DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE. (Copyrighted; Reprint Forbidden.)

HOLSTEIN STYLE SAUSAGE

Take 50 lbs. of Pork Trimmings. 40 lbs. of Beef Trimmings. 10 lbs. of Pork Back Fat.

First:—Before being made into Sausage, the Back Fat must first be dry-salted for two weeks in order to get it properly cured and firm.

Second:—Put the Beef into the chopping machine and while chopping it add:

2 lbs. of Salt. ¾ lb. “B” Condimentine. 1 lb. of Freeze-Em-Pickle. 8 oz. of Best Granulated Sugar. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law. 1 small teaspoonful of Vacuum-Brand Garlic Compound or Garlic Condiment.

Let the Beef chop until about one-half done before adding the Pork; then chop the Pork and Beef some before adding the square cut pieces of Pork Back Fat.

Third:—After the Meat is chopped and spiced put it in shallow boxes or pans not over eight inches thick, and put it in a good cooler. Keep the Meat in a cooler for from 4 to 6 days so it is thoroughly cured before it is stuffed.

Fourth:—Stuff in Beef Round Casings and let the Sausage hang in a dry room at 45 to 50 degrees of temperature for a week.

Fifth:—Then give them a good smoke and they are ready for the market. Cool smoke is produced with hickory, hard maple or oak saw dust only. Wood gives off too much heat.