Sausages

(1) Sausages may be stuffed in casings, hydrocellulose casings or cloth bags and such coverings shall not at any stage of treatment of the sausages for the destruction of trichinae except where treatment is in accordance with the Food and Drugs 99 provisions of subregulation (7) be coated with paraffin or any like substance. (2) No sausage shall be washed during any prescribed period of drying and shall be prepared in accordance with one of the methods set out in subregulations (3) to (7). (3) The meat shall be ground or chopped into pieces not exceeding three-fourths of an inch in diameter. A dry-curing mixture containing not less than 3⅓ pounds of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After being stuffed, sausage having a diameter not exceeding 3½ inches, measured at the time of stuffing, shall be held in a drying room not less than twenty days at a temperature not lower than 45°F except that in sausage of the variety known as pepperoni, if in casings not exceeding 1⅜ inches in diameter measured at the time of stuffing, the period of drying may be reduced to fifteen days. In no case, however, shall the sausage be released from the drying room in less than twenty-five days from the time the curing materials are added, except that sausage of the variety known as pepperoni, if in casings not exceeding the size specified, may be released at the expiration of twenty days from the time the curing materials are added. Sausage in casings exceeding 3½ inches, but not exceeding 4 inches in diameter at the time of stuffing, shall be held in a drying room not less than thirty-five days at a temperature not lower than 45°F, and in no case shall the sausage be released from the drying room in less than forty days from the time the curing materials are added to the meat. (4) The meat shall be ground or chopped into pieces not exceeding three-fourths of an inch in diameter. A dry-curing mixture containing not less than 3⅓ pounds of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After being stuffed, the sausage having a diameter not exceeding 3½ inches, measured at the time of stuffing, shall be smoked not less than forty hours at a temperature not lower than 80°F, and finally held in a drying room not less than ten days at a temperature not lower than 45°F. 100 Food and Drugs In no case, however, shall the sausage be released from the drying room in less than eighteen days from the time the curing materials are added to the meat. Sausage exceeding 3½ inches, but not exceeding 4 inches, in diameter at the time of stuffing, shall be held in a drying room, following smoking as above indicated, not less than twenty-five days at a temperature not lower than 45°F and in no case shall the sausage be released from the drying room in less than thirty-five days from the time the curing materials are added to the meat. (5) The meat shall be ground or chopped into pieces not exceeding three-fourths of an inch in diameter. A dry-curing mixture containing not less than 3⅓ pounds of salt to each hundredweight of unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After admixture with the salt and other curing materials and before stuffing, the ground or chopped meat shall be held at a temperature not lower than 34°F for not less than thirty-six hours. After being stuffed the sausage shall be held at a temperature not lower than 34°F for an additional period of time sufficient to make a total of not less than one hundred and forty-four hours from the time the curing materials are added to the meat, or the sausage shall be held for the time specified in a pickle-curing medium of not less than 50 degree strength (salometer reading) at a temperature not lower than 44°F. Finally, the sausage having a diameter not exceeding 3½ inches, measured at the time of stuffing, shall be smoked for not less than twelve hours. The temperature of the smokehouse during this period at no time shall be lower than 90°F; and for four consecutive hours of this period the smokehouse shall be maintained at a temperature not lower than 128°F. Sausage exceeding 3½ inches, but not exceeding 4 inches, in diameter at the time of stuffing shall be smoked, following the prescribed curing, for not less than fifteen hours. The temperature of the smokehouse during the fifteen hour period shall at no time be lower than 90°F, and for seven consecutive hours of this period the smokehouse shall be maintained at a temperature not lower than 128°F. In regulating the temperature of the smokehouse for the treatment of sausage under this method, the temperature of Food and Drugs 101 128°F, shall be attained gradually during a period not less than four hours. (6) The meat shall be ground or chopped into pieces not exceeding one-fourth of an inch in diameter. A dry-curing mixture containing not less than 2½ pounds of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After admixture with the salt and other curing materials and before stuffing, the ground or chopped sausage shall be held as a compact mass, not more than 6 inches in depth, at a temperature not lower than 36°F, for not less than ten days. At the termination of the holding period, the sausage shall be stuffed in casings or cloth bags not exceeding 3½ inches in diameter, measured at the time of stuffing. After being stuffed, the sausage shall be held in a drying room at a temperature not lower than 45°F for the remainder of a thirty-five day period, measured from the time the curing materials are added to the meat. At any time after stuffing, if a concern deems it desirable the products may be heated in a water bath for a period not to exceed three hours at a temperature not lower than 85°F, or subjected to smoking at a temperature not lower than 80°F, or the product may be both heated and smoked as specified. The time consumed in heating and smoking, however, shall be in addition to the thirty-five day holding period specified. (7) The meat shall be ground or chopped into pieces not exceeding three-fourths of an inch in diameter. A dry-curing mixture containing not less that 3⅓ pounds of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After being stuffed the sausage shall be held for not less than sixty-five days at a temperature not lower than 45°F. The coverings for sausage prepared according to this method may be coated at any stage of the preparation before or during the holding period with paraffin or other substance approved by the Chief Agricultural Officer.