Chapter X: Preface (3)

A CHEAP TEMPORARY SMOKE HOUSE.

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This illustration will give some idea of how a temporary smoke house can be rigged up with very little trouble, which will answer the purpose nicely.

Very often it becomes necessary for a butcher to re-smoke some bologna that has been shipped to him from a packer, and it is sometimes necessary to re-smoke Hams and Bacon. Also, a butcher will often want to cure a small quantity of meat and would like to smoke it.

When butchers who are not equipped with a smoke house have to do this, they may be at a loss to know what to do.

Take a clean sugar barrel and knock out the bottom; then set the barrel on top of a box about four feet long, one or two feet high and as wide as the barrel. If a box of this shape cannot be obtained, a large dry goods box will answer. Bore auger holes through the box under the barrel, to let the smoke through. Get a large piece of tin, galvanized iron or sheet iron, about one foot wide and 2 feet long and bend it into the shape of a pan, or take an old roasting pan. Dig a hole in the ground at the front end of the box, so fire can be put onto this piece of tin, sheet iron or pan and then placed under the box with the fire on it. After the fire is placed under the box, place a board over the hole. All crevices must be banked with dirt around the box, to keep the smoke in.

The meats to be smoked should be hung on sticks with long strings on them, so as to let them down to about the middle of the barrel. Cover the barrel up with a gunny sack, so as to let a draft pass through and still retain the smoke in the barrel.

This makes a first class temporary smoke house with very little trouble and expense.

HOW TO KEEP HAMS, SHOULDERS, BACON, DRIED BEEF, AND ALL KINDS OF PICKLED MEATS IN BRINE FOR A YEAR OR LONGER.

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All kinds of pickled meat after it is fully cured, if stored in a cooler in which the temperature is kept down to 28 degrees can be kept in this cooler for a year, or even longer, and when removed will come out similar to fresh cured meat. During the time when Hams and other meats are low in price, they can be stored in a freezer, and kept there until such a time as they are in greatest demand and will sell at the highest price. This enables the packer to reap a larger profit. At a temperature of 28 degrees, the meat will not freeze after it is cured, and the brine of course does not freeze, as salt water will not freeze, at that temperature. When meat is taken out of such cold storage to be smoked, it should first be soaked for three to five hours in fresh water, then washed in boiling hot water and smoked the same as regular fresh cured meat.

WASHING CURED MEAT BEFORE SMOKING.

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Hams, Shoulders, Bacon and all cured meats whether dry salted or cured in brine, should be washed in hot water and scrubbed with a brush before being put into the smoke house. This is very important, as the meat thus scrubbed will come out of the smoke looking much better. The water should be as hot as the men can work with. The hotter the water, the better the meat will look after being smoked.

BRINE ABSORBS FOREIGN ODORS

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Warm carcasses of meat should never be put into a cooler where meat is being cured in open vats, as the cold pickle will absorb the impure animal heat, and odors which these carcasses give off. Never allow sour pickle of any kind to remain in the curing room, as cold brine or water will absorb all foreign odors. To demonstrate this, take a glass of cold water, set it on a table next to a glass of tainted brine, and cover both with a bucket or pan; allow them to remain over night, and the next morning the cold water will have the same odor as the tainted brine. This will easily prove how meat can be tainted when curing in open tierces or vats, if anything sour or spoiled is in the cooler; therefore, curing rooms must be kept as clean as possible.

HOW LONG BRINE SHOULD BE USED

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The length of time that brine should be used depends entirely upon the quantity of brine that you have in the barrel and the amount of meat that you put in each week. When the meat is packed solid it takes about 5 gallons of brine to each 100 pounds of meat. On the other hand if you put 25 gallons of brine in a tierce in which you place but a few pieces of corned beef from time to time as the meat accumulates your brine would be sufficient to cure 500 pounds of meat; if the barrel was nice and clean, the meat in good condition when put in the brine, and generally speaking conditions are favorable it will cure a great deal more than 500 pounds.

The brine may be used until it begins to get thick and show foam on the top; then of course it is advisable to make a new brine, at the same time washing the tierce out thoroughly.

DRY SALT MEATS.

=Short Ribs= (Regular) are made from the sides of the hog, between the Ham and Shoulder, having the loin and ribs in, and backbone removed.

=Extra Short Ribs= are made from the sides of the hog, between the Ham and Shoulder, with loin taken out, but belly ribs left in.

=Short Ribs= (Hard) are made from the sides of the hog, between the Ham and Shoulder, having the loin, ribs and backbone in.

=Short Clears= are made from the sides of the hog, between the Ham and Shoulder, having the loin in, and ribs and backbone removed.

=Extra Short Clears= are made from the sides of the hog, between the Ham and Shoulder with loin and all bones taken out.

=Long Clears= are made from sides, Ham being cut off, but Shoulders left in, back bone and ribs removed, shoulder blade and leg bone taken out, and leg cut off close to the breast.

=Extra Long Clears= are made from sides, Ham being cut off, back bone, loin and ribs removed. Shoulder blade and leg bone taken out and leg cut off close to the breast.

=Short Clear Backs= are made from the backs of hogs with the loin left in, but ribs and backbone removed; also known as =Lean Backs= and =Loin Backs=.

=Short Fat Backs= are made from the fat backs of prime hogs, being free from lean and bone, and properly squared on all edges.

=Dry Salt Bellies= are made from medium size hogs, cut square and well trimmed on all edges, with ribs left in.

=Dry Salt Clear Bellies= are made from medium size hogs, cut square and well trimmed on all edges, with ribs taken out.

HOW TO CURE DRY SALT SIDE MEATS.

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=First=--Thoroughly chill the hogs so they are firm and solid. This will require letting them hang in the cooler after they are killed about 48 hours. Should the sides not be perfectly solid and thoroughly chilled, when cut up, spread them on the floor of a dry cooler for 24 hours, which ought to be long enough in a fair cooler to thoroughly chill them.

=Second=:--Make a tub of brine, using 15 lbs. of salt and 1 lb. of =Freeze-Em-Pickle= to each 5 gallons of brine.

=Third=:--Take a pickle pump, and pump some of the above brine into the sides along the backbone, being careful to get it all through the thick part.

=Fourth=:--Dip the sides into the tub of brine, and then lay them on a table or trough and rub thoroughly with dry salt. They must be dipped in brine, so that the =Freeze-Em-Pickle= will get all over the meat, and so the salt will adhere to the meat.

=Fifth=:--Clean the floor in the cooler or curing room with =Ozo Washing Powder=; sprinkle the floor lightly with salt; and then pile the sides one on top of the other with the meat side always up. Between each side spread a layer of salt, and see that all parts of the meat are covered with the salt. The more salt put on it the better.

=Sixth=:--Five days after salting the sides, shake off the salt, and pump them again in the same manner as when first salting; dip into the vat of brine, and dry salt again; then stack up the same as in the first instance, putting salt between each layer, and repeating this overhauling every ten days until the sides are cured.

HOW LONG TO CURE DRY SALT SIDES.

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Light sides will fully cure in from 30 to 35 days, and should be resalted three times, which with the first salting received by them, will give them four saltings during the curing period. These saltings are given on the first day, the fifth day, the fifteenth day, and the twenty-fifth day.

HOW LONG TO CURE HEAVY DRY SALT SIDES.

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Heavy sides will be fully cured in from 50 to 60 days, according to size, and should be resalted five times during the curing, as follows: The first day, the fifth day, and then every ten days. After 45 days, the meat need not be rehandled, and can then remain in the cooler piled up, as long as one wishes to keep it. It should not be taken out of the cooler, however, until it has been in salt 50 to 60 days, according to the season of the year.

TEMPERATURE OF COOLER FOR DRY SALTING.

Full information as to the temperature of the cooler for dry salting will be found on page 46 under the head “Temperature.”

DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.

Small butchers, who have no ice machines, and simply use an ice box for a cooler, must use the greatest care to see that the meat is well chilled before salting, and they must also use plenty of salt. For the special benefit of small butchers, we will say that we fully realize the conditions which surround them, and we are well aware that they cannot get the temperature in an ice box as low as with an ice machine; but nevertheless, they can always cure meat with the =Freeze-Em-Pickle= process, and get better results.

DESCRIPTION OF BARRELED PORK.

=Mess Pork= is made from the sides of well-fattened hogs, split through the backbone, and cut in strips about six inches wide.

=Mess Pork Short Cut= is made from the backs of prime hogs, split through the backbone, backbone left in, and bellies taken off; cut into pieces six inches square.

=Clear Back Pork= is made from the fat part of the backs of prime hogs, being free from lean and bone, even in thickness, and cut into pieces about six inches square.

=Family Pork Lean= is made from the top of shoulders, when cut into California Hams. It has one-half of the blade bone in, and is about two-thirds fat, and one-third lean.

=Clear Bean or Butt Pork= is made from the fat cheek or jowl, cut square.

=Clear Brisket Pork= is made from the Briskets of prime medium weight hogs, ribs removed and pieces cut about five inches wide.

=Rib Brisket Pork= is made from the Briskets of prime medium hogs, ribs left in, and cut into pieces about five inches wide.

=Loin Pork= is made from the end of the back next to the Ham, with both lean and fat, and has a portion of the tail bone in.

=Pig Pork=: Light selected boneless Bellies cut into five inch pieces, trimmed square.

=Belly Pork=: Selected heavy weight Bellies, cut into five inch pieces, with ribs left in.

=Extra Short Clear Pork= is made from the sides of hogs, with the loin and backbone removed, and the Belly ribs left in, cut into strips five inches wide, squared at each end.

=Lean End Pork= is made from selected medium weight Rib Bellies, cut into strips five inches wide.

DIRECTIONS FOR CURING BARRELED PORK.

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Never pack more than 190 lbs. of pork in an ordinary pork barrel.

=First=:--If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 lbs. of salt for each barrel, over and above the salt used in the brine.

=Second=:--Take a perfectly clean pork barrel, and throw three handfuls of salt on the bottom of the barrel.

=Third=:--Put in a layer of pork; throw three handfuls of salt over this layer.

=Fourth=:--Keep packing layer after layer, until the 190 lbs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork.

=Fifth=:--The following are the proper proportions for brine for 190 lbs. of pork: Put 10 gallons of cold water in a keg or tub; dissolve in this water 2 lbs. of =Freeze-Em-Pickle= and 30 lbs. of salt. Stir this well until it is all dissolved, and then pour the brine over the pork which has been packed as above directed.

=Sixth=:--If the barrels are to be headed up, head up first, and then put in the brine through the bung hole.

TEMPERATURE FOR BARRELED PORK.

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It is necessary that the greatest care should be exercised not to let the pork freeze while curing. Brine for barreled pork will not freeze at the freezing point of water, but the meat in the brine will freeze, and will not cure if the temperature is lower than the freezing point for any length of time. See instructions as to Temperature to be found on page 46.

BARRELED PORK NEED NOT BE OVERHAULED.

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Barreled Pork when packed in accordance with these directions with =Freeze-Em-Pickle= and Salt, and then stored in a cooler, will not spoil, but will cure with a delicious flavor. It is not necessary that barreled pork should be overhauled; overhauling is required only for dry-salt and sweet-pickled meats. After the pork is fully cured, which will vary according to the size of the pieces, from 40 to 60 days, the pork can be shipped anywhere, into any hot climate and will remain in perfect condition without spoiling.

Extreme care must be exercised to thoroughly chill the pork before it is packed; if animal heat is left in the pork, it will not cure properly, any more than will hams when they are put into brine, with the animal heat left in them. Good results when curing barreled pork, cannot be expected if the meat is not in proper condition when packed.

DRIPPINGS FROM REFRIGERATING PIPES.

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Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and make no end of trouble.

Keep the cooler as dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These germs affect the brine and the curing of the meat.

RECIPE FOR CURING SPARE RIBS.

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For each 100 pounds of spare ribs make the brine as follows: 5 pounds of common salt, 1 pound of =Freeze-Em-Pickle=, 2 pounds of best granulated sugar and 5 gallons of cold water.

Cure in this brine from 10 to 12 days. The temperature of the cooler in which the spare ribs are cured can be anywhere from 36 to 43 degrees, but it should not vary from this range of temperature. It is best to leave the spare ribs in the cure from 10 to 12 days, though they will be cured sufficiently in 7 to 8 days.

If the above method is carefully carried out, the result will be a fine, mild, sweet cure and not too salty.

Before placing the spare ribs in the brine they should be handled in the same manner as hams and shoulders. In other words, they should be rubbed in half of the above quantity of salt, =Freeze-Em-Pickle= and sugar, and the mixed =Freeze-Em-Pickle=, sugar and salt that is left after rubbing should be used for making the brine.

HOW TO CURE BEEF TONGUES.

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=First=:--Cut the tongues out of the heads as soon as possible, and with warm water scrub off all the slime and dirt, with a stiff brush; hang up in a cooler on a hook at the gullet, to make the tongues thick instead of long and thin.

=Second=:--Let them hang for at least 24 hours in a cooler.

=Third=:--When the tongues are thoroughly chilled and firm, cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces.

=Fourth=:--Put them into a strong common salt brine to beach them, and leave them in this brine from 10 to 20 hours.

=Fifth=:--Take them out of this brine and rub the slime off the tongues and out of the gullet, and also rub the gullet with dry salt.

=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).

HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS]

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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.

If the trimmings are to be kept for any length of time, it is advisable to head them up. When tierces are to be headed up, fill them as full as possible, sprinkle two handfuls of =Freeze-Em-Pickle= and salt, which have first been thoroughly mixed, over the top and then put on the head.

When making this =Freeze-Em-Pickle= cured meat into smoked sausages, more salt of course must be added, as the meat is not sufficiently salty, so when adding the Seasoning add sufficient salt to give it the proper taste, and add ½ lb. of sugar to every 100 lbs. of meat in addition to the spice, as it gives the meat a delicious flavor.

PROPER TEMPERATURE FOR STORING TRIMMINGS

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If the trimmings are to be used up in two or three weeks, any ordinary cooler that is kept around 40 degrees will be sufficient, but if trimmings are to be kept three to six months, they should be kept in a cooler at a temperature of 35 to 36 degrees to get the best results. Never let the temperature get down below freezing if it can be helped, and do not let it get any higher than 38 degrees, if possible.

HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT

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Run the desired quantity of beef and pork through a grinder, first using a coarse plate, then through a fine one; then finish in a silent chopper. While cutting it in the silent cutter, add to each 100 lbs. of meat 1 lb. of =Freeze-Em-Pickle=, ¾ lb. of “B” Condimentine, 1 to 1½ lbs. of salt and ½ lb. of sugar, according to taste. Chop this up as usual, adding pure artificial ice to keep it cool. First put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork, which has first been run through the ¼ inch plate of a grinder. If a mixer is not used, add the Seasonings and flour to the meat in the silent cutter. When all are thoroughly mixed put into a tub, cover well over with parchment or wax paper to exclude the air and put away until ready to use. The meat can then be taken direct from the tub in 24 to 36 hours, placed into the stuffer, and stuffed into the casings.

The meat should be kept in a temperature of 45 to 46 degrees. This is a fairly high temperature which gives the =Freeze-Em-Pickle= a chance to do its work quicker, and by standing 24 to 36 hours after it is chopped and seasoned, it develops its full binding qualities and saves handling the meat two or three times, which should appeal to every sausage maker.

FORMULA FOR BOLOGNA SAUSAGE

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

The following formula makes very fine Bologna sausage:

75 lbs. beef trimmings cured by Freeze-Em-Pickle Process.
15 lbs. pork trimmings cured by Freeze-Em-Pickle Process.
10 lbs. pork speck (back fat).

Bull-Meat-Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred.

8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor.
¾ lb. “B” Condimentine
Sufficient cracked ice for cooling.

=First=:--Salt the pork and beef trimmings according to the directions on foregoing pages.

=Second=:--When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and run through the grinder, using ¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running through a ¼ or ⅜ inch plate is sufficient).

Then place this beef in the silent chopper. As soon as this has made one or two revolutions, put in sufficient cracked ice to prevent the beef from becoming heated. Then add about one pound of salt; adding ice if necessary. Then add the pork to the beef, which should have already been run through the grinder, and at the same time add the pork speck.

=Third=:--Then for seasoning add 8 to 10 ounces Zanzibar-Brand Bologna Flavor, and also about ¾ of a pound of “B” Condimentine. This Condimental preparation is permissible in all Government inspected houses and complies with the Pure Food Laws. “B” Condimentine is used to prevent shrinkage and help keep the sausage, and so the color inside will not fade or turn gray, but retain its bright, rich color for ten days if kept under proper conditions. This is a great advantage, especially to large packers who do shipping. After the Spices and Condimentine are worked in, then add salt to taste. Sausage made with “B” Condimentine does not have to be labeled that a preservative is used.

=Fourth=:--Then while the meat is being cut in the silent chopper, add the legal amount of Bull-Meat-Brand Sausage Binder to each 100 pounds of meat. Or, if a mixer is used, add the binder in the mixer. When properly mixed and seasoned with spices and “B” Condimentine, and binder has been added, it is already for the stuffer, or if desired, this meat already chopped can be kept in tubs in a cooler of a temperature of 38 to 40 degrees for 24 to 36 hours until required.

=Notice=:--See our instructions on page 113 for handling beef that has been cured with Freeze-Em-Pickle and stored away from two to six months or longer.

=Note=:--Since the Pure Food Laws have been enacted, all Antiseptic Preservatives have been ruled out and cannot be used in sausage, so sausage makers must be careful what kind of a Sausage Binder they use in their sausage. Many of the binders on the market start fermentation soon after moisture is added to them. When it is noticed that Bologna does not keep as well as it should, the first thing to be looked to is the binder used, as invariably a binder which is not free from the germs of fermentation will cause trouble, and the losses a butcher has from using such binders will amount to more than the saving in the cost of the binder. Many cheap binders can be bought for less money than Bull-Meat-Brand Sausage Binder, as they cost less to manufacture. We are not trying to see how cheap a binder we can manufacture, but our sole aim in selling Bull-Meat-Brand Sausage Binder is to offer the very Finest Binder that we know how to make, which will help the sausage instead of souring it, and, even if our price is a trifle higher, Bull-Meat-Brand Sausage Binder is much cheaper to use and results are always satisfactory.

=Notice=:--If a Garlic flavor is desired, add one or two tablespoonfuls of Vacuum-Brand Garlic Compound while the meat is being chopped. Vacuum-Brand Garlic Compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath, because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and absorbed. In States where Cereal is not permitted, use Garlic Condiment instead of Garlic Compound.

=Fifth=:--After the meat is chopped to the proper fineness, stuff it into beef rounds or beef middles. Place the sausage in the smoke house and smoke.

BOILING BOLOGNA.

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After it is smoked, boil Round Bologna 30 minutes in water 160 degrees Fahrenheit and Long Bologna for 45 to 60 minutes in 160 degrees water, according to thickness.

After they are boiled place them on a table, or hang them up and pour boiling water over them to wash off the grease. Then pour cold water over them to shrink the casings. After that allow them to cool in the open air or a well ventilated room, before placing in the cooler or ice box. =This will prevent sweating, which causes mouldy and slimy casings.=

BOILING LARGE BOLOGNA.

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If Large Bologna are desired, stuff the meat into beef bungs and smoke until they are nicely smoked, then boil them from 1¼ to 1½ hours in water 155 degrees Fahrenheit. Vary the time of boiling according to the thickness of the Bologna.

SALTING FAT FOR BOLOGNA.

The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it is 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 inspection, 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.

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 considerably, 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.