Swedish Style Sausage — (Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Take 60 lbs. of Beef. (Boneless Chucks, Briskets and Shank Meat can be used.)
30 lbs. of Pork Ham Trimmings.
10 lbs. of Back Fat.
First:—Before being made into Sausage, the Back Fat must first be dry-salted for two weeks in order to get it properly cured and firm.
Second:—Cut up the Pork Back Fat into square half-inch cubes by hand or with a Pork Back Fat Cutting Machine.
Third:—Put the Beef and Pork on the block and when partly or coarsely chopped add the cubes of Back Fat, and when the Beef and Pork are cut fine, the Pork Back Fat should show prominently through the meat.
While it is being chopped add:
2 lbs. of Salt.
¾ lb. “B” Condimentine.
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
1 lb. Freeze-Em-Pickle.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Swedish Style Sausage Seasoning.
Fourth:—After chopping fine, put the Meat in a trough and knead it with the Bull-Meat-Brand Sausage Binder until it is tight and hard.
Fifth:—Pack the Meat tightly in 50 lb. pans or boxes which place in a cooler having a temperature of about 40 degrees; these pans or boxes should be shallow, not over 6 to 8 inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler 4 to 6 days before it will be ready to stuff into the Casings.
Sixth:—Stuff the Sausage into Beef Middles and hang them in a dry room in a temperature of about 45 to 50 degrees for two or three weeks.
Seventh:—They can then be smoked with cool smoke made with sawdust and are ready for the market.