CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Reading edition
First:—The Cheek Meat should be cut out of the heads as soon as possible after the beef is killed, and the gristle should be cut through lengthwise, two or three times. All the fat can also be trimmed off or left on, just as desired; in a large slaughtering establishment, the fat is worth more in the tank than in the sausage.
Second:—The Cheeks should then be thrown into ice water and allowed to remain there for an hour or two. This will draw out all the slime and blood.
Third:—The Cheeks should then be spread out thinly on coarse wire screens, or on perforated galvanized iron pans, in a cooler. They should be spread out as thinly as possible so as to thoroughly drain and chill.
Fourth:—After they are thoroughly chilled, which will take 24 hours, they should be salted as follows: