Chapter I: Front Matter

[Transcriber’s Note:

Text delimited by equal signs is bold.

Text delimited by underscores is italic.]

THE HOME OF B. HELLER & CO.

CALUMET AVENUE AND 40th STREET, CHICAGO

When in Chicago be sure to visit our factory. We invite Inspection and will be pleased to show you through our plant.

_B. HELLER & CO._

FIFTH EDITION

H

SECRETS OF

MEAT CURING

AND

SAUSAGE MAKING

HOW TO CURE
HAMS, SHOULDERS, BACON,
CORNED BEEF, ETC.

AND

HOW TO MAKE ALL
KINDS OF

SAUSAGE, ETC.

TO COMPLY WITH THE

PURE FOOD LAWS

PUBLISHED BY
B. HELLER & CO.
MANUFACTURING CHEMISTS
CHICAGO, U. S. A.

December, 1922

INDEX

A

Age for Killing, 173

Ant-Bane, 295

Aseptifume, 259

Atomizer for Insecticides and Liquid Disinfectants, 299

Auto-Glo, 290

B

Bacon, Advice on Curing, 217

Bacon, Breakfast, How to Pump, 63

Bacon, Failure in Curing, Cause of, 234

Bacon, Heavy Bellies, How to Cure, 62

Bacon, How to Keep for Six Months, 212

Bacon, How to Keep for a Year, 90

Bacon, How to Wash Before Smoking, 90

Bacon, Light Bellies, How to Cure, 62

Bacon, Molding, How to Prevent, 239

Bacon, Sugar Cured Breakfast, 62

Barometer, Paper, How to Make, 193

Barrel Packing, 112

Barrel Pork, Description of, 95

Barrel Pork, How to Cure, 96

Barrel Pork, Need Not Be Overhauled, 97

Barrel Pork, Temperature for Curing, 96

Bedbug Killer, 293

Beef Cheeks, Direction for Dry Salting, 120

Beef Cheeks, How to Cure for Bologna and Frankfurts, 119

Beef Cheeks, How to Cure for Canning, 101

Beef Hams, How to Cure, 69

Beef Hearts, How to Cure for Bologna, 121

Beef Livers, How to Cure, 104

Beef Tongue, Garlic Flavored, 100

Beef Tongue, How to Cure, 99

Beef Trimmings, How to Cure, 111

Begin Curing Meat in the Pen, 32

Belly Pork, Description, 95

Berliner Style Ham, How to Make, 109

Berliner Style Ham Meat, How to Cure, 108

Blood Sausage, 137

Blood Sausage, Directions for Making, 138

Bockwurst, How to Make, 147

Boiling Bologna, Large, 116

Boiling Bologna, Round, 116

Boiling Ham, 74

Boiling the Brine, 82

Bologna, Coating to Prevent Mold, 219

Bologna, Drawing Water and Being Dry, 202

Bologna, How to Make from Fresh Beef, 113

Boiling Thermometers, 274

Bologna Fat, How to Salt, 116

Bologna, Freeze-Em Pickle Used for, 248

Bologna, How to Make Red Without Color, 244

Bologna, How to Boil, 116

Bologna Meat, How to Cure, 110

Bologna Sausage, Formula, 114

Bologna, Taking Water in Cooking, 216

Bologna, Why It Shrivels, 216

Bologna, Why It Draws Water, 198

Bologna, Without Artificial Coloring, 244

Boneless Ham, 107

Boneless Rolled Butt Sausage, 107

Boneless Rolled Shoulder, How to Cure, 59

Boston Shoulders, 56

Brains, How to Keep from Spoiling, 148

Branding Hams, 222

Brine, Absorbs Foreign Odors, 91

Brine, Boiling, 228

Brine, How to Boil, 82

Brine, How Long Should Be Used, 91

Brine, Ropy or Stringy, Cause of, 81

Brine, Temperature It Should Be, 47

Brine Testing Hydrometers, 291

Brine Troubles, How to Overcome, 210

Brine, When to Use Twice, 74

Brass Polish, 285, 286 and 287

Braunschweiger Liver Sausage, How to Make, 135

Bull Meat, Why It Is Best for Sausage, 193

Bull-Meat-Brand-Flour, Description of, 260, 261

Bull-Meat-Brand-Flour, Imitation, 203

Bull-Meat-Brand-Flour, Imitation, 236

Bursting of Casings, How to Prevent, 125

Butcher Business, How to Start, 222

Butt Pork, Description of, 95

Butt Sausage, 107

Butts, How to Cure in Closed-up Tierces, 106

Butts, How to Cure in Open Tierces, 105

Butts, How to Overhaul in Open Packages, 106

Butts, Quantity of Brine Necessary for Curing, 105

Butts, Shoulders, How to Cure, 104

Butts, Square Cut, How to Cure, 56