secrets of meat curing by heller

8/3/2019 Secrets of Meat Curing by Heller

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FIFTH EDITION

HSECRETS OFMEAT CURINGAN D

SAUSAGE MAKINGHOW TO CURE

HAMS, SHOULDERS, BACONCORNED BEEF, ETCAND

HOW TO MAKE ALLKINDS OF

SAUSAGE, ETC.TO COMPLY WITH THEPURE FOOD LAWS

PUBLISHED BYB. [HELLER & CO.MANUFACTURING CHEMISTSCHICAGO. U.S. A.


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INDEXAge for Killing 173Ant-Bane 295Aseptifume 259Atomizer for Insecticides and Liquid Disinfectants . . 299Auto-Glo 290

BBacon, Advice on Curing 217Bacon, Breakfast, How to Pump 63Bacon, Failure in Curing, Cause of 234Bacon, Heavy Bellies, How to Cure 62Bacon, How to Keep for Six Months 212Bacon, How to Keep for a Year 90Bacon, How to Wash Before Smoking 90Bacon, Light Bellies, How to Cure 62Bacon, Molding, How to Prevent . . 239Bacon, Sugar Cured Breakfast 62Barometer, Paper, How to Make 193Barrel Packing 112Barrel Pork, Description of 95Barrel Pork, How to Cure 96Barrel Pork, Need Not Be Overhauled 97Barrel Pork, Temperature for Curing 96Bedbug Killer 293Beef Cheeks, Direction for Dry Salting . 120Beef Cheeks, How to Cure for Bologna and Frank-furts .119Beef Cheeks, How to Cure for Canning 101Beef Hams, How to Cure 69Beef Hearts, How to Cure for Bologna 121Beef Livers, How to Cure 104Beef Tongue, Garlic Flavored 100Beef Tongue, How to Cure 99Beef Trimmings, How to Cure IllBegin Curing Meat in the Pen 32Belly Pork, Description 95Berliner Style Ham, How to Make 109


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CHICAGO, TJ. 3.A.Berliner Style Ham Meat, How to Cure. 108Blood Sausage 137Blood Sausage, Directions for Making 138Bockwurst, How to Make 147Boiling Bologna, Large 116Boiling Bologna, Round 116Boiling Ham 74Boiling, the Brine 82Bologna, Coating to Prevent Mold - 219Bologna, Drawing Water and Being Dry 202Bologna, How to Make from Fresh Beef. 113Boiling Thermometers 274Bologna Fat, How to Salt 116Bologna, Freeze-Em Pickle Used for 248Bologna, How to Make Red Without Color 244Bologna, How to Boil 116Bologna Meat, How to Cure 110Bologna Sausage, Formula 114Bologna, Taking Water in Cooking 216Bologna, Why It Shrivels 216Bologna, Why It Draws Water 198Bologna, Without Artificial Coloring 244Boneless Ham 107Boneless Rolled Butt Sausage 107Boneless Rolled Shoulder, How to Cure 69Boston Shoulders 66Brains, How to Keep from Spoiling 148Branding Hams 222Brine, Absorbs Foreign Odors 91Brine, Boiling 228Brine, How to Boil 82Brine, How Long Should Be Used 91Brine, Ropy or Stringy, Cause of 81Brine, Temperature It Should Be 47Brine Testing Hydrometers 291Brine Troubles, How to Overcome 210Brine, When to Use Twice 74Brass Polish 285, 286 and 287Braunschweiger Liver Sausage, How to Make 135Bull Meat, Why It Is Best for Sausage 193Bull-Meat-Brand-Flour, Description of 260, 261Bull-Meat-Brand-Flour, Imitation 203Bull-Meat-Brand-Flour, Imitation 236Bursting of Casings, How to Prevent 125Butcher Business, How to Start 222Butt Pork, Description of 96

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Sc IButt Sausage ^ . . . 107Butts, How to Cure in Closed-up Tierces 106Butts, How to Cure in Open Tierces 105Butts, How to Overhaul in Open Packages 106Butts, Quantity of Brine Necessary for Curing 105Butts, Shoulders, How to Cure 104Butts, Square Cut, How to Cure 56

CCalifornia Hams, How to Cure 56Calves* Stomachs or Rennets, How to Handle 80Casings, Bursting, How to Prevent 125Casing Color 269, 270, 273Casings, for Holstein Style Sausage, How to Color . . . 143Casings, for Polish Style Sausage, How to Color 146Casings, for Swedish Style Metwurst, How to Color . . 144Casings, Frankfurts, How to Color 119Casings, How to Clean 187

^Casings, How to Color in Government InspectedPacking House 117Casings, How to Prepare Before Stuffing 124Casings, How to Remove Fat 226Casings, Shrinking, How to Prevent 125Cattle and Sheep Dip 298Celery Zest 266Cervelat Sausage, How to Make 140Cheeks, Beef, How to Cure for Canning 101Cheese, Head, How to Make 131Chemists, Consulting 25Chile Powder 264Chill Room Temperature 43Chilling Meats to Be Cured 72Chipped Beef, How to Make 69Chow Chow 156Cleaning Lard Tierces 87Cleansing Curing Packages 82Clear Back Pork, Description 95Clear Bean Pork, Description 95Clear Brisket Pork, Description 95Cold Storine, Legal to Use 243ColdTStorine 255Coloring Frankfurt Sausage Casings 119Coloring Sausage Casings 117Coloring Sausage Meat Artificially Is Illegal 231Compound Lard 167

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Compounding Lard with Cottonseed Oil 168Condimentine, "A" 251Condimentine, "B" 252Condition of Meat Before Curing 47Cooked Corned Beef, How to Make 65Cooking Thermometers 275Cooler, How to Build , 215Cooler, Temperature for Dry Salting 94Coolers, Why They Sweat 242Copper Polish 286 and 288Corned Beef Brine, How to Make 65Corned Beef, Cooked, How to Make 68Corned Beef, Garlic Flavored 67Corned Beef, How to Know When Fully Cured 66Corned Beef, How to Pump 67Corned Beef, Importance of Making 64Corned Beef, Rolled and Spiced 71Corned Beef, Seasoning of 66Corned Beef, Tough and Salty 211Cotton Seed Oil Lard Compound 168Cured Meat, Keeping During Summer 238Curing Dried Salt Meat 93Curing Hams 50Curing Meat, Cause of Failure 241Curing Meat from Farmer-Killed Hogs 240Curing Meat, General Hints on Curing 72Curing Meats, Quickest Way 209Curing Packages, How to Cleanse 82Curing Pork the Year Around 33Curing Shoulders > 56Curing Vats, Difference in Size 53Curing with the Freeze-Em Pickle Process 48Cutting the Hind Shank Bone 39Cutting Meat, Experience Necessary 224

DDeodorine 258Difference Between Bull - Meat - Brand - Flour and

Potato Flour 201Dill Pickles 157Disinfectant 280Drain Pipes, How to Open Stopped-up 285Dressing Hogs on the Farm 183Dressing Mutton 181Dressing Poultry 158

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Dried Beef Ends, How to Utilize 213Dried Beef, Fancy, How to Make 69Dried Beef, How to Keep for a Year 90Dried Beef, Why It Does Not Thoroughly Dry 192Dried Salt Meat, Wash Before Smoking 90Drippings from Refrigerator Pipes 97Dry Salt Meats f ... 92Dry Salt Curing, Without an Ice Machine 94Dry Salt Side Meats, How to Cure 93Dry Salt Sides, How Long to Cure 94EEggs, How to Preserve 229Enamel Cleaner 290Extra Long Clears, Description 92Extra Short Clears, Description 92Extra Short Ribs, Description 92FFacing Hams in a Packing House 40Family Pork, Lean, Description 95Farmer-Killed Hogs, How to Cure 240Fat, How to Salt for Bologna 116Fat Trimmings, Utilizing 247Feet, Pigs', Fresh 148Fertilizer, How to Make from Beef Blood 200Fish Color; Pure Food 274Flavors, Prepared Sausage 262 and 263Flour, Bull-Meat-Brand, Description 260 and 261Fly Chaser, Price List 298Fly Paper, Sticky, How to Make 159Food Laws, Complying with in Curing Meat 237Frankfurt Casings, How to Color U9Frankfurt Casings, Momentary Dipping of 117Frankfurts, How to Make Red Without Color 244Frankfurts, How to Make from Fresh Beef 113Frankfurts, How to Make without Artificial Color .... 110Frankfurts, How to Make to Comply with Pure FoodLaws 110Frankfurt Sausage, How to Make 118Frankfurt Sausage Meat, How to Cure 110Freeze-Em 256 and 257Freeze-Em Pickle, Process 48, 49Freeze-Em Pickle for Blood Sausage 137Freeze-Em Pickle for Curing Bacon 62

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Barrel Pork 96Beef , 65Beef Trimmings IllBeef Hams and Shoulders '-. 69Bologna and Frankfurts from Fresh Beef, How toMake 113Cheeks 101Dry Salt Meat 93, 120Hams 60Livers 103Meat Without Ice Machine 94Pigs' Feet 149Shoulders 66Tongues 99Freeze-Em Pickle for Curing Meat for Bockwurst 147Bologna Sausage 110, 119Boneless Hams 107Boneless Shoulders 159German Style Ham Sausage 123Hamburger 127Head Cheese 131Holstein Style Sausage - 142Liver Sausage 134Metwurst 144Polish Style Sausage 145Rolled Spiced Beef 71Freeze-Em Pickle, Description of 49, 248Different from Freeze-Em . .209Directions for Using 48, 56, 62, 65, 69Directions for Pumping 76Guaranty. 250Imitation 225

* Keeps Meat Red 244Legal Everywhere 196Legal to Use 206Fresh Pigs' Feet, How to Keep from Spoiling 148Fresh Tripe, How to Keep from Spoiling 148Fuller's Earth, How Used to Refine Lard 169Furniture Polish 292

GGarlic-Flavored Corned Beef 67Garlic in Powdered Form 267 and 268General Hints for Curing Meats 72German Style Ham Sausage, How to Make ......... 123

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BUI Sc IGolden Gloss Shine 288Guaranty on Casing Mixture 271Guaranty on Freeze-Em Pickle 250Gutting Hogs in a Packing House 39Gutting Hogs on the Farm 186Gutting Mutton 182

HHamburger Sausage, How to Make 127Hamburger Seasoning 262 and 263Hamburger Steak, How to Season 126Ham Facing in a Packing House 40Ham-Roll-Ine 254Ham Sausage, German Style, How to Make 123Hams and Superior Hams 84Hams, Advice on Curing 217Hams, Boneless (Sausage) 107Hams, California, How to Cure 56Hams, Curing in Molasses and Syrup Barrels 52Hams, How Packers Brand 222Hams, How to Boil 74Hams, How to Cure 50Hams, How to Cure in Closed-Up Tierces 54Hams, How to Cure in Open Barrels 51Hams, How to Keep for a Year 90Hams, How to Overhaul in Open Packages 63Hams, How to Pump 76Hams, How to Wash Before Smoking 90Hams, Keeping for Six Months 212Hams, Molding, How to Prevent 239Hams, Picnic, How to Cure 56Hams, Quantity of Brine to Use for 100 Ibs 62Hams, Shape of Vats for Curing 53Hams, Sour, Some Causes Why They Sour 83Hams, Souring, How to Prevent 196Hams, Souring in the Hock, How to Prevent 213Hams, Souring in the Smoke House 225Hams, Use of Molasses and Syrup Barrels in Curing . . 52Head Cheese, How to Make 131Head Cheese, How to Make Solid 239Head Cheese Meat, How to Cure 131Hearts, How to Cure for Sausage 121Hides, Green, How to Trim 190Hides, How Long to Cure 190Hides, How to Handle 187

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Hides, How to Stack When Salting ' 189Hides, Proper Storage for Same 188Hides, Quantity of Salt to Use for Salting 189Hides, Salt to Use for Salting 188Hog Chill Room Ventilation 42Hog Gutting in a Packing House 39Hog Hoisting Machines 34Hog Livers, How to Cure 103Hog Scald 278Hog Scalding in a Packing House 36Hog Scrapping in a Packing House 38Hog Splitting in a Packing House 41Hog Sticking 34Hog Tongues, How to Cure 101Hogs, How to Dress on the Farm 183Hogs, How to Gut on the Farm 186Hogs, How to Kill on the Farm 183Hoisting Hogs in a Large Packing House 33Holstein Style Sausage, Directions for Making 142Holstein Style Sausage, How to Color Casings 143Horns, How to Polish 192Horse Radish 154Hydrometers 276

IIce vs. Ice Machines in Small Plants 200Ice Water 74Indelible Marking Ink 301Indelible Ink Eradicator 301Ink for Office Use and Fountain Pen 300Italian Style Salami Sausage, How to Make 141

JJell-Jell 266

Keeping Sausage in Warm Weather 148Killing and Dressing Cattle 175Killing Hogs on the Farm 183Killing Mutton 181Killing on the Farm 173Knives, How to Sharpen for Meat Grinding Machines . 240


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Konservirungs-Salt, White and Red Berliner Brand,Price List 253Konservirungs-Salt, Legality of 242Kraut, Sauer, How to Make 155

LLard and Tallow Purifier 277Lard, Compound 167Lard, Handling in a Settling Tank and Agitator 165Lard, How It Is Refined in Packing Houses 169Lard, How to Purify 166Lard, How to Refine with Fuller's Earth 169Lard, How to Render 160Lard, How to Settle in a Settling Tank. 162Lard, Not Purified 163Lard, Purifier 277Lard, Purifying with Only a Common Kettle 163Lard, Rendering in a Jacket Kettle 161Lard, Rendering in a Steam Jacket Kettle 207Lard, Separating from Water 230Lard, Strong, from Boars 238Lard, Tierces, How to Cleanse 87Lard, Why It Foams When Using Purifier 202Lard, Why Oil Separates from It 218Larding Needles, How Used 241Leaf Lard Pulling in a Packing House 40Lean Backs, Description 92Lean End Pork, Description 95Liver Sausage 134Liver Sausage, Braunsweiger 135Liver Sausage, Directions for Making 134Liver Sausage, How to Smoke 136Liver Sausage Meat, How to Cure 134Livers, How to Cure 103Livers, How to Cure 104Loin Back, Description 92Loin Pork, Description 95Long Clears, Description 92Lunch Ham Meat, How to Cure 108

MMarble Cleaner 289Meat, Condition Before Curing : . . 47Meat, Curing Failure, Cause of 241

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Meat, Curing, Quickest Way 209Meat, Cutting, Experience Necessary 224Meat, Fresh, Molding in the Cooler 233Meat Grinder Knives, How to Sharpen 240Meat, How to Chill for Curing 72Meat, How to Cure from Farm-Killed Hogs 240Meat, Rusty, Cause of 227Mess Pork, Description of 95Mess Pork, Short Cut, Description of 95Metal Polish, Description 286, 287 and 288Mice Killer 297Mince Meat 152Mold, How to Prevent on Sausage, Hams and Bacons. 239Moth Powder 295Mutton, How to Dress 181Mutton, How to Gut 182Mutton, How to Kill 181

NNeat's" Foot Oil 172New England Style Ham, How to Make Solid 239New England Style Pressed Ham, How to Make 109New England Style Pressed Ham Meat, How to

Cure 108New York Shoulder, Description 56O

Oil, Neat's Foot ; ... 172Overhauling Barreled Pork 97Overhauling Hams and Shoulders When Curing 73Overhauling Meats 73Ozo Sky-Light Cleaner .283Ozo Toilet Cleaner 284Ozo Washing Powder 282Ozo Waste Pipe Opener 285

PPacking in Barrels or Tierces 112Packer Who Was Deceived 207Peppered Beef, How to MakePiccalilli *>Pickle Tester, Description 276

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Pickle-Soaked Meats, How to Smoke 86Pickled Meats, How to Keep for a Year 90Pickled Pigs' Feet 149Pickled Pigs' Feet, How to Store 150Pickled Pigs' Tongues 154Pickled Spare Ribs, How to Cure 98Pickled Tripe 150Pickles, Dill, How to Make 157Picnic Ham, Description 56Picnic Ham, Directions for Curing 56Pig Pork, Description 95Pigs' Feet, Fresh, How to Keep from Spoiling 148Pigs' Feet, How to Pickle 149Pigs' Feet, Pickled, How to Store 150Pigs' Tongues, How to Pickle 154Plate Glass Cleaner 272Polish, Automobile 291Polish, Enamel 290Polish, Furniture 292Polish, Metal 287, 288 and 289Polish Style Sausage, How to Make 145Polish Style Sausage Casings, How to Color 146Polish, Silver 287 and 289Polishing Horns 192Pork, Barreled, How to Cure 96Pork, Bean, Description 95Pork, Belly, Description 95Pork, Butts, Description '. 95Pork Cheeks, Directions for Dry Salting : . 120Pork, Clear Back, Description 95Pork, Clear Brisket, Description 95Pork, Curing the Year Around 33Pork, Extra Short Clears, Description 95Pork, Hearts, How to Cure for Bologna 121Pork, How to Treat When Too Salty 236Pork, in Barrels, Temperature for Curing 96Pork, Lean Ends, Description 95Pork, Lean Family, Description 95Pork, Loins, Description 95Pork, Mess, Description 95Pork, Pig, Description 95Pork, Rib Brisket, Description 95Pork Sausage 129Pork Sausage, Great Importance of Using a GoodBinder 129?ork Sausage, Smoked , 130

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. T_r. s.Pork Sausage, Preventing from Souring in WarmWeather 206Pork Sausage Seasoning 262 and 263Pork, Short Cut, Mess, Description 95Pork Trimmings, How to Cure IllPoultry, How to Dress 158Preparing Stock for Slaughter 174Pressed Corned Beef , 68Pressed Ham ". 108Pressing Lard 161Pulling Leaf Lard in a Packing House 40Pumping Breakfast Bacon 63Pumping Corned Beef 67Pumping Hams 76Pumping Meats, Directions 76Pumping Meats, Hams, Bacon, etc 75Pumping Pickle, How to Make 76Pumping Shoulders 77Pure Food Colors 273 and 274Pure Food Laws 30Pure Food Laws, Complying with in Curing Meat . . . .237Purifying Lard in a Common Rendering Kettle 163Purifying Tallow 221

RRat Killer, Description 297Red Color in Bologna, How to Produce Without

Artificial Color 244Refining Lard with Fuller's Earth 169Refrigerator Pipe Drippings 97Rendering Lard 160Rendering Lard and Handling in an Agitator 164Rendering Lard and Settling It 162Rendering Lard, Using a Settling Tank and Agitator. .165Rendering Lard Without a Settling Tank 164Rennets, How to Handle 80Rib Brisket Pork, Description 95Roach Powder, Description .293Rolled Boneless Butt Sausage 107Rolled Boneless Shoulder, How to Cure 59Rolled Spiced Corned Beef 71Ropy Brine 228Ropy Brine, What Causes It 81Ropy Brine, When Using Old Barrels 199Royal Metal Polish, Price List .278Rusty Meat, Cause of 227

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Salami Sausage, How to Make 14lSalometers, Description 276Salt for Making Brine 228Salt Pork, How to Treat 236Salting Fat for Bologna 116Sanitary Fluid . ,. 280Sauer Kraut 155Sausage, Blood 137Sausage, Blood, Directions for Making 138Sausage, Bockwurst, How to Make 147Sausage, Bologna Formula 114Sausage, Braunsweiger, Liver, How to Make 135Sausage, Butts 107Sausage Casings, Bursting, How to Prevent 125Sausage Casing Color in Government Inspected Pack-

ing Houses 117Sausage Casing Colors 269, 270 and 273Sausage Casings, Shrinking, How to Prevent 125Sausage, Cervalet, How to Make 140Sausage Factory Plan 221Sausage Flavors 262 and 263Sausage, Frankfurts, How to Make 118Sausage, German Style, Ham, How to Make 123Sausage, Hamburger, Description 127Sausage, Hamburger, How to Make 127Sausage, Head Cheese, How to Make 131Sausage, Holstein Style, Directions for Making 142Sausage, How to Keep in Warm Weather 148Sausage, Liver, How to Make 134Sausage, Meat Coloring Artificially Is Illegal 231Sausage, Molding, How to Prevent 239Sausage, Polish Style, How to Make 145Sausage, Pork, How to Make 129Sausage, Salami, How to Make 141Sausage, Seasoning 262 and 263Sausage, Shrinking, How to Prevent 125Sausage, Summer, How to Make 140Sausage, Swedish Style, How to Make 143Sausage, Tongue, Blood 137Savory Jell-Jell 265Scalding Hogs in a Packing House 36Scalding Preparation 278Scraping Hogs in a Modern Packing House 38Seasoning for Sausage . 208

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Seasoning Hamburger Steak 126Sewers, How to Open When Stopped Up 286Sharpening Knives and Plates of Meat Grinders 240Sheep and Cattle Dip 298Short Clear Backs, Description 92Short Clears, Description 92Short Fat Backs, Description 92Short Ribs, Description 92Short Ribs (hard), Description 92Shoulder Butts, How to Cure ; 104Shoulder Clots, How to Cure 69Shoulder, Boneless, How to Cure 69Shoulders, Butts, Description 66Shoulders, Directions for Curing 66Shoulders, How to Keep for a Year 90Shoulders, How to Wash Before Smoking 90Shoulders, New York, Description 66Shrinking of Sausage, How to Prevent 125Silver Polish, Description 286 and 287Silver Shine , . . . 287Skinning Cattle 176Skins, Directions for Tanning 191Skylight Cleaner .283Small Details to be Given Close Attention 47Smoke Color for Fish 273Smoke House, How to Construct 204Smoke House, Temporary, How to Build 89Smoked Pork Sausage 130Smoked Sausage Casings, How to Color 117Smoking Pickle Soaked Meat 86Soap, Making from Rendered Fat 197Soap Making from Tallow 219Sour Hams, Causes of 83Sour Sausage 194Souse - 153Spare Ribs, How to Cure 1 98Spiced Beef, How to Make 196Spiced Corned Beef, Rolled 71Spices, Use Only Pure 88Spices, Zanzibar Brand, Description 262 and 263Spliting Hogs in a Modern Packing House 41Starting a Butcher Business 222Sticking Hogs in a Modern Packing House 34Sticky Fly Paper, How to Make 159Storing Trimmings, Proper Temperature 113Stringy Brine, What Causes It 81

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ScSugar, Kind to Use 78Summer Sausage, How to Make 140Swedish Style Metwurst Casings, How to Color 144Swedish Style Sausage, How to Make 143Sweet Breads, How to Keep from Spoiling 148Sweet Pickled Spare Ribs 98Switches, Salting 190

TTallow Purifier 277Tallow Purifying 221Tallow, Rendered Soft and Flaky, Like Lard 171Tallow, Whitening and Purifying 232Tanaline 279Tanning Directions , . 191Tanning Powder, Description of 279Tanning Skins 190Temperature for Curing Meats 46Temperature for Storing Trimmings 113Temperature of Chill Room 43Temperature of the Brine 47Thermometer, Boiling 275Tierce Packing 112Tin Polish 286Toilet Cleaner 284Tongue Blood Sausage 137Tongues, Beef, Garlic Flavored . 100Tongues, Beef, How to Cure '.-. 99Tongues, Hog, How to Cure 101Tongues, Pig, How to Pickle . . 154Tripe, Fresh, How to Keep from Spoiling 148Tripe, How to Pickle 150

VVacuum Brand Garlic, Price List 267 and 268Varn-I-Glo, Price List 292Vats 53Ventilation in Hog Chill Rooms 42Vinegar, How to Test 229

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wWashing Powder, Price List 281 and 282Washing Cured Meat Before Smoking 90Waste Pipe Opener 285Water, Separating from Lard 230Window Cleaner 272Wool, How to Remove 246Writing Fluid 300

Zanzibar Brand Sausage Seasonings 262 and 263Zanzibar Carbon, by Whom Manufactured 208Zanzibar Carbon Brand Casing Brown Mixture 269Zanzibar Carbon Brand Casing Yellow Mixture 270

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BePREFACEAdolph Heller, the fatherof the members of the firm

of B. Heller & Co., was ascientific and practicalButcher and Packer and aPractical Sausage Manufac-turer. He studied the causesof failure in the handlingof meats, with the aim ofalways producing the bestand most uniform productsthat could be made. He wasso successful in his businessthat his products wereknown and recognized asthe best that could be made.His sons were all givenpractical training in all de-ADOLPH HELLER partments of the business,from the bottom rung of the ladder to the top. The

problems of the Packing Industry were kept constantlybefore them in their school and college days and in-fluenced them in the investigations and study whichdeveloped into the present business of B. Heller & Co.Under these circumstances, the Science of Chemistrynaturally claimed the sons of Adolph Heller. Nat-urally, too, the Chemistry of the Meat Industry over-shadowed all other branches of the fascinatingprofession. With their habits of study and investiga-tion, they soon discovered that one of the great causesof failure in the curing and handling of meat productswas the lack of materials which were always uniform,pure and dependable. This led to the founding ofthe firm of B. Heller & Co., whose aim has alwaysbeen to furnish to the Butchers, Packers and SausageMakers such materials as could be absolutely dependedupon for purity and uniformity. They also earlyfound that even with good materials to work with, thelack of fixed rules and formulas contributed largely tothe lack of uniformity in the finished goods. This ledto the publication of

" Secrets of Meat Curing and


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, U. S.Sausage Making/' in which definite rules were givenfor handling all kinds of meats and; making all kindsof sausage.The enactment of the National Pure Food Law, theNational Meat Inspection Law and the various StatePure Food Laws has made a great change in theButcher, Packing and Sausage Making Business. Theuse of Chemical Preservatives is now prohibited underthese various food laws, making it necessary to pre-serve meats and manufacture sausage without the useof many agents which were in general use.The firm of B. Heller & Co. anticipated the enactmentof the various food laws, and already had completed

investigations which enabled them to assist packers,butchers and sausage makers at once by giving themcuring agents which were free from the AntisepticPreservatives which these laws prohibited, and yetwould produce cured meats, sausage, etc, of the high-est quality without the use of the Antiseptic Agents.The underlying principles for handling meats and mak-ing sausage with the antiseptic agents and withoutthem are very different, and it became absolutelynecessary that the firm of B. Heller & Co. shouldfurnish their friends and customers such informationas would enable them to cure their meats and maketheir sausage so as not to incur losses from goods thatwould not keep, and to turn out g oods of fine qualityand appearance. This book is the result. In its pagesare formulas and rules for the handling of all kindsof meat and the manufacture of all kinds of sausagewhich are the results of many years of experience asPacking House Experts and Chemists who have madea life-time study of the business in all its phases.If the directions and rules are followed, anyone canproduce the finest of cured meats and sausage, whetherthey have had previous experience or not. Further-more, the products made according to these directionswill comply with the requirements of all the FoodLaws at present in force in this country.Hoping the following pages will be found instructiveand helpful and thanking the Butcher Trade for their

support and patronage in the past, we beg to remain,Very respectfully,

B. HELLER & CO.


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BENJAMIN HI ;..:E


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EDWARD HELLER


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PACKING-HOUSE EXPERTSANALYTICAL AND CONSULTING CHEMISTS

We have been Consulting Chemists for theLarge Packers for many years. Our advice in thehandling of meats has saved Packers many thou-sands of dollars. We offer our advice free of chargeto our customers. We make a specialty of bothAnalytic and Synthetic Chemistry. Our largeclientele will always find us prompt in our servicesas heretofore.

Analyses Given Careful Attention.General Syntheses

a Specialty

B. HELLER & CO.25


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PRIVATE OFFICEBENJAMIN HELLER


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PRIVATE OF -ICEoALBERT HELLER


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VIEW IN GENERAL OFFICE


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VIEW IN GENERAL OFFICE


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The Board of Food and Drug Inspection of the Agri-cultural Department, at Washington, has permitted theuse of certain Curing Agents, by not objecting to theiruse; but, at the same time, has ruled out, for curingpurposes, such chemicals as come under the heading ofAntiseptic Preservatives. As a consequence, certainchemical preservatives are prohibited in meats andmeat food products if they are to be sold in the Terri-tories or are to be shipped from one State to another,or from any State or Territory into any other Stateor Territory.For that reason, we have changed some of ourformer preparations and have also placed on themarket several preparations that will take the placeof some of our former products. These new productsare Freeze-Em-Pickle,"A" Condimentine and"B" Condi-

mentine. They contain nothing that has been ruledout by any of the rulings or regulations under anyof the Food Laws in this country.The Antiseptic Preservatives that have been ruledout are: Borax, Boracic Acid, Fluoride of Ammonia,Formaldehyde, Benzole Acid, Sulphurous Acid, Sul-

phite of Soda, Salicylic Acid, Abrasto1 and BetaNaphthol.


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The use of some of these Preservatives is consideredby many high authorities of the world to be harmless.However, as the majority of the Food Commissioners ofthis country object to their use, and have recommendedto the State Legislatures and the Congress of theUnited States that the use of these Preservatives beprohibited by law, and the State Legislatures andUnited States Congress have passed laws to this effect;these laws are now in effect and it is, therefore, theduty of every citizen of this country to obey theselaws, strictly and to the letter.In this book we are giving to the Butchers and

Sausage Manufacturers the results of much study andexperiment, so as to enable the Butchers and SausageMakers and Packers to produce goods which willmeet the requirements of the various food laws andyet avoid the danger of loss from turning out meatfood products that might not keep the necessary lengthof time. Our methods are original, and will producemost excellent results.

It must be remembered that meat must be handledat the proper temperature and according to certainrules, which must be followed to the letter if theButcher desires to turn out products of the bestquality and of appetizing appearance. No detail men-tioned in this book is too small to merit strict atten-tion.

All the materials mentioned for use in these pagesare in strict accordance with the various food laws.Nothing is recommended or suggested that would comein conflict with the application of the regulationsunder the existing food laws.We invite the correspondence of our customers andwhenever they are in any doubt it will afford us muchsatisfaction to hear from them and to give them fullinformation concerning any feature of their business

upon which they desire our advice.


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BEGIN CURING OP MEAT IN THE PEN.(Copyrighted; Reprint Forbidden.)

Thousands of pounds of Hams, Shoulders and Sidesare spoiled annually before the hog is killed. Over-heated hogs, or hogs that are excited from overdriving,should never be killed until they are cooled off or havebecome perfectly quiet. When the temperature of ahog is above normal, the meat always becomes feverish.This is especially true of large fat hogs, and whenthe meat becomes feverish, it will never cure properly,but nine times out of ten will sour. The meat offeverish hogs can never be chilled as it should be, andunless the meat is properly chilled, it cannot be prop-erly cured. Before hogs are killed, they ought to bedriven into a cool place and if necessary, sprayedwith cold water until they are thoroughly cooled off.This precaution is necessary only in hot weather; inwinter, they simply need plenty of rest.

If it is necessary to hold the hogs for several daysin the pen before they are killed, they should havean abundance of water and also a little feed. Thisprevents shrinkage and will also keep them from get-ting nervous from hunger.


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CH C GAC3- D, U. S.-R..(Copyrighted; Reprint Forbidden.)Up to a comparatively few years

ago, all Pork Packing was done inthe winter. Packing Houses wouldfill their plants during the wintermonths, and in the spring wouldsmoke out the meats. In this way,most of the meat had to be sold over-salted, the shrinkage and loss to thePacker was greater and meats, there-fore, had to be sold at a much higher

price, besides, they were of very inferior quality.At the present time, due to improved methods, pack-ing can be done all the year around, and meat can besold as fast as it is finished. In this way, cured meatcan be produced at a much lower price, the money in-vested in it can be turned over four, five or six timesa year, and the meat will be much better, taste betterand more of it can be eaten because of the fact thatit is more wholesome and more easily digested.HOISTING HOGS IN A LARGE PACKINGHOUSE, WITH A HOG-HOISTINGMACHINE.

(Copyrighted; Reprint Forbidden.)Great care should always be exercised when hogs arehoisted before sticking. When hogs are hoisted aliveto be stuck, very often when a very heavy hog isjerked from the floor, the hip is dislocated or sprained,and blood will be thrown out around the injured joint,so the Ham will be spoiled. Great care should also beexercised in driving the live hogs, as hogs are theheaviest and weakest and easiest injured of all animals.Special pens should be provided for them, so they

are not crowded, and so they have plenty of room whenthey are driven to the killing pen. They should behandled very carefully, and piling up and crowdingshould be avoided as much as possible. Many hamsare injured by overcrowding the hogs in the killingpens, for when hogs smell blood they become excitedand nervous, and unless they have plenty of room, theywill pile upon each other and bruise themselves so that


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MACHINE USED IN LARGER PACKINGHOUSES FOR HOISTING HOGS.there will be many skin-bruised hams, and the fleshwill be full of bruises. Men driving hogs should neveruse a whip. The best thing to use in driving hogs isa stick about two feet long, to the end of which is fas-tened a piece of canvas three inches wide and two feetlong. By striking the hogs with this canvas, it makesa noise which will do more towards driving them, with-out injury, than the whip which will injure and dis-color the skin.STICKING HOGS IN A MODERN PACKINGHOUSE.

(Copyrighted; Reprint Forbidden.)Men sticking hogs should be sure to make a good,large opening in the neck, three or four inches long, inorder to give the blood a good, free flow. It is verynecessary to sever the veins and arteries in the neck,so as to get all of the blood out of the hog. The man.vho does the sticking must be careful not to stick the


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US.knife into the shoulder, for if the shoulder is stuck,the blood settles there, and the bloody part will haveto be trimmed out after the hog is cut up. In largePacking Houses, there is a report made out every day,of the number of shoulder-stuck hogs, and the stickermust sign this report before it is sent to the office.

HOW HOGS ARE STUCK IN A LARGEMODERN PACKING HOUSE.This shows the sticker the kind of work he is doingand makes him more careful. In small houses, mostbutchers stick the hogs on the floor and let them bleedthere. Those who can possibly do it should hoist thehog by the hind leg before it is stuck or immediatelyafter it is stuck, as the case may be, so as to allow thehog to properly bleed. When the hog is properlyhoisted by one hind leg, alive, and then stuck whilehanging, it will kick considerably and the kicking andjerking of the hog will help in pumping out all of theblood, making a much better bled carcass than if thehog is first stunned with a hammer and stuck on thefloor. The better the hog is bled, the better the meatwill be for curing.


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ScSCALDING HOGS.

(Copyrighted; Reprint Forbidden.)It is impossible to give the exact temperature oiu?should use in scalding hogs, as this will vary underdifferent circumstances. In winter the hair sticksmuch tighter than in summer and requires more scald-

ing ai,d more heat than in summer. Hogs raised iiithe South, in a warm climate, will scald much easierthan those raised in a northern climate. A butcherwill soon learn which temperature is best adapted tohis own locality and the kind of hogs he is scalding.

SCALDING HOGS IN A LARGE MODERNPACKING HOUSE.In a Packing House where a long scalding tub is

used, the temperature depends entirely upon how fastthe hogs are being killed. If the hogs are killedslowly, so each hog can remain in the water longer,it is not necessary to have the water as hot as whenthey are handled fast and are taken out of the waterin a shorter time. It is, however, universally acknowl-edged that the quicker a hog can be taken out of thescalding tub the better it is for the meat. The hog isa great conductor of heat, and when kept in the scald-ing water too long, it becomes considerably heated andbad results have many times been trace'd to the factthat the hog was scalded iii water which was not hotenough, and was kept in this water too long in orderto loosen the hair. Overheating the hog in the scald-ing water very often causes the meat of fat hogs tosour and Packers wonder why it is that the meat has


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CH ccACS a, u.s. 1Spoiled. We therefore wish to caution Packers againstthis, and to advise the use of water as hot as practicablefor scalding hogs.To make the hair easy to remove and to remove dirtand impurities from the skin,we recommend Hog-Scald.This preparation makes

scalding easy, it removesmost of the dirt and filth,cleanses the hog and whit-ens the skin.In many localities, wherethe water is hard, Hog-Scaldwill be found of great value,as it softens the water andmakes it nice to work with;

it cleanses the skin of thehogs and improves theirappearance. It is a greatlabor saver and more thanpays the cost by the laborit saves, as it assists in re-moving the*hair and leaves the skin more yielding to the

scraper.The skin of all hogs is covered with more or less greasyfilth, which contains millions of disease germs and theseextend down into the pores of the skin. If this germ-ladenfilth is not removed, and if it gets into the brine when themeat is being cured, it injures both the meat and the brinein flavor, and also spoils the flavor of the lard if it gets in-to that. Hog-Scald removes most of this filth and cleansesthe skin, and for these reasons alone, should be used byevery Packer and Butcher. Hams and Bacon from hogsthat have been scalded with Hog-Scald are, therefore,cleaner and will be much brighter after they are smokedthan when the filth of the hog remains in the pores of theskin.Those selling dressed hogs will find Hog-Scald very val-

uable, as hogs that have been scalded with it are cleanerand look whiter and much more appetizing.The use of Hog-Scald is legal everywhere. It does notcome under the regulations of the Food Laws, as it issimply a cleansing agent. Hog-Scald costs very little atthe price we sell it, and everyone can afford to use it.Butchers who once try it will continue its use.

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SCRAPING HOGS.(Copyrighted; Reprint Forbidden.)

As much of the hair as possible should be scrapedfrom the hogs, instead of being shaved oif with a sharpknife, as is often done. If the hog is not properlyscalded and scraped and the hair remains in the skin,such hair is usually shaved off with a knife before thehog is gutted, and sometimes after the meat is chilledand cut up. After the meat is cured, the rind shrinksand all the stubs of hair that have been shaved off willstick out and the rind will be rough like a man's facewhen he has not been shaved for a day or so. Hamsand Bacon from hogs that have been shaved instead ofproperly scaldedt and scraped, will look much rougherand much more unsightly than if the hogs are properlyscalded and scraped. Therefore, Packers should giveclose attention that the scalding and scraping is prop-erly done. The scraping bench should be providedwith a hose right above where the hogs are beingscraped and this should be supplied with hot water,

SCRAPING HOGS IN A PACKING HOUSE.if possible, so the hogs can be rinsed off occasionallywith hot water, while being scraped. The hot watercan, however, be thrown over the hogs with a bucket.After the hog has been gambrelled and hung up,either on a gambrel-stick or on rollers, it should be

gutted. After it is gutted, it should be washed out


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thoroughly, with plenty of cold, fresh water. As everyPacker understands how to gut a hog, it is not neces-sary to go into details.GUTTING HOGS IN A MODERN PACKINGHOUSE.

CUTTING THE HIND SHANK BONE.(Copyrighted; Reprint Forbidden.)We advise the cutting of the hind shankbone after the hog is dressed, so as to ex-pose the marrow, as shown in cuts A andB. It is the best thing to do, as it helpsto chill the marrow. The chunk of meatthat is usually left on the hind foot, aboveand next to the knee, if cut loose aroundthe knee, will be drawn to the ham, andwhen chilled, will remain on the ham in-^stead of being on the hind foot, as shownin cut A. After the meat is cut, the bonecan be sawed, in the same place where thehock would be cut from the ham later. See

cut B. The hog will hang on the sinewsthe same as if the bone had not beensawed, except that the cut bone separatesand exposes the marrow so it can be prop-erly cooled. On heavy hogs this is quite again, as the chunk that would remain onthe foot would be of little or no valuethere, but when left on the ham, sells forthe regular ham prices.


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Sc

PACING HAMS AND PULLING LEAF LARDIN A MODERN PACKING HOUSE.(Copyrighted; Reprint Forbidden.)

The first two figures in the above cut show two menFacing Hams. The first man faces the Ham at hisright hand side and the second man faces the Ham onhis left hand side, as the Hogs pass by.The advantage of Facing Hams right after the hogsare dressed, is this. The knife can be drawn throughthe skin and through the fat close to the meat, and thefat will peel right off the fleshy part of the Ham. Be-tween the fat and lean meat of the Ham, between thelegs, there is a fibrous membrane which is very softand pliable. When the knife is run through the skinand fat, it will run along the side of this membrane,making a clean face for the Ham. That part remain-ing on the Ham will shrink to the Ham and will forma smooth coating over the lean meat, which closes thepores and makes the Ham look smooth and nice whenit is smoked. It also makes a much smoother cut alongthe skin. The skin when cut warm will dry nicelyand look smooth when cured, whereas if it is trimmedafter the meat is chilled, it looks rough and ragged.Facing Hams also allows the escape of the animal heatmore readily. If Hams are not faced until after theHogs have been chilled, this fat must be trimmed offand the Hams will not look nearly so smooth as theywill if this tissue and fat is removed while the hog iswarm.


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The second two men in the opposite illustration arePulling Leaf Lard. The Leaf Lard should always bepulled out of the hogs in summer, as it gives the hogs,as well as the Leaf Lard, a better chance to chill.During the winter months it can be pulled loose, butcan be left hanging loosely in the hog, from the top.In this way it will cool nicely, and it will also allowthe animal heat to get out of the hog. Most of thelarge packing houses pull out the Leaf Lard in thewinter as well as summer, and hang it on hooks inthe chill room to chill. Leaf Lard that is properlychilled, with the animal heat all taken out of it, makesmuch finer lard than when pulled out of the hog andput into the rendering tank with the animal heat in it.

SPLITTING HOGS IN A MODERN PACKINGHOUSE.(Copyrighted; Reprint Forbidden.)

Splitting can be done in several different ways.Where -the back of the hog is to be cut up for porkloins, the hog is simply split through the center ofthe backbone, so that one half of the backbone re-mains on each loin. Packers who wish to cut the sidesinto Short or Long Clears or Clear Bacon Backs runthe knife down on both sides of the backbone, as closeto the backbone as pop^ible, cutting through the skin,


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fat and lean meat; then the hog should be split downon one side of the backbone. The backbone should re-main on the one side until the hog is cut up and it canthen easily be sawed off with a small saw. By cuttingor scoring the back in this way for making bonelessside meat, the sides will be smooth and there will notbe much waste left on the bone as when the backboneis split and half of it left on each side and then ispeeled out after the meat is chilled and is being cut up.VENTILATION IN HOG CHILL ROOM.

HOG CHILL ROOM IN A MODERNPACKING HOUSE.(Copyrighted; Reprint Forbidden.)

Many chill rooms are not properly built. Thereshould be at least from 24 to 36 inches of space be-tween the ceiling of the chilling room and the gambrel-stick, or more if possible, in order to enable the shanksto become thoroughly chilled. The animal heat whichleaves the carcass naturally rises to the top of thecooler, and unless there is space between the ceilingand the top of the hog the heat wni accumulate in thetop of the cooler where the temperature will becomequite warm; this will prevent the marrow in the shankand the joints from becoming properly chilled. It isthis fact that accounts for so much marrow and shanksour in hams.


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CH :cACS a. U.S.A.TEMPERATURE OP CHILL ROOM.

(Copyrighted; Reprint Forbidden.)All Packers who have a properly built cooler for

chilling hogs and who are properly equipped with anice machine will find the following rules will give thebest results. Those who are not properly equippedshould try to follow these rules as closely as they canwith their equipment.A hog chill room should be down to from 28 to 32degrees Fahrenheit when the hogs are run into it. Asthe cooler is filled, the temperature will be raised toas high as 45 or 46 degrees P., but enough refrigerationmust be kept on so the temperature is brought downto 36 degrees by the end of 12 hours after the cooler

is filled, and then the temperature must be graduallyreduced down as low as 32 degrees by the time the car-casses have been in the cooler 48 hours. In otherwords, at the end of 48 hours the cooler must be downto 32 degrees.

All large hog coolers should be partitioned off be-tween each section of timbers, into long alleys, so thateach alley can be kept at its own temperature.In the improper chilling of the carcasses lies the

greatest danger of spoiling the meat. The greatestcare must be given to the proper chilling, for if thecarcasses are not properly chilled, it will be very diffi-cult to cure the meat, and it will be liable to sour inthe curing. Meat from improperly chilled carcasses,even with the greatest care afterwards, will not cureproperly. Therefore, one of the first places to look fortrouble when Hams are turning out sour is to look tothe chilling of the meat, as it is nine chances out often that this is where the trouble started from. Wehave found by experience that by deviating only a fewdegrees from these set rules, the percentage of sourmeat is surprisingly increased.

It has always been considered an absolute necessityto have an open air hanging room to allow the hogs tocool off in the open air before they are run into thecooler. It has always been considered that this savesconsiderable money in the refrigeration of the hogs.However, by the experiments made in some of thelarge Packing Houses, it has been demonstrated thatthis economy is very much over-estimated. There arecertain conditions which must be closely adhered to for


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the' safe handling and curing of pork products, and themost important of these is the proper temperature. Inthe outside atmosphere the proper temperature rarelyprevails. Hogs that are left in the open air on thehanging floor over night are generally either insuffi-ciently chilled or are over-chilled the next morning,depending upon the outside temperature of the air.We feel that it is of advantage, however, to run thehogs into an outside hanging room and to allow themto dry for one or two hours before putting them intothe chilling room.Packers who cure large quantities of hogs must seeto it that their chill rooms are properly constructedand have sufficient refrigeration, so the temperaturecan be kept under perfect control at all times. Thecooler should be partitioned off lengthwise, betweeneach line of posts, making long alleys to run the hogsinto, each one of which can be regulated as to its tem-perature separately from the others. The hogs can berun into one of these alleys as fast as they are killedand should the temperature get up above 50 degrees F.,the hogs can be run out of this into another. Thecooler in which hogs are chilled should never go above50 degrees Fahrenheit, and a properly constructedcooler can be kept below this temperature.While the cooler is being filled, the temperatureshould be held at between 45 and 50 degrees Fahren-heit, and should be kept at this temperature for abouttwo hours after filling. At the end of two hours, allof the vapor will have passed away, being taken upby and frozen onto the refrigerator pipes, and the hogswill begin to' dry. When the hogs begin to show signsof drying, or in about two hours after the refrigeratoris filled, more refrigeration should be turned on, andthe temperature should be gradually brought down, sothat in twelve hours from the time the cooler is filled,the temperature should be brought down to 36 or 37degrees temperature Fahrenheit. If the temperatureis not brought down to 36 or 37 degrees F. in 12 hoursit means a delay in removing the animal heat, and atendency for decomposition to set in. If the tempera-ture is brought down lower than 32 degrees Fahrenheitduring the first 12 hours, the outside surface of thecarcasses are too rapidly chilled, which tends to retardthe escape of the animal heat. It is known, from prac-tical experience, that where the meat is chilled throughrather slowly, the animal heat leaves the meat more


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U. S.uniformly. Too rapid chilling on the outside seems toclog up the outside of the meat so that the heat in thethick portions doetf not readily escape.The first 12 hours of the chilling of all kinds of meatand the removal of the animal heat during this periodis the most important part of the chilling. After thatperiod, the proper temperature is of much less vitalimportance.Hogs that are 'to be cut up for curing should never

be cut up sooner than 48 hours after being killed, andthe temperature of the cooler should be graduallybrought down to 28 degrees Fahrenheit by the time thehogs are taken out of the chill room to be cut up.After the hogs have been in the cooler 12 hours thetemperature should gradually be brought down from 36degrees at the end of the first 12 hours, to 28 degreesat the end of 48 hours; that is, if the hogs are to be cutup 48 hours after they are killed. If they are to be cutup 72 hours after being killed, the temperature shouldbe brought down gradually from 36 degrees at the endof the first 12 hours, to 30 degrees F. at the end of72 hours. This would mean that the temperatureshould be brought down from 36 degrees to 30 degreesF., if the hogs are to be cut up at the end of 72 hours,or a lowering of six degrees in practically 58 hours; ora lowering of eight degrees, from 36 to 28 Fahrenheit,if the hogs are to be cut up in 48 hours after beingkilled. This means a reduction in temperature ofabout one degree for every eight hours. This does notmean that the six or eight degrees should be reduced intwo hours ' time, for if that were done the meat wouldbe frozen.In a large Packing House, where the cooler is prop-erly equipped, and one has a good attendant, these in-structions can be carried out in detail. When the fore-going instructions are carefully followed, the safe cur-ing of the product will be assured.While the curing of course requires careful atten-tion, yet, if the chilling is not done properly, the cur-ing will never be perfect.The floors of coolers should always be kept sprinkledwith clean sawdust, as this will absorb drippings andassist in keeping the cooler clean and sweet. If thedrippings from hogs are allowed to fall on the barefloor, the cooler will soon become sour and this willaffect the meat that hangs over it.


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TEMPERATURE FOR CURING MEAT.(Copyrighted; Reprint Forbidden.)

An even temperature of 38 degrees Fahrenheit isthe best temperature for curing meats. Most butchers,however, have no ice machine, and, therefore, are notable to reach such a low temperature in their coolers;nevertheless, they should try to get their coolers as lowin temperature as possible, and should at all times becareful to keep the doors closed, and not leave themopen longer than is necessary at any time. The tem-perature of 37 to 39 degrees Fahrenheit is what shouldgovern all packers who use ice machines; those whoare fortunate enough to have ice machinery shouldnever allow the cooler to get below 37 degrees, norabove 40 degrees. Many packers let the temperature intheir coolers get too cold, and in winter during the verycold weather, the windows are sometimes left open,which allows the temperature to get too low. Thisshould always be avoided, as meat will not cure in anybrine, or take salt when dry salted, if stored in a roomthat is below 36 degrees Fahrenheit. If meat is packedeven in the strongest kind of brine, and put into acooler, which is kept at 32 to 33 degrees of tempera-ture, and thus left at this degree of cold for threemonths, it will come out of the brine only partly cured.The reason for this is the fact that meat will notcure and take on salt at such a low temperature, andas the temperature herein given is above freezingpoint, which is 32 degrees, the meat will only keep fora short time, and then it starts to decompose whentaken into a higher temperature. Anyone, who isunaware of this fact, will see how necessary it is tohave accurate thermometers in a cooler, to examinethem frequently, and to closely watch the temperatureof the room. See illusti^tion of our Standard ColdStorage Thermometer on page 282.The first essential point to watch before putting

meat into brine, is to be absolutely certain that it isproperly chilled through to the bone. Those who arenot equipped with ice machinery for properly chillingmeat in hot weather must spread the meat on the floorafter it is cut ready for packing, and place crushedice over it for 24 hours, to thoroughly chill it before itis packed in the salt. This will get the temperature ofthe meat as low as 36 to 38 degrees Fahrenheit before


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U.S.putting it in the brine. It is necessary that smallbutchers, who have no ice machines, and rely upon theice box for a cooler, should use the greatest care tosee that the meat is well and thoroughly chilled.Thousands of pounds of meat are spoiled yearly sim-ply for the one reason that the temperature of themeat is not brought down low enough before the meatis salted. In the summer, hams and heavy pieces ofpork should never be packed by persons having no icemachine, unless the meat is first put on the floor for atleast twelve hours with broken ice to thoroughly coverit. If our directions are carefully followed and Freeze-Em-Pickle is used, such a thing as spoiled meat will beunknown.CONDITION OF MEAT BEFORE CURING.

(Copyrighted; Reprint Forbidden.)When cured meat turns out bad, it is not always thefault of the man who has charge of the curing so mucha it is the condition the meat was in when put intotne brine to cure. Good results should not be expectedffom a man who has charge of the curing unless themeat is delivered to him in proper condition. Hogsshould never be killed the same day of purchase atthe Stock Yards or from the farmer. They ought toremain in the packing housje pen for at least 24 hoursbefore killing. If different lots of hogs are mixed to-gether, they will sometimes fight, which greatly excitesthem. Whenever they show this fighting disposition,they should be separated.

THE TEMPERATURE OF BRINE.(Copyrighted; Reprint Forbidden.)Make all Pickle in the cooler, and have the water orbrine of as low a temperature as the cooler when it is

put on the meat. Try to have the temperature of thebrine not over 38 degrees Fahrenheit when putting itover the meat. A great deal of meat is spoiled in cur-ing by having the brine too warm when the meat isput into it.GIVE CLOSE ATTENTION TO DETAILS.Be careful to do everything right as you go along,for if you spoil the meat you will hardly become aware

o* it until it is too late to remedy your error.


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Sc era.

WITH THE FREEZE-EM-P1CKLE PROCESS AND"A" AND "B" CONDIMENTINE ANYONE CANCURE MEAT AND MAKE GOOD SAUSAGE(Copyrighted; Reprint Forbidden.)Bacterial action causes great annoyance and loss toCurers of Meats and Sausage Manufacturers, and,since the enactment of Pure Food Laws prohibitingthe use of antiseptic preservatives, the proper hand-

ling of meats has become a matter of the greatestimportance if good sausage and well-cured meats areto be produced.We have acted as Consulting Experts for the largePackers and Sausage Manufacturers for many years,and have formulated and systematized methods forthe curing of all kinds of meat and the making ofall kinds of sausage. We have crystallized the re-sults of our large experience into a plan for the propercuring of meats and the making of all kinds of saus-age, which, if followed, will always give satisfactory results.For curing meat we have combined the necessarycuring agents for this Process into a combinationwhich is always uniform and which is known asFreeze-Em-Pickle.Freeze-Em-Pickle furnishes to the Packer, Butcherand Sausage Maker the proper materials, scientificially

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and accurately compounded, and by using it according tothe Freeze-Em-Pickle Process, which is set forth in thisbook, any man, whether he is experienced or not, can getas good results as the most expert packer in the business.

If the Freeze-Em-Pickle Process is followed, and Freeze-Em-Pickle is used according to the directions given inthis book, the meats and sausage will be uniform and offine quality. They will have an appetizing color, a deli-cious flavor and they will comply with the requirements ofthe Pure Food Laws.By curing meat by the Freeze-Em-Pickle Process, thealbumen in the meat is so congealed that only a small

percentage of it will be drawn out of the meat into thebrine, and the natural flavor of the meat is retained, mak-ing it far more palatable.When Freeze-Em-Pickle is dissolved in water with the

proper quantity of sugar and salt, the brine will be decid-edly sweet and of the proper specific gravity to properlycure Hams, Bacon, Shoulders, Corned Beef, Dried Beef,etc., with a Delicious Flavor, without loss from spoiling.The meat will not be too Salty, but will have that PeculiarSugar-Cured Flavor which is so much liked. By the useof the Freeze-Em-Pickle Process anyone can make finecured meats, whether or not they have ever had any pre-vious experience in the curing or handling of meats.

Packers, Butchers and Curers have many difficulties inturning out good, sweet-pickle cured meat, owing to theirinability to compound the proper proportions of curing in-gredients. Besides, their methods of curing are frequentlyincorrect and unscientific.By adopting the Freeze-Em-Pickle Process, the proper

ingredients are used and the meat is handled in the rightway. That is why the finished products made by theFreeze-Em-Pickle Process are superior to what they arewhen made in other ways.In making Bologna and Frankfurt Sausage, if the sau-sage meat is cured for a few days with Freeze-Em-Pickleand handled according to the Freeze-Em-Pickle Process

pf curing Bologna and Frankfurt Sausage Meat it will pro-duce Finer Sausage, in both taste and appearance, andwill have an appetizing color and will not spoil in hotweather, -within a reasonable length of time, and the sau-sage will comply with the Pure Food Laws.

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Sc CO.

DIRECTIONS FOR CURING HAMS.(Copyrighted; Reprint Forbidden.)

Use the following proportions of Freeze-Em-Pickle,Salt, Sugar and Water to obtain the best results incuring Hams:

Small Hams, 8 to 14 Lbs. Average.f 7 lbs. of Common Salt.n A -Pnr inn ih I 1 1

ofFr

raneu^te

PiCkle 'I 5 gals, of Cold Water.I Cure in this brine 50 to 60 days.

Medium Hams, 14 to 18 Lbs. Average,f 8 lbs. of Common Salt.

i TU I 1 lb- f Freeze-Em-Pickle.Use for 100 lbs. ' g ]bs of Granulated Sugar.Medium Hams. 1 g galg of Cold Water

[ Cure in this brine 60 to 70 days.Heavy Hams, 18 to 24 Lbs. Average.

f 9 lbs. of Common Salt.1 Ib. of Freeze-Em-Pickle.TT * i f\f\ ivxwe a T?a^eavy Hams, 2 lbs - of Granulated Sugar.g galg of CoW WaterI Cure in this brine 75 to 80 days.First: Sort the Hams, separating the Small, Me-dium and Large.Second: -Take enough of any one size of the as-sorted Hams to fill a tierce, which will be 285 lbs.;then thoroughly mix together in a large paiL or boxthe following proportions of Freeze-Em-Pickle, Granu-lated Sugar and Salt:


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More than 285 Ibs. of Hams can be packed in a tierce,but this never should be done, as it requires a certainamount of brine to a certain amount of meat, and by plac-ing 285 Ibs. of fresh Hams in a standard tierce, the tiercewill hold 14 to 15 gallons of brine, which is the properquantity of brine for this amount of Hams. If too muchmeat is put into the tierce, it will not hold enough brine tcproperly cure the meat.The Sugar used must be Pure Granulated Sugar. Yellowor Brown Sugar must not be used.Use, for 285 Ibs. of Small Hams, 3 Ibs. of Freeze-Ern >

Pickle, 6 Ibs. of best Granulated Sugar and 21 Ibs. of Salt.For 285 Ibs. of Medium Hams, 3 Ibs. of Freeze-Em-Pickl**

6 Ibs. of best Granulated Sugar and 24 Ibs. of Salt.For 285 Ibs. of Heavy Hams, 3 Ibs. of Freeze-Em-Pickl^6 Ibs. of best Granulated Sugar and 27 Ibs. of Salt.How To Cure Hams in Open Barrels

(Copyrighted by B. Heller & Co.; Reprint Forbidden.)When the tierces or barrels in which these Hams arecured are not to be headed up, but are left open, use halfof the Freeze-Em-Pickle, Granulated Sugar and Salt dryby rubbing it over the hams in the following manner:

First: After mixing all of the Freeze-Em-Pickle, Granu-lated Sugar and Salt together, sprinkle some of the drymixture over the bottom of a perfectly clean tierce.The Sugar used must be Pure Granulated Sugar. Yellow

or Brown Sugar must not be used. When adulteratedsugar is used, the brine becomes thick in two weeks; butwhen Pure Granulated Sugar is used it will last quite awhile, depending upon the conditions under which thebrine is kept.Second: Rub each Ham well with some of the mixture

of Freeze-Em-Pickle, Granulated Sugar and Salt and packthem nicely in the tierce. Put clean boards over the topsof the hams and weight or fasten these boards down so asto keep them under the brine.

Third: Take all of the mixed Freeze-Em-Pickle,Granulated Sugar and Salt that is left after the rub-bing and use it in making the brine; it will require14 to 15 gallons of brine, as tierces vary some, for


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So Ieach standard size tierce of Hams. Make the brine bydissolving in about 14 gallons of cold water all of themixed Freeze-Em-Pickle, Granulated Sugar and Saltthat is left after the rubbing. Stir well for a minute,until it is dissolved, then pour this brine over the meat.As tierces vary so much in size, it is always best to dis-solve the Freeze-Em-Pickle in a little less quantity ofwater, say about 14 gallons for a tierce. After thisbrine is added to the meat, should the tierce hold more,simply add cold water until the tierce is full. Theright amount of Salt, etc., has already been added;now simply add sufficient water to well cover the meat.When curing a less quantity than a full tierce ofHams, cut down the amount of Freeze-Em-Pickle,Granulated Sugar and Salt and the quantity of water,according to the quantity of Hams to be cured, using allmaterials in the proportions given on page 50.QUANTITY OF BRINE TO USE FOR CUR-ING 100 LBS. OF HAMS.

(Copyrighted; Reprint Forbidden.)Five gallons by measure, or forty-two pounds by

weight, is the approximate amount of water to usefor every 100 Ibs. of Hams.A tierce, after being packed with 285 Ibs. of meat,will hold about 14 to 15 gallons of water. When curingHams in vats, or open barrels, whether in small or largequantity, always use no less than five gallons of brineto every 100 pounds of meat, as this makes the properstrength and a sufficient brine to cover the meatnicely.THE USE OF MOLASSES AND SYRUP BAR^RELS IN CURING HAMS.

(Copyrighted; Reprint Forbidden.)Never use old molasses barrels, or syrup barrels for cur-

ing meat, unless they have been first thoroughly scouredand steamed, and cleansed with our Ozo Washing Com-pound. It is best to use oak tierces, and always be surethat they are perfectly clean and sweet before putting themeat into them to cure.

. PUMPING HAMS.(Copyrighted; Reprint Forbidden.)We strongly recommend the pumping of Hams, full

directions for which are given on page 76.


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SHAPE OF VATS IN CURING HAMS.(Copyrighted; Reprint Forbidden.)

Sometimes, vats of certain shapes require more brineto cover the meat than others, and in such cases, aproportionate amount of Freeze-Em-Pickle, Sugar andand Salt, should be added to the necessary amount ofwater to make sufficient brine to cover the meat.HOW TO OVERHAUL HAMS WHEN CUR-

ING IN OPEN PACKAGES.(Copyrighted; Reprint Forbidden.)

HOW TO OVERHAULHAMSWHEN CURING IN OPENPACKAGES

On the fifth dayafter packing eachlot of Hams, it is nec-essary t h at theyshould be overhauled.This must be repeat-ed seven days later;again in ten days;and a final overhaul-ing should be giventen days later. Over-hauling four timeswhile curing, and atthe proper time ineach instance, is veryimportant and mustnever be forgotten,especially when cur-ing with this mild,sweet cure. Overhaul-ing means to take theHams out of the brineand to repack themin the same brine.The proper way tooverhaul is to take a perfectly clean tierce, set it nextto the tierce of Hams to be overhauled, pack the meatinto the empty tierce, and then pour the same brine

over the meat.


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JOE Sc IHOW TO CURE HAMS IN CLOSED UP

TIERCES.(Copyrighted/ Reprint Forbidden.)

Large packers, who employ coopers, should alwayscure Hams in closed up tierces, as this is the bestmethod known.

First: Mix theproper proportions ofFreeze - Em - Pickle,Sugar and Salt forthe different sizeHams to be cured.These proportions aregiven in the tableon page 50, under theheading, ' ' SmallHams, Medium Hams,Heavy Hams/ 7 Ifthe tierces are to beheaded up, use halfof the Freeze-Em-Pic-kle, Sugar and Saltfor rubbing the Hams,

HOW TO CURE HAMSINCL05EDUPTIERCE5

FIRST.and the half that isleft over, after theHams are rubbed,should be dissolved inthe water which is tobe used to fill thetierces. Bub eachHam well beforepacking; put only 285Ibs. of meat in eachtierce, and then headthem up.Second: Lay thetierces on their sidesand fill them throughthe bunghole withwater in which thehalf of Freeze-Em-Pickle, Sugar and Salt left overafter rubbing, has been dissolved.

SECOND.54


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3.

THIRD

Third: Insert thebung and roll thetierces. This will mixand dissolve theFreeze - Em - Pickle,Sugar and Saltrubbed on the meat.Where the pieces ofmeat press tightlyagainst each other oragainst the tierce, thebrine does not act onthe meats; but if themeats are properlyrubbed with the mix-

ture of Freeze-Em-Pickle, Sugar and Salt before beingpacked in the tierce, such surfaces will be acted uponby the undissolved mixture, so that curing will beuniform, and no portion of the piece will be lerft in-sufficiently cured even if the brine does not come incontact with it. For this reason, it is important thateach piece should be carefully rubbed with the mix-ture of Freeze-Em-Pickle, Sugar and Salt before beingpacked in the tierce.

Fourth: Overhaulfive days after pack-ing; again seven dayslater; again in tendays, and once moreten days thereafter.At each overhauling,examine each tiercefor leaks; if any ofthe Pickle has leakedout, knock the bungin and refill. Remem-ber to overhaul fourtimes during the pe-riod of the first thir-ty-two days.Fifth: Overhaulthe Hams in closed

up tierces, simply by rolling the tierces from one endof the cooler to the other. They ought to be rolledat least 100 feet.Sixth: See paragraph on temperature for curingmeat, page 46.

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FOURTH.-


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SHOULDERS ANDPICNIC HAMS

DIRECTIONS FOR CURING SHOULDERS.(Copyrighted; Reprint Forbidden.)

New York Shoulders: Have shank cut off aboveknee, trimmed close and smooth, and square at thebutt.

California or Picnic Hams are made from Mediumand Heavy Shoulders, well-rounded at the butt, andtrimmed as near to the shape of a Ham as possible.Boston Shoulders are made from Light Shoulders,

well-rounded at the butt, similar to California Hams.California and Picnic Hams and Square Cut Butts,

are cured in the same way, and with the same brine,the only change being in the strength of the brineand the time of curing, which must be made to suitthe size of the Shoulder.

Small Shoulders.

Use for 100 Ibs.Small Shoulders.

7 Ibs. of Common Salt.1 Ib. of Freeze-Em-Pickle.2 Ibs. of Granulated Sugar.5 gals, of Cold Water.Cure in this brine 50 to 60 days.

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. TLT. S.-S..Medium Shoulders.

f 8 Ibs. of Common Salt.TT -P -i IT, U lb- f Freeze-Em-Pickle.Y/6. Sv ?^ -I 2 Ibs. of Granulated Sugar.Medium-Shoulders. ] g ga]s of Cold mterI Cure in this brine 60 to 70 days.Heavy Shoulders.c 9 Ibs. of Common Salt.

TT , AA 1 Ib. of Freeze-Em-Pickle.Use for 100 Ibs. Granulated Sugar.Heavy Shoulders, l f WaterfL Cure in this brine 75 to 80 days.

The sugar used must be Pure Granulated Sugar; yellowor brown sugar must not be used.First. Sort the Shoulders, separating the Small,Medium and Large.Second. Take enough of any one size of the assorted

Shoulders to fill a tierce, which will be 285 Ibs.; thenthoroughly mix together in a large pail, or box, thefollowing proportions of Freeze-Em-Pickle, Sugar andSalt:Use for 285 Ibs. of Small Shoulders, 3 Ibs. of Freeze-

Em-Pickle, 6 Ibs. of best pure Granulated Sugar, and21 Ibs. of Salt.For 285 Ibs. of Medium Shoulders, 3 Ibs. of Freeze-

Em-Pickle, 6 Ibs. of best Granulated Sugar and 24 Ibs.of Salt.For 285 Ibs. of Heavy Shoulders, 3 Ibs. of Freeze-

Em-Pickle, 6 Ibs of best Granulated Sugar, and 27 Ibs.of Salt.

Curing Shoulders in Open Packages.When it is desired to cure Shoulders in Open Pack-

ages, use the foregoing proportions and in every wayhandle the Shoulders as directed for Hams, on page 51.

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Be IIHEJQuantity of Brine for Curing 100 Lbs. of Shoulders.

The same quantity of brine should be used for cur-ing Shoulders as directed for Curing Hams, full direc-tions for which will be found on page 52.

Quantity of Shoulders to Cure in Each Tierce.The same quantity of Shoulders and the same amountof brine should be used as directed for Curing Hams,

on page 52. The same remarks with regard to the varia-tion in the amount of brine for each tierce, and howto be sure to have the proper amount of the rightstrength of brine, apply in curing Shoulders, the sameas for Hams, (see page 52). Likewise do not use Syrupand Molasses barrels for Curing Shoulders.

How to Overhaul Shoulders When Curing inOpen Packages.

It is important to follow the same directions forOverhauling Shoulders that are given for OverhaulingHams. (See page 53.)How to Cure Shoulders in Closed Up Tierces.

Follow the same directions for Curing Shoulders asgiven for Curing Hams in Closed Up Tiercel-, on page54.

How to Overhaul Shoulders When Cured in ClosedUp Tierces.

Follow exactly the same instructions as are given forOverhauling Hams when cured in Closed Up Tierces, onpage 55.

Pumping Shoulders.Pump Shoulders as directed on page 76.

58'


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BONELESS ROLLED SHOULDERS(Copyrighted; Reprint Forbidden.)Boneless Boiled

Shoulders should bemade in the followingmanner: Take theShoulders from hogsthat have been prop-

erly chilled and bone them. If the meat has beenthoroughly chilled, so it is perfectly solid and chilledthroughout, the Shoulders are ready to cure; but if themeat is not perfectly solid and firm on the inside,where the bone has been removed, the Shoulders shouldbe spread out in the cooler on racks for 24 hours, untilthe meat is thoroughly chilled and firm.

Small Boneless Boiled Shoulders.

17

Ibs. of Common Salt.1 Ib. of Freeze-Em-Pickle.2 Ibs. of Best Granulated Sugar.5 gallons of Cold Water.

L Cure in this brine 30 to 40 days.Medium Boneless Boiled Shoulders.

f 8 Ibs. of Common Salt.Use for 100 Ibs. 1 Ib. of Freeze-Em-Pickle.Medium Boned -j 2 Ibs. of Best Granulated Sugar.Shoulders. | 5 gallons of Cold Water.[ Cure in this brine 40 to 50 days.

Large Boneless Boiled Shoulders.' 9 Ibs. of Common Salt.Use for 100 Ibs. 1 Ib. of Freeze-Em-Pickle.

Large Boned - 2 Ibs. of Best Granulated Sugar.Shoulders. 5 gallons of Cold Water., Cure in this brine 50 to 60 days.

The sugar used must be Pure Granulated Sugar; yellowor brown sugar must not be used.First: Sort the Boneless Shoulders, separating the

Small, Medium and Large, as the different sizesshould be cured in separate barrels.Second: Take enough of any one size of the BonedShoulders to fill a tierce, which will be 285 Ibs. Thenthoroughly mix together, in a large pail or box, thefollowing proportions of Freeze-Em-Pickle, Sugar andSalt:


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Sc co.Use for 285 Ibs. of Small Boneless Shoulders, 3 Ibs.of Freeze-Em-Pickle, 6 Ibs. of Best Granulated Sugar

and 21 Ibs. of Salt.Use for 285 Ibs. of Medium Boneless Shoulders, 3 Ibs.of Freeze-Em-Pickle, 6 Ibs. of Best Granulated Sugarand 24 Ibs. of Salt.Use for 285 Ibs. of Large Boneless Shoulders, 3 Ibs.of Freeze-Em-Pickle, 6 Ibs. of Best Granulated Sugarand 27 Ibs. of Salt.Third: After the Shoulders have been weighed,take for example that one has 285 Ibs. of MediumBoneless Shoulders, averaging, boned, about 10 Ibs.,which would make 28 pieces for a tierce of 285 Ibs.Now, take the 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. ofGranulated Sugar and 24 Ibs. of Salt to be used forthe tierce of Medium Shoulders, and mix together

thoroughly in a box or tub.Fourth: Rub about %. Ib. of this mixture in eachShoulder where the bone has been removed, then rollit and tie it in the regular way. After it is rolledand tied, rub about *4 Ib. of the mixture all over theoutside, and pack the Shoulders into the tierce. Afterthe 28 Boneless Shoulders have been packed nicelyinto the tierce, put clean boards over the top of themeat and weight or fasten down these boards, so asto keep them under the brine.The sugar must be Pure Granulated Sugar; yellow orbrown sugar must not be used. When adulterated sugaris used the brine becomes thick in two weeks, but whenPure Granulated Sugar is used it will last quite a while,depending upon the conditions under which the brine iskeptFifth: Take all of the mixed Freeze-Em-Pickle,Granulated Sugar and .Salt that is left after rubbingthe meat, and use it in making the brine. It will

require between 14 and 15 gallons of brine, as tiercesvary somewhat in size, for each standard size tierce ofBoneless Shoulders. Make the brine by dissolving inabout 14 gallons of water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left afterrubbing. As tierces vary so in size, it is always bestto dissolve the Freeze-Em-Pickle, Sugar and Salt in aless quantity of water, say about 14 gallons for atierce. After this brine is added to the meat, shouldthe tierce hold more, simply add cold water until thetierce is filled. The right amount of Freeze-Em-Pickle,


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Sugar and Salt has already been added, now simplyadd sufficient water to well cover the meat.In curing a less quantity than a full tierce of Bone-

less Rolled Shoulders, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quan-tity of water, according to the quantity of BonelessShoulders to be cured.Quantity of Brine for Curing Less Than 100 libs, ofBoneless Rolled Shoulders.The same directions should be followed in curing less

than 100 Ibs. of Boneless Rolled Shoulders as are givenfor Hams, on page 52.The Use of Molasses and Syrup Barrels in Curing

Boneless Rolled Shoulders.The remarks concerning the use of these barrels in

curing Hams apply with equal force to the curing ofBoneless Rolled Shoulders, and we refer to page 52.Shape of Vats for Curing Boneless Rolled Shoulders.

See page 53 concerning the Shape of Vats for curingHams, as the same remarks apply in curing BonelessRolled Shoulders.How to Overhaul Boneless Rolled Shoulders WhenCured in Open Packages.

See page 53 and follow the same instructions foroverhauling as are given for overhauling Hams whencuring in open packages.

Pumping Boneless Rolled Shoulders.This should not be neglected. See page 76 and fol-low the directions closely. The Pumping of Boneless

Rolled Shoulders is very important, because when theyare Boned and Rolled, most of the outside surface iscovered with Rind, which prevents the Brine from get-ting through to the meat. However, by rubbing theinside of the Shoulder with the Curing Mixture andthen Pumping them before Curing, good results willalways be assured.


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IOEJ Sc

DIRECTIONS FOR MAK-ING SUGAR CUREDBREAKFAST BACON.(Copyrighted; Reprint Forbidden.)

Light Bellies.Use for 100 Ibs. Light Bellies.5 Ibs. of Common Salt.1 Ib. of Freeze-Em-Pickle.2 Ibs. of Granulated Sugar.5 gallons of Cold Water.Cure in this brine 20 to 25 days.

Heavy Bellies.Use for 100 Ibs. Medium or HeavyBellies.7 Ibs. Common Salt.1 Ib. of Freeze-Em-Pickle.2 Ibs. Granulated Sugar.5 gals. Cold Water.Cure in this brine 25 to 40 days,

according to size.First: Mix together the proper proportions ofFreeze-Em-Pickle, Sugar and Salt, as stated above forevery 100 Ibs. of Bellies.Second: Take a perfectly clean tierce, tub or vat, and

sprinkle a little of the mixed Freeze-Em-Pickle, GranulatedSugar and Salt on the bottom. The sugar used must bePure Granulated Sugar; yellow or brown sugar must notbe used. When adulterated sugar is used, the brine be-comes thick in two weeks; but when Pure GranulatedSugar is used, it will last quite a while, depending uponthe condition in which the brine is kept.

Third: Take half of the mixed Freeze-Em-Pickle,Granulated Sugar and Salt and rub each piece of Belly

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c CCAGCD. r. s.with the mixture and then pack as loosely as possible.

Fourth: Put clean boards over the top of theBellies and fasten or weight the boards down so as tqkeep them covered with the brine.

Fifth: All of the mixed Freeze-Em-Pickle, Granu-lated Sugar and Salt that is left after rubbing themeat should be used for making the brine.

Sixth: For each 100 Ibs. of Bellies packed in thetierce, tub or vat, add not less than 5 gallons of brine,and pour it over the meat. Five gallons of water bymeasure or forty-two pounds by weight, will make suf-ficient brine to cover, and is the proper amount foreach 100 Ibs. of Bellies.

Seventh: Before putting the water over the Bellies,dissolve in it the mixed Freeze-Em-Pickle, Sugar andSalt left after rubbing; stir it for a few minutes untilit is thoroughly dissolved, and then pour this brineover the Bellies.

Eighth: Bellies must be overhauled three timeswhile curing once on the fifth day; again seven dayslater, and again in ten days more. Overhauling mustnever be neglected, if good results are desired.Overhauling means to take the meat out of the brineand repack it in the same brine. The proper way tooverhaul is to take a perfectly clean tierce or vat, set

it next to the tierce or vat of Bellies to be over-hauled, pack the meat into the empty package andthen pour the same brine over the meat.

PUMPING BREAKFAST BACON.(Copyrighted; Reprint Forbidden.)

Many Packers pump Breakfast Bacon when it is putinto the brine, and we can heartily recommend this,as Bacon that is properly pumped will be cured inone half the time and it will have a uniform cure andcolor throughout and will be as well cured on the in-side as the outside. Great care, however, should beexercised in making the pumping pickle. It must bemade according to the formula given on page 76,just the same as for Pumping Hams. The pieces ofBacon should be pumped in from three to five places,according to the size of the piece. Very large pieces,especially if the rib is left in them, can be pumpedseveral times more.


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Sc I

CORNED-BEEFCORNED- BEEF SPECIALTO-DAY

FEWBUTCHERSIREALIZE(Copyrighted; Reprint Forbidden.)

Few Butchers realize the importance of building upa reputation on good Corned Beef. A good trade onCorned Beef enables the dealer to get higher pricesfor Plates, Bumps, Briskets and other cuts which other-wise would have to be sold at a sacrifice. CornedBeef cured by the Freeze-Em-Pickle Process will havea Delicious Corned Beef Flavor, a Fine, Ked, Cured-Meat Color, will not be too Salty.To obtain the best results ini curing Corned Beef, itis always advisable to first soak the meat for a fewhours in a tub of fresh cold water to which a fewhandfuls of salt have been added. This will draw outthe blood which would otherwise get into the brine.The membrane on the inside of the Plates and Flanksshould be removed and the Strip of Gristle cut off theedge of the Belly Side.

If any part is tainted, mouldy, discolored or slimy,it must be trimmed off. so no slimy or tainted partswill get into the brine. If Plates or Briskets are to berolled, a small amount of mixed Zanzibar Brand CornedBeef Seasoning, Freeze-Em-Pickle, Sugar and Saltmust be sprinkled on the inside before rolling them.This will give the meat a Delicious Flavor and results in aNice Red Color and will cure it more uniformly and quickly.


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Use for 100 Ibs.Plates, Rumps,Briskets, etc.

DIRECTIONS FOR MAKING FINE CORNEDBEEF.

(Copyrighted; Reprint Forbidden.)f 5 Ibs. of Common Salt.1 Ib. of Freeze-Em-Pickle.2 Ibs. of Granulated Cane Sugar.6-8 ozs. Z. B. Corned Beef Seasoning.5 gals, of Cold Water.

Cure the meat in this brine 15 to 30 days, accordingto weight and thickness of the piece.Retail Butchers who cure Corned Beef in small quan-

tities, and who from day to day take out pieces fromthe brine and add others, should make the brine andhandle the Corned Beef as follows:To every five gallons of water add five pounds ofcommon salt, one pound of Freeze-Em-Pickle and two

pounds of granulated sugar. In summer, if the temper-ature of the curing room or cooler .cannot be keptdown as low as 40 degrees, then use one pound of sugarfor five gallons of water. If the cooler is kept below40 degrees, use two pounds of sugar. In winter thecuring can always be done in a temperature of 36 to38 degrees, and then two pounds of sugar to five gal-lons of water should always be used. The sugar mustbe Pure Granulated Sugar. Yellow or Brown Sugar mustnot be used. When adulterated sugar is used, the brinebecomes thick in two weeks, but when pure granulatedsugar is used it will last quite a while, depending largelyupon the conditions under which the brine is kept.

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ScTHE SEASONING OF CORNED BEEF.

It is simple enough to add Seasoning to the cornedbeef, but the ability to decide what proportion ofjust what spices, etc., will produce the most desirableflavor requires ripe judgment and long experience.There are many butchers today who could greatlyimprove their corned beef if they but knew moreabout the proper seasoning and the proportions to use.We have worked out this problem for him in our spe-cial Corned Beef Flavor. It is a splendid combinationof just those spices, etc., most suited for seasoningcorned beef, and imparts a most zestful and appetiz-ing flavor. This flavor should be added by tying itup in a piece of cheese cloth and allowing it to lay inthe brine which contains the corned beef. This willflavor the brine and thus the corned beef becomesuniformly and thoroughly seasoned without any par-ticles of the seasoning adhering to the meat.HOW TO KNOW WHEN CORNED BEEF IS

NOT FULLY CURED.(Copyrighted; Reprint Forbidden.)If a piece of Corned Beef is cut, before or after it is

cooked, and the inside is not a nice red color, it is be-cause the meat is not cured through. It is often soldin this condition, but it should not be, as it does nothave the proper flavor unless it has been cured all theway through, which requires two or three weeks in amild brine, depending upon the size of the piece ofmeat. Corned Beef pickled for four or five days in astrong brine, with an excessive amount of saltpetre init, as some butchers cure it, is not good Corned Beefand does not have the proper flavor, although it maybe red through to the center, the color being due to thelarge amount of saltpetre used in the brine.The Freeze-Em-Pickle Process of curing gives themeat a different and better flavor.

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PUMPING CORNED BEEF.(Copyrighted; Reprint Forbidden.)

We recommend Pumping Corned Beef with a PicklePump, before it is put into the brine. In this waythe meat is cured in about half the time and it willbe cured from the inside just the same as from the out-side, and will be more uniform in color throughout thanif cured without pumping. If Corned Beef is pumped,it should be pumped with the same pickle as for pump-ing Hams, formula for which is given on page 76.The pieces of Corned Beef should be pumped in fromtwo to four places, according to the size of the pieceof meat. One will soon become accustomed to it, afterpumping a few pieces. Pumping can of course be over-done, and too much brine must not be pumped into themeat; otherwise it will puff out too much and becomespongy.

GARLIC FLAVORED CORNED BEEF.(Copyrighted; Reprint Forbidden.)

Many people like Garlic Flavor in Corned Beef, andbutchers who want to please their customers shouldkeep a supply of Corned Beef both with and withoutthe Garlic Flavor. Wemake a special prepara-tion, known as VacuumBrand Garlic Compound,with which butchers areable to give a GarlicFlavor to any kind ofmeat, without havingany of the objectionablefeatures that result fromthe use of fresh Garlic.Vacuum Brand GarlicCompound is a powderwhich we manufacturefrom Selected Garlic. Theflavor given by it is deli-cious, and the advantagesgained by it will be thor-oughly appreciated by alluse &

SOME PEOPLEPREFERbe thoroughly appreciated by


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Sc.

HOME-MADE PRESSEDCOOKED CORNED BEEF

DIRECTION FOR MAKING COOKEDCORNED BEEF.(Copyrighted; Reprint Forbidden.)

Take fully cured Corned Beef and cut it up intodifferent sizes, and pack it nicely into a cooked cornedbeef press, sprinkling a little Zanzibar Brand CornedBeef Seasoning between each layer of meat so as togive it a delicious flavor. All Butchers' SupplyHouses sell presses made especially for this purpose.After packing the pieces of Meat into the press, screwit up tight; then put the press which has been filled,into hot water, of a temperature of 180 F., and leaveit there for one and a half hours, then reduce the tem-perature to 170 degrees and

secrets of meat curing by heller

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