CHAPTER XXVIDRIED SAUSAGE
Summer Sausage — Preservatives — Cooling Room — Stuffing — Hanging Room — Smoke House — Dry Room Treatment — Dry Room Caution — Shipping Ages — Storage — Preparation of Casings — Trimming Meats — Formulas for Sausage.
Summer Sausage — Preservatives — Cooling Room — Stuffing — Hanging Room — Smoke House — Dry Room Treatment — Dry Room Caution — Shipping Ages — Storage — Preparation of Casings — Trimming Meats — Formulas for Sausage.
—Under the head of “Summer Sausage” we take up an entirely different article, a sausage that is dried and smoked (not cooked), during which time the ingredients used for seasoning effect a cure. This sausage will keep for months if properly handled. It is necessary, however, that every detail be very carefully watched, as a slight omission or error in its manufacture causes immense losses at times.
As this is strictly an air dried sausage, weather conditions have a great deal to do with its successful manufacture, and it is necessary to have special facilities in the way of coolers, smoke houses and dry rooms, the proper arrangement of which is somewhat expensive. Air conditioning and fan circulation can be used. It is impracticable for any manufacturer to attempt to make this article in large quantities unless he has proper facilities, and it is the manufacturers who do make it in large quantities that are financially successful, and are able to keep their cost of production to a minimum.
—Previous to the enactment of the Pure Food Laws the liberal use of preservatives made the handling of summer sausage, while always requiring care, a matter of not so great consequence as at present. Now, the only preservative used is the agent saltpetre, and such preservative help as is obtained from the spices which are used. These conditions require the use of absolutely sweet materials.
—Clean airy cooling rooms are necessary. They should be provided with spreading shelves of sufficient area to allow the cut spiced meats to be spread from twelve to forty-eight hours so as to enable the spices, saltpetre and salt to permeate the product before stuffing and to make the meat firm. If the sausage is stuffed immediately after it is rocked, it is liable to wrinkle in the smoke house, which gives it an unsavory appearance. Temperature of room should be 37° F.
—The stuffing should be performed in a semi-cool room, using mechanical or hand operated stuffers at a moderate pressure. Some manufacturers use steam or hydraulic equipment, but these are usually arranged so that no moisture, condensation or drip comes in contact with the meats. The temperature of the room should be about 45° F.
—A hanging room in which the temperature can be properly controlled should be available in which the sausage can be hung until the casings are sufficiently dried for smoking. While the sausage should be dry, it should not be allowed to become so dry that the casings are glossy or hard. This is a very important matter as the sausage will not take the correct color if the smoke does not penetrate the casings, or if they are allowed to become too dry. This applies particularly to sausage stuffed in beef middles, also to sausage stuffed in hog bungs, though not to so great an extent.
In preparing the sausage for the smoking process, by endeavoring to prevent the sausage from becoming too dry there is danger of their becoming slimy, which is more detrimental than excessive dryness. Slimy sausage will not take the smoke and will sour quickly if not properly handled. Sausage in both beef casings and hog casings should be dried before smoking, so that the outside will feel about dry to the touch.
In order to obtain this result it is necessary to have plenty of hanging room so that the proper temperature and ventilation is available for the entire lot of sausage which is being prepared for smoke. If the sausage is too closely hung it should be moved about from the center to the sides of theroom occasionally so that all the sausage receives the same ventilation.
The manufacturer should have sufficient space to allow the sausage to hang after it is stuffed and before it is smoked, for from two to three days, and sometimes longer. In the winter season, which is the proper time for manufacturing high grade summer sausage, it is a good practice to allow it to hang as long as possible before smoking, but it must be watched to prevent sliming or becoming too dry.
—The smoke houses should be built of brick, sheet iron houses which have been experimented with, especially for summer sausage, have proved to be complete failures. The brick not only protect the house from the varying outside temperatures, but retain the heat, which is desirable and necessary in the successful smoking of this kind of sausage.
Smoke houses are preferably equipped with rails and trolleys. The houses are usually built like ham houses, viz: 12 × 12 feet, or some size convenient to the trolleys to be used.
The distance from the fire should be in any case, whether the track system or the ordinary smoke house with the beam system is used, twelve feet, and in some cases, such as in smoking summer sausage in bladders, or Braunschweiger in hog casings, the distance from the fire should be twenty feet or more. This, however, will be explained in the formulas for making the different kinds of sausage.
The main point to be considered in the construction of a smoke house for summer sausage is to have it so arranged that the heat can be regulated to different temperatures, also the amount of smoking, as each kind of sausage requires a different temperature. The ventilation of the smoke house should be perfect and absolutely controllable, as the weather conditions have a great deal to do with the successful smoking of sausage and the houses should be arranged so that they can be kept at a uniform temperature and humidity during any kind of weather.
As in the case of domestic sausage, no smoke house should be used for summer sausage unless the temperature can be maintained uniform and the walls in proper condition.
Since, summer sausage is not cooked before it goes to smoke, a cold or damp smoke house will “ring” the sausage even quicker than a cold smoke house will “ring” Bologna, therefore extreme caution should be used in this particular.
Hardwood and hardwood sawdust are used exclusively in smoking summer sausage, and both wood and sawdust should be absolutely dry when the fire is started. In some cases, however, after the sausage is very nearly smoked, it is advisable to use a little damp sawdust before completing the operation.
—After the smoking process is completed the sausage is taken to the drying rooms where the temperature can be kept at all times between 46° and 53° F., the proper temperature being 48° F., if it can be maintained. The dry room must be fitted with steam pipes running underneath the sausage and around the sides of the room and underneath the windows in order to supply the necessary heat. The room must be supplied with ample windows for light and ventilation and should be very high so as to permit the required overhead ventilation. At all times the windows must be kept open a little to allow fresh air to enter no matter how cold the outside temperature. If the weather is damp the windows nearest the top or the top ventilator of the room should be opened a little. Sausage is not usually hung adjacent to the windows.
Steam should always be turned on in damp weather to dry the air, providing the weather is not too warm and the temperature in the room can be kept as low as 53° F. The room should be arranged in sections, so that there may be an empty section between each lot of new sausage. As the sausage becomes drier it can be hung more closely. The sausage, should not dry too quickly as too much air will dry it near the casing, which will cause the sausage to stick to it and become dry. In that case the inside will not dry uniformly and the sausage will wrinkle and in some instances become sour.
The different kinds of sausage require different places in the dry room. Some require an abundance of air and others, like “Holsteiner” and “farmer” sausage, if properly smoked, can be hung where it would not be policy to hang summersausage in hog bungs. As both of these sausages are coarse chopped, they can be handled with much less fear of being spoiled than the finer chopped sausage. However, with every description of dry sausage, constant attention must be given or poor results will follow.
Summer sausage in hog bungs can be subjected to more draft or air than summer sausage in beef casings. Consequently beef casings are generally hung near the center of the room where they receive plenty of air, but no drafts. This is a place where the human element comes greatly into play.
—Do not hang green and dry sausage in the same room. It is advisable to keep dry rooms for smoked sausage as free from mold as possible. While a slight mold does not hurt summer sausage (in fact some summer sausage requires this before it is ready for shipment), it will be found that smoked sausage drys better and quicker in a room that can be kept free of mold. Sausage that molds too much before it is dry necessarily has to be washed. This process does not hurt the sausage, and in some cases washing does it good, especially if by neglect or otherwise it has become greasy in the smoke house. Sausage will not dry as rapidly if greasy and the process of washing it quickens the drying. In washing sausage warm water, not hot, should be used. A little sal soda in the water is desirable.
—Summer sausage in both hog bungs and beef casings if properly handled can be shipped, in three stages of dryness, as follows: New, twenty to twenty-five days old; medium dry, forty to forty-five days old; dry, sixty to seventy-five days old. In cheaper grades of summer sausage, many kinds of which are manufactured, can be shipped in much less time than indicated above. In fact, there is sausage made which can be shipped almost immediately from the smoke house. This sausage is allowed to stand for some time after chopping and before stuffing, previous to being put in the smoke house. It is then smoked very hard, or with more heat than the better grades of this sausage. Some manufacturers use more heat than smoke, but it does not produce a first-class article.
—Summer sausage when thoroughly dried shouldbe stored in a cooler at a temperature of 35° F. It can be so handled if boxed, but it is preferable that it hang from racks, closely, since it will require an inspection upon shipping.
—In preparing casings for summer sausage of all kinds it is necessary, in order to insure good results, that casings be prepared, certainly hog bungs, at least thirty days or even several months before they are used. There are always many fat bungs in hog casings and in preparing them and putting them down in salt brine for thirty days or longer, the fat on the casings becomes dry and there is less danger of the sausage becoming sour. Summer sausage will become sour as quickly from using fat hog bungs as from any other cause, therefore these must be thoroughly fatted before they leave the preparing rooms. They are generally in good condition in this respect when received, and therefore do not require as much time in the curing or preparing as do hog bungs. Fat beef middles or beef rounds spoil the appearance of the goods.
—The selection and the trimming of meats for summer sausage is a matter of great consequence. Sinews, muscle cover and tough binding elements should be removed so as to avoid the sausage being tough in the eating. All knives and cutting tools should be sharp.
—Under the formulas given below are descriptions of the methods of manufacture in detail rather than generalizing. Where the term “rocking” is used it describes cutting with a rocker cutter. The description for making Cervelat should be carefully noted, as the methods are utilized with slight changes in making other kinds.
—A very satisfactory formula for this sausage is as follows:
FORMULA A.
The beef is first ground through a ⁷⁄₁₆-inch plate, after which it is placed on the rocker together with the fat and seasoning and rocked for about five minutes. Then the pork trimmings are added, the whole being rocked for from twenty-five to thirty minutes.
The pepper is spread through the meat during the rocking process, and about five minutes before rocking finished. The sausage is taken to a cooler where the temperature is not lower than 38° F., nor higher than 40° F. It is spread upon shelving about ten or twelve inches thick, where it is allowed to remain three days, after which it is stuffed by hand machines into hog bungs or beef middles as required.
The sausage is taken to the hanging room to hang for two or three days according to the weather, at a temperature of from 48° to 50° F. If the weather is damp care must be taken to prevent the sausage from sliming and it is sometimes necessary to keep the temperature up to 55° F. in order to keep the room free from dampness. If the sausage begins to slime there is danger of its becoming sour or hollow in the center. It is advisable, if it is impossible otherwise to keep the sausage from sliming, to put it into smoke as soon as the slime is detected, which stops it.
When the sausage is ready for smoke, under favorable circumstances, from two to three days after it is stuffed it should be hung in a smoke house where the temperature is as near 48° F. and gradually heated until the temperature reaches 70° F. It must be kept at this point throughout the entire process of smoking, or for about twenty-four hours for beef middles and forty-eight hours for hog bungs.
In starting a fire in the smoke house as little wood should be used as possible, say, one stick of ash cord wood, just enough fire to keep the sawdust smoking without blazing. Keep adding sawdust until there is sufficient fire to scatter it over the entire bottom of the smoke house, keeping the sawdust ignited only from the coals of the wood with which the fire was started and which generally lasts through the entire process of smoking. If the smoke houses are naturally cold it may be necessary to keep more fire than mentioned in order to keep the temperature up to 70° F.
The smoking of this sausage requires all possible care. If the temperature is allowed to rise too high for any length of time, it will sour. If the fire is too low and smoke too dense there will be a smoke ring, especially so if the sausage is not properly dried before smoking. It is advisable that the sausage should not be exposed to too sudden or severe a change in temperature upon removing from the smoke house. If it is some distance from the smoke house to the dry room, cover the sausage on the trucks with a tarpaulin, cover so that the cold air cannot strike it. It is a good idea not to hang the sausage up on the racks immediately, but to place it on the bottom rack, close together, so that it may cool gradually.
The following are additional formulas for the making of cervelat sausage:
FORMULA B.
FORMULA C.
FORMULA D.
Trim beef chucks very lean, free from sinews. Pork trimmings must be lean except in Formula C, where fat pork trimmings are used. Shoulder fat should be handled the same as in Formula A. Pickled pork trimmings are ground through an Enterprise ¹⁄₄-inch plate. Beef chucks and trimmings are ground through an Enterprise ⁷⁄₆₄-inch plate. Pork trimmings and cheeks are chopped on a rocker; otherwise handled same as Formula A.
If neck fat is used it is cut into small pieces but not shaved. If fat from Boston butts is used it is run through an Enterprise ¹⁄₄-inch plate. This fat, of course, has more or lesslean in it but might be called very fat trimmings. Pork hearts, beef cheek and shank meat are all ground through an Enterprise ⁷⁄₆₄-inch plate. Beef and fat are always put on the block with the seasoning first. Pork trimmings and cheeks are added five or ten minutes after rocking; otherwise handled same as Formulas A, B, C and D.
FORMULA E.
—The following formulas are for Farmers Sausage:
FORMULA A.
Shank meat, beef cheek and pork cheek meat are ground through an Enterprise ¹⁄₄-inch plate; shank fat is cut into small pieces but not shaved. Ground material and shank fat should be put on the block first with the seasoning and chopped five or ten minutes, when the pork trimmings are added, the whole being chopped fifteen or twenty minutes. As this meat is coarse, it should, after chopping be mixed in a mixer four minutes and be thoroughly mixed by hand, after which it is taken to the cooler and handled the same as cervelat. It is stuffed in beef middles cut 11 inches in length, and allowed to hang in the dry room, same as cervelat for the same length of time, before smoking. The same precautions should be taken with this as with cervelat, relative to slime, etc.
It is smoked from six to eight hours at a temperature of from 65° to 70° F. It must be handled very carefully in smoke as too much heat will wrinkle it. A great deal of farmer sausage is allowed to dry naturally without smoking, especiallyin the winter months, and where there is plenty of room and a proper place. However, in damp weather and in the summer months it is always advisable to smoke it. This sausage can be made throughout the summer months, provided there are proper dry rooms, which can be regulated and kept moderately cool. Some manufacturers use dry cooler space in the summer time, kept at a temperature of 46° to 48° F., but the best results are obtained by drying in a room where the sausage can have the benefit of the outside air. This sausage, if handled properly according to the directions, will be ready for shipment in twenty-five days; it should then be in a medium dry state.
FORMULA B.
Beef and pork cheek meat ground through an Enterprise ⁷⁄₆₄-inch plate. Put ground material with seasoning on block first and chop five or ten minutes, then add pork trimmings and chop fifteen or twenty minutes. Stuff and handle same as Formula A.
FORMULA C.
The beef trimmings or shank meat should be ground through an Enterprise ⁷⁄₆₄-inch plate. Put ground material with seasoning on block first and chop five or ten minutes; then add pork trimmings and chop fifteen or twenty minutes. Stuff in beef middles; otherwise handle same as Formula A.
—This sausage is farmer sausage and is handled the same except that it is stuffed in beef rounds. The same care is necessary as with the farmer from the time it leaves the block until ready for shipment, which should be in about twenty-five days.
—The following formula is for Swedish Medwurst or Gottberg sausage:
FORMULA.
Beef trimmings are ground through an Enterprise ⁷⁄₆₄th-inch plate. Ground beef and seasoning are put on block first and chopped five or ten minutes when pork trimmings are added, the whole being chopped twenty to twenty-five minutes. This sausage is stuffed in beef middles 14 inches in length, and handled in other respects same as Cervelat in beef middles.
The old fashioned way of handling Swedish medwurst was to pickle the sausage, after it was stuffed, in a vat of 50 degree strength pickle, for ten hours, when it was taken out of the vats, hung up and allowed to dry for twenty-four hours, then smoked the same as cervelat in beef middles. If this process is used, four and one-half pounds of salt to 150 pounds of meat is all that is necessary. However, good results can be obtained without pickling the sausage, and it is not generally done by manufacturers of this article.
—This sausage is made according to the following formula:
FORMULA.
Beef chucks are ground through a ⁷⁄₆₄th-inch plate. Shoulder fat is cut into strips about two inches square, and cut into shavings, as fine as it is possible to cut them. Ground beef, shoulder fat and seasoning are put on the block and rocked ten minutes when ham and shoulder trimmings areadded, the back fat trimmings being the last to go on the block. The whole is rocked twenty to thirty-five minutes. This is not a fine chopped sausage, however, and is not as coarse as farmer sausage but a great deal coarser than regular cervelat. It should be stuffed into short, lean, thick hog bungs about fourteen inches in length, and handled in every respect, from the block to the smoke house, same as cervelat in hog bungs. As this is a very fat sausage greater care needs to be taken in smoking than with any other summer sausage made, and it should be hung near the top of the smoke house as far away from the fire as possible. For this reason it is important that the sausage should be properly dried after stuffing before smoking. Smoke at a temperature as near 65° F. as possible for thirty-six to forty-eight hours.
—This sausage is made as follows:
FORMULA.
In order to use the following additional seasoning it is advisable to chop at least six blocks of sausage, 150 pounds each, and mix in a large truck as this seasoning is to be added immediately after the meat has been chopped. For 900 pounds, use:
Put the gelatine, nutmeg, cloves and cinnamon in a thin bag and cook with the wine for ten or fifteen minutes, just below boiling point. Strain the wine through a cloth to remove all particles of spice. When moderately cool mix in the meat thoroughly by hand; at the same time mix in the shoulder fat, which is cut into shape of small dice chopped on the rocker; the beef ground through an Enterprise ⁷⁄₆₄th-inchplate; after which the mixture is placed on the rocker with the dry seasoning and rocked for seven to ten minutes, when the pork trimmings are added and the whole chopped eighteen to twenty-two minutes, providing the speed of the rocker is from fifty-two to fifty-four strokes per minute.
This is a coarse sausage but not as coarse as Farmer. Take to the cooler to remain from twelve to twenty-four hours. It is then stuffed by hand into No. 1 selected hog bungs entirely free from fat. Hang in dry room where the temperature is about 50° F. where it is entirely separate from other sausage and where there is plenty of air but no currents. After it has hung for thirty-six to forty-eight hours, if firm and the casing moderately dry, wrap the casings with No. 4 flax twine commencing at the small end, making a hitch with the twine every two inches the whole length of the sausage to the top or the bung end; then hitch back every inch on the off side and back and forth again until two more hitches are made so that the strings will be about one-half inch apart when the last hitch is complete.
Care must be taken to wrap the sausage tightly so that the strings will not fall off in the process of drying. After the sausage has been wound with string it should be taken to the dry room and dried very slowly without becoming moldy too soon. If hung in a room with other sausage, this article should be hung between so that it will not get too much air or dry too quickly. It should be moved frequently, from the bottom to the top, and from the middle to the front and back of the section. This is one of the most difficult of summer sausages to make and but few manufacturers are successful in making them. Therefore the above instructions should be followed closely to obtain satisfactory results. Do not smoke.
—Practically the same formula is used for Italian salami sausage as for D’Arles sausage, except that usually not as high grade trimmings either beef or pork, are required. However, it is advisable for a high grade Italian salami that the same grade of trimmings be used and the same care is taken in preparing them. Identically the same seasoning is used and also the same procedure is followed in every respect in regard to the chopping and handling of themeat. Smaller or less expensive hog bungs are used. They are medium primes and the sausage is usually shorter in length. This is a matter of preference as this sausage is made in lengths of from twelve to twenty-two inches. Handling after stuffing, to the wrapping process, is the same as that for D’Arles sausage. Wrapping, however, is much simpler and usually the same grade of twine is used, but instead of wrapping the twine both ways, it is simply wound around tightly after three or four strings have been run from the top to the bottom of the sausage. This sausage is not smoked and is tied the same as D’Arles, the same care being taken in every respect as regards temperatures, etc.
—The formula for this sausage is as follows:
FORMULA.
Chop at least six blocks (900 pounds) of this sausage and mix at one time by hand in a large truck constructed for the purpose, in order to add the following additional seasoning. For the six blocks use:
Prepare same as similar formula for D’Arles sausage and mix with the meat after it has been rocked by hand thoroughly. The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate. Shoulder fat is cut into small thin pieces but not in the shape of dice. Rock the beef and the shoulder fat together with the dry seasoning for seven to ten minutes, then add the pork trimmings, the whole being chopped twenty to twenty-five minutes. This sausage is not as coarse as D’Arles or Italian salami.
After the meat and wet seasoning have been mixed thoroughly put in cooler twelve to twenty-four hours. Then stuff by hand into hog middle guts, as large as can be obtained. The way to stuff them successfully is to arrange a board to hold the casings after they are stuffed so that it will be just high enough from the filler to permit the casings to be filled and not handled other than to hold them with sufficient pressure to stuff as tightly as possible without breakage.
If the middles break, which they do in many cases, patch them with a piece of hog middle when they are being wound with string. They should be lifted with care from the stuffing board, placed upon a truck and wrapped immediately with No. 4 flax twine, the same as D’Arles sausage, the string running equidistant around the sausage from either end and being wound around it so as to form squares.
As the casings are so very tender, it requires great care in wrapping and the sausage is usually not of uniform appearance. Greater care must be used in tying this sausage than D’Arles, salami or any other sausage known. The casings are so thin that the meat will become dry and hard on the outside or near the casings while the inside will remain moist, therefore too much exposure is not desirable. They should be watched closely after stringing, because, not being allowed to dry before they are strung, the handling which they get will naturally make them slime very easily. It takes at least sixty days to dry this sausage properly with the best conditions. Not smoked.
—This sausage may be made according to the following formula:
FORMULA.
Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate, rocked with the seasoning five to ten minutes, when the pork trimmings are added and the whole chopped fifteen to twenty minutes. This is a coarse sausage, about the same as “Farmers” sausage. It is well to mix the meat thoroughly byhand after it has been rocked, or to mix it carefully with a mixer. A “Stallman” mixer is better than a “Zimmerman” for farmer sausage and coarse chopped summer sausage. However, the teeth in a “Zimmerman” mixer can be reversed so that it will not tear the meat, as it otherwise does.
After the meat has been chopped it is removed to a cooler for the same period as farmer sausage before stuffing. It is stuffed in either beef middles or hog bungs. After stuffing, the sausage is handled the same as Italian salami, except that it is wrapped with hitches same as D’Arles sausage, there being only about one-half the number.
This sausage can be very lightly smoked, but it is preferable to dry it the same as D’Arles and Italian sausage. If stuffed in beef middles it should be handled the same as farmer except that it is wrapped with string about the same number of hitches as salami in hog bungs. The majority of manufacturers smoke Italian salami in beef casings a very little, usually about twelve hours with as little smoke as possible. This is done to prevent sliming, as it is difficult to air-dry beef-middle sausage without the very best conveniences, or dry rooms where it can be hung apart from other sausage.
—The formula for this sausage is as follows:
FORMULA.
The beef chucks are ground through an Enterprise ⁷⁄₆₄th-inch plate. The shoulder fat is shaved into thin pieces and both the beef and the fat, with the seasoning, are rocked seven to ten minutes, when the pork trimmings are added, and the whole is rocked from eighteen to twenty-two minutes. This is a moderately coarse sausage, about the same as Milanese salami.
After the meat is rocked it is handled in the cooler the same as other summer sausage and stuffed into extra large beef middle ends, which are, when stuffed, twenty-two totwenty-six inches long and weigh from twelve to twenty pounds each.
Great care must be taken in stuffing this sausage to stuff it tightly and two or three lengths of string should be run from the large to the small end and vice versa, so as to prevent it from breaking, also to keep it straight, and it should be hung, of course, the small end down.
This sausage is allowed to hang, before being put in the smoke house, three or four days in a dry atmosphere, and then smoked over a cold smoke at a temperature the same as for cervelat in beef middles, for from fifty-five to sixty hours. Handle after smoking the same as cervelat in beef casings. It usually takes, under favorable circumstances, sixty to seventy days before the sausage is ready for shipment.
This sausage is used extensively in Germany and Austria and there is some of it used in Pennsylvania. There is not a very general demand for it in the United States.
—Formula for this sausage is as follows:
FORMULA.
Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and rocked with the fat and seasoning, the fat having been cut into small pieces and shaved. Rock from seven to ten minutes, when the pork trimmings are added and the whole is chopped eighteen to twenty-two minutes.
This sausage is rocked about as coarse as Milanese salami. After it is rocked it is handled in the cooler the same as other summer sausage and stuffed in large calf bladders which have been soaked a short time before stuffing so that they will be pliable. Care must be taken in stuffing this sausage to fill the bladders as full as possible. Use a skewer, also a string hanger.
Allow it to hang two or three days before smoking, in amoderately cool temperature (50° to 55° F.), where there is no draft, and smoke over a cold smoke for forty-eight hours, the same as Braunschweiger, and Gothair, the sausage being hung near the top of the smoke house. Do not smoke at the same time with any other sausage.
Unless care is taken in smoking, the bladders will come out wrinkled, which spoils the appearance and consequently the sale of the sausage. Hang in the dry room with beef middle cervelat and handle in every respect the same. This sausage is usually ready for shipment in forty to fifty days.
—This sausage is made by the following formula:
FORMULA.
Additional wet seasoning is used for this sausage, therefore it is advisable to chop it six blocks at a time and mix by hand in a large truck the seasoning must be added immediately after the meat has been chopped. For six blocks use:
Prepare this seasoning same as D’Arles sausage, then mix the wet seasoning with the meat in a truck. Scatter through it twelve ounces of whole white pepper and two ounces of coriander. The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and chopped on the block with the dry seasoning for seven to ten minutes, when the pork trimmings are added and the whole chopped thirty to thirty-five minutes. This is a very fine sausage. After the meat has been chopped mix the shoulder fat, which is cut into the shape of small dice (same as for D’Arles sausage), with the meat and mix in the wet seasoning at the same time.
Remove to a cooler and allow it to stand from twelve to twenty-four hours, then stuff into medium-sized beef bladderswhich must be soaked in lukewarm water a few moments before they are stuffed, in order to make them pliable, and care must be taken to stuff them as tightly as possible. Skewer, as well as tie them, and also wrap immediately with heavy coarse flax twine, making about two wraps the long way to the bladder and one wrap around the center, the twine terminating in a hanger. This sausage must not be hung by tied end or by the same string that the bladder is tied with, for in such case they will fall in the smoke house, or when drying.
Hang for twelve hours after stuffing in a hot smoke house with more heat than smoke at a temperature of about 90° F.; then cook in clear water for four hours at a temperature of 150° F.; wash off thoroughly with boiling water when taken from the cooking vat and hang them up in a moderately cool place or dry room where the temperature is about 48° to 50° F. They will be ready to ship in four or five days.
This sausage can be smoked sufficiently heavy, so that cooking is unnecessary if proper facilities are available in smoke house. The house should be arranged with steam coils so that a temperature as high as 150° F. can be obtained during the process of smoking. This really is the most satisfactory way of handling this sausage.
—For this sausage the following formula is used:
FORMULA.
It is necessary to use an additional wet seasoning for this sausage; at least six blocks should be chopped so as to mix properly and the seasoning must be added immediately after chopping. For six blocks Lyon sausage use the same formula for wet seasoning as for Milanese salami, and prepare in the same way. Grind the beef through a ⁷⁄₆₄th-inch plate and chop first on the block with the dry seasoning for seven to ten minutes when pork trimmings are added and the wholechopped thirty to thirty-five minutes. This is a very fine chopped sausage. After the beef and pork have been rocked the wet seasoning and shoulder fat, which has been previously cut into the shape of small dice, are mixed with it thoroughly by hand.
The meat is then taken to a cooler for the same period as D’Arles or Milanese salami, when it is stuffed by a hand stuffer into No. 1 hog bungs free from fat, and hung in a dry room where the temperature is about 50° F., and where it can be kept entirely separate from other sausage, with plenty of air and no draft. After it has hung for thirty-six to forty-eight hours and the casings are moderately dry, wrap the sausage with No. 4 flax twine, both lengthwise and around so as to form a mesh about ¹⁄₂-inch square. It is handled the same as D’Arles or Milanese salami.
—This sausage is made according to the following formula:
FORMULA.
The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and together with the shoulder fat, which has been shaved as thin as possible and cut into the shape of small dice, is mixed in mixer with the seasoning for from seven to ten minutes, when the pork trimmings are added and the whole chopped for thirty to thirty-five minutes, after which it is taken to a cooler and handled the same as other summer sausage. It is stuffed into short No. 1 lean hog bungs, or bungs that are free from fat. This sausage is handled in every respect the same as cervelat sausage, except smoking. It should be smoked lightly with the same temperature and same relative position in the smoke house as Braunschweiger sausage and about the same length of time. It is handled after smoking, in the dry room, same as Braunschweiger.
—This sausage is made from lean bull chucks, the meat being ground through an Enterprise one-quarter inch plate, then reground through anEnterprise ⁷⁄₆₄th-inch plate and rocked on a rocker for fifteen minutes. The seasoning is mixed on the rocker and is as follows for 100 pounds of meat:
SEASONING FORMULA.
After it is chopped it is put into a “Zimmerman” mixer and mixed for about five minutes. It is then taken to a cooler and spread on tables made for the purpose, about eight or ten inches thick, and allowed to remain for about three days, when it is stuffed into beef bungs, sack pieces being preferable. After it is allowed to stand in a temperature of 48° F. until the casings become moderately dry, it is hung in a smoke house and smoked for ten days or two weeks, at a temperature of between 50° and 60° F. Great care should be taken in smoking this article, as it requires but a light smoke.
After it is taken from the smoke house, it is hung in a dry room, where a temperature of 48° to 50° F. can be maintained, and where the sausage can be kept perfectly dry. This sausage takes from two to three months to dry thoroughly, and sometimes longer.