=Ninth=:--When the Sausage is cooked through, remove it from the kettle and place it in cold water; ice water is the best. Allow it to remain in this cold water until it is thoroughly cooled. Then, place on a board in a cooler and allow it to remain there 24 hours before cutting.
=Tenth=:--It is always advisable to use pickled or dry-salt cured Cheek Meat and Hearts for Blood Sausage instead of fresh ones. To cure them especially for Blood Sausage, they should be cured in brine made with =Freeze-Em-Pickle= according to directions in first paragraph of this article, for two weeks before being made into Sausage. Some prefer to grind the Hearts fine, and leave the Cheeks coarse, and if this is preferred, the Hearts can be ground with the Pork Rinds.
=Formula No. 2=, for making 100 lbs. of =Blood Sausage=:
30 lbs. of Pork Speck (back fat). 35 lbs. of Pork Snouts or Ears. 30 lbs. of Hog or Beef Blood. Bull-Meat-Brand Sausage Binder in the percentage proportion of cereal as allowed by your State Pure Food Law. 6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor. ½ lb. “B” Condimentine. ½ lb. of =Freeze-Em-Pickle=. 2 lbs. Salt.
Cook and handle Formula No. 2 the same as Formula No. 1, with the exception of leaving out the Hearts and Cheek Meat.
DIRECTIONS FOR MAKING SUMMER SAUSAGE (CERVELAT)
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Use 70 lbs. of Pork Trimmings, 20 lbs. of Lean Beef, 10 lbs. of Pork 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=:--After the Pork Back Fat has been dry salt cured, it should be cut up into small pieces of about one-half inch square.
=Third=:--The Beef should be first finely chopped; then the Pork Trimmings should be added and then the Pork Back Fat. The meat should be chopped until fine and while it is being chopped add:
2 lbs. of Salt. ½ lb. “B” Condimentine. 8 ozs. Best Granulated Sugar. 10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning. Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
=Fourth=:--When the Meat is chopped, it should be packed tightly in pans or boxes which should be placed in a cooler having a temperature of about 40 degrees; these pans or boxes should hold about 50 lbs. and should be shallow, not over six to eight inches deep, so that the Meat can be thoroughly chilled through. The Meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the Casings.
