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Transcriber's Notes

More Transcriber's Notes may be found at the end of this text.

Butchers' Packers' and Sausage Makers'

Red Book

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

Index of Recipes

Hams and Bacon 2-3 Smoking 14-15 Boiling Hams 14-15 Sugar Cured Breakfast Bacon 18-19 Pumping 22-23 Dry Salt Meats 26-27 Mess Pork 38-39 Spare Ribs 42-43 Pickled Hog Tongues 42-43 Pickled Pigs Feet 46-47 Corned Beef 46-47 Rolled Corned Beef 50-51 Dried Beef 54-55

SAUSAGE RECIPES

Liver Sausage 58-59 Braunschweiger Leberwurst 62-63 Fancy Braunschweiger Leberwurst 66-67 Sardellen Liver Sausage 70-71 Blood Sausage 70-71 Tongue Sausage 78-79 Head Cheese 82-83 Pork Sausage 86-87 Wiener or Frankfort Sausage 90-91 Bologna Sausage 94-95 Leona Sausage 98-99 Bock Wurst 102-103 Cervelat or Summer Sausage 106-107 Salami 110-111 Landjaeger 110-111 Polish Sausage 114-115 Holstein Sausage 118-119 Minced Ham 118-119 New England Ham 122-123 Chopping and Mixing 122-123

Directions How to Cure Hams, Picnic Hams, Shoulders, Shoulder Butts and Breakfast Bacon

Hams should first be selected into:

Small hams from 7 to 12 lbs. average.

Medium hams from 13 to 18 lbs. average.

Large hams from 19 to 24 lbs. average.

For 100 lbs. of small hams, make the following brine:

Before you pack your hams into tierces, make the following dry mixture of:

for every 100 lbs. of small hams and rub same well into the hams. The standard weight of a tierce is 285 lbs. Do not pack any more meat in a tierce than you need, about 15 gallons of your prepared brine to properly cure that amount of hams, and fill up the tierce.

Anweisung f?r Schinken, Schultern und Bacon zu salzen

Schinken sollen erst in folgende Klassen geteilt werden:

Kleine Schinken von 7 bis 12 Pf. Durchschnitts-Gewicht.

Mittlere Schinken von 13 bis 18 Pf. Durchschnitts-Gewicht.

Grosse Schinken von 19 bis 24 Pf. Durchschnitts-Gewicht.

Man nehme f?r 100 Pf. kleine Schinken folgende Mischung f?r P?kel:

Ehe man die Schinken in F?sser packt, nehme man folgende trockene Mischung von

f?r jede 100 Pf. Schinken und reibe dieselben damit gut ein. Das normale Gewicht von F?ssern ist 285 Pf. Man soll nicht mehr als dieses Gewicht, einpacken, da noch ungef?hr 15 Gallonen von dem vorbereiteten P?kel notwendig sind, um das Fass zu f?llen und das gew?nschte Resultat der Salzung zu erzeugen.

Guaranteed under the National Pure Food Laws

Prices:

Berkshire Preserver

For All Kinds of Pork Sausage Liver Sausage Head Cheese, etc.

Used by the Largest and Best Sausage Makers

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

If the hams are cured in open tierces, they must be overhauled and repacked at least three times, first in about five days after packing, then in seven or eight days and then in about twelve or fourteen days. To do this the proper way, take one tierce, the same size, have it good and clean, sprinkle some Victor Pure Food Brine or Shorthorn Preserver on the bottom of the tierce, then pack your hams from one tierce into the other and use your same brine again.

Hams cured in closed up tierces, simply roll from one end of the cooler to the other, or at least from 100 to 150 feet. The necessity of doing this, is to give the brine a chance to work from all sides of the hams.

Time required to cure small hams is from 55 to 65 days. The same method is required in curing medium and large hams, with the exception of adding from 1 to 3 lbs. more salt to your 5 gallons of prepared brine and cure from 5 to 15 days longer.

Werden die Schinken in offene F?sser gepackt, so ist es notwendig, dieselben wenigstens drei mal umzupacken. Dasselbe geschieht auf folgende Weise:

Ungef?hr nach f?nf Tagen nimmt man ein reines Fass von derselben Gr?sse, streut etwas Victor Pure Food Brine oder Shorthorn Preserver ?ber den Boden des Fasses und packt die Schinken von einem Fass in das andere und gebraucht denselben P?kel wieder. Wiederhole dasselbe nach 7 oder 8 Tagen und dann wieder nach 12 oder 14 Tagen.

Schinken in geschlossene F?sser gesalzen, braucht man blos in derselben vorher angegebenen Zeit von dem einen Ende des Kellers nach dem andern zu rollen oder ungef?hr eine Strecke von 100 bis 150 Fuss. Das Umpacken sowie das Rollen ist unbedingt notwendig, um dem P?kel Gelegenheit zu geben, an allen Seiten des Schinkens zu wirken.

Kleine Schinken sollen 55 bis 65 Tage Zeit haben zum Durchsalzen.

Dieselbe Behandlung ist anzuwenden bei der mittleren und grossen Sorte Schinken, mit dem Unterschied, dass man von 1 bis. 3 Pf. mehr Salz zu f?nf Gallonen P?kel gebraucht und dieselben von 5 bis. 15 Tagen l?nger lagern l?sst.

Guaranteed under the National Pure Food Laws

The Best and Most Modern Combined Preservative and Seasoning on Earth. Pure and Wholesome

SHORTHORN PRESERVER

A Preservative that will retain the bright, fresh and natural color and flavor of the meat. Serial Number and Guarantee on every package.

Used by the Largest and Best Sausage Makers

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

If you desire to have your hams cured in less time than above mentioned, it is well to pump them before packing, also at time of overhauling.

Hams or shoulders should be pumped with the following, thoroughly dissolved solution of:

?/? lb. Victor Pure Food Brine or Shorthorn Preserver .

This is sufficient for 285 lbs. of meat, or one tierce.

The process of pumping hams, not only shortens the time of curing, but also gives the meat a mild, sweet flavor, and prevents the same from souring.

Victor Pure Food Brine or Shorthorn Preserver is a preparation to prevent the fermentation and souring of the brine and also gives the above mentioned flavor. It is guaranteed under the Food and Drugs Act of June 30th, 1906. Serial No. 10222.

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