Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.

After Sausage has been smoked and cooked, dip it into a solution made up in the proportion of 1 ounce of Zanzibar-Carbon-Brand Casing Brown Mixture to every 20 gallons of water. Always dissolve it first in some hot water (not boiling) in the proportion of one-half gallon water for every ounce used and then pour this solution into the balance of the water to make up the dipping solution.

The water used for dipping should be about the same temperature as that in which the Sausage is cooked. After dipping, the Sausage must be rinsed off with hot water and thereafter with cold water, then hung up in the usual manner to drip off and dry. When Sausage is smoked through and is not cooked, it must be well sprayed with, or dipped into, boiling hot water to remove the grease from the casing before being put into the colored dipping solution.