ITS oY W,: •* , \ Y- fiV - «. * o ox . \ ^ >* ^ ^ 0< x ^ N°°<, FIFTH EDITION H SECRETS OF MEAT CURING AND SAUSAGE MAKING Hj6<Juo\), v Com °^ 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 INDEX ^l^ A Age for Killing 173 Ant-Bane 295 Aseptifume 269 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 Frank- furts 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 Ill Begin Curing Meat in the Pen 32 Belly Pork, Description 95 Berliner Style Ham, How to Make 109 fCBl2 "23 ©C1A699575 CHI CADQ XJ. SIS.. 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 95 • 3 9 (EH 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 v . 119 Coloring Sausage Casings 117 Coloring Sausage Meat Artificially Is Illegal 231 Compound Lard 167 4 CHI G3dSaS?Q» U. S .PL 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 158 5 B. ±-± E L-J_E:^R.^IrT^ Sc CO. 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 62 6 CHIGADD, U.S. JV Barrel Pork 96 Beef 65 Beef Trimmings Ill Beef Hams and Shoulders 69 Bologna and Frankfurts from Fresh Beef, How to Make 113 Cheeks 101 Dry Salt Meat 93, 120 Hams 60 Livers 103 Meat Without Ice Machine 94 Pigs' Feet 149 Shoulders 66 Tongues 99 Freeze-Em Pickle for Curing Meat for Bockwurst 147 Bologna Sausage 110, 119 Boneless Hams 107 Boneless Shoulders 69 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 123 B. TrL E L- J— E !R_ ScCD. 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 137 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 .