the hide will decay and in pulling the wool the hide will tear. As soon as the wool is sufficiently loosened from the pelt it should be pulled. The skins can then be salted and cured, or the skins can be put into a brine and cured. After the skins are thoroughly cured they are ready to be shipped to the tannery.

HOW TO MAKE PEPPERED BEEF

_Question.--G. E. O’F. writes--Can you furnish me with a recipe for making (Postromer) Peppered Beef? I am a user of your goods and will be under obligations to you for this information._

(_Copyrighted by B. Heller & Co.; Reprint Forbidden_)

Answer.--We do not clearly understand your question. If you mean cured Briskets that are covered with red pepper, or Paprika Compound, and then smoked, you can proceed as follows:

Cure your boneless briskets in corned beef brine with garlic in it. You will find a formula for this in our book, “Secrets of Meat Curing and Sausage Making,” a copy of which we are sending you. After the meat is cured, and before you place it in the smoke-house, rub our Chile Powder all over the outside of it, and then smoke it. Or, you can smoke it and cook it, and then rub the Chile Powder over it after it is cooked. In this way, you will use less Chile Powder.

If this does not fully answer your question write us again giving us more complete statement of what is desired.

UTILIZING FAT TRIMMINGS

_Question.--H. A. writes: Please send me information as to how to use up my fat trimmings._

Answer.--The best way to make use of your fat trimmings is to work them up into Pork Sausage, using plenty of Bull-Meat-Brand Sausage Binder to absorb the fat. When plenty of Bull-Meat Sausage Binder is used the fat stays in the sausage when fried instead of frying out. This keeps the meat from shrinking.

For Curing Hams, Bacon, Shoulders, Corned Beef, and for Curing Beef and Pork for making all kinds of Sausage

Freeze-Em-Pickle is a preparation for Curing Hams, Shoulders, Bacon, Corned Beef, Dry Salt Meat, Pickled Pork and Meat for Making Bologna and other kinds of sausage, etc. The Freeze-Em-Pickle Process retards fermentation and souring of brine when used according to our directions. It gives a delicious, mild flavor, curing the meat more uniformly and with a fine color. By its use curing is made easier, and anyone, without being experienced, can cure meats successfully.

Trimmings and sausage meats treated with dry Freeze-Em-Pickle can be stored away for six months, or even longer, and will then make better sausage than will fresh meats. Dry curing meats for sausage by the Freeze-Em-Pickle Process congeals the albumen in the meat, so that it and the juices do not draw out in the form of brine. It thus keeps more of the nutriment and flavor in the meat and sausage, making it more juicy and better when fried or otherwise cooked.

Those using the Freeze-Em-Pickle Process have an absolute guaranty in its use and can always depend upon getting good results when our directions are followed. It possesses the advantage which the curer of meat has been seeking for years, and it also fully complies with the State, National and Foreign Food Laws.

The Freeze-Em-Pickle Process of curing meats gives a mild, delicious flavored cure. Meats cured by it will not be too salty, but will have that sugar-cured flavor which is so much liked.

MAKING BOLOGNA AND FRANKFURT SAUSAGE

The Freeze-Em-Pickle Process is highly recommended for preparing meat for Bologna, Frankfurts, etc. When the meat for Bologna and Frankfurt Sausage is prepared by this Process, the sausage made will be juicy and delicious.

ELIMINATE MEAT-CURING TROUBLES

Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat. By adopting the Freeze-Em-Pickle Process these troubles are eliminated and the finished products are superior to those made in other ways.

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Our Guaranty

We guarantee that Freeze-Em-Pickle does not contain any ingredient that has been ruled out by any food law and we further guarantee that the Freeze-Em-Pickle Process of curing meats is in accordance with the requirements of the Federal Meat Inspection Law. We also guarantee that meats cured by the Freeze-Em-Pickle Process will have a fine flavor and a mild, sweet cure when our directions are followed in every detail. We guarantee that meats treated by the Freeze-Em-Pickle Process will not spoil nor sour if kept under proper conditions. Freeze-Em-Pickle is being used by many United States Government Inspected Packing Houses throughout the country.

_B Heller & Co_

The Secret of Making Money in Meat Products Lies in the Prevention of Losses

Save Money by Preventing the Losses Due to Spoiled Meat

Use B. HELLER & CO’S “A” CONDIMENTINE

“A” Condimentine is a Condimental Preparation used as an aid in Keeping in a Fresh Condition for a reasonable time Fresh Sausage such as Pork Sausage, Liver Sausage, Head Cheese, etc. Does not alter the Natural Color of the meat.

“A” Condimentine complies with Pure Food Laws, National and State. Its use is permitted in Government Inspected Packing Houses.

It is worked into the sausage with the seasoning, simply adding ¾ to 1 pound “A” Condimentine to every 100 pounds of meat. In this way, uncured meats can be shipped long distances or held without loss of the fresh, red color for a reasonable period. Its nominal cost is a cheap insurance against loss from spoilage.

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B. HELLER & CO’S “B” CONDIMENTINE

For Use in Smoked Sausage, Meat Loaves, etc.

KEEPS YOUR SAUSAGE IN GOOD CONDITION FOR A REASONABLE TIME