The Project Gutenberg EBook of Secrets of meat curing and sausage making, by Benjamin Heller & Co. This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you'll have to check the laws of the country where you are located before using this ebook. Title: 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 Author: Benjamin Heller & Co. Release Date: December 19, 2018 [EBook #58495] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK SECRETS OF MEAT CURING, SAUSAGE MAKING *** Produced by MFR, Wayne Hammond and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) 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 1 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 2 3 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 C California Hams, How to Cure, 56 Calves’ Stomachs or Rennets, How to Handle, 80 Casings, Bursting, How to Prevent, 125 Casing Color, 269, 270, 273 Casings, for Holstein Style Sausage, How to Color, 143 Casings, for Polish Style Sausage, How to Color, 146 Casings, for Swedish Style Metwurst, How to Color, 144 Casings, Frankfurts, How to Color, 119 Casings, How to Clean, 187 Casings, How to Color in Government Inspected Packing House, 117 Casings, How to Prepare Before Stuffing, 124 Casings, How to Remove Fat, 226 Casings, Shrinking, How to Prevent, 125 Cattle and Sheep Dip, 298 Celery Zest, 266 Cervelat Sausage, How to Make, 140 4 Cheeks, Beef, How to Cure for Canning, 101 Cheese, Head, How to Make, 131 Chemists, Consulting, 25 Chile Powder, 264 Chill Room Temperature, 43 Chilling Meats to Be Cured, 72 Chipped Beef, How to Make, 69 Chow Chow, 156 Cleaning Lard Tierces, 87 Cleansing Curing Packages, 82 Clear Back Pork, Description, 95 Clear Bean Pork, Description, 95 Clear Brisket Pork, Description, 95 Cold Storine, Legal to Use, 243 Cold Storine, 255 Coloring Frankfurt Sausage Casings, 119 Coloring Sausage Casings, 117 Coloring Sausage Meat Artificially Is Illegal, 231 Compound Lard, 167 Compounding Lard with Cottonseed Oil, 168 Condimentine, “A”, 251 Condimentine, “B”, 252 Condition of Meat Before Curing, 47 Cooked Corned Beef, How to Make, 65 Cooking Thermometers, 275 Cooler, How to Build, 215 Cooler, Temperature for Dry Salting, 94 Coolers, Why They Sweat, 242 Copper Polish, 286 and 288 Corned Beef Brine, How to Make, 65 Corned Beef, Cooked, How to Make, 68 Corned Beef, Garlic Flavored, 67 Corned Beef, How to Know When Fully Cured, 66 Corned Beef, How to Pump, 67 Corned Beef, Importance of Making, 64 Corned Beef, Rolled and Spiced, 71 Corned Beef, Seasoning of, 66 Corned Beef, Tough and Salty, 211 Cotton Seed Oil Lard Compound, 168 Cured Meat, Keeping During Summer, 238 Curing Dried Salt Meat, 93 Curing Hams, 50 Curing Meat, Cause of Failure, 241 Curing Meat from Farmer-Killed Hogs, 240 Curing Meat, General Hints on Curing, 72 Curing Meats, Quickest Way, 209 Curing Packages, How to Cleanse, 82 Curing Pork the Year Around, 33 Curing Shoulders, 56 Curing Vats, Difference in Size, 53 Curing with the Freeze-Em-Pickle Process, 48 Cutting the Hind Shank Bone, 39 Cutting Meat, Experience Necessary, 224 D Deodorine, 258 Difference Between Bull-Meat-Brand-Flour and Potato Flour, 201 Dill Pickles, 157 Disinfectant, 280 Drain Pipes, How to Open Stopped-up, 285 Dressing Hogs on the Farm, 183 Dressing Mutton, 181 Dressing Poultry, 158 Dried Beef Ends, How to Utilize, 213 5 6 Dried Beef, Fancy, How to Make, 69 Dried Beef, How to Keep for a Year, 90 Dried Beef, Why It Does Not Thoroughly Dry, 192 Dried Salt Meat, Wash Before Smoking, 90 Drippings from Refrigerator Pipes, 97 Dry Salt Meats, 92 Dry Salt Curing, Without an Ice Machine, 94 Dry Salt Side Meats, How to Cure, 93 Dry Salt Sides, How Long to Cure, 94 E Eggs, How to Preserve, 229 Enamel Cleaner, 290 Extra Long Clears, Description, 92 Extra Short Clears, Description, 92 Extra Short Ribs, Description, 92 F Facing Hams in a Packing House, 40 Family Pork, Lean, Description, 95 Farmer-Killed Hogs, How to Cure, 240 Fat, How to Salt for Bologna, 116 Fat Trimmings, Utilizing, 247 Feet, Pigs’, Fresh, 148 Fertilizer, How to Make from Beef Blood, 200 Fish Color; Pure Food, 274 Flavors, Prepared Sausage, 262 and 263 Flour, Bull-Meat-Brand, Description, 260 and 261 Fly Chaser, Price List, 298 Fly Paper, Sticky, How to Make, 159 Food Laws, Complying with in Curing Meat, 237 Frankfurt Casings, How to Color, 119 Frankfurt Casings, Momentary Dipping of, 117 Frankfurts, How to Make Red Without Color, 244 Frankfurts, How to Make from Fresh Beef, 113 Frankfurts, How to Make without Artificial Color, 110 Frankfurts, How to Make to Comply with Pure Food Laws, 110 Frankfurt Sausage, How to Make, 118 Frankfurt Sausage Meat, How to Cure, 110 Freeze-Em, 256 and 257 Freeze-Em Pickle, Process, 48, 49 Freeze-Em Pickle for Blood Sausage, 137 Freeze-Em Pickle for Curing Bacon, 62 Barrel Pork, 96 Beef, 65 Beef Trimmings, 111 Beef Hams and Shoulders, 69 Bologna and Frankfurts from Fresh Beef, How to Make, 113 Cheeks, 101 Dry Salt Meat, 93, 120 Hams, 50 Livers, 103 Meat Without Ice Machine, 94 Pigs’ Feet, 149 Shoulders, 56 Tongues, 99 Freeze-Em Pickle for Curing Meat for Bockwurst, 147 Bologna Sausage, 110, 119 Boneless Hams, 107 Boneless Shoulders, 59 German Style Ham Sausage, 123 Hamburger, 127 Head Cheese, 131 Holstein Style Sausage, 142 7 Liver Sausage, 134 Metwurst, 144 Polish Style Sausage, 145 Rolled Spiced Beef, 71 Freeze-Em Pickle, Description of, 49, 248 Different from Freeze-Em, 209 Directions for Using, 48, 56, 62, 65, 69 Directions for Pumping, 76 Guaranty, 250 Imitation, 225 Keeps Meat Red, 244 Legal Everywhere, 196 Legal to Use, 206 Fresh Pigs’ Feet, How to Keep from Spoiling, 148 Fresh Tripe, How to Keep from Spoiling, 148 Fuller’s Earth, How Used to Refine Lard, 169 Furniture Polish, 292 G Garlic-Flavored Corned Beef, 67 Garlic in Powdered Form, 267 and 268 General Hints for Curing Meats, 72 German Style Ham Sausage, How to Make, 123 Golden Gloss Shine, 288 Guaranty on Casing Mixture, 271 Guaranty on Freeze-Em Pickle, 250 Gutting Hogs in a Packing House, 39 Gutting Hogs on the Farm, 186 Gutting Mutton, 182 H Hamburger Sausage, How to Make, 127 Hamburger Seasoning, 262 and 263 Hamburger Steak, How to Season, 126 Ham Facing in a Packing House, 40 Ham-Roll-Ine, 254 Ham Sausage, German Style, How to Make, 123 Hams and Superior Hams, 84 Hams, Advice on Curing, 217 Hams, Boneless (Sausage), 107 Hams, California, How to Cure, 56 Hams, Curing in Molasses and Syrup Barrels, 52 Hams, How Packers Brand, 222 Hams, How to Boil, 74 Hams, How to Cure, 50 Hams, How to Cure in Closed-Up Tierces, 54 Hams, How to Cure in Open Barrels, 51 Hams, How to Keep for a Year, 90 Hams, How to Overhaul in Open Packages, 53 Hams, How to Pump, 76 Hams, How to Wash Before Smoking, 90 Hams, Keeping for Six Months, 212 Hams, Molding, How to Prevent, 239 Hams, Picnic, How to Cure, 56 Hams, Quantity of Brine to Use for 100 lbs., 52 Hams, Shape of Vats for Curing, 53 Hams, Sour, Some Causes Why They Sour, 83 Hams, Souring, How to Prevent, 196 Hams, Souring in the Hock, How to Prevent, 213 Hams, Souring in the Smoke House, 225 Hams, Use of Molasses and Syrup Barrels in Curing, 52 Head Cheese, How to Make, 131 Head Cheese, How to Make Solid, 239 Head Cheese Meat, How to Cure, 131 8 Hearts, How to Cure for Sausage, 121 Hides, Green, How to Trim, 190 Hides, How Long to Cure, 190 Hides, How to Handle, 187 Hides, How to Stack When Salting, 189 Hides, Proper Storage for Same, 188 Hides, Quantity of Salt to Use for Salting, 189 Hides, Salt to Use for Salting, 188 Hog Chill Room Ventilation, 42 Hog Gutting in a Packing House, 39 Hog Hoisting Machines, 34 Hog Livers, How to Cure, 103 Hog Scald, 278 Hog Scalding in a Packing House, 36 Hog Scrapping in a Packing House, 38 Hog Splitting in a Packing House, 41 Hog Sticking, 34 Hog Tongues, How to Cure, 101 Hogs, How to Dress on the Farm, 183 Hogs, How to Gut on the Farm, 186 Hogs, How to Kill on the Farm, 183 Hoisting Hogs in a Large Packing House, 33 Holstein Style Sausage, Directions for Making, 142 Holstein Style Sausage, How to Color Casings, 143 Horns, How to Polish, 192 Horse Radish, 154 Hydrometers, 276 I Ice vs. Ice Machines in Small Plants, 200 Ice Water, 74 Indelible Marking Ink, 301 Indelible Ink Eradicator, 301 Ink for Office Use and Fountain Pen, 300 Italian Style Salami Sausage, How to Make, 141 J Jell-Jell, 265 K Keeping Sausage in Warm Weather, 148 Killing and Dressing Cattle, 175 Killing Hogs on the Farm, 183 Killing Mutton, 181 Killing on the Farm, 173 Knives, How to Sharpen for Meat Grinding Machines, 240 Konservirungs-Salt, White and Red Berliner Brand, Price List, 253 Konservirungs-Salt, Legality of, 242 Kraut, Sauer, How to Make, 155 L Lard and Tallow Purifier, 277 Lard, Compound, 167 Lard, Handling in a Settling Tank and Agitator, 165 Lard, How It Is Refined in Packing Houses, 169 Lard, How to Purify, 166 Lard, How to Refine with Fuller’s Earth, 169 Lard, How to Render, 160 Lard, How to Settle in a Settling Tank, 162 Lard, Not Purified, 163 Lard, Purifier, 277 Lard, Purifying with Only a Common Kettle, 163 Lard, Rendering in a Jacket Kettle, 161 9 10 Lard, Rendering in a Steam Jacket Kettle, 207 Lard, Separating from Water, 230 Lard, Strong, from Boars, 238 Lard, Tierces, How to Cleanse, 87 Lard, Why It Foams When Using Purifier, 202 Lard, Why Oil Separates from It, 218 Larding Needles, How Used, 241 Leaf Lard Pulling in a Packing House, 40 Lean Backs, Description, 92 Lean End Pork, Description, 95 Liver Sausage, 134 Liver Sausage, Braunsweiger, 135 Liver Sausage, Directions for Making, 134 Liver Sausage, How to Smoke, 136 Liver Sausage Meat, How to Cure, 134 Livers, How to Cure, 103 Livers, How to Cure, 104 Loin Back, Description, 92 Loin Pork, Description, 95 Long Clears, Description, 92 Lunch Ham Meat, How to Cure, 108 M Marble Cleaner, 289 Meat, Condition Before Curing, 47 Meat, Curing Failure, Cause of, 241 Meat, Curing, Quickest Way, 209 Meat, Cutting, Experience Necessary, 224 Meat, Fresh, Molding in the Cooler, 233 Meat Grinder Knives, How to Sharpen, 240 Meat, How to Chill for Curing, 72 Meat, How to Cure from Farm-Killed Hogs, 240 Meat, Rusty, Cause of, 227 Mess Pork, Description of, 95 Mess Pork, Short Cut, Description of, 95 Metal Polish, Description, 286, 287 and 288 Mice Killer, 297 Mince Meat, 152 Mold, How to Prevent on Sausage, Hams and Bacons, 239 Moth Powder, 295 Mutton, How to Dress, 181 Mutton, How to Gut, 182 Mutton, How to Kill, 181 N Neat’s Foot Oil, 172 New England Style Ham, How to Make Solid, 239 New England Style Pressed Ham, How to Make, 109 New England Style Pressed Ham Meat, How to Cure, 108 New York Shoulder, Description, 56 O Oil, Neat’s Foot, 172 Overhauling Barreled Pork, 97 Overhauling Hams and Shoulders When Curing, 73 Overhauling Meats, 73 Ozo Sky-Light Cleaner, 283 Ozo Toilet Cleaner, 284 Ozo Washing Powder, 282 Ozo Waste Pipe Opener, 285 P Packing in Barrels or Tierces, 112 11 Packer Who Was Deceived, 207 Peppered Beef, How to Make, 247 Piccalilli, 156 Pickle Tester, Description, 276 Pickle-Soaked Meats, How to Smoke, 86 Pickled Meats, How to Keep for a Year, 90 Pickled Pigs’ Feet, 149 Pickled Pigs’ Feet, How to Store, 150 Pickled Pigs’ Tongues, 154 Pickled Spare Ribs, How to Cure, 98 Pickled Tripe, 150 Pickles, Dill, How to Make, 157 Picnic Ham, Description, 56 Picnic Ham, Directions for Curing, 56 Pig Pork, Description, 95 Pigs’ Feet, Fresh, How to Keep from Spoiling, 148 Pigs’ Feet, How to Pickle, 149 Pigs’ Feet, Pickled, How to Store, 150 Pigs’ Tongues, How to Pickle, 154 Plate Glass Cleaner, 272 Polish, Automobile, 291 Polish, Enamel, 290 Polish, Furniture, 292 Polish, Metal, 287, 288 and 289 Polish Style Sausage, How to Make, 145 Polish Style Sausage Casings, How to Color, 146 Polish, Silver, 287 and 289 Polishing Horns, 192 Pork, Barreled, How to Cure, 96 Pork, Bean, Description, 95 Pork, Belly, Description, 95 Pork, Butts, Description, 95 Pork Cheeks, Directions for Dry Salting, 120 Pork, Clear Back, Description, 95 Pork, Clear Brisket, Description, 95 Pork, Curing the Year Around, 33 Pork, Extra Short Clears, Description, 95 Pork, Hearts, How to Cure for Bologna, 121 Pork, How to Treat When Too Salty, 236 Pork, in Barrels, Temperature for Curing, 96 Pork, Lean Ends, Description, 95 Pork, Lean Family, Description, 95 Pork, Loins, Description, 95 Pork, Mess, Description, 95 Pork, Pig, Description, 95 Pork, Rib Brisket, Description, 95 Pork Sausage, 129 Pork Sausage, Great Importance of Using a Good Binder, 129 Pork Sausage, Smoked, 130 Pork Sausage, Preventing from Souring in Warm Weather, 205 Pork Sausage Seasoning, 262 and 263 Pork, Short Cut, Mess, Description, 95 Pork Trimmings, How to Cure, 111 Poultry, How to Dress, 158 Preparing Stock for Slaughter, 174 Pressed Corned Beef, 68 Pressed Ham, 108 Pressing Lard, 161 Pulling Leaf Lard in a Packing House, 40 Pumping Breakfast Bacon, 63 Pumping Corned Beef, 67 Pumping Hams, 76 Pumping Meats, Directions, 76 Pumping Meats, Hams, Bacon, etc., 75 Pumping Pickle, How to Make, 76 12 13 Pumping Shoulders, 77 Pure Food Colors, 273 and 274 Pure Food Laws, 30 Pure Food Laws, Complying with in Curing Meat, 237 Purifying Lard in a Common Rendering Kettle, 163 Purifying Tallow, 221 R Rat Killer, Description, 297 Red Color in Bologna, How to Produce Without Artificial Color, 244 Refining Lard with Fuller’s Earth, 169 Refrigerator Pipe Drippings, 97 Rendering Lard, 160 Rendering Lard and Handling in an Agitator, 164 Rendering Lard and Settling It, 162 Rendering Lard, Using a Settling Tank and Agitator, 165 Rendering Lard Without a Settling Tank, 164 Rennets, How to Handle, 80 Rib Brisket Pork, Description, 95 Roach Powder, Description, 293 Rolled Boneless Butt Sausage, 107 Rolled Boneless Shoulder, How to Cure, 59 Rolled Spiced Corned Beef, 71 Ropy Brine, 228 Ropy Brine, What Causes It, 81 Ropy Brine, When Using Old Barrels, 199 Royal Metal Polish, Price List, 278 Rusty Meat, Cause of, 227 S Salami Sausage, How to Make, 141 Salometers, Description, 276 Salt for Making Brine, 228 Salt Pork, How to Treat, 236 Salting Fat for Bologna, 116 Sanitary Fluid, 280 Sauer Kraut, 165 Sausage, Blood, 137 Sausage, Blood, Directions for Making, 138 Sausage, Bockwurst, How to Make, 147 Sausage, Bologna Formula, 114 Sausage, Braunsweiger, Liver, How to Make, 135 Sausage, Butts, 107 Sausage Casings, Bursting, How to Prevent, 125 Sausage Casing Color in Government Inspected Packing Houses, 117 Sausage Casing Colors, 269, 270 and 273 Sausage Casings, Shrinking, How to Prevent, 125 Sausage, Cervalet, How to Make, 140 Sausage Factory Plan, 221 Sausage Flavors, 262 and 263 Sausage, Frankfurts, How to Make, 118 Sausage, German Style, Ham, How to Make, 123 Sausage, Hamburger, Description, 127 Sausage, Hamburger, How to Make, 127 Sausage, Head Cheese, How to Make, 131 Sausage, Holstein Style, Directions for Making, 142 Sausage, How to Keep in Warm Weather, 148 Sausage, Liver, How to Make, 134 Sausage, Meat Coloring Artificially Is Illegal, 231 Sausage, Molding, How to Prevent, 239 Sausage, Polish Style, How to Make, 145 Sausage, Pork, How to Make, 129 Sausage, Salami, How to Make, 141 Sausage, Seasoning, 262 and 263 14 Sausage, Shrinking, How to Prevent, 125 Sausage, Summer, How to Make, 140 Sausage, Swedish Style, How to Make, 143 Sausage, Tongue, Blood, 137 Savory Jell-Jell, 265 Scalding Hogs in a Packing House, 36 Scalding Preparation, 278 Scraping Hogs in a Modern Packing House, 38 Seasoning for Sausage, 208 Seasoning Hamburger Steak, 126 Sewers, How to Open When Stopped Up, 286 Sharpening Knives and Plates of Meat Grinders, 240 Sheep and Cattle Dip, 298 Short Clear Backs, Description, 92 Short Clears, Description, 92 Short Fat Backs, Description, 92 Short Ribs, Description, 92 Short Ribs (hard), Description, 92 Shoulder Butts, How to Cure, 104 Shoulder Clots, How to Cure, 69 Shoulder, Boneless, How to Cure, 59 Shoulders, Butts, Description, 56 Shoulders, Directions for Curing, 56 Shoulders, How to Keep for a Year, 90 Shoulders, How to Wash Before Smoking, 90 Shoulders, New York, Description, 56 Shrinking of Sausage, How to Prevent, 125 Silver Polish, Description, 286 and 287 Silver Shine, 287 Skinning Cattle, 176 Skins, Directions for Tanning, 191 Skylight Cleaner, 283 Small Details to be Given Close Attention, 47 Smoke Color for Fish, 273 Smoke House, How to Construct, 204 Smoke House, Temporary, How to Build, 89 Smoked Pork Sausage, 130 Smoked Sausage Casings, How to Color, 117 Smoking Pickle Soaked Meat, 86 Soap, Making from Rendered Fat, 197 Soap, Making from Tallow, 219 Sour Hams, Causes of, 83 Sour Sausage, 194 Souse, 153 Spare Ribs, How to Cure, 98 Spiced Beef, How to Make, 195 Spiced Corned Beef, Rolled, 71 Spices, Use Only Pure, 88 Spices, Zanzibar Brand, Description, 262 and 263 Splitting Hogs in a Modern Packing House, 41 Starting a Butcher Business, 222 Sticking Hogs in a Modern Packing House, 34 Sticky Fly Paper, How to Make, 159 Storing Trimmings, Proper Temperature, 113 Stringy Brine, What Causes It, 81 Sugar, Kind to Use, 78 Summer Sausage, How to Make, 140 Swedish Style Metwurst Casings, How to Color, 144 Swedish Style Sausage, How to Make, 143 Sweet Breads, How to Keep from Spoiling, 148 Sweet Pickled Spare Ribs, 98 Switches, Salting, 190 T 15 16 ADOLPH HELLER Tallow Purifier, 277 Tallow Purifying, 221 Tallow, Rendered Soft and Flaky, Like Lard, 171 Tallow, Whitening and Purifying, 232 Tanaline, 279 Tanning Directions, 191 Tanning Powder, Description of, 279 Tanning Skins, 190 Temperature for Curing Meats, 46 Temperature for Storing Trimmings, 113 Temperature of Chill Room, 43 Temperature of the Brine, 47 Thermometer, Boiling, 275 Tierce Packing, 112 Tin Polish, 286 Toilet Cleaner, 284 Tongue Blood Sausage, 137 Tongues, Beef, Garlic Flavored, 100 Tongues, Beef, How to Cure, 99 Tongues, Hog, How to Cure, 101 Tongues, Pig, How to Pickle, 154 Tripe, Fresh, How to Keep from Spoiling, 148 Tripe, How to Pickle, 150 V Vacuum Brand Garlic, Price List, 267 and 268 Varn-I-Glo, Price List, 292 Vats, 53 Ventilation in Hog Chill Rooms, 42 Vinegar, How to Test, 229 W Washing Powder, Price List, 281 and 282 Washing Cured Meat Before Smoking, 90 Waste Pipe Opener, 285 Water, Separating from Lard, 230 Window Cleaner, 272 Wool, How to Remove, 246 Writing Fluid, 300 Z Zanzibar Brand Sausage Seasonings, 262 and 263 Zanzibar Carbon, by Whom Manufactured, 208 Zanzibar Carbon Brand Casing Brown Mixture, 269 Zanzibar Carbon Brand Casing Yellow Mixture, 270 PREFACE Adolph Heller, the father of the members of the firm of B. Heller & Co., was a scientific and practical Butcher and Packer and a Practical Sausage Manufacturer. He studied the causes of failure in the handling of meats, with the aim of always producing the best and most uniform products that could be made. He was so successful in his business that his products were known and recognized as the best that could be made. His sons were all given practical training in all departments of the business, from the bottom rung of the ladder to the top. The problems of the Packing Industry were kept constantly before them in their school and college days and influenced them in the investigations and study which developed into the present business of B. Heller & Co. Under these circumstances, the Science of Chemistry naturally claimed the sons of Adolph Heller. Naturally, too, the Chemistry of the Meat Industry overshadowed all other branches of the fascinating profession. With their habits of study and investigation, they soon discovered that one of the great causes of failure in the curing and handling of meat products was the lack of materials which were always uniform, pure and dependable. This led to the founding of the 17 18 firm of B. Heller & Co., whose aim has always been to furnish to the Butchers, Packers and Sausage Makers such materials as could be absolutely depended upon for purity and uniformity. They also early found that even with good materials to work with, the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods. This led to the publication of “Secrets of Meat Curing and Sausage Making,” in which definite rules were given for handling all kinds of meats and making all kinds of sausage. The enactment of the National Pure Food Law, the National Meat Inspection Law and the various State Pure Food Laws has made a great change in the Butcher, Packing and Sausage Making Business. The use of Chemical Preservatives is now prohibited under these various food laws, making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use. The firm of B. Heller & Co. anticipated the enactment of the various food laws, and already had completed investigations which enabled them to assist packers, butchers and sausage makers at once by giving them curing agents which were free from the Antiseptic Preservatives which these laws prohibited, and yet would produce cured meats, sausage, etc, of the highest quality without the use of the Antiseptic Agents. The underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different, and it became absolutely necessary that the firm of B. Heller & Co. should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep, and to turn out goods of fine quality and appearance. This book is the result. In its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as Packing House Experts and Chemists who have made a life-time study of the business in all its phases. If the directions and rules are followed, anyone can produce the finest of cured meats and sausage, whether they have had previous experience or not. Furthermore, the products made according to these directions will comply with the requirements of all the Food Laws at present in force in this country. Hoping the following pages will be found instructive and helpful and thanking the Butcher Trade for their support and patronage in the past, we beg to remain, Very respectfully, B. HELLER & CO. BENJAMIN HELLER ALBERT HELLER JOE HELLER EDWARD HELLER HARRY HELLER PACKING-HOUSE EXPERTS —— ANALYTICAL AND CONSULTING CHEMISTS 19 20 21 22 23 24 25 We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty B. HELLER & CO. PRIVATE OFFICE of BENJAMIN HELLER PRIVATE OFFICE of ALBERT HELLER VIEW IN GENERAL OFFICE VIEW IN GENERAL OFFICE MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWS The Board of Food and Drug Inspection of the Agricultural Department, at Washington, has permitted the use of certain Curing Agents, by not objecting to their use; but, at the same time, has ruled out, for curing purposes, such chemicals as come under the heading of Antiseptic Preservatives. As a consequence, certain chemical preservatives are prohibited in meats and meat food products if they are to be sold in the Territories or are to be shipped from one State to another, or from any State or Territory into any other State or Territory. For that reason, we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products. These new products are Freeze-Em-Pickle, “A” Condimentine and “B” Condimentine. They contain nothing that has been ruled out by any of the rulings or regulations under any of the Food Laws in this country. The Antiseptic Preservatives that have been ruled out are: Borax, Boracic Acid, Fluoride of Ammonia, Formaldehyde, Benzoic Acid, Sulphurous Acid, Sulphite of Soda, Salicylic Acid, Abrastol and Beta Naphthol. The use of some of these Preservatives is considered by many high authorities of the world to be harmless. However, as the majority of the Food Commissioners of this country object to their use, and have recommended to the State Legislatures and the Congress of the United States that the use of these Preservatives be prohibited by law, and the State Legislatures and United States Congress have passed laws to this effect; these laws are now in effect and it is, 26 27 28 29 30 31 therefore, the duty of every citizen of this country to obey these laws, strictly and to the letter. In this book we are giving to the Butchers and Sausage Manufacturers the results of much study and experiment, so as to enable the Butchers and Sausage Makers and Packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length of time. Our methods are original, and will produce most excellent results. It must be remembered that meat must be handled at the proper temperature and according to certain rules, which must be followed to the letter if the Butcher desires to turn out products of the best quality and of appetizing appearance. No detail mentioned in this book is too small to merit strict attention. All the materials mentioned for use in these pages are in strict accordance with the various food laws. Nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws. We invite the correspondence of our customers and whenever they are in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice. B. Heller & Co. BEGIN CURING OF MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.) Thousands of pounds of Hams, Shoulders and Sides are spoiled annually before the hog is killed. Overheated hogs, or hogs that are excited from overdriving, should never be killed until they are cooled off or have become perfectly quiet. When the temperature of a hog is above normal, the meat always becomes feverish. This is especially true of large fat hogs, and when the meat becomes feverish, it will never cure properly, but nine times out of ten will sour. The meat of feverish hogs can never be chilled as it should be, and unless the meat is properly chilled, it cannot be properly cured. Before hogs are killed, they ought to be driven into a cool place and if necessary, sprayed with cold water until they are thoroughly cooled off. This precaution is necessary only in hot weather; in winter, they simply need plenty of rest. If it is necessary to hold the hogs for several days in the pen before they are killed, they should have an abundance of water and also a little feed. This prevents shrinkage and will also keep them from getting nervous from hunger. Curing Pork the Year Around (Copyrighted; Reprint Forbidden.) Up to a comparatively few years ago, all Pork Packing was done in the winter. Packing Houses would fill their plants during the winter months, and in the spring would smoke out the meats. In this way, most of the meat had to be sold oversalted, the shrinkage and loss to the Packer was greater and meats, therefore, had to be sold at a much higher price, besides, they were of very inferior quality. At the present time, due to improved methods, packing can be done all the year around, and meat can be sold as fast as it is finished. In this way, cured meat can be produced at a much lower price, the money invested in it can be turned over four, five or six times a year, and the meat will be much better, taste better and more of it can be eaten because of the fact that it is more wholesome and more easily digested. 32 33