Part 7

=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-Pickle=, 2 lbs. of Pure Granulated Sugar, and 7 lbs. of Common Salt.

=Seventh=:--Where large packers wish to pack tongues in tierces, the tongues should be handled as follows: Weigh out 285 lbs.; then mix together in a box or tub the following:

3 lbs. of =Freeze-Em-Pickle=. 6 lbs. of Best Granulated Sugar. 21 lbs. of Salt.

=Eighth=:--Rub each tongue with some of this mixture and pack as loosely as possible in the tierce, using about one-half of the mixture of =Freeze-Em-Pickle=, Sugar and Salt for rubbing, and the other half for making the brine. It will require between 14 to 15 gallons of brine to fill the tierces, some tierces vary in size, therefore dissolve the balance of the mixture of =Freeze-Em-Pickle=, Sugar and Salt in about 14 gallons of water, and pour over the tongues, should the tierce hold more simply add enough cold water to cover all the meat as the right amount of salt has already been added.

=Ninth=:--If the tierces are to be headed up, the heads should be put in, and the brine should be poured into the tierce through the bung hole. The overhauling of tongues is just as important, as is the overhauling of hams and shoulders. They should be overhauled in the same manner, and the same number of times. By reference to directions for curing hams and shoulders, which will be found on previous pages, all the necessary instructions can be followed. To give the tongues a proper flavor, they ought to cure from 50 to 60 days.

GARLIC FLAVORED BEEF TONGUES.

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Many like Garlic Flavored Tongues, and this desire can be fully satisfied by adding about two tablespoonfuls of Vacuum Brand Garlic Compound to each tierce of tongues; add it to the brine before it is poured over the tongues. This will give them a delicious flavor which will be relished even by people who do not like fresh Garlic.

HOW TO CURE HOG TONGUES.

Hog Tongues should be handled and cured in exactly the same manner as beef tongues. The brine should be made of the same strength and in the same manner, and when so made, it will cure the hog tongues in about 30 days. The directions for curing Beef Tongues can be used for curing Hog Tongues in every particular.

CURING BEEF CHEEKS FOR CANNING.

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=First=:--The cheeks should be cut out of the head immediately after the beef is killed, all the fat should be trimmed off, and then the cheeks should be twice cut, lengthwise, through the outside muscles.

=Second=:--They should be then thrown into ice water to which has been added some salt, and they should be allowed to remain there for an hour or two. This will draw out all the slime and blood.

=Third=:--The cheeks should then be put on a coarse wire screen, or perforated galvanized iron pan placed in a cooler and spread out as thinly as possible, so as to give them a chance to thoroughly chill. A thorough chilling in a cold cooler will require 24 hours.

=Fourth=:--The cheeks should then be salted, and packed into tierces; 285 lbs. should be put into each tierce.

=Fifth=:--Handle the cheeks as follows: For each 285 lbs., mix in a box or tub, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 15 lbs. of Common Salt.

=Sixth=:--Then put 285 lbs. of cheeks on a table and take half of the mixture of =Freeze-Em-Pickle=, Granulated Sugar and Salt and mix it with the cheeks thoroughly; then shovel into tierces.

=Seventh=:--If the tierces are to be headed up, put the heads in and take the balance of the mixture of =Freeze-Em-Pickle=, Sugar and Salt and dissolve it in 15 gallons of cold water, which pour into the tierces through the bung hole. Insert the bung, and roll the tierces. This will mix and dissolve the =Freeze-Em-Pickle=, Sugar and Salt. Overhaul in closed up tierces simply by rolling them from one end of the cooler to the other. They ought to be rolled at least 100 feet.

=Eighth=:--If the tierces are to remain open, take 15 gallons of water in which dissolve the remaining mixture of =Freeze-Em-Pickle=, Sugar and Salt, and pour this brine over the cheeks; put boards over the top to keep the meat from floating or from coming out of the top of the barrel. At the end of five days after salting, the cheeks must be overhauled and rehandled by transferring them to another tierce with a large fork made for such purpose; this should be repeated every five days, viz., on the fifth day, on the tenth day and on the fifteenth day. After each overhauling, the same brine is always used to pour over the meat. If the cheeks are to be kept for any length of time, they should have another overhauling 25 to 30 days from the day they were packed. Cheek meat slime considerably, making it difficult to cure. When the cheeks are overhauled, if the pickle is thick and ropy, new brine of the same strength as the original brine will have to be made and poured over them, instead of the old brine. The cheek meat must be thoroughly washed in cold water before being put into fresh brine.

CURING HOG LIVERS.

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Cut off plucks and chill livers thoroughly; then pump them in three or four places with a long slender open nozzle, about 3/16 to ¼ inch in diameter, using a pumping pickle made as follows.

1 lb. of =Freeze-Em-Pickle=. 12 lbs. of Common Salt. 5 gal. of Water.

Stick the nozzle of the brine pump into the different veins on the lower side of the livers and pump them until they swell up from the pressure of the brine; then lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them.

On the next day after the livers have been pumped, pack them in a 60 deg. common salt brine; nothing else need be added. Those not having a Hydrometer for testing brine can make the brine by dissolving 15 lbs. of salt in 85 lbs. of water, this makes a 60 degree brine. In this way, the livers can be kept for a long time. When pickling livers, it is absolutely necessary that all animal heat should be extracted from them, and that they should be properly chilled and cooled, otherwise, they will not keep.

CURING BEEF LIVERS.

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Cut off plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by using a long slender open nozzle about 3/16 to ¼ inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows:

1 lb. of =Freeze-Em-Pickle=. 12 lbs. of Common Salt. 5 gal. of Water.

The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 lbs. of salt in 85 lbs. of water; nothing else need be added. All animal heat must be thoroughly extracted, and the livers must be properly chilled and cooled.

DIRECTIONS FOR CURING LEAN SHOULDER BUTTS.

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LIGHT WEIGHT BUTTS.

{ 5 lbs. of Common Salt, { 1 lb. of =Freeze-Em-Pickle=, Use for 100 lbs. { 2 lbs. Granulated Sugar, Light Weight Butts. { 5 gals. of Cold Water. { Cure in this brine 20 to 30 days.

HEAVY WEIGHT BUTTS.

{ 6 lbs. of Common Salt, Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=, Heavy Weight Butts. { 2 lbs. of Granulated Sugar, { 5 gals. of Cold Water. Cure in this brine from 30 to 40 days according to size.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

=First=:--Sort the Butts, separating the Light Weight Butts and the Heavy Weight Butts.

=Second=:--Take enough of any one size of the assorted Butts to fill a tierce which will be 285 lbs.; then thoroughly mix together in a large pail or box the following proportions of =Freeze-Em-Pickle=, the very best and purest Granulated Sugar and Salt.

Use for 285 lbs. of Light Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 15 lbs. of Salt.

For 285 lbs. of Heavy Weight Butts, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 18 lbs. of Salt.

HOW TO CURE BUTTS IN OPEN TIERCES.

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When the tierces or barrels in which these Butts are cured, are not to be headed up, but are left open, use half of the =Freeze-Em-Pickle=, Sugar and Salt for rubbing as follows:

=First=:--Rub each Butt well with some of the mixture of =Freeze-Em-Pickle=, Sugar and Salt. Sprinkle a little of the mixture in the bottom of the tierce.

=Second=:--Pack the Butts in a perfectly clean tierce. The mixed =Freeze-Em-Pickle=, Sugar and Salt that is left after rubbing should be used for making the brine. It will require 14 to 15 gallons of brine for each tierce of Butts. Make the brine by dissolving in cold water all the mixed =Freeze-Em-Pickle=, Sugar and Salt that is left after the Butts are rubbed. Stir well for a minute until it is dissolved, and then pour this brine over the meat. When curing only a small quantity of Butts, cut down the proportions of =Freeze-Em-Pickle=, Sugar and Salt, also the quantity of water, according to the quantity of Butts to be cured.

QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS.

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Five gallons by measure, or 42 lbs. by weight, is the approximate amount of water to use for every 100 lbs. of meat.

Tierces, after being packed with 285 lbs. of meat, will hold about 15 gallons of water. When curing Butts in vats or open barrels, whether in small or large quantities, always use not less than 5 gallons of brine to 100 lbs. of meat, as this makes the proper strength and a sufficient brine to cover the meat.

HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES.

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On the fifth day after packing each lot of Butts, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days, and a final overhauling should be given ten days later. Overhauling Light Butts three times, and Heavy Butts four times while curing, and at the proper time in each instance, is very important, and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means, to take the Butts out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Butts to be overhauled, pack the meat into the empty tierce, and then put this same brine over the meat.

HOW TO CURE BUTTS IN CLOSED UP TIERCES.

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Large packers who employ coopers, should always cure Butts in closed up tierces, as this is the best method known.

=First=:--Mix the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt, for the different size Butts to be cured. These proportions are given in the foregoing table, under the heading, “Light Weight Butts, and Heavy Weight Butts.” If the tierces are to be headed up, use half of the =Freeze-Em-Pickle=, Sugar and Salt, for rubbing the Butts, and the half that is left over after the Butts are rubbed, should be dissolved in the water which is to be used to fill the tierce. Rub each Butt well before packing; put only 285 lbs. of meat in each tierce, and then head them up.

=Second=:--Lay the tierces on their sides and fill them through the bung hole, with water in which the half of =Freeze-Em-Pickle=, Sugar and Salt left over after rubbing, has been dissolved.

_Third_:--Insert the bung and roll the tierces. This will mix and dissolve the _Freeze-Em-Pickle_, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other, or against the tierce, the brine does not act on the meat; but if the pieces of meat are rubbed properly with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that the curing will be uniform and no portion of the pieces will be left insufficiently cured, even if the brine does not come in contact with it. For this reason, it is important that each piece of meat should be carefully rubbed with the mixture before being packed in the tierce.

=Fourth=:--Overhaul five days after packing; again seven days later, again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul Light Butts three times, and Heavy Butts four times.

=Fifth=:--Overhaul Butts in closed-up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet.

ROLLED BONELESS BUTTS OR BUTT SAUSAGE.

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After the Butts are thoroughly cured, they should be stuffed in beef bungs; if they are large only one should be stuffed in each casing; if they are small, two can be stuffed together side by side. The casings should be tied off at each end, and then wound with a heavy string, which should be wrapped as tightly as possible. Perforate the casings with a fork so as to let out any air that may be in them; then smoke them over night in a cool smoke; in the morning boil them. If they are to be sold uncooked, dip them in boiling water for five minutes, and then in cold water so as to shrink the casings. Our new Improved Zanzibar Carbon can be used on the casings to give them an appetizing color. See directions for dipping on page 117.

HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM (ALSO CALLED BERLINER STYLE HAM)

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The =Freeze-Em-Pickle= Process is especially adapted for curing Ham trimmings which are used for Berliner Style Hams, Lunch Hams, Boneless Hams, New England Style Pressed Hams, etc. It will cure and preserve Ham trimmings perfectly, and will give them a rich, delicate sugar-cured ham flavor. It does not draw the albumen out of the meat, but the natural binding qualities are retained, and the meat has a rich, red, cured-meat color. Trimmings cured with the =Freeze-Em-Pickle= Process can be kept in cold storage for a year without getting too salty or becoming short and losing their nice flavor and binding qualities.

The following directions must be carefully followed to get the results desired:

=First=:--The trimmings should not be larger than an egg, and should be as uniform in size as possible.

=Second=:--Do not run the trimmings through an Enterprise Grinder to cut them up before packing them, as it has a tendency to heat the meat.

=Third=:--Trimmings that are to be held for any great length of time must be fresh as possible; if they should be somewhat slimy, they should be washed thoroughly in cold common salt brine and allowed to drain until quite dry. Never mix or salt trimmings that become slimy, with fresh ones; always pack them separately.

=Fourth=:--It is absolutely necessary that the meat should be thoroughly chilled, and that the packing should be done in the cooler so that the temperature of the meat will not get above the temperature in which it is to be cured.

=Fifth=:--For each 100 lbs. of trimmings, take 1 lb. of =Freeze-Em-Pickle=, 1 lb. of best Granulated Sugar and 2 lbs. of Common Salt, and mix these thoroughly with the meat. Mixing thoroughly is very important; it should be carefully done so as to insure a uniform cure.

=Sixth=:--Have the tierces or barrels perfectly clean and sweet; then sprinkle a little salt on the bottom, and fill the barrel or tierce about one-quarter full of salted meat, and pound it down hard with a tamper. Do the same when the barrel is half full and continue in this manner until the barrel is filled. This tamping is done to expel the air between the pieces of meat, and it is an important factor to insure a uniform cure and color. If the trimmings are to be kept any length of time, it will be necessary that the tierces or barrels should be headed up, and they should always be filled with meat as much as possible. When trimmings are to be used as soon as cured, it is not necessary to head them up, simply put a top on them and weight them down, or cover them with a clean cloth and put a layer of salt about one inch thick, over the top of the cloth. This will keep out the air and will give good results. The trimmings will be cured in from two to three weeks, and are then in a perfect condition to be made into New England Style Pressed Hams, etc. They need not be soaked in water, nor need any salt be added as they are ready for instant use just as they are and will have a delicious sugar-cured ham flavor.

See paragraph on Temperature for Curing Meats on page 46.

HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS

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After the meat is cured, it should be stuffed in beef bungs, and should be smoked about three hours, but this depends upon the smoke house and whether wood or sawdust is used. It may be necessary to smoke the Pressed Ham still longer. Boil them in a temperature of 180 degrees Fahrenheit for 1½ hours, then reduce the temperature to 170 degrees Fahrenheit and remove them at the expiration of one hour. After they are boiled for 2½ hours, they should be laid out on a table in the cooler, and then boards should be placed on top of them weighted down with heavy stones, and should remain there over night before being removed.

The casings may be given an appetizing smoke color by momentary dipping in a solution of Zanzibar-Carbon Brand Casing Brown Mixture (see page 117 for directions).

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

In following the old method of making Bologna and Frankfurt Sausage, a large percentage of the albumen is drawn out of the Meat, thus losing much of the richness, flavor and color which should be retained in the Sausage.

B. Heller & Co. have made an important improvement in the process of curing trimmings, and Sausage Makers will find it greatly to their advantage to make an immediate trial of this process. A single batch of Sausage made after this method will convince any Sausage Maker of the mistake of following the old ideas of making Bologna and Frankfurt Sausages.

When Bologna and Frankfurts are made from fresh Meats, they have a gray color and are very difficult to keep in good condition, especially during the warm weather. However, when Bologna and Frankfurts are made by the =Freeze-Em-Pickle= Process, they will have a fine red color and they will comply with the Pure Food Laws, because =Freeze-Em-Pickle= contains no ingredients which have been prohibited by any of the food laws. They will also keep much better than when made in the old way, and will stand shipment during the warm weather with better results.

HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE

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Trimmings that are 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 Trimmings use the following:

1 lb. of =Freeze-Em-Pickle=. 1 lb. of Salt.

For Trimmings that are 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 Trimmings.

For Trimmings that are 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 Trimmings.

=First=:--Weigh the Trimmings and then spread them 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 Trimmings well so that the Salt and =Freeze-Em-Pickle= get to all parts of the meat.

=Fourth=:--Run the Trimmings 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 Trimmings 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 are thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the =Freeze-Em-Pickle= and Salt with the meat.

HOW TO PACK IN BARRELS OR TIERCES

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=First=:--Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of =Freeze-Em-Pickle= and Salt which have first been thoroughly mixed, over the bottom of the tierce.

=Second=:--Fill tierce about one-quarter full of the meat that has been mixed with =Freeze-Em-Pickle= and Salt, and then with a tamper, tamp it down as tight as can be. The tighter the meat is packed, the better. Then place more of the meat into the tierce and tamp it, and keep on doing this until the tierce is full.

=Third=:--If the tierce is not to be headed up, don’t fill it quite to the top, and after tamping the meat tight, sprinkle a couple of handfuls of the mixture of =Freeze-Em-Pickle= and Salt over the top. Then lay a piece of parchment paper over the meat, and on top of this place a piece of cheese cloth about a yard square.

=Fourth=:--On top of the cheese cloth put about two or three inches of dry Salt, spread so it reaches to all the edges of the barrel, so as to exclude the air from the meat, and then turn the ends of the cloth over the top, and allow this meat to stay in the cooler until you are ready to make Bologna, Frankfurts, or any similar sausage out of it.

This meat is now ready in four or five days to be made into Bologna, Frankfurts, or any similar sausage, but can also remain in a cooler as long as six months or even longer without being disturbed. This meat will not become too salty no matter how long it stands, and whenever you wish to make Bologna, Frankfurts, or any similar sausage, the meat is ready to be used.

This is known as the =Freeze-Em-Pickle= Process, and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out. The meat when taken from the barrel will be found sticky, and to possess good binding quality and a nice cured flavor. It will make delicious Bologna, Frankfurts, or any similar sausage. The meat will have a nice sweet cure and a fine color which will be imparted to the Bologna, Frankfurts or any similar sausage made from it. On account of the meat being cured, the Bologna, Frankfurts and other sausage will not spoil so easily as they would if made from fresh meat.

Beef or pork trimmings should be handled in the same way, and no fresh meat used at all in making the Bologna or Frankfurts.