Secrets of meat curing and sausage making - Benjamin Heller & Co.

Secrets of meat curing and sausage making

By Benjamin Heller & Co.

  • Release Date: 2019-01-02
  • Genre: Cookbooks, Food & Wine

Description

The Board of Food and Drug Inspection of the Agricultural Department, at Washington, has permitted the use of certain Curing Agents, by not objecting to their use; but, at the same time, has ruled out, for curing purposes, such chemicals as come under the heading of Antiseptic Preservatives. As a consequence, certain chemical preservatives are prohibited in meats and meat food products if they are to be sold in the Territories or are to be shipped from one State to another, or from any State or Territory into any other State or Territory.
For that reason, we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products. These new products are Freeze-Em-Pickle, “A” Condimentine and “B” Condimentine. They contain nothing that has been ruled out by any of the rulings or regulations under any of the Food Laws in this country.
The Antiseptic Preservatives that have been ruled out are: Borax, Boracic Acid, Fluoride of Ammonia, Formaldehyde, Benzoic Acid, Sulphurous Acid, Sulphite of Soda, Salicylic Acid, Abrastol and Beta Naphthol.
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The use of some of these Preservatives is considered by many high authorities of the world to be harmless. However, as the majority of the Food Commissioners of this country object to their use, and have recommended to the State Legislatures and the Congress of the United States that the use of these Preservatives be prohibited by law, and the State Legislatures and United States Congress have passed laws to this effect; these laws are now in effect and it is, therefore, the duty of every citizen of this country to obey these laws, strictly and to the letter.
In this book we are giving to the Butchers and Sausage Manufacturers the results of much study and experiment, so as to enable the Butchers and Sausage Makers and Packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length of time. Our methods are original, and will produce most excellent results.
It must be remembered that meat must be handled at the proper temperature and according to certain rules, which must be followed to the letter if the Butcher desires to turn out products of the best quality and of appetizing appearance. No detail mentioned in this book is too small to merit strict attention.
All the materials mentioned for use in these pages are in strict accordance with the various food laws. Nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws.
We invite the correspondence of our customers and whenever they are in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice.

B. Heller & Co.

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