10 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
which the pork trimmings are obtained are likely to be infested (less 
than 2 per cent). 
In view of these facts and of the negative results obtained in the 
remaining 40 experiments, a method of preparing dried sausage 
customarily eaten without cooking in which the sausage is dried for 
at least 20 days following a preliminary curing period (in cooler and 
green room) has been approved by the bureau with the provision 
that the product must be held under supervision for a total period 
of at least 25 days from the time the salt is added to the meat, thus 
allowing either a preliminary curing period of 5 days or a corre- 
spondingly longer drying period if the preliminary curing period is 
reduced to less than 5 days. 
DRIED SUMMER SAUSAGE (SUPPLEMENTARY). 
In connection with certain experiments performed at Establish- 
ment 537, relating to pickled summer sausage, the following experi- 
ments were made with reference to a 20-day drying period following 
a preliminary curing period: 
Experiment 42.—Pork trimmings from two trichinous hogs were 
chopped up with equal quantities of beef trimmings, to which was 
added a dry-curing mixture containing but a small quantity of salt. 
Following the stuffing of the meat in casings, the sausage was placed 
in a 70° (salometer strength) pickle and kept in this pickle for 34 
days at a temperature ranging between 36° and 38° F. The sausage 
was then placed in the drying room for 20 days at a temperature 
ranging from 48° to 55° F. Animals fed with this sausage failed to 
become infected. 
Experiment 43.—Another lot of sausage prepared as in Experiment 
42, kept in pickle for 3 days, and then dried for 20 days, also failed , 
to produce infection. 
The experiments described below were performed in the laboratory 
of the Zoological Division at Washington. 
Six and one-quarter pounds of pork trimmings obtained from seven 
trichinous hogs were chopped up with 1} pounds of beef trimmings, 
to which was added a dry-curing mixture containing 4 ounces of 
common salt. After the addition of the curing mixture the meat 
was held for 2 days in a cooler at a temperature ranging from 35° 
to 38° F. It was then taken out of the cooler, part of it was stuffed 
in casings, and the remainder placed in a tin can, which was closed 
with a tightly fitting hd. Five stuffed sausages and the can of 
unstuffed meat were then placed in a refrigerator kept at a tempera- 
ture ranging between 45° and 49.5° F. and held for various periods 
as follows: 
Expervment 44.—One of the sausages was held in the refrigerator for 
3 days. A portion of the meat was then digested in an acidified solu- 
tion of scale pepsin and 279 decapsuled larvee were examined micro- 
- oe 
