=Cook Room.=--The cook room should be provided with vats of various types, usually of iron plate on account of ease in cleaning. A later type is provided with a hood, the apparatus looks like a piano box, a lifting cover being provided which permits it to be raised and lowered at will. Permanent ventilating spouts are attached to the top to dispose of the steam--something that must be contended with in the cook room. The vats are usually arranged in pairs and are accessible from three sides. In some large institutions cook tanks are set in the floor and the sausage cage submerged with the sausage hanging thereon. This is not advisable as there is sure to be a discoloration from the cages. Sausage upon removal from the cook tanks should be drenched with cold water, preferably sprayed on from the top. This washes the sausage and cools it, preparatory to hanging in the sales or packing department. =Smoking Temperatures.=--The smoking of sausage is a very important factor, and in the different formulas given in the instructions for handling, reference has been made to the “Smoking Schedule.” This schedule has been carefully compiled and the time and temperatures given should be closely followed in order to get the best results. SMOKING TEMPERATURES FOR SAUSAGE. =====================+============+=========== | |Temperature | Time | degrees Kind of sausage | hours | Fahrenheit ---------------------+------------+----------- Long Bologna | 3 | 145 to 150 Large Bologna | 3 | 145 to 150 Round Bologna | 2 | 135 to 140 Bag Bologna | 1 | 140 to 145 Bologna in weasands | 4 | 185 Knoblauch | 1¹⁄₂ | 130 Leona Bologna long | 3 | 145 Leona Bologna large | 3 | 145 Regular Frankfurts |2¹⁄₂ to 3 | 130 to 135 Vienna Frankfurts | 3 | 140 to 145 High grade Frankfurts|3 to 3¹⁄₂| 150 to 160 Blood | 12 | 65 to 70 Tongue | 12 | 65 to 70 Liver |1 to 1¹⁄₂| 110 to 120 Polish |3 to 3¹⁄₂| 150 to 160 Minced ham |3 to 3¹⁄₂| 135 Berlin | 5 | 130 to 140 Cooked pressed ham | 5 | 130 to 140 Cottage ham | 32 | 120 Boneless ham | 48 | 80 ---------------------+------------+----------- A thermometer in a smoke house is a necessity--not an ornament. A clock is of the same consequence. =Dry Hanging Room.=--A well ventilated room with all the light possible should be provided for storage of smoked sausage awaiting shipment. This should not be a cooler. Sixty degree Fahr. is amply low, and in summer a higher temperature is advisable. If smoked sausage is placed in a cooler it condenses moisture on the surface and becomes slimy, mouldy and rotten in rapid succession.