Salting Fat for Bologna
The Pork Back Fat or Pork Speck will be much better for use in Bologna and Frankforts if it is dry salted with Freeze-Em-Pickle for a few weeks before it is used.
Hang the bologna in the smoke house just long enough to dry the skin well, or hang it in front of a hot fire, or in the sun, any way to get the excess moisture dried out of the casing; then proceed according to the following method:
In all Packing Houses having U. S. Government inspection, the coloring of casings are allowed only by what is termed “Momentary Dipping”. We advise butchers to use this method in preference to any other way whether they have Government inspection or not.