. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e water is necessary to remove the scurf and whiten the removing from the washer, any excess scurf or mucus remainingis removed by scrapers. The tripe may then be cooked in a sheet steelor wooden vat cooker at a scalding temperature for about three hours,care being taken that the steam doe
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e water is necessary to remove the scurf and whiten the removing from the washer, any excess scurf or mucus remainingis removed by scrapers. The tripe may then be cooked in a sheet steelor wooden vat cooker at a scalding temperature for about three hours,care being taken that the steam does not come in direct contact withthe tripe. To test when it is done, place the finger through the heavyseams of the tripe, and if it is soft the tripe is done. Cold water isthen turned on, and when the tripe is chilled it is ready for the finishers. The finishers should take care not to throw good pieces of tripeaway with the skin. Also, the tripe should not be trimmed too wide andwasted. One-fourth inch trim is sufficient. After finishing, the tripe isinspected for quality and cleanliness, then it is put into ice water andchilled thoroughly before pickling. From the grading vats, if notsold or used fresh, it is placed in vinegar pickle of 55 grain strength and 42 THE PACKERS ENCYCLOPEDIA. J BEEF CASINGS 43 left for at least 3 weeks, during which time it will take on 20 per cent inweight. The temperature of the curing room should not exceed 40°F. When packed fresh in small packages for shipment 45 grain strengthvinegar pickle is used for packing. In order to give an idea of the yield and weight of tripe during itsvarious stages of processing, the following test is given: 100 pieces of unclean tripe, 1,429 pieces of scraped weight, 1,270 pieces of cooked weight, 768 pieces of finished weight, 567 lbs. BEEF CASINGS Packers in years gone by saved beef casings primarily for use in theirown sausage kitchens, and as they were utihzed almost as fast as produce
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