CHAPTER XXV.DOMESTIC SAUSAGE

Meats and Handling — Arrangement of Department — Curing Meats — Cooler for Ground Meats — Grinding and Stuffing Room — Smoke House — Cook Room — Dry Hanging Room — Cooler — Smoking Temperature — Cooking Time — Shrinkages — Pickle-Cured Products — Dry-Cured Meats — Packing — Casings and Spices — Sausage Cereals — Sausage Formulas — Bologna Varnish — Boiled Ham.

—There is probably no department where there is more diversity of methods than in the sausage room. The business of sausage making is an old one, and was largely developed in Europe, where on account of the low wages and the high prices for meats it was necessary to make the cheaper meat products into an edible article. The gradually increasing value of meats in the United States makes the same conditions paramount.

In the operation of packing houses the cutting of meats into many parts so as to supply the various purchasers with what they require, makes a comparatively large amount of wholesome meat product, equally nutritious with porter house steak, but not quite so tender or pleasing to the taste. Cheek meat, hearts and various trimmings are wholesome as a porterhouse, but not so delectable, at least, in their original condition; hence, the art of sausage making consists in taking these products and making from them a palatable, wholesome and less costly article.

—Sausage is made in such varieties that there are a multitude of ingredients in a multitude of forms. Primarily beef and pork trimmings are the broad classes, but of these there are many forms, each of differentphysical properties. Hearts and cheeks are, for example, the toughest part of the animal organism, and these usually find their way to the sausage room. On the other hand the parts of hams and shoulders used are equally delicate with the meats so conserved, but are of necessity relegated to the sausage room on account of their shape as a trimming. It is the skillful manipulation of these various meats that makes for the real results in this department. Too frequently, the sausage department is regarded as a necessity, like the tank house, to put things through. The most successful operators are those who regard the department otherwise, and many good and successful businesses have been builded on the sausage department as a basis; not by trying to make sausage to retail at five cents per pound, extravagantly speaking.

—This department becomes quite comprehensive in its scope in large establishments requiring:

Refrigerated space for curing fresh meats.Cooler for curing meats after ground.Grinding and stuffing room.Smoke houses.Cook room.Dry hanging room for smoked sausage.Cooler for sausage other than smoked sausage.

—In certain sausages cured meats are a necessity, in others they can be used without detriment, while there still remain others in which cured meats are positively bad. Therefore exactly how to handle the meats so as to have them available for use in proper form becomes a matter of concern. Formerly when preservatives, like borax and boracic acid could be used, many products were put into cure with a preservative of saltpetre, borax, boracic acid, sugar and salt, and kept sufficiently mild to be acceptable, but the pure food laws abolishing the use of preservatives have changed conditions. The result is that sausage products should be cured like hams and frozen when cured or frozen before curing and carried in this form until wanted. However, quite a large space should be provided near the sausage department for curing products.

—In close proximity to thesausage room is provided a shelving room arranged for placing ground fresh spiced meats for curing processes; spiced completely and ready for stuffing. Meats can be held in this manner and stuffed, smoked, cooked and packed rapidly as the exigencies of shipping demand. This enables the maker to shorten the time between himself and the consumer, most necessary for a successful business.

—This should be a well lighted and well ventilated room. Here the grinding equipment and stuffing tables are located. The principal equipment needed are “Enterprise” type grinders, silent cutters, mixer and back fat choppers, with a spice mill.

FIG. 159.—DEVICE FOR RUNNING SAUSAGE INTO SMOKE HOUSE.

Mechanical cutters are expected to be an aid to teeth and therefore they should be made to perform their part by being fitted with sharp knives to do the cutting. Choppers are only necessary in making summer sausage although some manufacturers prefer to rock their fancy breakfast sausage.

—The management of sausage smoke houses for ordinary sausage vary considerably.Figs. 159and160with description illustrate one of the sliding carriage types. The smoke house carriage is made of angle irons and is run on a track which is supported by vertical columns. The outside tracks can be raised to any height desired to match the tracks in the smoke house. The sausage is hung on this carriage and run into the smoke house, and when it is sufficiently smoked the carriage can be drawn out on the movablerails, the sausages taken off, others put in their place and the operation repeated.

This device necessitates a carriage for each set of tracks in the smoke house. Later practice tends toward the use of some sort of cage—operated from overhead rails; the sausage department being arranged with rails near to the stuffing tables. Extending to the smoke houses, thence to the cook boxes and on to the hanging rooms. This arrangement is so familiar that it does not require further description. The tracks are made in such form and size as to fit the houses and usually conform to one of the types illustrated.

FIG. 160.—DETAIL OF SMOKE HOUSE CARRIAGE.

The modern houses are built of brick, about 54 inches in width, which will allow, clear of the frame, two to four inches. In depth the houses vary and can be from ten to sixteen feet. Where possible, they should be built on a corresponding level to the cook rooms and grinding rooms, so as to avoid the necessity of using elevators. This brings the fire pit within a reasonable distance, which is a decided advantage for high temperature smoke houses.

Smoke house compartments for summer or dried sausage can be from two to three stories and should be built exclusively of brick, as it has been shown by numerous experiments with sheet iron and iron lined houses that these are not a success for smoking all kinds of sausage. The draft of the house is, of course, regulated by ventilators at the top.

Better results are obtained by the use of tin clad wood center doors than by the use of plate iron doors.

FIG. 161.—DIAGRAM SMOKE HOUSE SAUSAGE STACK.

In smoking domestic sausage, it is always preferable to use hard wood, never to put green or unsmoked sausage into a cold smoke house, the house should be warmed by first building a fire in it, in case it has not been recently used. In hotweather or in the summer time this is not so important, as smoke houses then are sufficiently warm at all times. In cool weather or during the winter, the smoke house should either be kept warm by constant usage or by warming up before using in case the house is empty and has become cold. The fire should not be over eight feet from the cage.

—To successfully manufacture sausage it should be cooked properly. The following schedule gives the time and temperature of cooking different kinds of sausage, forming the “Cooking Schedule” referred to in many of the foregoing formulas:

COOKING SCHEDULE FOR SAUSAGE.

—The cook room should be provided with vats of various types, usually of iron plate on account of ease in cleaning. A later type is provided with a hood, the apparatus looks like a piano box, a lifting cover being provided which permits it to be raised and lowered at will. Permanent ventilating spouts are attached to the top to dispose of the steam—something that must be contended with in the cook room. The vats are usually arranged in pairs and are accessible from three sides.

In some large institutions cook tanks are set in the floor and the sausage cage submerged with the sausage hangingthereon. This is not advisable as there is sure to be a discoloration from the cages.

Sausage upon removal from the cook tanks should be drenched with cold water, preferably sprayed on from the top. This washes the sausage and cools it, preparatory to hanging in the sales or packing department.

—The smoking of sausage is a very important factor, and in the different formulas given in the instructions for handling, reference has been made to the “Smoking Schedule.” This schedule has been carefully compiled and the time and temperatures given should be closely followed in order to get the best results.

SMOKING TEMPERATURES FOR SAUSAGE.

A thermometer in a smoke house is a necessity—not an ornament. A clock is of the same consequence.

—A well ventilated room with all the light possible should be provided for storage of smoked sausage awaiting shipment. This should not be a cooler. Sixty degree Fahr. is amply low, and in summer a higher temperature is advisable. If smoked sausage is placed in a cooler it condenses moisture on the surface and becomes slimy, mouldy and rotten in rapid succession.

—As is known to all sausage makers it is in very rare cases that 100 pounds of meat makes 100 pounds of finished sausage; there is always a shrinkage and before the cost of the finished sausage can be determined one must know the shrinkage from original weights of raw materials.

The following tabulated statement is compiled from experience with very large amounts of the different kinds of sausage, extended over a year and a half of actual manufacture. The mean average of shrinkage is accurate information and may safely be used as a guide. The cost of the formulas is not given as there is such a variation in prices of ingredients induced by market prices that any figures would be misleading. To find out the cost of the formulas, figure the given weights at market value, shrinking them according to the table below, adding cost for labor and supplies, and a very close approximate cost of the manufactured article will be obtained.

—Fresh pork sausage tongue and other varieties of cooked sausage are usually placed in a cooler. Dryness in this cooler is a first and prime essential.Likewise a spreading of the product so as to give it opportunity to dry. Moisture in this department creates a bad condition in the product. Fans are an assistance in that they produce a circulation which adds to dryness.

—The following products are used in sausage making. They are of little value except in the cured condition:

Pork snouts,Pork hearts,Pork cheeks,Pork skins,Pork heads,Pork hocks,Pork ears,Pork tails,Beef hearts,Beef cheeks,Ox lips,Sheep hearts.

These products should be thoroughly chilled by spreading them out on racks and placing them in a chill room having a temperature of from 34° to 36° F. They should be turned while being chilled. After being thoroughly chilled for from twenty-four to thirty-six hours, they should be put into vats or tierces with an eighty-degree plain pickle, using eight ounces of saltpetre to the one-hundred pounds of meat.

A wooden frame and weight is placed on the product in order to keep it immersed in the pickle. To cure these meats in vats use the following quantities of pickle:

The meats should be kept in a cellar during the pickling process, with the temperature ranging from 38° to 40° F., and overhauled every five, ten and fifteen days in order that all the pickle may thoroughly penetrate the meats. The different kinds of meats will be found to be sufficiently cured after being in pickle the following number of days:

—For some classes of sausage dry-cured meats are used. This consists of a process of curing meat in tierces, the meat packed closely and curing product interspersed. For this product a formula made from the following serves. For one tierce of 400 pounds use the following mixture:

Pork and beef trimmings should be fresh, and if they have been packed in barrels for transport the blood should be allowed to drain off before being packed in the preservative. They should not be washed in pickle before being used, but should be handled dry. The two quarts of old ham pickle mentioned in the above formula should be sprinkled through as uniformly as possible when pounding the trimmings down into the tierce.

If packing fresh beef and pork hearts, head meat, beef and pork cheek meat, giblet and weasand meat, they should be thoroughly washed in a mild pickle so as to remove the blood and slime before packing in the tierce. Head, cheek, and giblet meat should not be put into ice water when cut off on the killing floor, but should be promptly removed to a cooler where the temperature is 33° to 36° F., and spread or hung up on racks to refrigerate.

Care must be taken not to allow these meats to accumulate in any bulk while warm. Hearts and large pieces should be split to reduce their size and make accessible to the curing ingredient. In the packing of these meats the pickle used with dry trimming is omitted.

—After the trimmings are properly prepared they are to be mixed with the curing ingredients. This is best accomplished by the use of a tumbler churn, weighing a given amount of the trimmings and placing with the allotted proportion of curing materials into the churn.

When mixed with the preservative, the trimmings should be put in a tierce, in layers, and pounded down as tightly aspossible with a maul, and the operation continued until the tierce is as full as possible, allowing for the head to be put on. Before heading up spread a cheese cloth or thin cotton cloth over the top to protect the trimmings from the head. The tierce when headed up is removed to cold storage, where the temperature must be kept as near 38° F. as possible from thirty to forty-five days, when the trimmings are ready for use. If it is desired to keep the product sixty days, after it has been in the temperature above mentioned for thirty to forty-five days, remove to a lower temperature, 32° to 34° F.; and for more than sixty days to a temperature of 20° F.

—All classes of beef casings, namely, rounds, bungs, middles and weasands, as well as hog bungs, hog casings and sheep casings are used in the Sausage Department. There is perhaps more chicanery used in Sausage Room supplies than in any other one department, consequently care in purchase of these supplies is worthy of attention. In sheep casings it is a matter of grading as to width, pieces and yardage per bundle; in hog casings, a matter of salt per pound purchased, and grading as to width and pieces; in rounds and middles one of holes, pieces and measurement per set.

Spices should so far as possible be bought in the natural state and mixed on the premises. Pure Food laws pretty well take care of the purity of the spice in most states.

—This is a very important factor in the manufacture of sausage. The province of “fillers” is to absorb water, preventing shrinkage, and while this is advisable to an extent, if overdone, it detracts from the quality of the product. The main base ingredients for fillers are rice flour, corn flour and potato flour. There are many sausage fillers on the market but the foregoing ingredients are most frequently used.

Potato flour or starch is not used to any extent today, manufacturers finding that there is a great deal of trouble attached to the manufacture of sausage containing these ingredients, on account of the liability to sour and spoil. Corn flour is the best filler that can be used, being less liable to ferment, while it absorbs the water quickly. While fillers are used to a great extent, the sausage manufacturer shouldremember that the quality of sausage is deteriorated proportionately to the amount of water that is worked in. Hence fillers should be used with discretion, and manufacturers who aim to make a name for their goods, are frugal with fillers.

—The following methods are tried and used for the manufacture of various kinds of sausage. Sausage makers vary procedure according to stocks on hand. However, for uniformity, it is best to conform to a standard so far as possible.

—This is produced in various grades, from a fancy breakfast quality to a substance whose chief claim to the name is the form. A good pork sausage can be made as follows:

This should be chopped by passing through a ⁵⁄₃₂ “Enterprise” plate. Mix in an arm type mixer, rather than the blade type. Mix as little as possible but sufficiently to get spice evenly distributed; stuff in medium sheep casing, 5 inch links. The matter of spicing is one of taste and can be varied. Note the absence of water and filler in the formula.

Some makers prefer to “rock” their fancy breakfast sausage. This produces good results but is unnecessary. It is possible to use many meats in the making of this sausage and still have it passably good, but generally speaking, there is less chance for manipulation of this sort in this kind of sausage than in many of the others. The following formulas make a cheap and palatable pork sausage:

FORMULA A.

FORMULA B.

The preceding formulas are for sausage meat, often sold loose or without stuffing, also for sausage stuffed in hog casings. Stuff in medium or narrow hog casings. “Tripe” is the source of refuge to produce cheap pork sausage.

—This is one of the most common and generally used type of sausage manufactured. It is in demand in nearly every locality. In the manufacture of Bologna, ingredients are used which are not in themselves palatable, but are nutritious. The seasoning makes it palatable.

The formulas which are given below, if they are accurately followed and fresh and wholesome material carefully prepared is used, will make a sausage which is very acceptable to the consumer. This is the product that is usually made from the tougher meats such as cheeks and hearts. For a good bologna use:

A cheaper product can be made as follows:

To manufacture, the product should be passed through an “Enterprise” type of grinder, using ⁷⁄₆₄th plate. Transfer to silent cutter and chop for full five minutes, adding spice and water as the mixture is cut and turned. Transfer to shelving room and allow to lay for twenty-four hours. Stuff in casings as required, put in smoke house at a temperature of 120° F. for one and one-half hours, raise temperature to 135° F. and carry for another one and one-half hours. Cook in water at 155° F. for thirty minutes; rinse with hot water after removal, then chill with cold water and hang in shipping room.

The length ofcookingandsmokingvaries with the weight and thickness of the package. See schedule. This recipe is for wide middle casings.

—This popular sausage is made from a variety of formulas. Perhaps there is no one piece of sausage as susceptible of being made so excellent or so tasteless, it being entirely a matter of what it is made from. The better grades are made from freshly killed bull beef, hashed warm. The process consists in boning bull beef and opening the meats along the seams, so to speak, skinning each bundle of muscle to remove the wrapping and cutting out all ligaments. Fresh pork, preferably, shoulder meat is treated in the same manner. The meats are then passed through a ⁷⁄₆₄ “Enterprise” plate, and passed to a silent cutter. Here cracked ice is added in quantity and the meats cut until they are a light fluffy pulp. The spices are added during the last five minutes of cutting, and the whole mass transferred to a shelving room for twenty-four hours, when it is ready to stuff, smoke, cook, cool and sell. Wide sheep casings are used for stuffing. Make the links uniform. The proportions of meat used should be as follows:

The following formulas are for less costly products and provide a means for disposing of some by-products:

FORMULA NO. 1.

FORMULA NO. 2.

The use of a mixer is unnecessary with this sausage since the silent cutter will perform this work. It should take about ten minutes to do the cutting. Smoke at 110° F. for one and one-half hours, then at 135° F. for one hour. Cook at 155° F. for eight to ten minutes, rinse and cool.

In medium and low priced frankfurts, cattle lights are used in moderate proportion, say, 10 per cent. Tripe can also be used in increased quantity.

—The following formula will be found acceptable for this variety of sausage:

Knuckle meat to be ground through a moderately fine plate. Balance of pork should be chopped in the “silent cutter.” Corn flour and seasoning should be added to the knuckle meat after it is put into the Buffalo chopper and the machine has made two or three revolutions. Chop for four minutes, stuff in eighteen-inch pieces, beef middle casings or beef bung casings.Smoke,cookas per schedule. Cool and send to hanging room.

—Following are two formulas for Knoblauch sausage:

Stuff in beef rounds and tie with twine every five inches. Knuckle meat may be ground through a moderately fine plate. Balance of pork should be chopped in a “Buffalo Silent Cutter.” Corn flour and seasoning should be added to the knuckle meat after it is put into the Buffalo chopper and the machine has made two or three revolutions.

SECOND METHOD.

Grind pork cheeks through ⁷⁄₆₄ plate “Enterprise” cutter. Transfer to silent cutter, add water and chop one minute, add balance of trimmings and chop five minutes, then pass to shelving room, stuff in beef round casings, tie with No. 12 twine in four-inch links. Smoke at 110° for one hour and increase temperature to 135° for one and one-half hours. Cook twenty minutes at 155° and chill after cooking, draw and pass to hanging room.

—Formula for making this sausage is as follows:

Grind the beef cheek meat through a ⁷⁄₆₄th plate, add corn flour and seasoning, work in as much water as possible and then add the pork trimmings. This is a very coarse chopped sausage and the pork trimmings should be chopped about as fine as small dice. Beef is the binder of this sausage, and must be handled according to instructions. The meat, after it is chopped, can be handled the same as Bologna and Frankfurt meat by putting in a cooler for a few hours before stuffing. After the sausage is stuffed, it can also be handled as Bologna and Frankfurts, if desired, before smoking.

This sausage should be smoked carefully and strictly in accordance with thesmoking schedule, as it is not cooked, this being done practically in the smoke house, during the process of smoking. After it is smoked it has a very wrinkled appearance, which is essential for this article. In fact, it is not Polish sausage unless it has this appearance.

The dicing of the meat other than the beef can be donewith a rocker. Note that a “silent cutter” is not used in this manufacture. The sausage is stuffed in beef round casings.

—This sausage is made as follows:

Use pickled shoulder fat and skins, cook for one hour at a temperature of 210° F. and run through fat cutting machine or cut into size of small dice. Pass the beef blood through a fine sieve in order to separate foreign matter. Cook pig skins for about two hours at a temperature of 210° F. and grind through a ⁷⁄₆₄th plate. Mix the shoulder fat, skins, blood and seasoning thoroughly together and stuff in cap end bungs.Smokingandcookingas indicated in schedules.

—For Tongue Sausage the following formula is given:

Use pickled shoulder fat, skin and cook for one hour at a temperature of 210° F. and run through fat cutting machine or cut into size of small dice. Use beef blood, passed through a fine sieve in order to separate any foreign material. Cook hog skins for about two hours at a temperature of 210° F. and grind through a ⁷⁄₆₄th inch plate. Pickled sheep tongues are preferable to pickled hog tongues, as they are smaller and make a better appearing sausage when cut. The tongue should be cooked one and three-quarter hours at a temperature of 210° F.

Before mixing the above ingredients, rinse the fat off the tongues with hot water in order to remove as much grease as possible. Mix the ingredients thoroughly with the seasoning by hand. When stuffing put about four pieces of tongue to each bung. However, this varies according to the size of the bungs used. Cap end bungs should be used in all cases.Smokingandcookingto be done as indicated in schedule.

—The following formula for Minced Ham is given:

Grind meats through a ⁷⁄₆₄th plate; pass to “Silent Cutter,” add water and spices; chop three minutes and shelve for curing. Stuff in calf bladders if available, otherwise small beef bladders.

In tying the bladders, it is best to use a wooden skewer and twine and it is preferable to use small calf bladders in place of large ones, as the time required for smoking and cooling is so long that if large bladders are used the weight of them would break the bladders where they are skewered or tied and would result in shrinkage or loss.

—This ham is made from dry cured pork trimmings put down under the formula given. The best and leanest trimmings obtainable are cured for this purpose. Shoulder blade trimmings or lean shoulder trimmings are more desirable than any other kind.

After the trimmings have been cured sufficiently, which is when they show a bright cured color throughout and are without dark spots in the center of the meat, the trimmings are weighed up in 100-pound batches, and about ten per cent of lean beef trimmings, ground through a ⁷⁄₆₄th-inch plate, is mixed thoroughly. Immediately after the trimmings are mixed the mass should be stuffed into large beef bung ends, usually from fourteen to sixteen inches long. To obtain the best results a stuffer arranged with a large sized filler is necessary. However, a hand stuffer arranged with a large sized filler, about three inches at the small end, or opening, can be used. Care should be taken to stuff the bungs as tightly as possible. They should be skewered instead of tied at the ends and should be wrapped with heavy twine, each piece having from four to six wrappings of the twine, which should terminate with a hanger for the ham. The pieces are very heavy and will break during the processes of smoking and cooking unless they are properly wrapped or tied.

This ham is smoked five hours at a temperature of from 130° to 140° F. and the house should be moderately warm before the ham is hung in the smoke. A small fire should be started to dry off the casings, after which the meat should be smoked the same as Bologna. Cook at least three hours at a temperature of 160° F. After it has been cooked it is taken immediately to a cooler, where the temperature is from 38° to 40° F., and put under a press. If no press is obtainable place the ham in layers, putting a board between each layer with a weight on top. Place the hams in a pile or under the press so that they can be picked with a long, thin skewer about one-half the thickness of a ham tryer in order to permit the water which is in the ham to escape. After pressure for twelve hours, take them out and hang up so that boiling hot water can be thrown on them to wash off the grease; thoroughly washed in this manner remove to a dry cooler.

—New Jersey ham is made according to the following formula:

Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and rocked about five minutes, when the pork trimmings are added with the seasoning. The seasoning should all be mixed thoroughly and added to the meat. The whole is then chopped about as coarse as summer sausage, or about twenty to twenty-five minutes. It is taken to a cooler after being rocked and spread about six or eight inches thick on a table, where it is allowed to remain about three days at a temperature of from 38° to 40° F.

It is then stuffed by hand stuffers into bags, which will weigh after being stuffed and dried about five pounds. These bags are made of heavy drilled cloth and should be stuffed as tightly as possible. They should be kept very clean during the process of stuffing, as any sausage meat which may stickto the cloth will leave a bad appearance after the sausage has been smoked.

After the ham has been stuffed, it should be taken to the dry room, where the temperature can be kept at all times between 46° and 55° F., 50° being preferable. The room must be airy and dry and it will take at least ten days under favorable circumstances to get the ham in proper condition to smoke. It should be smoked about four hours in as cold a smoke as possible, 70° to 75° F. being as hot as it is safe to smoke it, 60° F. being nearer the proper temperature. After it has been smoked, it should be again hung in a cool temperature for three days, when it will be ready for shipment. This sausage is manufactured extensively in New Jersey and the east.

—Head cheese is made as follows:

The cooked meats are chopped by hand with a knife until reduced to the proper size, except the skins, which are ground through a ⁷⁄₆₄th-inch plate after being cooked. The mass usually is mixed by hand and stuffed into cured hog paunches or beef bungs and cooked as percooking scheduleappended hereto. After the sausage is cooked, it is taken to a cooler and usually pressed by laying the paunches or bungs side by side with a board between each layer and a moderate weight on top of the last board. However, if properly made this is unnecessary as the gelatine from the skins and the water in which the meat has been cooked will bind the other ingredients together sufficiently without much, if any, pressing.

—This product is prepared as follows:

Use one gallon (45-grain) vinegar to five-hundred poundsof the above mass. Cook all of the meats in one vat, thoroughly, in pudding nets, and chop same as headcheese, mix seasoning, water and vinegar with the meat in a large tub or tight-bottom truck.

It is necessary to use tin moulds for this sausage and they are generally of one size, shaped as a ten-pound wooden bucket or other sized packages which may be intended to be used for shipping purposes. Fill these molds with the mixed mass and put on top of each a wooden block the size of the mold and about three inches thick. Then remove to a cooler and press tightly by placing on top a board with a weight. In order to obtain the best results, the molds or cans should be cooled quickly, therefore a temperature of about 36° F. is desirable. To remove the contents from the cans or molds, submerge in hot water for a few seconds, when the meat will loosen from the sides of the molds and can be turned out readily.

After the product has been removed from the molds allow it to stand for a short while in the cooler before placing in shipping packages.

This sausage can be made without using wooden tops on the cans or molds and without pressing it. If the pig skins, after they are cooked, are ground through a ⁷⁄₆₄th-inch plate and then mixed with the mass, more of a jelly will be produced and they will not require pressing. In preparing meats be particular to remove all bone, gristle or cartilage.

—The following formula is for Liver Sausage:

Above is all ground through a ⁷⁄₆₄th-inch plate except the shoulder fat, which is run through a fat cutting machine or cut into size of small dice. It is necessary to mix this sausage in a sausage mixer. The seasoning should be put into the mixer when starting to mix, but the shoulder fat should not be put in until about half through. Stuff immediately into hog bungs, or beef middles, as desired. Cook immediatelyas percooking tableand then place in cooler, at a temperature of 36° to 40° F. until thoroughly chilled, when it is ready for shipping.

—This is made from pork shoulder butts, cured in sweet pickle and stuffed in small No. 2 beef bungs. Smoke forty-eight hours at a temperature of 120° F. The bungs may be slightly colored, the same as Polish sausage casings, before stuffing, if desired. Not cooked.

—This is made from boneless ham butts or shoulder butts, cured the same as boneless ham butts. It is not stuffed but strung from the large end of the butt and smoked thirty-two hours at a temperature of 120° F. and not cooked.

—Select a well shaped head, cut off about three to four pounds behind the ears and remove the bones. Care should be taken in entering above the eyes, where the skin is thinnest and lies directly on the bone. Do not remove the snout bones, but saw off the hindmost jaw bone right behind the mouth. Remove the cheek meat on either side until with the skin it is about one-half inch thick. Cut off about three inches square from the lower cheek at the back to make the head more shapely. Sew from the snout up the back bone, where the head is to be filled and cut around cover from the skin to fit the back opening. Prepare the stuffing as follows:

Good firm young pork, moderately fat, is coarsely chopped with the required quantity of salt and allowed to stand twenty-four hours. Use about ten pounds chopped fine, spiced with five and one-quarter ounces of salt, one-half ounce of ground white pepper, seventy-seven grains of finely ground mace, mixed with one pound of boiled tongue meat cut into shape of dice, one-half the size of a walnut. Mix all thoroughly and fill head with the mass. Sew the cover on and smoke for two hours until it turns to a yellow brown color. After it is smoked, tie the head up in a cloth, wrapping a string around it very evenly from front to rear. Cook in boiling water from three to three and one-half hours, and then allow to cool. The head must be a chestnut brown when thoroughly smoked and cooked.

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