Smoked Pork Sausage — (Copyrighted; Reprint Forbidden.)
Pork Sausage not sold the day it is made may be smoked the following day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after it is made will keep much better than when they are smoked as soon as made, because Sausage that have been kept in a cooler for 24 hours after being made are thoroughly cured, so they will stand the heat of the smoke house, and will have an entirely different flavor than if they are subjected to the heat when the meat is fresh and is not fully cured.
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.
The proper meat to use for making Head Cheese is that which has been cured by the Freeze-Em-Pickle Process, as above described, but it can also be made from fresh meat if desired. It will, however, be much better and will keep for a longer time if made from meat cured by the Freeze-Em-Pickle Process.
First:—Boil the Heads slowly, and long enough so that the meat can be easily stripped from the bone.
Second:—Boil the Hog Rinds and the Hog Fat in nets at the same time as when boiling the heads. When the Rinds are almost cooked through, remove them from the kettle and chop or grind them fine. The Fat when cooked, should be cut up into 1¼ to 1½ inch square blocks.
Third:—Also boil about 15 lbs. of Cured Hog Tongues, and when they are cooked, cut them in strips.
Fourth:—The proper proportions for making good Head Cheese are as follows, but, the quantity of the different kinds of meat can be varied according to the stock on hand:
10 lbs. of Fresh Hog Back Fat.
15 lbs. of Cured Hog Tongues.
25 lbs. of Hog Rinds.
60 lbs. Cured Hog Head Meat (after removal from bone).
Bull-Meat-Brand Sausage Binder in proportion as allowed of cereal by your State Pure Food Law, but not over 5 pounds.
1 lb. of “A” Condimentine.
1 lb. of White Berliner Brand Konservirung Salt.
If any salt is needed add sufficient to suit the taste. If the meat is fully cured, no salt need be added.
Fifth:—The 60 lbs. of Head Meat must be cut into small pieces ½ to ¾ inch in size, either by hand or by machine.
Sixth:—The Rinds must be cut fine; the finer the better.
Seventh:—The Tongues must be cut into strips. The more Tongues used, the better will be the Head Cheese.
Eighth:—Mix thoroughly together the Tongues, Rinds, Head Meat, Bull-Meat-Brand Sausage Binder, the Prepared Head Cheese Seasoning and 1 lb. “A” Condimentine. At the same time mix into the Meat as much of the Water in which the meat was boiled as the Meat will absorb while being mixed. This water, in which the Heads have been cooked, contains Gelatine which has been drawn out of the meat while boiling, and this water congeals like Jelly when it becomes cold. The more of this water put into Head Cheese the better it will be, therefore add all of it that the meat will absorb. Bull-Meat-Brand Sausage Binder, in the proportion given in the above formula, will make a very different Head Cheese from what can be made with some of the other Binders on the market. It will pay sausage makers to use B. Heller & Co.’s Genuine Bull-Meat-Brand Sausage Binder instead of any of the imitations now on the market. None of the other Binders that we have tested in our laboratory will prove as satisfactory as Bull-Meat-Brand Sausage Binder. If the Butcher uses the best of ingredients and follows the proper methods, he is bound to make the best products; but the most careful sausage maker cannot make fine products unless he uses good material.
Ninth:—After the Head Cheese Meat, Bull-Meat-Brand Sausage Binder and water in which the Heads have been boiled are mixed as above directed, stuff in Beef Bungs or Hog Stomachs and boil in water 155 degrees hot until they are cooked through. This will require from one to one and one-half hours, depending upon the thickness.
Tenth:—When cooked, remove from the kettle and place in cold water until they are partly cooled; then lay them on boards and press them down by putting boards over the Head Cheese with weights on them. Head Cheese is sometimes smoked after it is pressed.
Eleventh:—If they are not smoked, rub them with White Berliner Brand Konservirung Salt in order to prevent them from getting slimy.
Good Liver Sausage should always contain a certain amount of Meat and Fat in addition to the Liver. This Fat and Meat should be cured for a week or two, before making the Sausage, in a brine made as follows:
1 lb. Freeze-Em-Pickle.
7 lbs. Salt.
5 gals. of Water.
Liver Sausage made from Meat which has been cured in this manner will keep much better after it is made. Where it is necessary to ship Liver Sausage any great distance, or to keep it on hand any length of time after it has been made, the Livers should also be cured in the above brine for two weeks before making the Sausage. The best way to cure the Livers for this purpose is to cut them into strips after they have been chilled for 24 hours and then put them into the brine to cure. Packers who must ship Liver Sausage during the summer months will find the above directions in making Liver Sausage very valuable.
Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks; the entire Boned Head can be used instead of the Necks, or the trimmings which are cut from Bellies will work into Liver Sausage very nicely.
First:—Scald the Livers by pouring boiling hot water over them or dip them into boiling water until they are scalded through to the center. Then throw them into the ice water or put them into a tub of cold water and allow the water to run into the tub until the Livers are cooled through to the center, otherwise, they might sour in a short time.
Second:—Cook the Hog Necks, Heads or Bellies and remove all the meat from the bone.
Third:—Chop the meat as fine as possible. When an Enterprise Grinder is used, grind the meat as fine as it can be ground through a fine plate; then add the Livers, which have also been ground as fine as it is possible to get them. The finer and better the Livers and Fat are ground, the finer and better will be the Liver Sausage.
Fourth:—When grinding, add to 100 lbs. of Sausage:
3 large size Onions.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine.
All of these should then be well mixed, and as much of the Water in which the Meat was boiled should be added to the mixture as the Meat will absorb.
Fifth:—Stuff very loosely into Hog Bungs or Beef Casings, and boil very slowly, otherwise, they will burst; never have the water hotter than 155 degrees. The length of time to boil is ½ to 1 hour, which will depend entirely upon the thickness of the Sausage.
Sixth:—After they are boiled, place in ice water, in which they should be kept until they have been chilled through to the center; then remove them from the water and place in the cooler. After the Sausages are chilled rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.
Braunschweiger Liver Sausage is made of neck pieces from Lean Hogs, Hog Livers, Gut Fat, Trimmings from Bellies and Back Fat, all of which must be steamed before being chopped. For 150 lbs., or less amounts in the same proportion, take:
10 lbs. Gut Fat.
30 lbs. of Belly Trimmings.
20 lbs. of Back Fat.
40 lbs. of Neck Pieces.
50 lbs. of Hog Livers.
First:—Take the above quantities, put them into a kettle and steam them at about 180 degrees or 190 degrees until the meat is tender. Care must be taken that the water does not boil. It should not be hotter than 190 degrees or just enough heated to make it simmer.
Second:—Separate the Livers from the other Meat that has been steamed and chop it or grind it fine.
Third:—Take all of the other Meat out of the kettle, strip it from the bones and rinds, put it in a chopper or grinder, and chop, rock or grind fine. The finer the better. While chopping add:
5 large size Onions.
The Bull-Meat-Brand Flour.
10 to 12 ozs. Zanzibar Brand Liver Sausage Seasoning.
1 lb. “A” Condimentine, and as much of the Soup in which the Meat was steamed as the Meat will absorb.
Fourth:—Then put all of the chopped Meat, including the Livers, into a trough and mix all the Meat thoroughly, adding as much more of the Soup while mixing, as the mixture will absorb.
Fifth:—Stuff loosely into Hog Middles or Hog Bungs, and boil very slowly, otherwise, they will burst; boil them until they are filled and swell out. Never have the water hotter than 155 degrees. The length of time to boil is ½ to 1½ hours, which will depend entirely upon the thickness of the Sausage.
Sixth:—After they are boiled, place in cold water—ice water is the best—in which they should be kept until they have been chilled through to the center, but while chilling the Sausages must be turned frequently to keep the grease from congealing to one side; then remove from the water, and place in a cooler. After the Sausages are chilled, rub the casings with some White Berliner Brand Konservirung Salt, to prevent the Sausage from getting slimy.
Seventh:—If it is desired to smoke the Braunschweiger Liver Sausage it can be smoked the following day.