HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Reading edition
See directions for momentary dipping on page 117. This method can be used equally well on the empty casings. After the casings have a light orange color take them out of the solution and wash them well in hot water, cut and tie them, then stuff the casings and hang the sausage up to dry.
After the sausage has hung a week or two and is dry, hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment. This will save a large shrinkage and the sausage will have a better appearance. Sausage that has had the casing colored before being stuffed need not become rancid, as it is not exposed to the heat in a smoke house, which heat always causes the stearin and oil in the fat to separate, and as soon as this change takes place the sausage begins to become rancid.