Directions for Making Hamburger Sausage. — (Copyrighted; Reprint Forbidden.)
Take—
70 lbs. Beef Trimmings.
20 lbs. Beef Fat.
Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal allowed by your State Food Law.
20 lbs. Water.
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.
1 lb. Freeze-Em-Pickle.
2 or 3 large size Onions.
2 lbs. Salt.
First:—Take the 70 lbs. of Beef Trimmings and trim out all the sinew and cut them into small pieces.
Second:—Spread the meat on a table and sprinkle over it 1 lb. of Freeze-Em-Pickle to 70 lbs. meat. Mix it thoroughly so that the Freeze-Em-Pickle gets to all parts of the meat and then run the meat through a sausage grinder, through a medium fine plate, so as to cut the meat into small pieces, so that the Freeze-Em-Pickle is thoroughly mixed with the meat. Then place it in the cooler in tubs or boxes not deeper than six inches and allow it to remain there from one to two days to cure. It is better to allow the meat to cure for two days or longer.
Third:—After the Beef is cured take 20 lbs. of Suet or Beef Fat, from the Brisket is the best, cut it up with 2 or 3 large Onions and run the Beef Fat and Onions through the meat grinder and grind it very fine, then mix the ground Beef Fat with the 70 lbs. of Cured Beef.
Fourth:—Put Legal amount of Bull-Meat-Brand Sausage Binder, 6 to 8 ozs. Zanzibar-Brand Hamburger Seasoning and 2 lbs. of Salt in a pail and add 20 lbs. of cold water. After mixing, add this to the ground Beef and Suet.
Fifth:—Mix the Beef, Suet, Bull-Meat-Brand Sausage Binder, Seasoning, Salt and water together as well as possible and then run it through the meat grinder again.
Notice:—Hamburger Sausage can also be made without curing the meat in advance, if one prefers.
Simply mix the Beef, Fat, Bull-Meat-Brand Sausage Binder, Hamburger Seasoning, Finely Cut-Up Onions, Freeze-Em-Pickle and Salt all together, run it through a Grinder and add the water while grinding and mixing, and when ground it is ready for sale. This sausage will, however, have a different flavor than when made of cured meat as above.
Sixth:—After the Sausage is ground, spread it out on a platter, decorate it nicely with parsley, a few pieces of sliced lemon or orange, which adds to its attractiveness.
With each can of Hamburger Seasoning we furnish some of these cards free. Take a beef skewer, split the end of it so the card can be put into the slit and then stick this skewer into the platter of Hamburger Sausage. This little card will help the sale and you will be surprised at the many compliments you will receive on this new Sausage. We will gladly furnish as many as are desired of these cards free of charge to any butcher who is using our Hamburger Seasoning.