HEAD-CHEESE HOW TO CURE MEAT FOR HEAD CHEESE. (Copyrighted; Reprint Forbidden.)

The proper way to make Head Cheese is to make it from Cured Meat only, and all the Heads and Meat used for it should be cured for 10 to 14 days in a brine made as follows:

1 lb. Freeze-Em-Pickle. 7 lbs. of Salt. 5 gals. Water.

Head Cheese made from Meat cured by this process will have a fine red color and will keep well under proper conditions in warm weather. Always add Bull-Meat-Brand Sausage Binder to Head Cheese, as it makes it firm and combines with the fats and juices of the meat, so as to keep the Head Cheese from drying out and thereby losing its flavor.