SALTING PAT FOR BOLOGNA

The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it if* dry salted with Freeze-Em-Pickle for a few weeks before it is used.

HOW TO COLOR THE CASINGS OF

SMOKED SAUSAGE WITH

ZANZIBAR-CARBON BRAND CASING

BROWN MIXTURE

COLORING BOLOGNA CASINGS

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Hang the bologna in the smoke house just long enough

to dry the skin well, or hang it in front of a hot fire, or in

the sun, any way to get the excess moisture dried out of

the casing; then proceed according to the following method:

METHOD OF COLORING THE CASINGS

OF SAUSAGE IN GOVERNMENT

INSPECTED PACKING HOUSES

In all Packing Houses having U. S. Government inspec- tion, the coloring of casings are allowed only by what is termed "Momentary Dipping". We advise butchers to use this method in preference to any other way whether they have Government inspection or not.

Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.

After Sausage has been smoked and cooked, dip it into a solution made up in the proportion of 1 ounce of Zanzibar- Carbon-Brand Casing Brown Mixture to every 20 gallons of water. Always dissolve it first in some hot water (not boiling) in the proportion of one-half gallon water for every ounce used and then pour this solution into the balance of the water to make up the dipping solution.

The water used for dipping should be about the same temperature as that in which the Sausage is cooked. After

dipping, the Sausage must be rinsed off with hot water and thereafter with cold water, then hung up in the usual manner to drip off and dry. When Sausage is smoked through and is not cooked, it must be well sprayed with, or dipped into, boiling hot water to remove the grease from the casing before being put into the colored dipping solution.

FRANKFORT5

FRANKFORT SAUSAGE; HOW TO MAKE

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Frankfort Sausage is made in most cases in exactly the same manner as Bologna with the exception that it is chopped very fine and Zanzibar-Brand Frankfort Sausage Seasoning is used. To make fine Frankfort Sausage use two parts of Beef and one part of Pork.

If Veal is used in Frankfort Sausage, it improves it con siderably, but the price of Veal is so high that it is very seldom used. Stuff in sheep casings and smoke lightly, then dip them in Zanzibar-Carbon Brand Casing Brown Mixture by the method prescribed on the preceding page.

Dipping them in hot water and then in cold takes out all the wrinkles. After they have been dipped, pour a pail of hot water over them to wash off all adhering grease; then dip them for a minute or two in ice water to cool. This will make them contract so rapidly that they will not wrinkle; then put in a cooler to hang up and cool through to the center.

COLORING FRANKFURT SAUSAGE CASINGS

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Follow the directions given on page 117 for momentary dipping.

If a deep color is desired, slightly increase the amount of Zanzibar-Carbon Brand Mixture. You must use your own judgment in producing the right color desired, as the drier the casing the less Zanzibar-Carbon Brand Mixture it takes and the better the color will be.

Always be particular not to smoke with too much heat in the smoke house, so that the grease does not melt in the sausage and come through the casing.

CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS

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First:— The Cheek Meat should be cut out of the heads as soon as possible after the beef is killed, and the gristle should be cut through lengthwise, two or three times. All the fat can also be trimmed off or left on, just as desired; in a large slaughtering establishment, the fat is worth more in the tank than in the sausage.

Second: — The Cheeks should then be thrown into ice water and allowed to remain there for an hour or two. This will draw out all the slime and blood.

Third: — The Cheeks should then be spread out thinly on coarse wire screens, or on perforated galvanized iron pans, in a cooler. They should be spread out as thinly as possi- ble so as to thoroughly drain and chill.

Fourth: — After they are thoroughly chilled, which will take 24 hours, they should be salted as follows:

DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT

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Beef and Pork Cheek Meat that is to be stored away for a few days to two weeks, should be packed with the fol- lowing proportions of Freeze-Em-Pickle and salt.

To every 100 Ibs. of Beef and Pork Cheek Meat use the following:

1 Ib. of Freeze-Em-Pickle.

1 Ib. of Salt.

For Beef and Pork Cheek Meat that is to be stored away* for two weeks to three months, the following proportions of Freeze-Em-Pickle and salt should be used:

IX Ibs. of Freeze-Em-Pickle and

1 Ib. of Salt to each

100 Ibs. of Beef and Pork Cheek Meat.

For Beef and Pork Cheek Meat that is to be stored away for three months to six months, the following proportions of Freeze-Em-Pickle and salt should be used:

\Yz Ibs. of Freeze-Em-Pickle and

1 Ib. of Salt to each

100 Ibs. of Beef and Pork Cheek Meat.

First:— Weigh the Beef and Pork Cheek Meat and then spread it 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 Beef and Pork Cheek Meat well so that the salt and Freeze-Em-Pickle get to all parts of the meat.

Fourth:— Run the Beef and Pork Cheek Meat through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1^ 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 Beef and Pork Cheek Meat through the grinder first, using the lard plate with 1 to 1# 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 become thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Beef and Pork Cheek Meat up small by hand and then mix the Freeze-Em-Pickle and salt with the meat.

i. ur. s.A.

Fifth: — If the tierces are to remain open, they can be covered with a clean cloth and a layer about two or three inches thick of dry salt should be put over the top of the cloth. This will exclude the air and keep the top meat from getting dry and dark.

Sixth: — Cheek Meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. It can be kept for a year or longer and whenever it is taken out of the barrel and used, it will make fine Bologna and Frank- forts with a fine color and a delicious flavor. Dry ealted Cheek Meat makes much better Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in price, and they can be packed and stored as above directed and kept until the market advances; by this method quite a sum of money can be made each year.

Seventh: — See paragraph on Temperature for Curing Meats on page 46.

CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE.

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First: — As soon as the beef or hog is slaughtered, the hearts should be cut open; the pork hearts should be cut into four squares, and the beef hearts into six or eight pieces, being sure to cut them so that all the crevices are open and exposed. They should then be placed in ice water in which they should be allowed to remain for two to three hours.

Second: — Spread the hearts on trays or racks in a cooler as thinly as possible, and allow them to drain and chill for 24 hours; they must be thoroughly chilled so that all animal heat leaves them.

Use for 100 Ibs. of / 1*4 Ibs. Freeze -Em -Pickle. Beef or Pork Hearts.\ 1 Ib. of Common Salt.

Third: — Eun hearts through an Enterprise grinder, using a lard plate with 1%-inch holes; then place in a mixer and gradually add the mixture of Freeze -Em- Pickle and salt. Be sure it is evenly divided and thoroughly mixed.

Fourth: — Take a perfectly clean tierce, and sprinkle a handful of salt, and a little Freeze - Em- Pickle on the bottom; put the salted hearts into the tierce and tamp themt down with a tamper as hard as possible.

The object in tamping with a tamper is to get all the air out and to close up all the cavities in the barrel. The less air, cells in the barrel, the better the hearts will cure and keep.

Fifth: — If the tierces are to be headed up, sprinkle a handful of salt on top of the tierces, cover nicely with a piece of parchment paper and put in the heads, be- ing careful that the tierces are as full as they possibly can be before the heads are put in, and also that the tierces are perfectly sweet before packing.

Sixth: — If the tierces are to remain open, they can be covered with a cloth and about two or three inches of dry salt should be put over the top of the cloth. This will exclude the air, and will keep the top meat from getting dry and dark.

Seventh: — Hearts that have been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. They can be kept for a year or longer, and whenever taken out of the tierces to use, they will make fine bologna and such sausage as hearts can be used for. Quite a quantity of properly cured hearts can be used in the manufacture of sausage with very good results. They will have a fine color and a delicious flavor. Hearts should never be pickled for Bologna, but should always be dry salted as above directed. It is very often the case that hearts can be bought at a small cost when the market is low, and if so purchased and packed and stored as herein directed until the market advances and meat is high, they can be made into bologna with a very handsome profit.

Eighth: — See paragraph on Temperature for Curing Meats on page 46.

GERMAN STYLE HAM SAUSAGE

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German Style Ham Sau- sage is made very much like Bologna, except that the meat should be chopped finer. For every 100 Ibs. of Ham Sausage, take the following:

50 Ibs. of Pork Trim- mings.

40 Ibs. cf Beef Trim- mings.

5 Ibs. of Pork Speck (Back Fat). Bull-Meat-Brand Sausage Binder in the percentage pro-

portion of cereal allowed by your State Food Law. $£ Ib. "B" Condimentine. 2 Ibs. of Salt.

6 to 8 ounces Zanzibar-Brand Frankfort Flavor.

First: — Salt the Pork and Beef Trimmings four or five days ahead, using to each 100 Ibs. of meat 1 Ib. of Freeze- Em-Pickle, as directed on page 111. No salt or anything in addition to the Freeze-Em-Pickle should be added when the meat is put down to cure. The salt is added when the Sausage is mpde.

Second: — When making Ham Sausage, use the Pork and Beef in the proportions as stated above and when about half chopped add the Speck or Back Fat.

Third: — After adding "be Fat, add sufficient salt so as to have 2 Ibs. to each 100 i- _ ">f finished Ham Sausage. Also add 6 to 8 ounces Frankfort Flavor.

Fourth: — Now proceed to chop or grind the meat ac- cording to directions given on page 114, using cracked ice to keep the meat cool.

Fifth:— When the meat is chopped, stuff it into Beef Bung Casings. After the Sausage is stuffed, it is well to wrap string around it tight, so the Sausage will be firm when cooked and will not drop in the smoke house.

Sixth: — Smoke this sausage carefully over a medium warm fire.

Seventh:— Cook the Sausage from 1% to 1% hours, in water 155 degrees hot. Vary the time according to the thickness of the Sausage. See directions on page 117 for coloring Bologna casings and color the casings of this Sau- sage the same way.

Eighth:— After Sausage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings. This is very im- portant and it should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and fresh in appearance.

~HOW TO PREPARE CASINGS BEFORE STUFFING.

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Before casings are stuffed, they should always be soaked in warm water, so as to make them pliable, so they will stretch to their utmost limit when being stuffed. If they are properly soaked, they will stretch considerably and will not burst as easy as they will if they are not properly soaked. The casings should be soaked in water about 90 degrees temperature Fahren- heit, from one to two hours, depending upon how old and dry they are. If the casings are very old and dry, they will have to be soaked until they are perfectly soft and pliable. When casings are soaked in water that is too hot, the casings are scalded and become ten- der and will burst when being stuffed, and the heavy Sausage will tear loose in the smoke house.

HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE.

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Many undergo a great deal of trouble from the burst- ing and shrinking of Sausage and it is a trouble which can be easily avoided, as it is entirely owing to the manner of boiling the Sausage. Ordinary round or long Bologna should be kept in water at 160 to 170 degrees Fahrenheit for about 30 minutes, and thick large Bologna should be kept in water from 155 to 160 degrees Fahrenheit from three-quarters of an hour to one hour, according to the size. If the Sausage is very large, it will take from one and one-quarter to one and one-half hours to cook them thoroughly. When Sausage is boiled in water that is too hot the particles of meat will crumble and separate. The Sausage will taste dry, although water will be in the crevices be- tween the small pieces of meat. The Sausage will look rough on the outside and will also lose more weight than when boiled as above directed. Many of them will burst when the water is too hot. After Sau- sage of any kind has been cooked, it should be handled as follows: Pour boiling water over it to wash off all the surplus grease that adheres to the casing and then pour' cold water over it to shrink and close the pores of the casing. This is very important and should be closely observed by all packers and sausage makers who wish to have their Sausage look nice and keep its fresh appearance.

R. Sc ecu.

HAMBURGER STEAK

HOW TO SEASON HAMBURGER SO AS TO

MAKE IT MORE PALATABLE AND

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A very successful way of increasing trade on Ham- burger is to season it with one ounce of Zanzibar- Brand Hamburger Seasoning to every 25 pounds of meat. This gives the meat a Delicious Flavor, makes it more Palatable and Pleasing to the Taste and much more Appetizing and Satisfactory to the Customer. Sometimes Hamburger when made without Seasoning has a peculiar flavor and meat odor which many cus- tomers object to.

All this trouble is overcome by Seasoning all Ham- burger with our Zanzibar Brand Hamburger Season- ing, as it gives the meat a Delicious Flavor and Aroma.

This is something that will increase the sale on Hamburger wherever it is used.

I HAMBURGER SAUSAGE I

Below we give the re- cipe for a New Sausage that is well liked where- ever it is being tried, and we advise every butcher to make use of it. This Sausage is a success, takes well with the trade when made up right and is very easy to make. It is a nice eat- ing Sausage and cus- tomers are always pleased to get hold of something new for a change. Making Ham- burger Sausage gives the butcher an opportunity for selling all the small pieces of beef and a large per- centage of beef fat at a good profit, which is very often not easily sold otherwise.

DIRECTIONS FOR MAKING HAMBURGER SAUSAGE.

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70 Ibs. Beef Trimmings.

20 Ibs. Beef Fat.

Bull-Meat-Brand Sausage Binder in the percentage pro- portion of cereal allowed by your State Food Law.

20 Ibs. Water. 6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.

1 Ib. Freeze-Em-Pickle.

2 or 3 large size Onions. 2 Ibs. Salt.

First: — Take the 70 Ibs. of Beef Trimmings and trim out all the sinew and cut them into small pieces.

Second: — Spread the meat on a table and sprinkle over it 1 Ib. of Freeze-Em-Pickle to 70 Ibs. meat. Mix it thoroughly so that the Freeze-Em-Pickle gets to all parts of the meat and then run the meat through a sausage grinder, through a medium fine plate, so as to

cut the meat into small pieces, so that the Freeze-Em- Pickle is thoroughly mixed with the meat. Then place it in the cooler in tubs or boxes not deeper than six inches and allow it to remain there from one to two days to cure. It is better to allow the meat to cure for two days or longer.

Third:— After the Beef is cured take 20 Ibs. of Suet or Beef Fat, from the Brisket is the best, cut it up with 2 or 3 large Onions and run the Beef Fat and Onions through the meat grinder and grind it very fine/ then mix the ground Beef Fat with the 70 Ibs. of Cured Beef.

Fourth:— Put Legal amount of Bull-Meat-Brand Sau- sage Binder, 6 to 8 ozs. Zanzibar-Brand Hamburger Season- ing and 2 Ibs. of Salt in a pail and add 20 Ibs. of cold water. After mixing, add this to the ground Beef and Suet.

Fifth: — Mix the Beef, Suet, Bull-Meat-Brand Sausage Binder, Seasoning, Salt and water together as well as pos- sible and then run it through the meat grinder again.

Notice: — Hamburger Sausage can also be made with- out curing the meat in advance, if one prefers.

Simply mix the Beef, Fat, Bull -Meat -Brand Sausage Binder, Hamburger Seasoning, Finely Cut -Up Onions, Freeze - Em - Pickle and Salt all together, run it through a Grinder and add the water while grinding and mixing, and when ground it is ready for sale. This sausage will, how- ever, have a different flavor than when made of cured meat as above.

Sixth: — After the Sausage is ground, spread it out on a platter, decorate it nicely with parsley, a few pieces of sliced lemon or orange, which adds to its attractiveness.

With each can of Hamburger Seasoning we furnish some of these cards free. Take a beef skewer, split the end of it so the card , can be put into the slit and then stick this skewer into the plat- ter of Hamburger Sausage. This little card will help the sale and you will be surprised at the many compliments you will receive on this new Sausage. We will gladly furnish as many as are de- sired of these cards free of charge to any butcher who is using our Hamburger Seasoning.

DIRECTIONS FOR MAKING FRESH PORK SAUSAGE

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Take 100 Ibs. of Fresh Pork Trimmings and while chopping add

Bull-Meat-Brand Sausage Binder in the per- centage proportion of cereal allowed by your State Pure Food Law.

^ to 1 Ib. "A" Condimentine. 1 Ib. Salt. 8 to 10 ounces Zanzibar-Brand Pork Flavor.

Use sufficient cracked ice to keep the mixture cold. This will make a most delicious pork sausage.

When this is properly mixed it is ready for the stuffer. Pork Sausage should be stuffed into hog casings, or it may be simply put up in bulk.

Note:— By using the above quantity of "A" Condi- mentine to each 100 Ibs. of trimmings, it will prevent fresh pork sausage from turning sour or gray for several days, if kept under proper conditions and at a low temperature. It keeps the pork sausage in a firm, fresh condition. "A" Condimentine does not alter or affect the color of the sau- sage meat, but simply enables the meat to retain its own natural color. The use of this harmless condimental prep- aration is a great advantage to all packers and sausage manufacturers, especially when the sausage is shipped distances or is delivered from wagons to the small retailers. "A" Condimentine is guaranteed to comply with the Pure Food Laws and the Federal Meat Inspection Law. Its use is permitted in all U. S. Government Inspected Packing Houses. Sausage does not have to be labeled

to show the presence of a preservative when "A" Condimentine is used.

There are many kinds of Flours and Binders on the market, but the Sausage Maker will find Bull-Meat-Brand Sausage Binder to be thoroughly reliable, especially for Pork Sausage, as it does not so easily sour or ferment and it makes an emulsion of the fat and water, and when the Sausage is fried the grease and meat juices will not fry out of it readily, but will remain in the Sausage. Pork Sau- sage made with Bull-Meat-Brand Sausage Binder is much more easily digested than when made without it, because the fat goes into the stomach in the form of an emulsion when it is eaten, and in this way is more easily digested and absorbed. In using a Binder for Sausage, if it is the Butcher's desire to turn out a Fine- Flavored Sausage and one that is juicy when eaten, it is very important that he be very careful what kind of a Binder he uses. There are many Binders on the market, sold simply for the pur- pose of making money, which are utterly worthless. They make the Sausage dry and instead of improv- ing the quality of the Sausage, they are a great detri- ment to it. If the Butcher takes a pride in his goods and wants to make Sausage that his trade will like, he should not buy these Binders, as he is simply throwing his money away and spoiling his goods by using them. Therefore, it is always advisable when buying from jobbers to insist upon getting the Genu- ine B. Heller & Co's Bull-Meat-Brand Flour, as you will then know exactly what you are getting, as our guaranty is on every package,

SMOKED PORK SAUSAGE

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Pork Sausage not sold the day it is made may be smoked the following day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after it is made will keep much better than ,when they are smoked as soon as made, because Sausage that have been kept in a cooler for 24 hours after being made are thoroughly cured, so they will stand the heat of the smoke house, and will have an entirely different flavor than if they are subjected to the heat when the meat is fresh and is not fully cured.

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