Sauces of the world: celebrate national sauce month with a collection of creative recipes 1st editio
Sauces of the World: Celebrate National Sauce Month With a Collection of Creative Recipes 1st Edition Josephine Ellise
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Candies are Our Favorite Cotton Candy Day Recipes with Fairy Floss 1st Edition Josephine Ellise
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Introduction
Table of Contents
Sweet Sauce Recipes
1. Watermelon Caramel Sauce
2. Banana Butter Sauce
3. Boozy Chicory Coffee Cream Sauce
4. Rose Berry Sauce
5. Brown Sugar Apple-Brandy Sauce
6. Caramelized Pineapple and Coconut-Lime Sauce
7. Classic Chocolate Sauce
8. Key Lime Sauce
9. Ultimate Salted Caramel Sauce
10. Maple Whiskey Cream Sauce
11. Orange Custard Sauce
12. Brown Sugar Praline Sauce with Pecans
13. Slow Cooker Butterscotch Sauce
14. Sweet Vanilla Cherry Wine Sauce
Savory Sauce Recipes
15. Ultimate Hot ‘n Spicy Dipping Sauce
16. Trattoria-Style Meatless Spaghetti Sauce
17. Absinthe Barbecue Sauce
18. Balsamic Fig Sauce
19. Béarnaise Sauce
20. Blackcurrant Sauce
21. Blue Cheese Sauce
22. Champagne Sauce
23. Red Wine Thyme Sauce
24. Tahini Garlic Sauce
25. Chimichurri
26. Chinese Orange Sauce
27. Tartar Sauce with Fresh Dill
28. Chopped Egg Sauce
29. Creamy White Wine and Garlic Sauce
30. Feta Cheese Sauce
31. Seafood Sauce
32. French Fry Sauce
33. Herby Mediterranean Sauce
34. Holiday Bread Sauce
35. Lemon and White Wine Butter Sauce
36. Licorice Barbecue Sauce
37. Spiced Nectarine Sauce
38. Spicy Lemon and Coconut Sauce
39. Take-Out Style Teriyaki Sauce
Author's Afterthoughts
Introduction
It's time to make your own condiments rather than buy them in jars.
This March, in honor of National Sauce Month, you should experiment with making your own sauce to better complement your meals.
Your sauce can be as smooth, thin, thick, or chunky as you like, regardless of whether it's savory or sweet. In addition, there are no artificial flavors or colors used.
Why not add some absinthe or chopped licorice to your barbecue sauce, or some maple syrup to your drunken whisky sauce?
Jazz up your pork with spicy nectarine sauce and elevate your French fries with some homemade French fry sauce.
You may save a lot of money and time by making your own sauce. Never again will you need to buy canned sauce when you have these pantry necessities on hand.
Turn up the heat! We are in the midst of National Sauce Month celebrations. Get your copy of “SaucesoftheWorld”today!
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Sweet Sauce Recipes
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1. Watermelon Caramel Sauce
Portion Size: 4 Portion Size
Cooking Time: 1 hour
List of Ingredients:
3 cups of seedless watermelon (chopped, juiced, strained) ½ cup of white sugar
Methods:
I. Add the juice to a saucepan and bring it to a boil for half an hour while stirring until the liquid reduces to ⅔ cup in volume.
II. Add the sugar and cook for just over a period of 10 minutes, while stirring, until the sugar dissolves.
III. Take it off the heat and allow the watermelon caramel sauce to completely cool before serving.
2. Banana Butter Sauce
Portion Size: 4-5
Cooking Time: 10 mins
List of Ingredients:
2 tablespoons of cornstarch
1 cup of granulated sugar
2 cups of boiling hot water
2 ripe, medium bananas (peeled, mashed)
2 tablespoons of salted butter
1 ripe, medium banana (peeled, sliced)
Methods:
I. Combine the cornstarch and sugar in a saucepan and place it over low heat.
II. Mix in the water a little at a time until lump-free, and cook for a period of 6-8 minutes.
III. Add the mashed banana and beat until it is well combined.
IV. Stir in the butter until it has melted.
V. Finally, stir in the banana slices until evenly distributed. Serve the banana butter sauce hot.
3. Boozy Chicory Coffee Cream Sauce
Portion Size: 1 cup
Cooking Time: 15 mins
List of Ingredients:
⅓ cup of granulated sugar
½ cup of salted butter
1 tablespoon of freshly brewed strong Chicory coffee
¼ cup of heavy cream
1 teaspoon of finely orange zest (grated)
1 tablespoon of brandy
Methods:
I. Add the sugar and butter to a saucepan over low heat. Cook it for a period of 3-4 minutes while stirring continually.
II. Add the coffee and cream, and stir again. Cook for a final period of 5-6 minutes until the mixture is nice and thick.
III. Take it off the heat and stir in the orange zest and brandy, allow it to cool a little before serving.
IV. Enjoy the boozy Chicory coffee cream sauce!
4. Rose Berry Sauce
Portion Size: 1 cup
Cooking Time: 40 mins
List of Ingredients:
½ cup of superfine sugar
1 cup of water
8¾ ounces of fresh strawberries (hulled, sliced)
7 ounces of fresh raspberries
2 teaspoons of rosewater
Methods:
I. Add the sugar and water to a saucepan over moderate heat. Bring it to a boil for a period of 5-6 minutes, while stirring until the sugar dissolves.
II. Add the fresh berries and rosewater. Stir until they are just c
III. Take it off the heat and allow the rose berry sauce to cool before serving.
5. Brown Sugar Apple-Brandy Sauce
Portion Size: ⅔ cup
Cooking Time: 25 mins
List of Ingredients:
¼ cup of salted butter
A pinch of sea salt
½ cup of light brown sugar
¼ cup of heavy cream
1 tablespoon of apple brandy
1 tablespoon of confectioner’s sugar
Methods:
I. Add the butter, salt, sugar, and cream in a saucepan over moderate heat and bring it to a boil for a period of 60 seconds while continually stirring.
II. Take it off the heat and add the apple brandy along with the confectioner’s sugar. Stir well and set it aside to cool for a period of 12-14 minutes.
III. Serve the brown sugar apple-brandy sauce warm.
6. Caramelized Pineapple and CoconutLime Sauce
Portion Size: 2 cups
Cooking Time: 40 mins
List of Ingredients:
¼ cup of coconut flakes
2 tablespoons of butter
3 cups of fresh pineapple (chopped)
½ teaspoon of lime zest
1 tablespoon of freshly squeezed lime juice
3 tablespoons of light brown sugar
¼ teaspoon of nutmeg
Methods:
I. Toast the coconut flakes in a skillet over moderately high heat for a few minutes until they turn golden in color. Set
them to one side.
II. In the same skillet, melt the butter. Add the chopped pineapple. Cook them for a period of 12-15 minutes until the pineapple has browned and the juices in the pan have evaporated.
III. Return the coconut flakes to the skillet along with the lime zest and juice, sugar, and nutmeg.
IV. Cook while stirring until the sugar melts.
V. Serve the caramelized pineapples and coconut lime sauce warm or at room temperature.
7. Classic Chocolate Sauce
Portion Size: 6 Portion Size
Cooking Time: 20 mins
List of Ingredients:
7 ounces of 70% cocoa dark chocolate (chopped)
2 tablespoons of heavy cream
¾ cup of whole milk
2 tablespoons of superfine sugar
2 tablespoons of salted butter (chopped)
Methods:
I. Melt the dark chocolate using a double boiler, stir until it is silky and take it off the heat, and set it to one side for a moment.
II. Add the cream, milk, and sugar to a saucepan and bring it to a boil while whisking.
III. Whisk the hot milk mixture into the melted chocolate, and transfer the whole mixture back to the saucepan.
IV. Cook until it is hot through and just beginning to bubble.
V. Turn the heat off and add the chopped butter, while stirring until it is incorporated.
VI. Strain the classic chocolate sauce into a jug and serve warm.
8. Key Lime Sauce
Portion Size: ¾ cup
Cooking Time: 15 mins
List of Ingredients:
½ cup of freshly squeezed key lime juice
½ cup + 1 tablespoon of white sugar
¼ cup of water
1 tablespoon of cornstarch dissolved in 3 tablespoons of water
Methods:
I. Add the lime juice, sugar, and water in a saucepan over moderate heat.
II. Bring it to a boil, while stirring, until the sugar dissolves.
III. Stir in the cornstarch mixture, stir well, and cook for another period of 30-40 seconds until the sauce becomes
thick. Serve the key lime sauce warm or cool.
9. Ultimate Salted Caramel Sauce
Portion Size: 2 cups
Cooking Time: 1 hour
List of Ingredients:
2 cups of white sugar
12 tablespoons of unsalted butter (chopped, softened)
1 cup of heavy cream (room temperature)
1 tablespoon of coarse sea salt flakes
Methods:
I. Add the sugar to a medium-sized saucepan over moderately high heat. Allow it to cook and melt while occasionally swirling the pan.
II. Once the sugar has melted, watch the pan very closely, as soon as the mixture becomes an amber color, add the butter and whisk continually until the butter has melted.
III. Remove it from the heat, and continue to whisk as you pour in the heavy cream until it is incorporated. The caramel will bubble up, just keep stirring.
IV. Stir in the sea salt flakes and set aside to cool to room temperature.
V. Serve the ultimate salted caramel sauce warm.
10. Maple Whiskey Cream Sauce
Portion Size: 12 Portion Size
Cooking Time: 40 mins
List of Ingredients:
3 tablespoons of light corn syrup
1½ cups of heavy cream
5 tablespoons of pure maple syrup
1½ tablespoons of good quality whiskey
Methods:
I. Add the corn syrup, heavy cream, and maple syrup in a saucepan over moderate heat. Cook for a period of 15 minutes, while stirring continuously until the mixture is thick and lightly bubbling.
II. Take it off the heat and add the whiskey, stir to combine.
III. Return to the heat for a period of 2 minutes more.
IV. Allow the maple whiskey cream sauce to cool to room temperature before serving.
11. Orange Custard Sauce
Portion Size: 8
Cooking Time: 30 mins
List of Ingredients:
3 egg yolks
¼ cup of sugar
1 cup of heavy cream
1 (¼“) strip of orange peel
½ teaspoon of orange essence
Methods:
I. In a medium pan, whisk the egg yolks with the sugar.
II. Stir in the heavy cream and orange peel.
III. Over low heat, cook it while carefully but constantly stirring, until the mixture is sufficiently thick, this will take
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make a purer vegetable product. The substance has quite a large field but it is not intimately connected with the packing business.
Cotton Seed Stearine.
—This is a purchasable product and is used at times as a substitute for oleo stearine.
Lard Oil.
—The production of lard oil used in compounding lubricating oils and illuminating oils is still carried on to some extent. The process consists of graining the oils in graining tanks or in seeding trucks similar to oleo oil graining trucks.
Pressing.
—The lard cooled to a temperature of 40° F. is placed in cloth wrapper arranged so that all oil is strained through the wrapper. The solid substance contained in the wrapper is lard stearine used to harden pure lard.
Graining.
—After the fats have been washed they should be drawn into trucks or tierces and placed in a room where there is good ventilation, and kept there for about two days, giving the acid fumes an opportunity to pass off; the fat will then be found to be lowered to about 80° F. and should then be removed to a room that is
FIG 158 FILTER PRESS FOR LARD OR OLEO OIL
refrigerated. After remaining in this temperature three or four days the fats will be found to be crystallized, or grained, and of about the temperature of the rooms. It is then ready to go to press.
Pressing Temperatures.
—The usual pressing temperatures for the several kinds of commodities pressed are as follows:
Tallow
Prime steam lard
Neatsfoot oil
58° to 65° F.
48° to 50° F.
45° to 48° F.
These and the temperature of the room, however, are subject to variations.
No. 2 Lard Oil.
—A lower quality of lard oil is made from hog greases. These are made from condemned hogs, catch basin skimmings and similar sources. The methods are similar to those used for No. 1 lard oil, except that the former is treated as an edible product and the latter as inedible.
The extracted stearine is sold or used for soap purposes.
Cold Test-Oil.
—It is not customary to speak of any particular cold test of cotton or grease oils; however, in case of pure lard oil, pressed, it would have a cold test of about 42° F. Pure neatsfoot would have a cold test of about 45° F In case colder degree oils are desired, either pure lard or neatsfoot, it would be necessary to make the lard colder than above; as to neatsfoot oil, if it is desired to make a 30° F. test, it would be best to make two pressings. First chill stock to a temperature of 42° F., pressing it in a room at 45° F. and then take the oil that is made in this way, refrigerating it in a room at 32° F. and pressing it at a temperature of 32° F.
Treatment for Lard Grease.
—Before pressing the low grade greases it is necessary to wash with sulphuric acid to eliminate the impurities, such as water, lime soaps, albuminous matters and ordinary dirt. Shallow wooden vats are ordinarily used for this purpose, the vats being of greater width than depth, as the acid water settles best in a shallow receptacle. Where a comparatively small amount of work is to be done an ordinary wooden vat made out of good sound pine, with three-inch staves and well bolted together, is all that is necessary, but where the work is continuous
these wooden vats should be lined with ten-ounce lead, as the acid very soon destroys the vats.
Washing Methods.
—The method of washing with the sulphuric acid is as follows: Into the wooden or lead-lined vat run clear water to the amount of about 10 to 15 per cent of the weight of the grease to be treated, and when the water is in, add one per cent of sulphuric acid to the fat to be washed, the acid to be 66-degree density. It is important that the water be put in first, for if the acid is put into the tank first and the water afterwards run in, an explosion is liable to occur on account of the intense heat generated by the absorption of the water by the acid. In case of an explosion the acid is liable to be thrown on the attendants. After the water and acid have been mixed, add grease, turn on steam and boil until the fat and acid show clear; at first it will be muddy or cloudy. Usually a boiling of twenty to thirty minutes is sufficient. This work should be done on the top floor of the building, or some place where there is ample room for the escape of the vapor, as the fumes of the acid are very strong and are injurious to the building After the boiling is finished, allow the tank to settle ten to twelve hours, draw off the acid water from the bottom, and if the same is clear and clean it shows that the fat had little foreign substance and the solution can be used over again. If it shows a great deal of foreign matter in the solution it should be run away.
All pipes leading from such treating vats should be of lead. It is also necessary that the pipes in the vats be of perforated lead coils, as iron pipes would very soon be destroyed.
Filtration.
—At times, for bleaching purposes, and especially on low grade greases, it is usual to refine and bleach the oil. The amount of fullers earth to be used in filtering depends upon the condition of the oil to be filtered. With prime steam lard no fullers earth should be used; it is simply filtered through clean press cloths. In the case of lard oils and tallow oils, the color of the oil desired must also determine the amount of fullers earth to be used, no set rule as to the amount to be used in every case being practicable. Every manufacturer of these different grades of oils has his own grades and standards established, to which the lard refiners usually work, and the amount of bleaching, etc., which is necessary for each
individual lot should be governed by the knowledge of the operator, rather than by any set rules.
In the pressing of these articles the oils generally run from 40 to 52 per cent of stock, the balance being stearine, the percentage of oil obtained varying according to the temperature at which it is pressed, and according to the relative market prices for oils and stearines.
CHAPTER XXIV.
SMOKE HOUSE
S M N S S G S
T T A S T S
C M — S — W — W W — D B — P — S F .
Smoking Meats.
—The smoking of meats is an ancient method of preserving for future use. In the smoking process which drys the meat and to some extent impregnates it, a preservative result is brought about, and meats which are smoked can be carried for quite a long period of time without becoming unfit for food. Notably a Virginia ham. The old style developed in Virginia was to smoke the ham for a month or six weeks. The ham, dried to about 75 per cent of its original weight and in this form hung in a moderately dry place, would be edible at the end of twelve months.
Nomenclature.
—The naming of meats has grown up among the trade and it is understood that the prefix, “bacon,” as applied to meats indicated the same to be dry salted, when smoked. Whereas, when used as a suffix it indicates a sweet pickled cure. For example, “Bacon Bellies” means dry salted, smoked bellies; while “Breakfast Bacon” means sweet pickle cured, smoked meats.
Soaking Meats.
—Before meats are placed in the smoke house, they are soaked in fresh water. This is done to remove the surplus salt, making the meat more palatable; and to give it a better appearance. If it is not properly soaked the salt forms a white crust on the surface. Meat over-soaked becomes “water-logged” and often becomes water-sour when exposed to the heat for smoking, also
moulds quickly after smoking, hence it is essential that this part of the work receives careful attention.
The best results from soaking are obtained by using soaking water at a temperature of 65° F. A soaking schedule that will be found to give excellent results is as follows:
THE TIME REQUIRED TO SOAK MEATS
Hams at full cured age 2 hrs. (3 min. for each day older)
Bellies, 8-10 lbs., 20 days 1¹⁄₂ hrs. (3 min. for each day older)
Bellies, 10-12 lbs , 25 days 1¹⁄₂ hrs (3 min for each day older)
Bellies, 12-16 lbs., 30 days 1¹⁄₂ hrs. (3 min. for each day older)
Dry salt meats ¹⁄₂ hrs (except bellies, two hours)
If meats still show salt after smoking change water once, as the fresh water will take up salt rapidly. It will be found better to change water than to soak longer. Mildly cured bacon is washed to remove salt on surface, and not soaked. Thorough washing of all meats with a stiff brush is done before hanging. “Bacon” or dry salted meat is not soaked.
Smoking.
—After the meats are washed and hung in the smoke house, they should be allowed to dry about three hours, or until they stop dripping, for if the smoke is applied while the meats are still dripping, wherever one piece of meat is subjected to the dripping of another, the smoke fails to take effect, giving the meats a striped and discolored appearance. The meat, thoroughly dry, fire should be built in the smoke house with either hickory, maple or oak wood (partially green being preferred) and the temperature brought up from 112° to 118° F., and maintained until the surface of the meat has become thoroughly dried and has a partially glazed appearance. As soon as this effect is noticed, which will be in five to eight hours, hardwood sawdust should be added, which will form a dense, penetrating smoke. At the same time the temperature should be gradually increased in the smoke house, or brought up to from 115° to 120° F.
A pile of sawdust, quantity depending upon the size of the smoke house used, should be raised in the center of the house and a few burning brands of wood laid around it. These will cause the sawdust
to ignite and a small fire, producing a great deal of smoke, will result therefrom. If the sawdust is put on a fire already burning much of the sawdust will go up through the house in the form of a light ash, which is deposited upon the meat, injuring its appearance.
A house of sweet-pickle meats should be smoked for about twenty-four to thirty hours, to get good results, and be allowed to stand for twelve hours with the ventilators open, to give the meat a chance to thoroughly cool off before discharging.
Gas Smoking.
—The growing scarcity and consequent increased cost of wood is forcing many packers to use gas and sawdust for smoking. With this system the use of sawdust and gas is made in combination, the gas being burned by slow delivery through a perforated pipe, and the sawdust banked nearby to burn with a creeping fire. The use of steam coils for heating the house is a valuable assistance particularly if exhaust steam is available for use.
Temperatures.
—The following temperatures will be found to give very satisfactory results in smoking and while it will be found impossible to adhere to them absolutely, it is advisable to do so as closely as possible during the smoking period:
3 hours in smoke
6 hours in smoke
9 hours in smoke
12 hours in smoke
15 hours in smoke
18 hours in smoke
21 hours in smoke
24 hours in smoke
27 hours in smoke
30 hours in smoke
107° F.
114° F.
116° F
118° F
119° F.
118° F.
120° F.
118° F.
119° F
115° F
It should be the aim to have the house at a temperature of 118° F. after twelve hours, and it should be held at that if possible. Meats thus handled will be found to have a light amber color which indicates a light smoke, whereas a dark amber would indicate a heavy smoke. The color of the meats should be regulated by the
requirements of the trade. Lighter meats, such as fancy bacon, should be hung on the upper floors with the hams nearer the fire.
Treatment After Smoking.
—When meats are finished smoking the fire should be put out, the house opened up, giving it a free circulation of air, and the meats allowed to thoroughly dry and cool before being removed. Smoked meats should be handled as little as possible, for every time they are handled or piled on trucks, it detracts from their appearance. They become greasy and soon lose their bright, attractive appearance. After being cooled, the meat should not be handled until inspected and packed for shipment, thereby preserving a very desirable appearance, as well as reducing the cost of labor in operation.
Trolley System.
—Originally meats were hung from nails in beams or from cross sticks suspended from beams, the smoke house being an open shaft. Many devices have been originated for saving time in taking meats in and out of smoke, and various forms of racks operated on overhead rails have been devised. Some sort of arrangement of this kind is a necessity.
A trolley storage space is usually arranged near to the packing space and meats packed direct from the trolley. It is usual to make a complete inspection out of smoke and pass the hams to the storage trolley, graded, wiped and ready for packing.
Canvased Meats from Weight.
—Canvased meats are usually sold on packed weight, cloth included. The gain in weight usually pays for all cost involved and somewhat better, as the test below indicates:
CANVASING 1,031 HAMS. 325
Eight men two hours twenty-eight min., seven men thirty-five min. 4.11 $14.48
Total actual cost $47 62 Weight before canvasing
after canvasing
after washing
It will be noted from the previous test that there was a gain of 936 pounds in canvasing these hams, at a cost of $5.09 per 100 pounds. As hams always sell at a much higher price than this, the difference would represent the profit in this operation.
Shrinkage.
—Shrinkage of smoked meats is a matter tangible in dollars and cents. Meats for prompt consumption, such as those smoked and distributed from a branch house, can be smoked for less than meats smoked at the parent house for shipment via carload or local freight.
The aim is to smoke out the meat as near green weights as possible, the amount of shrinkage depending largely upon the requirements at points to which meats are to be shipped and the conditions to which they are to be subjected. For instance, hams and shoulders which are to be used for immediate consumption should smoke out 98¹⁄₂ to 100 per cent green weight, whereas meats which are to be held for some length of time after being smoked, or which are intended for a warmer climate, will smoke out from 95 to 97 per cent of the green weight.
Meats, which are to be consumed immediately and not shipped to a warm climate, may carry more moisture and hence show less shrinkage. At the same time they have a much finer and more attractive appearance. This is a matter to which an owner or manager of a smoke house must necessarily give minute and close attention in order to obtain the best results. Perhaps as important a point as any, is when the condition of the meats as to dryness is concerned. Meats should be shipped promptly when in condition and not allowed to remain in the smoke house awaiting disposition.
The following table shows the result of tests on 1,136 pounds of meat hung in smoke house for seven consecutive days, temperature of smoke house about 90° F.
Weight when fully smoked
24 hours later
24 hours later
24 hours later
24 hours later
24 hours later
24 hours later
Thirty-six pounds shrinkage in seven days’ hanging
Wrapping Smoked Meats.
—Fancy meats, now almost entirely distributed in wrappers of paper or cloth, should be well cooled before wrapping. A piece of cheese cloth is wrapped over the butt, and absorptive paper folded next, usually doubled at the butt, with an outer covering of parchment paper. The neatness and appearance of the package must be considered and naturally the package should be kept clean.
For some trade, meats are sewn in burlap. Others are covered with whitewash solution, or yellow wash. Meats put out in such manner are usually intended for distant shipment and should be harder smoked. Canvassed or white-washed meats are paper wrapped, same as fancy meats, before covering with the outer bag.
White-Wash.
—The following recipe can be used for making whitewash:
1,200 pounds floated barytes.
90 pounds flour.
140 pounds water.
63 pounds white ham wash glue
1 teaspoon blueing
The glue should be cooked and strained through a piece of cloth before being added to the solution, as there is liable to be more or less sediment in the glue, which should be removed, after which mix with the flour; let stand about twelve hours, then add the barytes, using hot water in mixing. After it is mixed add the blueing.
This material should be put in a tub, held at a temperature of 90° to 100° F., into which the canvassed meats are to be immersed. After being dipped they are hung up over the tub while an attendant rubs his hand over them, taking off the surplus material which has adhered to the package, and at the same time forcing the wash into the openings of the cloth. They should next be brushed over with a heavy paint brush, smoothing off the surface, and then hung in a dryroom to dry. After being allowed to hang for eight to ten hours, until the wash is thoroughly dry and has hardened, they are ready for shipment.
Yellow Wash for Meat Canvas.
—This is practically the same as white wash, except that a chrome yellow color is used, and the mixture will have a yellow instead of a white shade when finished. Handle same as white wash for meats. A formula for yellow wash is given as follows:
1,200 pounds floated barytes.
210 pounds whiting.
195 pounds water.
114 pounds lemon yellow 35 pounds joiner’s glue
This is used at a temperature of from 90° to 100° F. As all meats canvassed are sold gross weight, the barytes is added to give an additional weight to the meats which are canvassed.
A dry room in which meats can be dried by forced draft from fan is a valuable adjunct for quick deliveries.
Smoking Dried Beef.
—Dried beef is an article which has to be smoked heavier, dried more, than pork hams, and unless the moisture is well evaporated the time it may be kept will be short. An approved method for handling dried beef is as follows:
Steam coils should be placed at the top and also at the bottom of the smoke house. The steam should be turned on until the temperature of house is between 130° and 140° F. After the meat has hung in this temperature about thirty hours, a light fire should be started, by using two or three sticks of wood, and plenty of hard wood sawdust scattered close to the fire, so as to form a dense
smoke. It is very essential that dried beef should have a strong smoked flavor. Steam should be kept on the house all the time the beef is being smoked and it will require eighty to ninety hours under these conditions to bring the beef out in the best condition.
Beef can be smoked in a regular house, but it takes much longer and it cannot be handled as satisfactorily as with steam heat in connection with the smoking process.
After the meat is sufficiently smoked the house should be allowed to cool off, and the meat to hang for about twenty-four hours before being handled. It is then ready for packing and shipping. Dried beef thus handled will shrink about 38 to 33 per cent from the cured weight to the smoked weight.
The following test will show the shrinkage on 100 pieces of dried beef hams, also the shrinkage each twenty-four hours after:
SHRINKAGE ON DRIED BEEF
100 pieces, cellar weight 1,184 lbs
After smoking 85 hours 812 lbs.
24 hours later
24 hours later
24 hours later
24 hours later
24 hours later
24 hours later
806 lbs.
793 lbs.
781 lbs
762 lbs
755 lbs
750 lbs.
Packages. Skipper Fly.
—The packing of meats for shipment is best done in open type barrels or crates. Fancy meats should not be packed to exceed one hundred pounds per box so as not to injure the shape.
—The skipper, the larvae in the life cycle of a fly is the one pest needing close watching in a smoke house. This fly does not attack either green or salted meats, but will select a piece of pork ham in preference to a beef ham. The fly lays an egg which hatches to a larvae, and this is the disgusting form in which it is the enemy of sweet-smoked meats.
The preventive seems to be such as windows and doors finely screened, regular “gassing” with sulphur fumes and ample light. It is
claimed by some that if smoke houses are well lighted, for instance as a show room, the skipper fly will not frequent them since it prefers darkness for the egg laying period.
There is no known chemical agent that can be used without conflicting with pure food laws that will destroy the egg once deposited. A fly lays upward of thirty eggs during the life cycle of about two weeks, consequently it multiplies rapidly.
CHAPTER XXV.
DOMESTIC SAUSAGE
M H A D C M
C G M G S R S H — C R — D H R — C — S
T — C T — S — P -C P
D -C M P C S S
C S F B V B H .
Introductory.
—There is probably no department where there is more diversity of methods than in the sausage room. The business of sausage making is an old one, and was largely developed in Europe, where on account of the low wages and the high prices for meats it was necessary to make the cheaper meat products into an edible article. The gradually increasing value of meats in the United States makes the same conditions paramount.
In the operation of packing houses the cutting of meats into many parts so as to supply the various purchasers with what they require, makes a comparatively large amount of wholesome meat product, equally nutritious with porter house steak, but not quite so tender or pleasing to the taste. Cheek meat, hearts and various trimmings are wholesome as a porterhouse, but not so delectable, at least, in their original condition; hence, the art of sausage making consists in taking these products and making from them a palatable, wholesome and less costly article.
Meats and Handling.
—Sausage is made in such varieties that there are a multitude of ingredients in a multitude of forms. Primarily beef and pork trimmings are the broad classes, but of these there are many forms, each of different physical properties. Hearts and cheeks are, for example, the toughest part of the animal organism,
and these usually find their way to the sausage room. On the other hand the parts of hams and shoulders used are equally delicate with the meats so conserved, but are of necessity relegated to the sausage room on account of their shape as a trimming. It is the skillful manipulation of these various meats that makes for the real results in this department. Too frequently, the sausage department is regarded as a necessity, like the tank house, to put things through. The most successful operators are those who regard the department otherwise, and many good and successful businesses have been builded on the sausage department as a basis; not by trying to make sausage to retail at five cents per pound, extravagantly speaking.
Arrangement of Department.
—This department becomes quite comprehensive in its scope in large establishments requiring:
Refrigerated space for curing fresh meats.
Cooler for curing meats after ground.
Grinding and stuffing room.
Smoke houses.
Cook room.
Dry hanging room for smoked sausage.
Cooler for sausage other than smoked sausage
Curing Meats.
—In certain sausages cured meats are a necessity, in others they can be used without detriment, while there still remain others in which cured meats are positively bad. Therefore exactly how to handle the meats so as to have them available for use in proper form becomes a matter of concern. Formerly when preservatives, like borax and boracic acid could be used, many products were put into cure with a preservative of saltpetre, borax, boracic acid, sugar and salt, and kept sufficiently mild to be acceptable, but the pure food laws abolishing the use of preservatives have changed conditions. The result is that sausage products should be cured like hams and frozen when cured or frozen before curing and carried in this form until wanted. However, quite a large space should be provided near the sausage department for curing products.
Cooler for Ground Meats.
—In close proximity to the sausage room is provided a shelving room arranged for placing ground fresh spiced meats for curing processes; spiced completely and ready for stuffing. Meats can be held in this manner and stuffed, smoked, cooked and packed rapidly as the exigencies of shipping demand. This enables the maker to shorten the time between himself and the consumer, most necessary for a successful business.
Grinding and Stuffing Room.
—This should be a well lighted and well ventilated room. Here the grinding equipment and stuffing tables are located. The principal equipment needed are “Enterprise” type grinders, silent cutters, mixer and back fat choppers, with a spice mill.
FIG. 159.—DEVICE FOR RUNNING SAUSAGE INTO SMOKE HOUSE.
Mechanical cutters are expected to be an aid to teeth and therefore they should be made to perform their part by being fitted with sharp knives to do the cutting. Choppers are only necessary in making summer sausage although some manufacturers prefer to rock their fancy breakfast sausage.
Smoke Houses.
—The management of sausage smoke houses for ordinary sausage vary considerably. Figs. 159 and 160 with description illustrate one of the sliding carriage types. The smoke
house carriage is made of angle irons and is run on a track which is supported by vertical columns. The outside tracks can be raised to any height desired to match the tracks in the smoke house. The sausage is hung on this carriage and run into the smoke house, and when it is sufficiently smoked the carriage can be drawn out on the movable rails, the sausages taken off, others put in their place and the operation repeated.
This device necessitates a carriage for each set of tracks in the smoke house. Later practice tends toward the use of some sort of cage—operated from overhead rails; the sausage department being arranged with rails near to the stuffing tables. Extending to the smoke houses, thence to the cook boxes and on to the hanging rooms. This arrangement is so familiar that it does not require further description. The tracks are made in such form and size as to fit the houses and usually conform to one of the types illustrated.
The modern houses are built of brick, about 54 inches in width, which will allow, clear of the frame, two to four inches. In depth the
FIG. 160. DETAIL OF SMOKE HOUSE CARRIAGE.
houses vary and can be from ten to sixteen feet. Where possible, they should be built on a corresponding level to the cook rooms and grinding rooms, so as to avoid the necessity of using elevators. This brings the fire pit within a reasonable distance, which is a decided advantage for high temperature smoke houses.
Smoke house compartments for summer or dried sausage can be from two to three stories and should be built exclusively of brick, as it has been shown by numerous experiments with sheet iron and iron lined houses that these are not a success for smoking all kinds of sausage. The draft of the house is, of course, regulated by ventilators at the top.
Better results are obtained by the use of tin clad wood center doors than by the use of plate iron doors.
FIG. 161. DIAGRAM SMOKE HOUSE SAUSAGE STACK.
In smoking domestic sausage, it is always preferable to use hard wood, never to put green or unsmoked sausage into a cold smoke house, the house should be warmed by first building a fire in it, in case it has not been recently used. In hot weather or in the summer time this is not so important, as smoke houses then are sufficiently warm at all times. In cool weather or during the winter, the smoke house should either be kept warm by constant usage or by warming up before using in case the house is empty and has become cold. The fire should not be over eight feet from the cage.
Cooking Time.
—To successfully manufacture sausage it should be cooked properly. The following schedule gives the time and temperature of cooking different kinds of sausage, forming the “Cooking Schedule” referred to in many of the foregoing formulas:
