FORMULA FOR BOLOGNA SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

The following formula makes very fine Bologna sausage:

75 lbs. beef trimmings cured by Freeze-Em-Pickle Process. 15 lbs. pork trimmings cured by Freeze-Em-Pickle Process. 10 lbs. pork speck (back fat).

Bull-Meat-Brand Sausage Binder in the percentage amount of cereal allowed by your State Food Law, but not over five pounds to the hundred.

8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor. ¾ lb. “B” Condimentine Sufficient cracked ice for cooling.

First:—Salt the pork and beef trimmings according to the directions on foregoing pages.

Second:—When making the Bologna (or Frankfurts), take the beef that has been cured with Freeze-Em-Pickle and run through the grinder, using ¼ or ⅜ inch plate. (Some sausage makers prefer to run this meat through the grinder again, using the smallest plate they have, but this in our opinion takes up unnecessary time and labor. Once running through a ¼ or ⅜ inch plate is sufficient).

Then place this beef in the silent chopper. As soon as this has made one or two revolutions, put in sufficient cracked ice to prevent the beef from becoming heated. Then add about one pound of salt; adding ice if necessary. Then add the pork to the beef, which should have already been run through the grinder, and at the same time add the pork speck.

Third:—Then for seasoning add 8 to 10 ounces Zanzibar-Brand Bologna Flavor, and also about ¾ of a pound of “B” Condimentine. This Condimental preparation is permissible in all Government inspected houses and complies with the Pure Food Laws. “B” Condimentine is used to prevent shrinkage and help keep the sausage, and so the color inside will not fade or turn gray, but retain its bright, rich color for ten days if kept under proper conditions. This is a great advantage, especially to large packers who do shipping. After the Spices and Condimentine are worked in, then add salt to taste. Sausage made with “B” Condimentine does not have to be labeled that a preservative is used.

Fourth:—Then while the meat is being cut in the silent chopper, add the legal amount of Bull-Meat-Brand Sausage Binder to each 100 pounds of meat. Or, if a mixer is used, add the binder in the mixer. When properly mixed and seasoned with spices and “B” Condimentine, and binder has been added, it is already for the stuffer, or if desired, this meat already chopped can be kept in tubs in a cooler of a temperature of 38 to 40 degrees for 24 to 36 hours until required.

Notice:—See our instructions on page 113 for handling beef that has been cured with Freeze-Em-Pickle and stored away from two to six months or longer.

Note:—Since the Pure Food Laws have been enacted, all Antiseptic Preservatives have been ruled out and cannot be used in sausage, so sausage makers must be careful what kind of a Sausage Binder they use in their sausage. Many of the binders on the market start fermentation soon after moisture is added to them. When it is noticed that Bologna does not keep as well as it should, the first thing to be looked to is the binder used, as invariably a binder which is not free from the germs of fermentation will cause trouble, and the losses a butcher has from using such binders will amount to more than the saving in the cost of the binder. Many cheap binders can be bought for less money than Bull-Meat-Brand Sausage Binder, as they cost less to manufacture. We are not trying to see how cheap a binder we can manufacture, but our sole aim in selling Bull-Meat-Brand Sausage Binder is to offer the very Finest Binder that we know how to make, which will help the sausage instead of souring it, and, even if our price is a trifle higher, Bull-Meat-Brand Sausage Binder is much cheaper to use and results are always satisfactory.

Notice:—If a Garlic flavor is desired, add one or two tablespoonfuls of Vacuum-Brand Garlic Compound while the meat is being chopped. Vacuum-Brand Garlic Compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath, because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and absorbed. In States where Cereal is not permitted, use Garlic Condiment instead of Garlic Compound.

Fifth:—After the meat is chopped to the proper fineness, stuff it into beef rounds or beef middles. Place the sausage in the smoke house and smoke.