More from the Morton Salt Book
(Page 6 of 13)
January/February 1973
By the Mother Earth News editors
TENDER-QUICK SAVES RUSH The heads and trimmings can be quickly cleaned and put in a Tender-Quick pickle and held until it is convenient for you to use them. Tender-Quick makes canning a pleasure. No longer it is necessary to remain steadily on the job hour after hour at canning time in order to get the meat canned right away. Beef, lamb, and poultry can all be cleaned and kept in a Tender-Quick pickle and canned at your leisure.
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» making the sausage «
MORTON MEAT, POULTRY AND SAUSAGE SEASONING ELIMINATES GUESSWORK Morton Meat, Poultry and Sausage Seasoning is a complex mixture containing the finest spices, sage, peppers, and other seasoning ingredients blended with salt in exactly the right proportions to make the most delicious sausage you ever tasted. It is ready to use just as you receive it.
You do not have to guess, mix or add any ingredients. This Seasoning that is prepared for you is easier to use, it saves time and disappointments, and enables you to get the same original delicious flavor— the same tempting taste every time.
Use 8 oz. for seasoning 24 lbs. of meat if you like well seasoned sausage. If you prefer mild seasoned sausage, use an 8 oz. can for 32 lbs. of meat. For small quantities (well seasoned) use one level tablespoon of Seasoning for each pound of meat.
TRIMMING MEAT Use fresh pork trimmings and any part of the shoulders, loin, etc., depending on the amount of sausage you wish to make. Trim all of the meat from the bones and trim out all gristle and blood clots. Cut the meat in strips and then cross cut these strips to make, small squares. Cut the fat meat in the same size squares and keep fat and lean separate.
WEIGHING THE MEAT After the meat is cut in squares, weigh the fat and lean meat separately. Then mix together, putting in one-third fat and two-thirds lean. (Some prefer one-fourth fat and three-fourths lean.) If shoulders and a large amount of lean meat are used, and if more fat is needed, cut up strips of the back fat.
MIXING WITH SEASONING After the meat is weighed, mix the fat and lean together and spread out in a pan or on wax paper and sprinkle Morton Meat, Poultry and Sausage Seasoning over it, using the proper amount of Seasoning for the total amount of meat. Then, mix Seasoning and meat together before grinding.
GRINDING As the meat is ground, the Seasoning will be thoroughly mixed and blended with it. For the nicest sausage the meat should be cold when it is trimmed and also cold when ground.
When grinding, you have a choice of coarse or fine cut sausage. For coarse cut sausage run it through the chopper once, using a cutting plate with standard 3/16" holes. For fine cut sausage run the meat through the chopper twice, the first time using a cutting plate with large 3/8" holes and the second time using a plate with the standard 3/16" holes. (If an extra fine cut is desired, a 1/8" hole plate may be used for the second grinding.)
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