» » Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

Secrets of meat curing and sausage making
how to cure hams, shoulders, bacon, corned beef, etc., and
how to make all kinds of sausage, etc. to comply with the
pure food laws
Category:
Title: Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws
Release Date: 2018-12-19
Type book: Text
Copyright Status: Public domain in the USA.
Date added: 27 March 2019
Count views: 56
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THE HOME OF B. HELLER & CO.
CALUMET AVENUE AND 40th STREET, CHICAGO

When in Chicago be sure to visit our factory. We invite Inspection
and will be pleased to show you through our plant.
B. HELLER & CO.

1

FIFTH EDITION
H
SECRETS OF
MEAT CURING
AND
SAUSAGE MAKING
——
HOW TO CURE
HAMS, SHOULDERS, BACON,
CORNED BEEF, ETC.

AND
HOW TO MAKE ALL
KINDS OF

SAUSAGE, ETC.
TO COMPLY WITH THE
PURE FOOD LAWS
——
PUBLISHED BY
B. HELLER & CO.
MANUFACTURING CHEMISTS
CHICAGO, U. S. A.
December, 1922

2

INDEX

  • A
  • Age for Killing, 173
  • Ant-Bane, 295
  • Aseptifume, 259
  • Atomizer for Insecticides and Liquid Disinfectants, 299
  • Auto-Glo, 290
  • B
  • Bacon, Advice on Curing, 217
  • Bacon, Breakfast, How to Pump, 63
  • Bacon, Failure in Curing, Cause of, 234
  • Bacon, Heavy Bellies, How to Cure, 62
  • Bacon, How to Keep for Six Months, 212
  • Bacon, How to Keep for a Year, 90
  • Bacon, How to Wash Before Smoking, 90
  • Bacon, Light Bellies, How to Cure, 62
  • Bacon, Molding, How to Prevent, 239
  • Bacon, Sugar Cured Breakfast, 62
  • Barometer, Paper, How to Make, 193
  • Barrel Packing, 112
  • Barrel Pork, Description of, 95
  • Barrel Pork, How to Cure, 96
  • Barrel Pork, Need Not Be Overhauled, 97
  • Barrel Pork, Temperature for Curing, 96
  • Bedbug Killer, 293
  • Beef Cheeks, Direction for Dry Salting, 120
  • Beef Cheeks, How to Cure for Bologna and Frankfurts, 119
  • Beef Cheeks, How to Cure for Canning, 101
  • Beef Hams, How to Cure, 69
  • Beef Hearts, How to Cure for Bologna, 121
  • Beef Livers, How to Cure, 104
  • Beef Tongue, Garlic Flavored, 100
  • Beef Tongue, How to Cure, 99
  • Beef Trimmings, How to Cure, 111
  • Begin Curing Meat in the Pen, 32
  • Belly Pork, Description, 95
  • Berliner Style Ham, How to Make, 1093
  • Berliner Style Ham Meat, How to Cure, 108
  • Blood Sausage, 137
  • Blood Sausage, Directions for Making, 138
  • Bockwurst, How to Make, 147
  • Boiling Bologna, Large, 116
  • Boiling Bologna, Round, 116
  • Boiling Ham, 74
  • Boiling the Brine, 82
  • Bologna, Coating to Prevent Mold, 219
  • Bologna, Drawing Water and Being Dry, 202
  • Bologna, How to Make from Fresh Beef, 113
  • Boiling Thermometers, 274
  • Bologna Fat, How to Salt, 116
  • Bologna, Freeze-Em Pickle Used for, 248
  • Bologna, How to Make Red Without Color, 244
  • Bologna, How to Boil, 116
  • Bologna Meat, How to Cure, 110
  • Bologna Sausage, Formula, 114
  • Bologna, Taking Water in Cooking, 216
  • Bologna, Why It Shrivels, 216
  • Bologna, Why It Draws Water, 198
  • Bologna, Without Artificial Coloring, 244
  • Boneless Ham, 107
  • Boneless Rolled Butt Sausage, 107
  • Boneless Rolled Shoulder, How to Cure, 59
  • Boston Shoulders, 56
  • Brains, How to Keep from Spoiling, 148
  • Branding Hams, 222
  • Brine, Absorbs Foreign Odors, 91
  • Brine, Boiling, 228
  • Brine, How to Boil, 82
  • Brine, How Long Should Be Used, 91
  • Brine, Ropy or Stringy, Cause of, 81
  • Brine, Temperature It Should Be, 47
  • Brine Testing Hydrometers, 291
  • Brine Troubles, How to Overcome, 210
  • Brine, When to Use Twice, 74
  • Brass Polish, 285, 286 and 287
  • Braunschweiger Liver Sausage, How to Make, 135
  • Bull Meat, Why It Is Best for Sausage, 193
  • Bull-Meat-Brand-Flour, Description of, 260, 261
  • Bull-Meat-Brand-Flour, Imitation, 203
  • Bull-Meat-Brand-Flour, Imitation, 236
  • Bursting of Casings, How to Prevent, 125
  • Butcher Business, How to Start, 222
  • Butt Pork, Description of, 954
  • Butt Sausage, 107
  • Butts, How to Cure in Closed-up Tierces, 106
  • Butts, How to Cure in Open Tierces, 105
  • Butts, How to Overhaul in Open Packages, 106
  • Butts, Quantity of Brine Necessary for Curing, 105
  • Butts, Shoulders, How to Cure, 104
  • Butts, Square Cut, How to Cure, 56
  • C
  • California Hams, How to Cure, 56
  • Calves’ Stomachs or Rennets, How to Handle, 80
  • Casings, Bursting, How to Prevent, 125
  • Casing Color, 269, 270, 273
  • Casings, for Holstein Style Sausage, How to Color, 143
  • Casings, for Polish Style Sausage, How to Color, 146
  • Casings, for Swedish Style Metwurst, How to Color, 144
  • Casings, Frankfurts, How to Color, 119
  • Casings, How to Clean, 187
  • Casings, How to Color in Government Inspected Packing House, 117
  • Casings, How to Prepare Before Stuffing, 124
  • Casings, How to Remove Fat, 226
  • Casings, Shrinking, How to Prevent, 125
  • Cattle and Sheep Dip, 298
  • Celery Zest, 266
  • Cervelat Sausage, How to Make, 140
  • Cheeks, Beef, How to Cure for Canning, 101
  • Cheese, Head, How to Make, 131
  • Chemists, Consulting, 25
  • Chile Powder, 264
  • Chill Room Temperature, 43
  • Chilling Meats to Be Cured, 72
  • Chipped Beef, How to Make, 69
  • Chow Chow, 156
  • Cleaning Lard Tierces, 87
  • Cleansing Curing Packages, 82
  • Clear Back Pork, Description, 95
  • Clear Bean Pork, Description, 95
  • Clear Brisket Pork, Description, 95
  • Cold Storine, Legal to Use, 243
  • Cold Storine, 255
  • Coloring Frankfurt Sausage Casings, 119
  • Coloring Sausage Casings, 117
  • Coloring Sausage Meat Artificially Is Illegal, 231
  • Compound Lard, 1675
  • Compounding Lard with Cottonseed Oil, 168
  • Condimentine, “A”, 251
  • Condimentine, “B”, 252
  • Condition of Meat Before Curing, 47
  • Cooked Corned Beef, How to Make, 65
  • Cooking Thermometers, 275
  • Cooler, How to Build, 215
  • Cooler, Temperature for Dry Salting, 94
  • Coolers, Why They Sweat, 242
  • Copper Polish, 286 and 288
  • Corned Beef Brine, How to Make, 65
  • Corned Beef, Cooked, How to Make, 68
  • Corned Beef, Garlic Flavored, 67
  • Corned Beef, How to Know When Fully Cured, 66
  • Corned Beef, How to Pump, 67
  • Corned Beef, Importance of Making, 64
  • Corned Beef, Rolled and Spiced, 71
  • Corned Beef, Seasoning of, 66
  • Corned Beef, Tough and Salty, 211
  • Cotton Seed Oil Lard Compound, 168
  • Cured Meat, Keeping During Summer, 238
  • Curing Dried Salt Meat, 93
  • Curing Hams, 50
  • Curing Meat, Cause of Failure, 241
  • Curing Meat from Farmer-Killed Hogs, 240
  • Curing Meat, General Hints on Curing, 72
  • Curing Meats, Quickest Way, 209
  • Curing Packages, How to Cleanse, 82
  • Curing Pork the Year Around, 33
  • Curing Shoulders, 56
  • Curing Vats, Difference in Size, 53
  • Curing with the Freeze-Em-Pickle Process, 48
  • Cutting the Hind Shank Bone, 39
  • Cutting Meat, Experience Necessary, 224
  • D
  • Deodorine, 258
  • Difference Between Bull-Meat-Brand-Flour and Potato Flour, 201
  • Dill Pickles, 157
  • Disinfectant, 280
  • Drain Pipes, How to Open Stopped-up, 285
  • Dressing Hogs on the Farm, 183
  • Dressing Mutton, 181
  • Dressing Poultry, 1586
  • Dried Beef Ends, How to Utilize, 213
  • Dried Beef, Fancy, How to Make, 69
  • Dried Beef, How to Keep for a Year, 90
  • Dried Beef, Why It Does Not Thoroughly Dry, 192
  • Dried Salt Meat, Wash Before Smoking, 90
  • Drippings from Refrigerator Pipes, 97
  • Dry Salt Meats, 92
  • Dry Salt Curing, Without an Ice Machine, 94
  • Dry Salt Side Meats, How to Cure, 93
  • Dry Salt Sides, How Long to Cure, 94
  • E
  • Eggs, How to Preserve, 229
  • Enamel Cleaner, 290
  • Extra Long Clears, Description, 92
  • Extra Short Clears, Description, 92
  • Extra Short Ribs, Description, 92
  • F
  • Facing Hams in a Packing House, 40
  • Family Pork, Lean, Description, 95
  • Farmer-Killed Hogs, How to Cure, 240
  • Fat, How to Salt for Bologna, 116
  • Fat Trimmings, Utilizing, 247
  • Feet, Pigs’, Fresh, 148
  • Fertilizer, How to Make from Beef Blood, 200
  • Fish Color; Pure Food, 274
  • Flavors, Prepared Sausage, 262 and 263
  • Flour, Bull-Meat-Brand, Description, 260 and 261
  • Fly Chaser, Price List, 298
  • Fly Paper, Sticky, How to Make, 159
  • Food Laws, Complying with in Curing Meat, 237
  • Frankfurt Casings, How to Color, 119
  • Frankfurt Casings, Momentary Dipping of, 117
  • Frankfurts, How to Make Red Without Color, 244
  • Frankfurts, How to Make from Fresh Beef, 113
  • Frankfurts, How to Make without Artificial Color, 110
  • Frankfurts, How to Make to Comply with Pure Food Laws, 110
  • Frankfurt Sausage, How to Make, 118
  • Frankfurt Sausage Meat, How to Cure, 110
  • Freeze-Em, 256 and 257
  • Freeze-Em Pickle, Process, 48, 49
  • Freeze-Em Pickle for Blood Sausage, 137
  • Freeze-Em Pickle for Curing Bacon, 627
  • Barrel Pork, 96
  • Beef, 65
  • Beef Trimmings, 111
  • Beef Hams and Shoulders, 69
  • Bologna and Frankfurts from Fresh Beef, How to Make, 113
  • Cheeks, 101
  • Dry Salt Meat, 93, 120
  • Hams, 50
  • Livers, 103
  • Meat Without Ice Machine, 94
  • Pigs’ Feet, 149
  • Shoulders, 56
  • Tongues, 99
  • Freeze-Em Pickle for Curing Meat for Bockwurst, 147
  • Bologna Sausage, 110, 119
  • Boneless Hams, 107
  • Boneless Shoulders, 59
  • German Style Ham Sausage, 123
  • Hamburger, 127
  • Head Cheese, 131
  • Holstein Style Sausage, 142
  • Liver Sausage, 134
  • Metwurst, 144
  • Polish Style Sausage, 145
  • Rolled Spiced Beef, 71
  • Freeze-Em Pickle, Description of, 49, 248
  • Different from Freeze-Em, 209
  • Directions for Using, 48, 56, 62, 65, 69
  • Directions for Pumping, 76
  • Guaranty, 250
  • Imitation, 225
  • Keeps Meat Red, 244
  • Legal Everywhere, 196
  • Legal to Use, 206
  • Fresh Pigs’ Feet, How to Keep from Spoiling, 148
  • Fresh Tripe, How to Keep from Spoiling, 148
  • Fuller’s Earth, How Used to Refine Lard, 169
  • Furniture Polish, 292
  • G
  • Garlic-Flavored Corned Beef, 67
  • Garlic in Powdered Form, 267 and 268
  • General Hints for Curing Meats, 72
  • German Style Ham Sausage, How to Make, 1238
  • Golden Gloss Shine, 288
  • Guaranty on Casing Mixture, 271
  • Guaranty on Freeze-Em Pickle, 250
  • Gutting Hogs in a Packing House, 39
  • Gutting Hogs on the Farm, 186
  • Gutting Mutton, 182
  • H
  • Hamburger Sausage, How to Make, 127
  • Hamburger Seasoning, 262 and 263
  • Hamburger Steak, How to Season, 126
  • Ham Facing in a Packing House, 40
  • Ham-Roll-Ine, 254
  • Ham Sausage, German Style, How to Make, 123
  • Hams and Superior Hams, 84
  • Hams, Advice on Curing, 217
  • Hams, Boneless (Sausage), 107
  • Hams, California, How to Cure, 56
  • Hams, Curing in Molasses and Syrup Barrels, 52
  • Hams, How Packers Brand, 222
  • Hams, How to Boil, 74
  • Hams, How to Cure, 50
  • Hams, How to Cure in Closed-Up Tierces, 54
  • Hams, How to Cure in Open Barrels, 51
  • Hams, How to Keep for a Year, 90
  • Hams, How to Overhaul in Open Packages, 53
  • Hams, How to Pump, 76
  • Hams, How to Wash Before Smoking, 90
  • Hams, Keeping for Six Months, 212
  • Hams, Molding, How to Prevent, 239
  • Hams, Picnic, How to Cure, 56
  • Hams, Quantity of Brine to Use for 100 lbs., 52
  • Hams, Shape of Vats for Curing, 53
  • Hams, Sour, Some Causes Why They Sour, 83
  • Hams, Souring, How to Prevent, 196
  • Hams, Souring in the Hock, How to Prevent, 213
  • Hams, Souring in the
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