HD BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
the freshly stuffed sausages. Because of the small size of pepperoni 
and their more rapid drying it was expected that a shorter period of 
drying than that found necessary in the case of larger sausages would 
be found sufficient to destroy the vitality of the trichine, and this 
expectation was realized. The records of the tests with pepperoni. 
are given in Table 3. 
TaBLeE 3.—Experiments with pepperoni sausage. 
(ESTABLISHMENT 3.) 
Preliminary curing. Drying. 
ig Total Hesults of 
x- . ests on 
peri- | Source of | Temperature.| _. Temperature. : | Temperature. oe animals 
ment.| meat Ti Time Time under | at Chicago 
No. ak in in | super-| and Wash- 
cooler.| Maxi-| Mini- | 8T°°" | Maxi-| Mini | TY | Maxi-| Mini [""'""| ington. 
mum. | mum. *|mum.|mum. *|mum.|} mum. 
Hog. Days.| °F J len || TOTES |e Ia oR | Dayse | anche °F. | Days 
51 | 9and 10.. 3 36 34 2 65 54 13 59 48 18 | Negative. 
52 | 26 and 27 3 40 33 1 69 63 13 62 56 17 Do. 
53 | 28 and 29 a 42 35 1t 66 62 14 63 52 19 Do 
SABO Sacco f 42 37 It 65 59 14 59 46 19 Do 
Ns) |} Silsscsacsee 1 41 38 12 67 58 13 59 dl 17 Do 
56 | 32 and 33 3 46 39 13 66 62 12 64 dl 17 Do 
SV ir\ ah Laeou Benes 4 42 36 é 60 59 12 60 54 19 Do 
58 | 35 and 36 44 40 35 13 70 62 12 72 60 18 Do 
5G) S/o a eecbae 4 43 37 18 77 72 11 75 60 17 Do 
GOR SSeeecee eo 3 40 37 2 7] 60 12 68 53 17 Do. 
US eeaso cece 23 39 37 12 65 61 12 60 56 16 Do 
62 | AQ) Seles ee 2 42 38 12 61 52 13 58 53 17 Do 
63 | 41 and 42.. 3 | 40 36 3 62 §8 11 58 53 17 Do. 
The data presented in Table 3 show that the total period during 
which these sausages were held before testing after the curing mate- 
rials were added varied from 16 to 19 days. During that period the 
sausage after stuffing was kept in the drying room from 11 to 14 days. 
Inasmuch as the results of the feeding of experimental animals were 
consistently negative, a shorter period of drying pepperoni than that 
required in the case of iarger sausages has been permitted by the 
bureau. The regulations with reference to those products specify 
drying for at least 15 days at a temperature not lower than 45° F., 
and a total period of not less than 20 days during which the sausage 
must be held after the salt has been added to the meat. 
SMOKED SUMMER SAUSAGE. 
In the experiments described below the sausage was dried for periods 
of 10 days or less. ‘To compensate for the reduced drying period the 
products were smoked at a low temperature for about 40 hours prior 
to drying. 
Thirty experiments carried out in Establishments 2A and 3 are 
summarized in Tables 4 and 5. The sausage used in these experiments 
was made from trimmings from 49 different hogs. The weights of 
the green sausages, of which about 6 were used in each experiment, 
ranged from 10 ounces to 3% pounds, averaging about 2 pounds. 
The shrinkage of the sausages from loss of moisture varied from about 
20 to 40 per cent, depending upon their size, 
