Secrets of meat curing and sausage makingSWEET BREADS AND BRAINS.Reading editionChapter navigation263 reading sectionsGo to chapterChoose a chapter…THE HOME OF B. HELLER & CO. CALUMET AVENUE AND 40th STREET, CHICAGO When in Chicago be sure to visit our factory. We invite Inspection and will be pleased to show you through our plant. B. HELLER & CO.INDEXPREFACEPACKING-HOUSE EXPERTS —— ANALYTICAL AND CONSULTING CHEMISTS We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty B. HELLER & CO.MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWSBEGIN CURING OF MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.)Curing Pork the Year AroundHOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. (Copyrighted; Reprint Forbidden.)MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS. STICKING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)HOW HOGS ARE STUCK IN A LARGE MODERN PACKING HOUSE.SCALDING HOGS. (Copyrighted; Reprint Forbidden.)SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.SCRAPING HOGS. (Copyrighted; Reprint Forbidden.)SCRAPING HOGS IN A PACKING HOUSE.GUTTING HOGS IN A MODERN PACKING HOUSE. CUTTING THE HIND SHANK BONE. (Copyrighted; Reprint Forbidden.)FACING HAMS AND PULLING LEAF LARD IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)SPLITTING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)VENTILATION IN HOG CHILL ROOM. HOG CHILL ROOM IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)TEMPERATURE OF CHILL ROOM. (Copyrighted; Reprint Forbidden.)TEMPERATURE FOR CURING MEAT. (Copyrighted; Reprint Forbidden.)CONDITION OF MEAT BEFORE CURING. (Copyrighted; Reprint Forbidden.)THE TEMPERATURE OF BRINE. (Copyrighted; Reprint Forbidden.)GIVE CLOSE ATTENTION TO DETAILS.BEST by TEST WITH THE FREEZE-EM-PICKLE PROCESS AND “A” AND “B” CONDIMENTINE ANYONE CAN CURE MEAT AND MAKE GOOD SAUSAGE (Copyrighted; Reprint Forbidden.)HAMS DIRECTIONS FOR CURING HAMS. (Copyrighted; Reprint Forbidden.)How To Cure Hams in Open Barrels. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. (Copyrighted; Reprint Forbidden.)THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)PUMPING HAMS. (Copyrighted; Reprint Forbidden.)SHAPE OF VATS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES. (Copyrighted; Reprint Forbidden.)HOW TO CURE HAMS IN CLOSED UP TIERCES. (Copyrighted; Reprint Forbidden.)SHOULDERS AND PICNIC HAMSDIRECTIONS FOR CURING SHOULDERS. (Copyrighted; Reprint Forbidden.)BONELESS ROLLED SHOULDERS (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)PUMPING BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)CORNED-BEEF CORNED-BEEF SPECIAL TO-DAY FEW BUTCHERS REALIZE (Copyrighted; Reprint Forbidden.)MAKING THE BRINEDIRECTIONS FOR MAKING FINE CORNED BEEF. (Copyrighted; Reprint Forbidden.)THE SEASONING OF CORNED BEEF.HOW TO KNOW WHEN CORNED BEEF IS NOT FULLY CURED. (Copyrighted; Reprint Forbidden.)PUMPING CORNED BEEF. (Copyrighted; Reprint Forbidden.)GARLIC FLAVORED CORNED BEEF. (Copyrighted; Reprint Forbidden.)HOME-MADE PRESSED COOKED CORNED BEEF DIRECTION FOR MAKING COOKED CORNED BEEF. (Copyrighted; Reprint Forbidden.)slicing Chipped beeF How to Cure Beef Hams and Shoulder Clots.ROLLED SPICED BEEF (Copyrighted; Reprint Forbidden.)GENERAL HINTS FOR CURING MEATS. (Copyrighted; Reprint Forbidden.)CHILLING MEATS. (Copyrighted; Reprint Forbidden.)OVERHAULING. (Copyrighted; Reprint Forbidden.)HOW TO BOIL HAMS. (Copyrighted; Reprint Forbidden.)USING BRINE TWICE. (Copyrighted; Reprint Forbidden.)ICE WATER.PUMPING MEATS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR PUMPING. (Copyrighted; Reprint Forbidden.)USE ONLY PURE SUGAR (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HANDLING CALVES’ STOMACHS OR RENNETS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)ROPY OR STRINGY BRINE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOILING THE BRINE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CLEANSING CURING PACKAGES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SOME CAUSES FOR SOUR HAMS. (Copyrighted; Reprint Forbidden.)HAMS AND SUPERIOR HAMS. (Copyrighted; Reprint Forbidden.)HOW TO SMOKE PICKLE-SOAKED MEAT. (Copyrighted; Reprint Forbidden.)CLEANING LARD TIERCES FOR CURING PURPOSES. (Copyrighted; Reprint Forbidden.)USE ONLY PURE SPICES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)A CHEAP TEMPORARY SMOKE HOUSE. (Copyrighted; Reprint Forbidden.)HOW TO KEEP HAMS, SHOULDERS, BACON, DRIED BEEF, AND ALL KINDS OF PICKLED MEATS IN BRINE FOR A YEAR OR LONGER. (Copyrighted; Reprint Forbidden.)WASHING CURED MEAT BEFORE SMOKING. (Copyrighted; Reprint Forbidden.)BRINE ABSORBS FOREIGN ODORS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW LONG BRINE SHOULD BE USED (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DRY SALT MEATS.HOW TO CURE DRY SALT SIDE MEATS. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE DRY SALT SIDES. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE HEAVY DRY SALT SIDES. (Copyrighted; Reprint Forbidden.)TEMPERATURE OF COOLER FOR DRY SALTING.DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.DESCRIPTION OF BARRELED PORK.DIRECTIONS FOR CURING BARRELED PORK. (Copyrighted; Reprint Forbidden.)TEMPERATURE FOR BARRELED PORK. (Copyrighted; Reprint Forbidden.)BARRELED PORK NEED NOT BE OVERHAULED. (Copyrighted; Reprint Forbidden.)DRIPPINGS FROM REFRIGERATING PIPES. (Copyrighted; Reprint Forbidden.)SWEET PICKLED SPARE RIBS RECIPE FOR CURING SPARE RIBS. (Copyrighted; Reprint Forbidden.)BEEF TONGUES HOW TO CURE BEEF TONGUES. (Copyrighted; Reprint Forbidden.)GARLIC FLAVORED BEEF TONGUES. (Copyrighted; Reprint Forbidden.)HOG TONGUES HOW TO CURE HOG TONGUES.CURING BEEF CHEEKS FOR CANNING. (Copyrighted; Reprint Forbidden.)LIVERS CURING HOG LIVERS. (Copyrighted; Reprint Forbidden.)CURING BEEF LIVERS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR CURING LEAN SHOULDER BUTTS. (Copyrighted; Reprint Forbidden.)HOW TO CURE BUTTS IN OPEN TIERCES. (Copyrighted; Reprint Forbidden.)QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS. (Copyrighted; Reprint Forbidden.)HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES. (Copyrighted; Reprint Forbidden.)HOW TO CURE BUTTS IN CLOSED UP TIERCES. (Copyrighted; Reprint Forbidden.)ROLLED BONELESS BUTTS OR BUTT SAUSAGE. (Copyrighted; Reprint Forbidden.)HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM (ALSO CALLED BERLINER STYLE HAM) (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOLOGNA HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO PACK IN BARRELS OR TIERCES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)PROPER TEMPERATURE FOR STORING TRIMMINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT (Copyrighted by B. Heller & Co.; Reprint Forbidden.)FORMULA FOR BOLOGNA SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOILING BOLOGNA. (Copyrighted; Reprint Forbidden.)BOILING LARGE BOLOGNA. (Copyrighted; Reprint Forbidden.)SALTING FAT FOR BOLOGNA.HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING BROWN MIXTURE COLORING BOLOGNA CASINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSESDirections for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.FRANKFORTS FRANKFORT SAUSAGE; HOW TO MAKE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)COLORING FRANKFURT SAUSAGE CASINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE. (Copyrighted; Reprint Forbidden.)GERMAN STYLE HAM SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO PREPARE CASINGS BEFORE STUFFING. (Copyrighted; Reprint Forbidden.)HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE. (Copyrighted; Reprint Forbidden.)HAMBURGER STEAK HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE PALATABLE AND PLEASING. (Copyrighted; Reprint Forbidden.)HAMBURGER SAUSAGEDIRECTIONS FOR MAKING HAMBURGER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING FRESH PORK SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SMOKED PORK SAUSAGE (Copyrighted; Reprint Forbidden.)HEAD-CHEESE HOW TO CURE MEAT FOR HEAD CHEESE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING HEAD CHEESE. (Copyrighted; Reprint Forbidden.)LIVER-SAUSAGE CURING MEATS FOR LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)SMOKED COLORED LIVER SAUSAGEBLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)TONGUE BLOOD SAUSAGE (Copyrighted by B. Heller & Co., Reprint Forbidden.)DIRECTIONS FOR MAKING BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)SUMMER SAUSAGE CERVELAT DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT) (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE. (Copyrighted; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SWEDISH STYLE SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)POLISH STYLE SAUSAGE DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE (Copyrighted; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR POLISH STYLE SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)THERE IS NO HIGHER ART THAN THAT WHICH TENDS TOWARDS THE IMPROVEMENT OF HUMAN FOOD HENRY WARD BEECHERHOW TO MAKE FINE QUALITY BOCKWURST (Copyrighted by B. Heller & Co.; Reprint Forbidden.)FRESH TRIPE AND PIGS FEET.SWEET BREADS AND BRAINS.PICKLED PIGS FEET (Copyrighted; Reprint Forbidden.)STORING PICKLED PIGS FEET. (Copyrighted; Reprint Forbidden.)PICKLING TRIPE. (Copyrighted; Reprint Forbidden.)MINCE MEAT. (Copyrighted; Reprint Forbidden.)SOUSE DIRECTIONS FOR MAKING SOUSE. (Copyrighted; Reprint Forbidden.)VINEGAR PICKLED PIG’S TONGUES. (Copyrighted; Reprint Forbidden.)HORSERADISH. (Copyrighted; Reprint Forbidden.)SAUER KRAUT. (Copyrighted; Reprint Forbidden.)PICCALILLI. (Copyrighted; Reprint Forbidden.)CHOW CHOW. (Copyrighted; Reprint Forbidden.)DILL PICKLES. (Copyrighted; Reprint Forbidden.)DRESS POULTRY IMMEDIATELY AFTER KILLING HOW TO DRESS POULTRY. (Copyrighted; Reprint Forbidden.)STICKY FLY PAPER.RENDERING LARD (Copyrighted; Reprint Forbidden.)RENDERING LARD IN JACKET KETTLE OR CALDRON. (Copyrighted; Reprint Forbidden.)IF ONE HAS A LARD SETTLING TANK, AS HERE ILLUSTRATED, HANDLE THE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)HOW TO PURIFY LARD WITH ONLY A COMMON RENDERING KETTLE. (Copyrighted; Reprint Forbidden.)IF ONE HAS NO SETTLING TANK, BUT SIMPLY HAS A RENDERING KETTLE AND AN AGITATOR, HANDLE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)IF ONE HAS A LARD SETTLING TANK AND AN AGITATOR, HANDLE THE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)HOW TO PURIFY RENDERED LARD. (Copyrighted; Reprint Forbidden.)LARD NOT PURIFIED.COMPOUND LARD. (Copyrighted; Reprint Forbidden.)COTTON SEED OIL-LARD COMPOUNDS. (Copyrighted; Reprint Forbidden.)THE METHOD USED FOR REFINING LARD IN LARGE PACKING HOUSES. (Copyrighted; Reprint Forbidden.)HOW TO RENDER TALLOW WHITE, ODORLESS, FLAKY AND SOFT, LIKE LARD IN TEXTURE (Copyrighted; Reprint Forbidden.)NEAT’S FOOT OIL. (Copyrighted; Reprint Forbidden.)KILLING ON THE FARM.AGE FOR KILLING.PREPARING FOR SLAUGHTER.KILLING AND DRESSING CATTLE.SKINNING AND CUTTING.KILLING AND DRESSING MUTTON.GUTTING.KILLING AND DRESSING HOGS.GUTTING HOGS.CLEANING CASINGS. (Copyrighted; Reprint Forbidden.)HANDLING HIDES. (Copyrighted; Reprint Forbidden.)PROPER STORAGE OF HIDES. (Copyrighted; Reprint Forbidden.)SALT TO USE IN SALTING HIDES. (Copyrighted; Reprint Forbidden.)QUANTITY OF SALT TO USE ON HIDES. (Copyrighted; Reprint Forbidden.)HOW TO STACK HIDES WHEN SALTING. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE HIDES.TRIMMING OF GREEN HIDES. (Copyrighted; Reprint Forbidden.)SALTING SWITCHES.TANNING SKINS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR TANNING SKINS.POLISHING HORNS. (Copyrighted; Reprint Forbidden.)WHY DRIED BEEF DOES NOT THOROUGHLY DRY.BULL-MEAT PREFERABLE FOR SAUSAGE.HOW TO MAKE A PAPER BAROMETERSOUR SAUSAGESPICED BEEFSOUR HAMS—HOW TO PREVENT.FREEZE-EM-PICKLE LEGAL EVERYWHERE.MAKING SOAP FROM RENDERED FATWHY BOLOGNA DRAWS WATER WHEN IT IS BOILEDOLD BARRELS INFECTED WITH GERMS WILL CAUSE ROPY BRINEHOW TO MAKE FERTILIZER FROM BEEF BLOODICE VS. ICE MACHINE IN SMALL PLANTSWHAT IS THE DIFFERENCE BETWEEN POTATO FLOUR AND BULL-MEAT BRAND SAUSAGE BINDER?CAUSE OF BOLOGNA DRAWING WATER AND BEING SHORT GRAINED.CAUSE OF LARD FOAMING WHEN USING LARD PURIFIER.IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.HOW TO CONSTRUCT A MODERN SMOKE HOUSE.PREVENTING PORK SAUSAGE FROM SOURING IN WARM WEATHERIS FREEZE-EM PICKLE LEGAL TO USE?ADVICE TO A PACKER WHO WAS DECEIVED.ADVANTAGES OF STEAM-JACKET KETTLE IN RENDERING LARD.SEASONING FOR SAUSAGES.SOLE MANUFACTURERS OF ZANZIBAR CARBON.QUICKEST WAY TO CURE MEATS.DIFFERENCE BETWEEN FREEZE-EM AND FREEZE-EM-PICKLE.DIFFICULTIES WITH CURING BRINE AND HOW TO OVERCOME THEM.TOUGH AND SALTY CORNED BEEF.KEEPING HAMS AND BACON SIX MONTHS.USES FOR DRIED BEEF ENDS.HOW TO PREVENT HAMS FROM SOURING IN THE HOCK.BUILDING A COOLER.WHY BOLOGNA “TAKES WATER” IN COOKING.WHY BOLOGNA SHRIVELS.ADVICE ON CURING HAMS AND BACON.WHY OIL SEPARATES FROM LARD.COATING BOLOGNA SAUSAGE NOT NECESSARY TO PREVENT MOULD.MAKING SOAP FROM TALLOW.PLANS FOR SAUSAGE FACTORY.PURIFYING TALLOW.HOW PACKERS BRAND THEIR HAMSSTARTING A BUTCHER BUSINESSCUTTING UP MEATS—NECESSARY FOR EXPERIENCE.IMITATION FREEZE-EM PICKLE.SOURING OF HAM IN SMOKE HOUSE.CLEANING CASINGS.CAUSE OF “RUSTY” MEAT.SALT FOR BRINE—BOILING BRINE—ROPY BRINE.PACKING EGGS.HOW TO TEST VINEGAR.SEPARATING WATER FROM LARD.COLORING SAUSAGE MEAT ARTIFICIALLY IS ILLEGAL.WHITENING AND PURIFYING TALLOW.MEAT MOULDING IN A COOLER.CAUSE OF FAILURE IN CURING BACON.HOW TO TREAT PORK WHICH IS TOO SALTY.IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.COMPLYING WITH FOOD LAWS IN CURING MEATS.KEEPING CURED MEATS IN CELLARS DURING SUMMER.STRONG LARD FROM BOARS.TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLIDHOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.HOW TO CURE MEAT FROM FARM-KILLED HOGS.CAUSE OF FAILURE IN CURING MEATS.LARDING NEEDLES—HOW USED.WHY COOLER “SWEATS.”LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE.COLD-STORINE IS NOW LEGAL.HOW TO GIVE A BRIGHT, RED COLOR TO BOLOGNA AND FRANKFORT SAUSAGE WITHOUT ARTIFICIAL COLORING.HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTSHOW TO MAKE PEPPERED BEEFUTILIZING FAT TRIMMINGSMAKING BOLOGNA AND FRANKFURT SAUSAGEELIMINATE MEAT-CURING TROUBLESPrevious chapter ←FRESH TRIPE AND PIGS FEET.Next chapter →PICKLED PIGS FEET (Copyrighted; Reprint Forbidden.)All chapters and sections (263)THE HOME OF B. HELLER & CO. CALUMET AVENUE AND 40th STREET, CHICAGO When in Chicago be sure to visit our factory. We invite Inspection and will be pleased to show you through our plant. B. HELLER & CO.INDEXPREFACEPACKING-HOUSE EXPERTS —— ANALYTICAL AND CONSULTING CHEMISTS We have been Consulting Chemists for the Large Packers for many years. Our advice in the handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty B. HELLER & CO.MAKE YOUR SAUSAGE & CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWSBEGIN CURING OF MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.)Curing Pork the Year AroundHOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. (Copyrighted; Reprint Forbidden.)MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS. STICKING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)HOW HOGS ARE STUCK IN A LARGE MODERN PACKING HOUSE.SCALDING HOGS. (Copyrighted; Reprint Forbidden.)SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.SCRAPING HOGS. (Copyrighted; Reprint Forbidden.)SCRAPING HOGS IN A PACKING HOUSE.GUTTING HOGS IN A MODERN PACKING HOUSE. CUTTING THE HIND SHANK BONE. (Copyrighted; Reprint Forbidden.)FACING HAMS AND PULLING LEAF LARD IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)SPLITTING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)VENTILATION IN HOG CHILL ROOM. HOG CHILL ROOM IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)TEMPERATURE OF CHILL ROOM. (Copyrighted; Reprint Forbidden.)TEMPERATURE FOR CURING MEAT. (Copyrighted; Reprint Forbidden.)CONDITION OF MEAT BEFORE CURING. (Copyrighted; Reprint Forbidden.)THE TEMPERATURE OF BRINE. (Copyrighted; Reprint Forbidden.)GIVE CLOSE ATTENTION TO DETAILS.BEST by TEST WITH THE FREEZE-EM-PICKLE PROCESS AND “A” AND “B” CONDIMENTINE ANYONE CAN CURE MEAT AND MAKE GOOD SAUSAGE (Copyrighted; Reprint Forbidden.)HAMS DIRECTIONS FOR CURING HAMS. (Copyrighted; Reprint Forbidden.)How To Cure Hams in Open Barrels. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. (Copyrighted; Reprint Forbidden.)THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)PUMPING HAMS. (Copyrighted; Reprint Forbidden.)SHAPE OF VATS IN CURING HAMS. (Copyrighted; Reprint Forbidden.)HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES. (Copyrighted; Reprint Forbidden.)HOW TO CURE HAMS IN CLOSED UP TIERCES. (Copyrighted; Reprint Forbidden.)SHOULDERS AND PICNIC HAMSDIRECTIONS FOR CURING SHOULDERS. (Copyrighted; Reprint Forbidden.)BONELESS ROLLED SHOULDERS (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)PUMPING BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)CORNED-BEEF CORNED-BEEF SPECIAL TO-DAY FEW BUTCHERS REALIZE (Copyrighted; Reprint Forbidden.)MAKING THE BRINEDIRECTIONS FOR MAKING FINE CORNED BEEF. (Copyrighted; Reprint Forbidden.)THE SEASONING OF CORNED BEEF.HOW TO KNOW WHEN CORNED BEEF IS NOT FULLY CURED. (Copyrighted; Reprint Forbidden.)PUMPING CORNED BEEF. (Copyrighted; Reprint Forbidden.)GARLIC FLAVORED CORNED BEEF. (Copyrighted; Reprint Forbidden.)HOME-MADE PRESSED COOKED CORNED BEEF DIRECTION FOR MAKING COOKED CORNED BEEF. (Copyrighted; Reprint Forbidden.)slicing Chipped beeF How to Cure Beef Hams and Shoulder Clots.ROLLED SPICED BEEF (Copyrighted; Reprint Forbidden.)GENERAL HINTS FOR CURING MEATS. (Copyrighted; Reprint Forbidden.)CHILLING MEATS. (Copyrighted; Reprint Forbidden.)OVERHAULING. (Copyrighted; Reprint Forbidden.)HOW TO BOIL HAMS. (Copyrighted; Reprint Forbidden.)USING BRINE TWICE. (Copyrighted; Reprint Forbidden.)ICE WATER.PUMPING MEATS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR PUMPING. (Copyrighted; Reprint Forbidden.)USE ONLY PURE SUGAR (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HANDLING CALVES’ STOMACHS OR RENNETS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)ROPY OR STRINGY BRINE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOILING THE BRINE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CLEANSING CURING PACKAGES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SOME CAUSES FOR SOUR HAMS. (Copyrighted; Reprint Forbidden.)HAMS AND SUPERIOR HAMS. (Copyrighted; Reprint Forbidden.)HOW TO SMOKE PICKLE-SOAKED MEAT. (Copyrighted; Reprint Forbidden.)CLEANING LARD TIERCES FOR CURING PURPOSES. (Copyrighted; Reprint Forbidden.)USE ONLY PURE SPICES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)A CHEAP TEMPORARY SMOKE HOUSE. (Copyrighted; Reprint Forbidden.)HOW TO KEEP HAMS, SHOULDERS, BACON, DRIED BEEF, AND ALL KINDS OF PICKLED MEATS IN BRINE FOR A YEAR OR LONGER. (Copyrighted; Reprint Forbidden.)WASHING CURED MEAT BEFORE SMOKING. (Copyrighted; Reprint Forbidden.)BRINE ABSORBS FOREIGN ODORS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW LONG BRINE SHOULD BE USED (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DRY SALT MEATS.HOW TO CURE DRY SALT SIDE MEATS. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE DRY SALT SIDES. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE HEAVY DRY SALT SIDES. (Copyrighted; Reprint Forbidden.)TEMPERATURE OF COOLER FOR DRY SALTING.DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.DESCRIPTION OF BARRELED PORK.DIRECTIONS FOR CURING BARRELED PORK. (Copyrighted; Reprint Forbidden.)TEMPERATURE FOR BARRELED PORK. (Copyrighted; Reprint Forbidden.)BARRELED PORK NEED NOT BE OVERHAULED. (Copyrighted; Reprint Forbidden.)DRIPPINGS FROM REFRIGERATING PIPES. (Copyrighted; Reprint Forbidden.)SWEET PICKLED SPARE RIBS RECIPE FOR CURING SPARE RIBS. (Copyrighted; Reprint Forbidden.)BEEF TONGUES HOW TO CURE BEEF TONGUES. (Copyrighted; Reprint Forbidden.)GARLIC FLAVORED BEEF TONGUES. (Copyrighted; Reprint Forbidden.)HOG TONGUES HOW TO CURE HOG TONGUES.CURING BEEF CHEEKS FOR CANNING. (Copyrighted; Reprint Forbidden.)LIVERS CURING HOG LIVERS. (Copyrighted; Reprint Forbidden.)CURING BEEF LIVERS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR CURING LEAN SHOULDER BUTTS. (Copyrighted; Reprint Forbidden.)HOW TO CURE BUTTS IN OPEN TIERCES. (Copyrighted; Reprint Forbidden.)QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS. (Copyrighted; Reprint Forbidden.)HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES. (Copyrighted; Reprint Forbidden.)HOW TO CURE BUTTS IN CLOSED UP TIERCES. (Copyrighted; Reprint Forbidden.)ROLLED BONELESS BUTTS OR BUTT SAUSAGE. (Copyrighted; Reprint Forbidden.)HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM (ALSO CALLED BERLINER STYLE HAM) (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOLOGNA HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT SAUSAGE AND COMPLY WITH PURE FOOD LAWS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO PACK IN BARRELS OR TIERCES (Copyrighted by B. Heller & Co.; Reprint Forbidden.)PROPER TEMPERATURE FOR STORING TRIMMINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK WITH FREEZE-EM-PICKLE WITHOUT FIRST CURING THE MEAT (Copyrighted by B. Heller & Co.; Reprint Forbidden.)FORMULA FOR BOLOGNA SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)BOILING BOLOGNA. (Copyrighted; Reprint Forbidden.)BOILING LARGE BOLOGNA. (Copyrighted; Reprint Forbidden.)SALTING FAT FOR BOLOGNA.HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON BRAND CASING BROWN MIXTURE COLORING BOLOGNA CASINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSESDirections for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.FRANKFORTS FRANKFORT SAUSAGE; HOW TO MAKE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)COLORING FRANKFURT SAUSAGE CASINGS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT (Copyrighted by B. Heller & Co.; Reprint Forbidden.)CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE. (Copyrighted; Reprint Forbidden.)GERMAN STYLE HAM SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO PREPARE CASINGS BEFORE STUFFING. (Copyrighted; Reprint Forbidden.)HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE. (Copyrighted; Reprint Forbidden.)HAMBURGER STEAK HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE PALATABLE AND PLEASING. (Copyrighted; Reprint Forbidden.)HAMBURGER SAUSAGEDIRECTIONS FOR MAKING HAMBURGER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING FRESH PORK SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SMOKED PORK SAUSAGE (Copyrighted; Reprint Forbidden.)HEAD-CHEESE HOW TO CURE MEAT FOR HEAD CHEESE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING HEAD CHEESE. (Copyrighted; Reprint Forbidden.)LIVER-SAUSAGE CURING MEATS FOR LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE. (Copyrighted; Reprint Forbidden.)SMOKED COLORED LIVER SAUSAGEBLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)TONGUE BLOOD SAUSAGE (Copyrighted by B. Heller & Co., Reprint Forbidden.)DIRECTIONS FOR MAKING BLOOD SAUSAGE. (Copyrighted; Reprint Forbidden.)SUMMER SAUSAGE CERVELAT DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT) (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE. (Copyrighted; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)SWEDISH STYLE SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST. (Copyrighted by B. Heller & Co.; Reprint Forbidden.)POLISH STYLE SAUSAGE DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE (Copyrighted; Reprint Forbidden.)HOW TO COLOR THE CASINGS FOR POLISH STYLE SAUSAGE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)THERE IS NO HIGHER ART THAN THAT WHICH TENDS TOWARDS THE IMPROVEMENT OF HUMAN FOOD HENRY WARD BEECHERHOW TO MAKE FINE QUALITY BOCKWURST (Copyrighted by B. Heller & Co.; Reprint Forbidden.)FRESH TRIPE AND PIGS FEET.SWEET BREADS AND BRAINS.PICKLED PIGS FEET (Copyrighted; Reprint Forbidden.)STORING PICKLED PIGS FEET. (Copyrighted; Reprint Forbidden.)PICKLING TRIPE. (Copyrighted; Reprint Forbidden.)MINCE MEAT. (Copyrighted; Reprint Forbidden.)SOUSE DIRECTIONS FOR MAKING SOUSE. (Copyrighted; Reprint Forbidden.)VINEGAR PICKLED PIG’S TONGUES. (Copyrighted; Reprint Forbidden.)HORSERADISH. (Copyrighted; Reprint Forbidden.)SAUER KRAUT. (Copyrighted; Reprint Forbidden.)PICCALILLI. (Copyrighted; Reprint Forbidden.)CHOW CHOW. (Copyrighted; Reprint Forbidden.)DILL PICKLES. (Copyrighted; Reprint Forbidden.)DRESS POULTRY IMMEDIATELY AFTER KILLING HOW TO DRESS POULTRY. (Copyrighted; Reprint Forbidden.)STICKY FLY PAPER.RENDERING LARD (Copyrighted; Reprint Forbidden.)RENDERING LARD IN JACKET KETTLE OR CALDRON. (Copyrighted; Reprint Forbidden.)IF ONE HAS A LARD SETTLING TANK, AS HERE ILLUSTRATED, HANDLE THE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)HOW TO PURIFY LARD WITH ONLY A COMMON RENDERING KETTLE. (Copyrighted; Reprint Forbidden.)IF ONE HAS NO SETTLING TANK, BUT SIMPLY HAS A RENDERING KETTLE AND AN AGITATOR, HANDLE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)IF ONE HAS A LARD SETTLING TANK AND AN AGITATOR, HANDLE THE LARD AS FOLLOWS: (Copyrighted; Reprint Forbidden.)HOW TO PURIFY RENDERED LARD. (Copyrighted; Reprint Forbidden.)LARD NOT PURIFIED.COMPOUND LARD. (Copyrighted; Reprint Forbidden.)COTTON SEED OIL-LARD COMPOUNDS. (Copyrighted; Reprint Forbidden.)THE METHOD USED FOR REFINING LARD IN LARGE PACKING HOUSES. (Copyrighted; Reprint Forbidden.)HOW TO RENDER TALLOW WHITE, ODORLESS, FLAKY AND SOFT, LIKE LARD IN TEXTURE (Copyrighted; Reprint Forbidden.)NEAT’S FOOT OIL. (Copyrighted; Reprint Forbidden.)KILLING ON THE FARM.AGE FOR KILLING.PREPARING FOR SLAUGHTER.KILLING AND DRESSING CATTLE.SKINNING AND CUTTING.KILLING AND DRESSING MUTTON.GUTTING.KILLING AND DRESSING HOGS.GUTTING HOGS.CLEANING CASINGS. (Copyrighted; Reprint Forbidden.)HANDLING HIDES. (Copyrighted; Reprint Forbidden.)PROPER STORAGE OF HIDES. (Copyrighted; Reprint Forbidden.)SALT TO USE IN SALTING HIDES. (Copyrighted; Reprint Forbidden.)QUANTITY OF SALT TO USE ON HIDES. (Copyrighted; Reprint Forbidden.)HOW TO STACK HIDES WHEN SALTING. (Copyrighted; Reprint Forbidden.)HOW LONG TO CURE HIDES.TRIMMING OF GREEN HIDES. (Copyrighted; Reprint Forbidden.)SALTING SWITCHES.TANNING SKINS. (Copyrighted; Reprint Forbidden.)DIRECTIONS FOR TANNING SKINS.POLISHING HORNS. (Copyrighted; Reprint Forbidden.)WHY DRIED BEEF DOES NOT THOROUGHLY DRY.BULL-MEAT PREFERABLE FOR SAUSAGE.HOW TO MAKE A PAPER BAROMETERSOUR SAUSAGESPICED BEEFSOUR HAMS—HOW TO PREVENT.FREEZE-EM-PICKLE LEGAL EVERYWHERE.MAKING SOAP FROM RENDERED FATWHY BOLOGNA DRAWS WATER WHEN IT IS BOILEDOLD BARRELS INFECTED WITH GERMS WILL CAUSE ROPY BRINEHOW TO MAKE FERTILIZER FROM BEEF BLOODICE VS. ICE MACHINE IN SMALL PLANTSWHAT IS THE DIFFERENCE BETWEEN POTATO FLOUR AND BULL-MEAT BRAND SAUSAGE BINDER?CAUSE OF BOLOGNA DRAWING WATER AND BEING SHORT GRAINED.CAUSE OF LARD FOAMING WHEN USING LARD PURIFIER.IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.HOW TO CONSTRUCT A MODERN SMOKE HOUSE.PREVENTING PORK SAUSAGE FROM SOURING IN WARM WEATHERIS FREEZE-EM PICKLE LEGAL TO USE?ADVICE TO A PACKER WHO WAS DECEIVED.ADVANTAGES OF STEAM-JACKET KETTLE IN RENDERING LARD.SEASONING FOR SAUSAGES.SOLE MANUFACTURERS OF ZANZIBAR CARBON.QUICKEST WAY TO CURE MEATS.DIFFERENCE BETWEEN FREEZE-EM AND FREEZE-EM-PICKLE.DIFFICULTIES WITH CURING BRINE AND HOW TO OVERCOME THEM.TOUGH AND SALTY CORNED BEEF.KEEPING HAMS AND BACON SIX MONTHS.USES FOR DRIED BEEF ENDS.HOW TO PREVENT HAMS FROM SOURING IN THE HOCK.BUILDING A COOLER.WHY BOLOGNA “TAKES WATER” IN COOKING.WHY BOLOGNA SHRIVELS.ADVICE ON CURING HAMS AND BACON.WHY OIL SEPARATES FROM LARD.COATING BOLOGNA SAUSAGE NOT NECESSARY TO PREVENT MOULD.MAKING SOAP FROM TALLOW.PLANS FOR SAUSAGE FACTORY.PURIFYING TALLOW.HOW PACKERS BRAND THEIR HAMSSTARTING A BUTCHER BUSINESSCUTTING UP MEATS—NECESSARY FOR EXPERIENCE.IMITATION FREEZE-EM PICKLE.SOURING OF HAM IN SMOKE HOUSE.CLEANING CASINGS.CAUSE OF “RUSTY” MEAT.SALT FOR BRINE—BOILING BRINE—ROPY BRINE.PACKING EGGS.HOW TO TEST VINEGAR.SEPARATING WATER FROM LARD.COLORING SAUSAGE MEAT ARTIFICIALLY IS ILLEGAL.WHITENING AND PURIFYING TALLOW.MEAT MOULDING IN A COOLER.CAUSE OF FAILURE IN CURING BACON.HOW TO TREAT PORK WHICH IS TOO SALTY.IMITATION BULL-MEAT-BRAND SAUSAGE BINDER.COMPLYING WITH FOOD LAWS IN CURING MEATS.KEEPING CURED MEATS IN CELLARS DURING SUMMER.STRONG LARD FROM BOARS.TO MAKE HEAD CHEESE AND NEW ENGLAND STYLE HAM SOLIDHOW TO PREVENT MOULD ON SAUSAGE, HAMS AND BACON.SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.HOW TO CURE MEAT FROM FARM-KILLED HOGS.CAUSE OF FAILURE IN CURING MEATS.LARDING NEEDLES—HOW USED.WHY COOLER “SWEATS.”LEGALITY OF WHITE BERLINER BRAND KONSERVIRUNGS-SALZE.COLD-STORINE IS NOW LEGAL.HOW TO GIVE A BRIGHT, RED COLOR TO BOLOGNA AND FRANKFORT SAUSAGE WITHOUT ARTIFICIAL COLORING.HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTSHOW TO MAKE PEPPERED BEEFUTILIZING FAT TRIMMINGSMAKING BOLOGNA AND FRANKFURT SAUSAGEELIMINATE MEAT-CURING TROUBLESSweet Breads and Brains can also be kept in the same way as Tripe and Pig’s Feet.◇← FRESH TRIPE AND PIGS FEET.PICKLED PIGS FEET (Copyrighted; Reprint Forbidden.) →