EFFECTS OF PORK-CURING PROCESSES ON TRICHINZA, 7 
EXPERIMENTS WITH VARIOUS KINDS OF SAUSAGE. 
In the experiments with sausage, fresh summer sausage, unsmoked 
dried summer sausage, and sausage which was smoked and dried 
were used. The experiments with each variety of sausage will be 
- discussed separately. 
So far as concerns the preliminary preparation of the experimental 
sausage, the same general method was employed throughout. Trim- 
mings from one or more trichinous hogs were chopped up, usually 
with some beef trimmings, as in the routine manufacture of sausage, 
and mixed with the curing and flavoring materials commonly em- 
ployed in meat-packing establishments, namely, salt, pepper, sodium 
or potassium nitrate, sugar, coriander seed, etc., in the customary 
proportions. Of the various materials in the curing mixtures com- 
monly used, salt is the only one of any importance so far as the 
destruction of trichine is concerned. The quantity of salt used in 
the curing mixtures was computed on the basis of 34 pounds of salt 
per hundredweight of meat. 
Following the addition of the curing mixture the meat was placed 
in a cooler for a few days. The meat was then stuffed in casings 
and as arule was either replaced in the cooler or put into the so-called 
ereen room for a short period before being subjected to further 
treatments, such as drying or smoking, as noted in the discussion of 
the experiments with various classes of these products. 
DRIED SUMMER SAUSAGE. 
In the experiments with dried summer sausage, after the prelimi- 
nary curing process in the cooler and green room the sausage was 
_ kept in the drying room for a period of about 20 days. Forty-one 
experiments were carried out at Establishments 2A and 3, the meat 
used being trimmings from 76 trichinous hogs. These experiments 
were supplemented by others with dried sausage made in the labora- 
tory. The latter experiments are discussed elsewhere in this paper. 
Several sausages were prepared for each experiment. These 
ranged in weight from 8 ounces to 24 pounds as freshly stuffed 
products. As a result of the prolonged period of drying the sausages 
underwent considerable shrinkage, varying from 20 to 40 per cent of 
the green weight. 
The records of the experiments follow in Tables 1 and 2. 
