Return this book on or before the Latest Date stamped below. A charge is made on all overdue books. U. of I. Library 0\l 14685-S I o vl (r ' p s REMOTE STORAGE* # . INTRODUCTION The object of this book is to give the reader the practical side of the meat-curing business. In order to cover the ground as fully as possible we are giving the best farmers’ cure that we have any knowledge of, and, in addition, the methods and formulas used by the best packing houses of the country. These formulas are what are known in packing circles as secret matter. They are extremely difficult to obtain, being known only to the foreman and superintendents of the various establishments. Each packer has a complete system of espion- age and endeavors to obtain the secrets of the others by any and all means possible, so that, necessarily, the greatest pre- cautions are taken to safeguard this matter. The farmers’ method of curing is one that has been used • by a leading Ohio farmer for a number of years. He has been very successful in the raising of hogs and curing of meat, •and his old hams are the greatest delicacy imaginable. No one who has ever eaten a piece of one of his two-year-old hams can ever forget the experience or overcome his longing for more. In the packing house work we have tried to arrange the data in the same order as the meat is handled by the various de- partments. Of course, we do not expect the reader to have ;he facilities of the largest packers for his curing, but still he ':an derive a great deal of valuable information from a careful ^tudy of these pages. As there is considerable data available regarding killing, dressing, cutting, etc., we have omitted •nost of these features and confined ourselves mostly to the secret work. Farmers’ Cure I do my killing on a clear, cold day in the early winter. 'I'he last feed being given the evening before. After sticking, s:raping and gutting, I allow the carcasses to remain over n’ght to allow them to cool out. After cutting up I place the meat, without any preliminary ribbing with salt, in the following pickle Per 100 lbs. meat Salt 6 lbs. Brown sugar 2 lbs. Soda (bicarbonate) 2 ozs. 2 I dissolve this in gallons of water, pack the green hams closely in a tierce, weight them down carefully and pour on the pickle, adding enough water to cover the meat well. The meat will be cured in six or seven weeks. After curing I take, them out of the pickle and hang them directly in the smoke house. In smoking I use green hickory bush or sugar maple. I avoid excessive heat as that causes dripping. I allow the hams to remain in smoke for two weeks, but they can b6 allowed to hang in the smoke house until fly time, when they should be removed to a dark, cool place, preferably above ground. Even if the hams mold some it does not appear to hurt them. If they take salt all right and get firm in the s'moke house they may be kept for an indefinite time (three years or longer). The principal thing is to cure them well ; give them a thorough smoking, and then keep them in a cool place where they are free from insects and mice. I carry a great many of my hams over by packing them in oats, great care being taken to make the receptacle con- taining the oats mouse proof. It is always best to cover the hams with canvas. I do not use saltpetre in my pickle for the reason that it has a tendency to harden the meat. Elimination of the Animal Heat One of the most essential things to be taken into con- sideration in the curing of meats of all kinds is the elimina-, tion of animal heat. Without this it is almost impossible to get satisfactory results. In the large packing houses of th^ country great stress is laid upon this feature, and still percentage of their meat always spoils in cure and in smoking In the large packing houses of the country hogs are gener' ally left a couple of hours exposed' to the open air and ac>^ then placed in coolers with a temperature about 36 degrees, where they are allowed to remain two days so as to alloV the flesh to become firm. They are then cut up and are allowed to remain about two days longer before being put into pickle. Beef carcases are run directly into the coolers, where thei^ remain two or three days before being cut up, temperature generally being around 40 degrees. Under no consideratiop should the meat be allowed 'to freeze unless destined fc" the freezer. 3 Weights A steer weighing 1,545 lbs. will dress about 1,000 lbs. hot weight, or about 66 per cent. When properly handled the cold weight should be about 2 per cent. less. Table for making different strengths of plain pickle 100 per cent, plain, 2% lbs. salt to i gallon of water 80 per cent, plain, 2}/^ lbs. salt to i gallon of water 60 per cent, plain, lbs. salt to i gallon of water 20 per cent, plain, ^ lb. salt to i gallon of water The above is based on good, fine salt. (Michigan fine). T emperatures Meat to be cured should always be brought to the same temperature as the cellar. Temperature of the meat should be from 33 to 38 degrees; temperature of the curing cellar should be from 33 to 35 degrees ; temperature of the curing pickle should be from 30 to 32 degrees ; temperature of the pumping pickle should be from 28 to 39 degrees. Pumping In ail packing houses ham and shoulders have the pickle pumped into them as it hastens the cure to a considerable extent. Great care should be exercised as sometimes con- siderable air is pumped into the hams, which causes them to spoil. One firm alone lost thousands of dollars from this source alone. Pumping Pickle I2l4 gallons 100 per cent, pickle, 6 % lbs. granulated sugar and I lb. saltpetre. The above ingredients should be thoroughly dissolved by boiling. For small quantities of meat a smaller amount can be mixed in this proportion. Curing pickle for hams, calas, picnics, New York shoulders For each vat of meat weighing about 1,400 lbs. green weight use the following: 75 to 80 gallons 66 per cent, plain pickle, 25 lbs pure cane syrup, 3^ lbs. saltpetre. Temperature of above pickle to be 30 to 32 degrees. 4 Pumping The choicest hams are only pumped once, and that when packed green. Hams .are pumped as follows : Into the shank at the shank joint, through hole in aitch bone, in butt of ham below aitch ^ bone. Galas and picnics are pumped as follows : Into shank, into blood vein, in butt below the blade bone, and in butt above the blade bone. t • New York shoulders are pumped as follows: Into shank, down the blood vein, entering the top edge of fat butt near blade bone, and near fat edge of fat butt beneath the rib edge of the blade bone. Regular hams of ^12 lbs. and under should be pumped as follows: Should be pumped when green, pumped once if not required until 90 days old, pumped twice if required at 60 days_ old, and pumped three times if required at 40 days old: The pumping is to be done on the regular overhauling dates. Galas, hams and picnics should be pumped when packed green and on second overhauling. New York shoulders should be pumped green and on first and second overhauling. Regular hams over 12 lbs. and picnics over 10 lbs. After first pumping these should be spread on racks in a 28 degrees to 30 degrees temperature, giving the second pump- ing the day following, at which time pack in tierces. Picnics^ 10 Ihs. and under- Should be pumped once only, and this at time of packing in tierces. Time in pickle Fancy hams should be allowed to remain in pickle over the following ages : 8 to 10 lb. hams, 40 days; 10 to 12 lb. hams, 50 days ; 12 to 14 lb. hams, 60 days ; 14 to 16 lb. hams, 70 days ; 16 to 18 lb. skinned hams, 65 days, and 18 to 20 lb. skinned hams, 75 days. If fancy hams are not used at these ages they should be pulled from the pickle and carried on the floor to dry as follows: For 15 days at 33 to 35 degrees temperature; 30 days, 26 to 28 degrees ; 60 days, 14 to 16 degrees. If not used at the above dates they are to be used as No. I hams. 5 Curing pickle To each standard tierce of 280 lbs. green weight use the following : 15 to 16 gallons 65 per cent, plain pickle, 5 lbs. pure cane syrup, 12 ozs. saltpetre. Temperature of pickle 30 to 32 degrees. Strength of pickle after adding above ingredients, 69 to 71 degrees. Sweet Pickle Bellies Green bellies should be very carefully sprinkled with fine salt (lightly). To each vat of 1,330 lbs. green weight use the following pickle : 80 to 85 gallons 65 per cent, plain pickle, 25 lbs. pure cane syrup, 3^ lbs. saltpetre. Temperature, 30 to 32 degrees. Time for smoking Hams, calas, etc. may be smoked after the following length of time in cure : Regular hams under 12 lbs. must remain in cure 4 days for each pound of weight of the ham ; hams over 12 lbs., S /4 days ; skinned hams, 3 days ; California hams and picnics, 3 days; bellies, 2 days; New York shoulders, 3 days; boneless hams, 2 days. Overhauling Meat packed in vats, when overhauled, must be taken out and repacked, placing the meat that was on the top at the bottom and vice versa, so that it will cure evenly. When packed in tierces and headed up it is overhauled by simply rolling across the cellar. On hams, calas, picnics and New York shoulders the over- hauling must be made as follows : First overhauling within 5 days, second overhauling within 10 or 12 days, and the third overhauling when 25 or 30 days old. Handling old meat Any meat held in vats and held over the following ages should be overhauled and new plain pickle of 45 degrees strength put on same : Hams to be held over 120 days, overhaul and repickle when 90 to 100 days old. Shoulders to be held over 100 days, overhaul and repickle when 80 to 90 days old. ‘ . Bellies to be held over 90 days, overhaul and repickle when 70 to 80 days old. 6 Boneless ham butts to be held over 8o days, overhaul and repickle when 70 to 80 days old. When the meat is overhauled at these ages it should be packed in vats as tight as possible and the vat cover placed on same and held down by placing small blocks of wood under the cleats on vat, the object being to use as little pickle to each 100 lbs. of meat as possible. Should not exceed over 3^4 gallons to each hundredweight. This work should be very carefully done. Any meat cured in tierces and held over the following ages, the pickle must be drained off of same and tierces repickled with plain new pickle with 45 degrees strength. Hams to be held over 175 days, repickle when 135 to 150 days old. Shoulders to be held over 150 days, repickle when 100 to 125 days old. Bellies to be held over 125 days, repickle when 90 to 100 days old. Any meat, whether cured in vats or tierces, should be watched constantly and see that the pickle remains sweet. If for any reason your cellar temperature should become too high it has a tendency to turn the pickle sour, and for this reason the pickle must be watched closely. Soaking and washing After taking the meat out of the pickle it should be soaked, then carefully washed and hung. The time of soaking depends upon the time in cure, time given for soaking varying from 3 to 4 minutes to the *day spent in cure. Hams, bellies, calas, 100 days old and younger, are to be soaked 3 minutes to the day in water not higher than 70 degrees. . Meats older, than 100 days to be soaked 3^4 to 4 minutes to the day in water not higher than 80 degrees temperature. The best bellies to be soaked about i hour. Dry salt meats soak 2 minutes to the day. Meats must be thoroughly washed after soaking, especially the skin side of all cuts and butts of hams and calas. When soaking and washing extremely old meat add a small quantity of sal soda, especially ’on meat that has been in thick pickle. Also for slimy or heated meat use a couple of handfuls of soda to 75 gallons of water. Temperature, 60 degrees. 7 Soaking and Washing at a Different Establishment First grade hams (soaking) Changes of Hours Mins. water Hams direct from pickle . 8 . 0 I Hams dry in storage . 6 0 I Freezer stock- not thawed . 12 0 I First Grade Bellies (soaking) Changes of Hours Mins. water Bellies, under 20 days 0 I Bellies, 21 to 30 days 10 I Bellies, 31 to 40 days . 0 15 I Bellies, over 40 days . 0 20 I Bellies, frozen over 40 days. ... 0 Beef hams (soaking) 30 Changes i‘ of Over- Hours water haul 60 days old 2 I 61 to 75 days old . 12 2 I 76 to 125 days old . 20 3 2 Over 125 days old - 30 4 3 Soak freezer stock of beef ham according to the age they are when put in freezer. Tongues (soaking) Short cut and long cut tongues Minutes* Changes of per day water . Short cuts and long cuts 4 2 ’ New England Hollies -'‘is hrs. ' i Dry salt meats Changes of Hours Mins. water Shoulders 0 4 2 Bellies '. i 5 2 English bellies i i • i Hams for export 8 10 2 8 Smoking In smoking great care should be paid to the age of the meat. Old and young meat should not be smoked in the same house if it can be avoided. Young meat requires very little drying, while old meat requires to be hung six or eight hours before firing. If compelled to smoke them in the same house place the young meat so that it can be taken out when smoked and not disturb the old meat. When the house is ready for firing run the temperature gradually up to 130 degrees, holding the temperature at this point for about four hours, as the meat should dry in that time ; then smother the fire with sawdust, reducing the tem- perature to 1 12 degrees, holding this temperature until the smoking is finished. Young meat is smoked in from 20 to 24 hours. Old meat is smoked in from 24 to 30 hours. Galas about 15 hours. Smoked meats will shrink from 1^2 to 2 per cent, in 48 hours. • • For skipper flies For skippers take equal parts of red pepper and sulphur, and when wood is put on fire shovel on and above heat. This will cure the smoke house of skippers and other pests. IV ood and sawdust used Hickory wood is used for smoking and black walnut saw- dust. Smoking of Sweet Pickled Meats at a Different Establishment Pork (August) Hams, 6 to 10 lbs., smoke 32 to 34 hours ; 10 to 14 lbs., smoke 32 to 34 hours ; 14 lb. and up, smoke 32 to 34 hours. Bellies, 3 to 5 lbs., smoke 26 to 32 hours ; 5 to 8 lbs., smoke 26 to 32 hours. Sweet pickle bellies, 8 to 12 lbs., smoke 26 to 32 hours; 12 to 16 lbs., smoke 26 to 32 hours. Summer Schedule Picnic hams, 4 to 6 lbs., smoke 26 to 34 hours ; 8 to 12 lbs., 26 to 34 hours. First grade bellies, air dry, smoke 24 hours ; regular, smoke 26 hours. 9 Dry salt bellies, colored, smoke 25 to 36 hours ; not colored, smoke 28 to 36 hours. Dry salt ribs, export ribs, colored, smoke 20 hours ; long clear Bax’s, not colored, smoke 23 hours. Beef tongues, 12 hours. Dry salt butts, colored, 12 hours; not colored, 15 hours. Fat back plates, colored, 15 hours; not colored, 18 hours. First grade hams Do not hang best hams or meat close ito the fire, hanging same on fourth or fifth floor. Smoke 30 to 36 hours, accord- ing to average, at a temperature of 112 to 114 degrees, using enough sawdust to give good color ; shrinking about degrees from transferred weight. Smoking of beef hams Steam should be turned on as soon as ithe house is filled, except in cold weather, when steam should be turned on 3 or 4 hours to prevent any dripping after filling. Tempera- ture to be held at 120 degrees for 72 hours. After 30 hours of this temperature build wood fire, keeping this going 12 to 15 hours, giving beef good color. In case temperature should rise over 120 degrees shut off steam and down tem- perature, thus allowing heat to penetrate and without forcing a crust. At expiration of 72 hours increase temperature to 130 degrees, holding at this until finished, which usually takes as follows : 100 to 125 hours, according to age of knuckles 120 to 140 hours, according to age of outsides 130 to 160 hours, according to age of insides Add 48 hours to above for canning beef. No. I hams (pork) Should be smoked 30 to 36 hours at a temperature of 112 to 1 14 degrees. Shrink about 7 per cent. Picnic hams (pork) Should be smoked 26 to 32 hours, according to age, using sawdust. Temperature 112 to 114 degrees, and shrink about 8 per cent, from transferred weight. No. I bacon (wide) Should be smoked from 30 to 36 hours at a temperature from 1 12 to 140 degrees, using sawdust. Shrinkage about ii per cent, from transferred weight. 10 No. I bacon (narrow or strips) Should be smoked from 28 to 33 hours, temperature 112 to 1 14 degrees, using sawdust for color. Shrink about ii per cent, from transferred weight. Tongues (pork) Should be smoked from 8 to 12 hours at from 112 to 114 degrees temperature. Use sawdust for color. Shrink about II per cent, from transferred weight. For best results care must be taken. Firing houses for all S. P. meats All houses should be started at a temperature of 125 degrees and dropping to 112 and 114 degrees, adding sawdust at that time. Holding at this temperature until finished. Use enough sawdust for good color. Coloring for all S. P. and D. S. meats • Formula No. i, on large basis 150 gallons water 300 grains caramel 190 grains Zulu red 2 gallons smo'Kine Formula to be used cold and smoke 12 hours in Temperature not to exceed 100 degrees. Special formulas sawdust 150 gallons water 100 grains Zulu red 50 grains logwood ^2 pint glycerine I gallon smokine Colored meats not to smoked 24 hours. 150 gallons water 300 grains caramel 95 grains Zulu red 2 gallons smokine be shipped until they have been Insect proof covering After the meat has been properly smoked the hams which are to be carried over the summer should be- carefully wrapped in parchment paper, then sewed up in light canvas or muslin, with heavy cord attached for hanging and dipped into the following solution, then hung up to dry : Floated white barytes 70 lbs. Frogan flour or wheat flour 9 lbs. White glue 7 lbs. Liquid blueing 4-5 ozs. II Make paste of flour by adding warm water, add blueing, add barytes, then add glue which has been reduced to a paste by boiling. Stir continuously and add sufficient water to majce the proper consistency. This mixture should be worked and stirred continuously for at least two hours to give it a smooth appearance. The U. S. Department has a similar dip but they use pure chrome yellow in place of blueing. Instructions for Preparing Mess Beef for Curing Temperature All beef must be reduced to the same temperature as the cellars before it is put in cure. Chopping and scoring Plates must be cut into brisket and navel ends. Briskets from heavy plates must have bones cracked. Navel ends from heavy plates must be split in the soft joints through the white bones and split on a slant. The skin must be scored between each rib on both the flank pieces and the plate pieces. In the first cut ol¥ the flank piece there must be two cuts made in the bone. Navel ends from light plates must be cracked lengthwise between the flank piece and the plate piece, leaving the two pieces attached, only cutting through' the bone.* Mess chucks Mess chucks must have the first joint off the neck removed, then cut off the lean end and cut the balance of the chucks into three or four pieces according to size, cutting between the ribs. Open up with a knife on each side blade bone. Mess rumps Mess rumps must have all the aitch bone sawed and the surplus fat under the rump trimmed off. Mess flanks require no special cutting or scoring- before going into cure, but on cow flanks be sure that the udder is all trimmed out. All beef should, as far as practicable, be trimmed green, so as to avoid trimming the pickle beef, as both the lean and fat are worth more green than pickled. 12 Curing mess beef Curing material per i,ooo lbs, basis Capping salt 34 lbs. per 1,000 lbs. Fine salt 16 lbs. per 1,000 lbs. 100 per cent, pickle 55 to 60 gallons per 1,000 lbs. (or reduce to smaller at will) Piekle formula 35 lbs. saltpetre per 1,000 gallons pickle ; salt to make pickle 100 degrees at 38 to 40 degrees temperature. Packing for cM'ing Rub the fine salt thoroughly over the meat and into the seams and wrinkles ; sprinkle the capping salt evenly over each layer of meat as it is put into the vat to prevent stick- ing together. Put into vats rib, side up. Flanks must have special care in rubbing and sprinkling with salt as they lie closer together than other cuts. Put into vat rib side up. Weigh all meats into vats, putting in the amount per vat which will give proportion of pickle to meat specified above. Make enough tests by weighing meat and measuring pickle to show that proportions are right. Sweet pickle beef hams Use ordinary, clean, fine salt and granulated sugar for curing beef hams. • Sugar and. saltpetre solution • Sugar 450 lbs. Saltpetre 150 lbs. But this has been proven, that 100 lbs. ■ saltpetre the year around has given as good or better results. Dissolve the saltpetre in about 50 gallons of hot 90 per cent, pickle, then add the sugar and enough cold 90 per cent, pickle to make 200 gallons of finished solution. When curing beef hams in tierces put 1^2 gallons of above solution into the tierce, then pack in the hams, sprinkling evenly between the hams 39 lbs. of salt. Head up and fill the tierce with water at 40 degrees temperature. To prevent meat in the bottom of the tierce from getting more than its share of saltpetre and sugar the tierce must be headed up and filled with water immediately after pack ing. Follow this strictly as above. 13 From October i to April i pack 318 pounds, and, the balance of the year 322^2 pounds of green beef hams per tierce. The tierces should be reasonably uniform in size and should take about 8 to 10 gallons of water to fill 'them after packing as above. Cure all beef hams in vats which are sure to be used by the tinie they are 150 days of age. Cure the other beef hams in tierces. When curing beef hams in tierces do not overhaul. Watch carefully for leakers when filling with water. When curing beef hams in vats use 100 per cent, plain pickle in the preparation of 43^ to 4^ gallons to 100 lbs. meat, instead of salt and water. Also use the sugar and saltpetre solution in the proportion of 1^2 gallons to 318 lbs. meat. Put re- quired amount of solution and about of the plain pickle into the vats before packing the meat. Overhaul beef hams cured in vats at 5, 15 and 30 days old. If beef hams will be smoked by the time they are 90 days old they may be cured in 38 degrees temperature. If it is not certain that they will be smoked inside of 90 days they * must be cured and carried in 26 to 28 degrees temperature and must be used up by the time they are 210 days old. Whenever it appears at all probable that beef hams will not be used within the limit the hams should be pulled from pickle at no to 120 days, dry packed tight in tierces and stored in freezers carried at 12 degrees temperature or lower until used. After packing and putting in the water, tierces should be left on the floor long enough (overnight if possible) for leakers to show. The leakers should be filled up with a mixture of 9 parts 90 per cent, plain pickle and i part sugar and saltpetre solution. Vats found leaking soon after pack- ing should be filled with the same mixture. Packages found leaking some time after packing should be filled up with the above mixture reduced to the same strength as pickle on beef hams .of the same age. Beef rump butt cure Pack 185 lbs. to the barrel and stencil B 1 >L. 200 lbs. In packing rump butts sprinkle 5 lbs. fine salt between layers and fill barrels with pickle made on the following formula : 5lbs. of saltpetre to 100 gallons of 80 per cent, plain pickle Overhaul by rolling barrel at 5, 10 and 15 days of age. If butts are 35 days old or over when shipped, repack at 200 lbs. per barrel. If 90 days old or over, repack at 204 lbs. 14 per barrel; also when repickling use half new and half old pickle on butts 90 days and older. . Antwerp beef hams Use ordinary clean fine salt and granulated sugar for curing Antwerp beef hams. Sugar and saltpetre solution Sugar 450 lbs. Saltpetre 150 lbs. Dissolve the saltpetre in about 50 gallons in hot 90 per cent, pickle, then add the sugar and enough cold 90 per cent, pickle to make 200 gallons finished solution. Cure Antwerp beef hams exactly the same as regular beef hams except in the following particulars : Cure in vats, weigh up the beef ham in lots of even 200 lbs. each, selecting sizes and weighing exactly the same as if being cured in barrels. Pack even lots in the vats, using as many lots as required to give the proper proportion of pickle solution, etc. When packing for* shipment pull each vat separately, weigh and divide into as many lots of even weight as there were lots of 220 lbs. green weight put into the vats originally, thus proportioning the gain. Pack each lot into a barrel and pickle with the pickle in which the meat was cured, raised to 70 per cent, strength by adding salt. Inspect carefully for sour hams before shipping. Hams which are cured in 38 to 40 degrees temperature should be shipped at 45 to 70 days old from October i to March i, and at 55 to 70 days old the balance of the year. If cured in 26 to 28 degrees of temperature ship at 70 to 120 days old. Line each barrel with a light muslin bag before packing. This bag must be the full size of the inside of the barrel after it is tied. October i to March i 220 lbs. per barrel March i to, October i 220 lbs. per barrel Age 40 and 60 days and under pack 226 lbs. Stencil barrel 220 lbs. Age 60 days and over pack 230 lbs. Stencil 220 lbs. Pickle to be put on is to be 75 degrees strength. Overhauling Plates should be overhauled at 35 days old and fit to be held over that age. On the first overhauling pickle should 15 be strengthened up to 75 degrees. Mess rumps, chucks and flanks should be overhauled at 15, 30 and 60 days old. On first and second overhauling pickle should be strengthened up to 75 degrees. For strengthening up the pickle on over- hauling' use 100 per cent, plain pickle. It is also desirable to run of¥ with a hose a few inches of the pickle from the top of each vat before pulling the meat on overhauling when the pickle is to be strengthened as the top layer of pickle is. weaker and more discolored and rusty than the balance of the pickle. ^Packing mess beef for shipping Weights to be used on beef for export and to European points and domestic shipments other than Southern points : bbls. bbls, tierces Ages Wint. Sum. Wint. Surii. Wint. Sum. lbs. ^ lbs. lbs. lbs. lbs. lbs. 30 days or under TOO 98 202 195 305 301 31 to 50 days... 100 lOI 204 200 306 304 51 days or over. 102 lOI 206 202 307 306 Summer — March 15 to Octobe r I. Winter- -Octobe r I to March 15. When packing for shipment pickle with new 100 pei: cent, pickle containing 24 lbs. saltpetre per 1,000 gallons of plain salt pickle and 2 ozs. of dry saltpetre to 100 lbs. of meat, except in winter, for local shipments ; second pickle which is in first-class condition may be used. Beef should be capped as follo'ws : . Amount of capping or rock salt to be used in packing - mess beef for shipment For Southern and tropical points and ship stores Tierces 70 lbs. Bbls 45 lbs. bbls 30 lbs. For Northern and ship points Tierces Bbls bbls 60 lbs. . 35 lbs. 25 lbs. All India mess and other mess l)eef which is not clean and in good condition and color or is 60 days old or over must be washed in plain 100 per cent, pickle at 38 to 40 degrees tern* perature. i6 All packages must be washed with warm water and rinsed with cold water before packing. Scotch buttock cure Cure all Scotch buttocks according to the following formula : Buttocks to be thoroughl}^ chilled before going into cure. • Pack all regular buttocks five pieces per tierce, except where pieces are ordered. Pack 2Q0 to 330 green weight per. tierce. Formula Meat per 100 lbs. Clean fine salt 3 j 4 lbs. Saltpetre 6 ozs. Borax 3 ozs. Boracic acid 3 ozs. Note. — While the packers are not allowed to use borax on meat for consumption in the United States they are allowed to use it on meat for shipment to certain foreign countries. This is shipped under a special stamp. In packing care should be taken to see that each buttock is well rubbed in the seams and pockets and that the powders are evenly distributed on the meat; then tierce should be filled with 60 per cent, plain pickle. Tierces should be stenciled 10 lbs. heavier than packed weight from March i to October i, and 15 lbs. heavier from October i to March i. Buttocks will be ready for shipment at 15 days of age. Dry cure shoulder clods This cure to be used on shoulder clods, boneless chucks and other boneless beef for Germany and other points re- quiring meat absolutely free of borax or boracic acid. Formula Meat per 100 lb. Salt 8 lbs. Sugar 8 ozs. Saltpetre 4 ozs. Plain pickle, 50 per cent i gallon Mix the curing materials thoroughly together, then sprinkle evenly through the meat as it is packed for curing. Use new iron-hooped export packages (bbls.) Line the packages for shoulder clods, Antwerp hams and Scotch but- 17 tocks into muslin bags. Pack into barrels 283 lbs. of green meat and stencil 280 lbs. Pack tierces full so as to entirely exclude the air. Stencil tierces with i per cent, less per 100 lbs. than the green weight of meat. Meat packed as above may be shipped as young as 20 days from November i to March i. The remainder of the year they must be at least 30 days old. They should not be held at any time longer than 50 days before shipping. Dry cured boneless beef This cure to be used on boneless beef for winter shipments only to Germany and other points requiring mild cured meats free from borax and boracic acid. Formula Salt 6^2 lbs. Saltpetre 4 ozs. Granulated sugar 6 ozs. One gallon new ham pickle to each tierce. Mix the curing materials on the above formula thoroughly together, then sprinkle evenly through the meat as it is packed (or mix curing mixture and meat in a mixing churn,. Boneless chucks and similar cuts must have curing mixture rubbed thoroughly in the seams and scores. Use new tierces only; pack full and stencil the net green weight of the meat. Ship without repacking at 30 to 40 days old. Be sure all green meats are thoroughly and properly chilled and not sour before going into cure. Beef tongue cure In heading cattle care must be taken that fat covering back of tongues should not be removed by the header; also that the gullet is cut sufficiently long and left covered with fat. Tongues should be taken out promptly, and be careful not to cut sides of tongue in removing them from the head. If tongues have any manure in gullet they should be hung up when taken out of the head. Jacket covering gullet should be split and manure removed before tongues are thrown into the water. Tongues should be washed in luke-warm water and rinsed off in cold water. Jacket should be split that covers the gullet and trimmed off ; slime to be off and clean. i8 Tongues should be double hung if intended for short cuts. ‘ Chill tongues 24 hours in cooler before putting into pickle. Trim tongues after they are chilled. When washed and chilled and trimmed ready for curing, put into plain 80 per cent, pickle for 24 hours, then transfer to regular tongue pickle made of the following formula, using 7 to 8 gallons of pickle to per 100 lbs. cut tongues. Formula For 500 gallons Saltpetre 35 lbs. Sugar 78 lbs. Finish strength 80 degrees at 36 to 38 degrees temperature. Overhaul tongues at 5 and 20 days of age, putting 9 lbs. of salt per 1,000 lbs. of tongues into each vat, at first over- hauling only. Pack and ship as follows for domestic trade: At 20 days old, 200 lbs. per barrel, using 72 degrees At 30 days old, 200 lbs. per barrel, using 70 degrees At 40 days old, 200 lbs. per barrel, using 68 degrees At 50 days old, 200 lbs. per barrel, using 66 degrees At 60 days old, 200 lbs. per barrel, using 62 degrees Use old pickle brought up to proper strength with 80 per cent, new pickle for shipping. Beef tongues • Smoking age 30 days on tongues weighing 5 lbs. or under, and 35 days on tongues weighing over 5 lbs. Pack and ship as follows for export at 30 days old. 200 lbs. per barrel, using 70 degrees pickle. For export shipment When export tongues are ordered dry packed they should be drained free of pickle, packed 280 lbs. per barrel and rubbed with ^ per cent, borax. On tongues for Germany and other countries, when borax is objectionable, use ^ per cent, benzoate of soda. BULLETIN NO. 20 Handling and curing of lamb tongues Tongues should be scalded and skinned as prompt as pos- sible after being removed from the head. Split’ the gullet before throwing them into the scalding tub. 19 After tongues are promptly scalded, which usually takes about 10 minutes in water 140 to 150 degrees, they should be gone over by hand and the skin removed. After all skin is removed tongues should be put into cold water for about 15 to 20 minutes. Then hang on racks for 24 hours in cooler carried at 34 to 35 degrees temperature ; not over 40 degrees. When washed, trimmed and chilled, ready for curing, put into pickle made of the following formula, using 7 to 8 gallons of pickle per 100 lbs. of tongues. Formula For 500 gallons of pickle Sugar 78 lbs. Saltpetre - 35 lbs. Finished strength 80 degrees, at 36 to 38 degrees tempera- ture. Overhaul or roll barrels of tongues at 5 and 15 days of age. Tongues may be cooked as young as 20 days, and should be used before they are 60 days of age. Strength of Pickles From Day to Day (10 TIERCE test) Knuckles 1st day 100 degrees strong 5th day 88 degrees strong nth day 72 degrees strong 20th day 68 degrees strong Plate beef in vats A No. I heavy and fat. Top of vat Bottom of vat 1st day 100 degrees strong 100 degrees strong 3rd day 99 degrees strong 100 degrees strong 8th day 97 degrees strong 99 degrees strong 20th day 89 degrees strong 93 degrees strong 28th day 85 degrees strong 88 degrees strong Xavels and briskets, No. 2 and good Top of vat Bottom of vat 1st day 100 degrees strong 100 degrees strong loth day 88 degrees strong 94 degrees strong 20th day 84 degrees strong 88 degrees strong 31st day 83 degrees strong 86 degrees strong 20 Plain plates, Nos. 3, 4 and 5, thin Top of vat Bottom of vat 1st day 100 degrees strong 100 degrees strong pth day 90 degrees strong 94 degrees strong i8th day . . 80 degrees strong 82 degrees strong 25th day *78 degrees strong 79 degrees strong Antwerp hams, weighing from 28 to 36 lbs., for export Top of vat Bottom of vat ist day 100 degrees strong 100 degrees strong 19th day 72 degrees strong 80 degrees strong 28th day 64 degrees strong 68 degrees strong 36th day 64 degrees strong 68 degrees strong 54th day 60 degrees strong 62 degrees strong Foreign or Export Cures for European, South African, Asiatic and South American Trade Methods of curing Ordinary pickle is used on all kinds of pork excepting mess pork and pig tongues. Formula Fine salt . 15 lbs. Saltpetre 12 ozs. Coarse or rock salt sprinkled through the cask or vat to 4 gallons of water, or the same on 200 lbs. of meat. Szveet pickle Formula Fine* salt 24 lbs. Granulated sugar i lb. Saltpetre 12 ozs. To 300 lbs. of meat and about 4 gallons of water, or enough pickle to cover it well. This is used for American ciit hams, New York shoulders, picnic hams and light clear bellies and • boneless hams. Dry salt meat The meat is sprinkled first with saltpetre, using about i lb. to 300 lbs. of meat. Then it is rubbed well with salt, using about 25 lbs. to 300 lbs. of meat. At 15 days in salt the meat is overhauled and rubbed lightly with salt, using about half as much salt as first time of 21 handling, as I 2 j 4 lbs., and do not use any saltpetre. At 30 days the meat is then ready to ship or smoke. English cure Is made of 25 lbs. of salt, 2 lbs. sugar, and i lb. saltpetre to 300 lbs. of meat. This is used on fancy meats such as Cumberlands, long ribs, Dublins, Staffords, Yorkshires and bellies. Mess pork Made from heavy fat hogs. The back bone is left on one side. Ham and shoulder cut off, sides cut in even strips cross- wise. Packed in barrels of 200 lbs., and pieces not less than I 2 l 4 lbs. each or more than 22 lbs. Barrels to be filled with pickle made with 20 lbs. fine salt and 20 lbs. Louisiana salt or rock salt to each barrel. Prime mess pork JMade from hogs, weighing 100 to 175 lbs., with back bone on one side, ham off, only shoulder on, shank cut close to breast, the shoulder and sides cut each into 4 lb. pieces. To each barrel 20 pieces shoulders and 30 pieces sides to a barrel 200 lbs. Have pickle or brine with* 15 lbs. fine salt, 20 lbs. rock salt and 12 ozs. saltpetre to each barrel. Extra prime mess pork Made from heavy untrimmed shoulders. The leg cut off close to the breast. The shoulders are cut into three pieces, packed in barrels 200 lbs. net., and pickled with brine made of 15 lbs. fine salt, 20 lbs. rock salt or coarse salt and 12 ozs. saltpetre to each barrel. Back or family pork Made from sides. Ham and shoulder taken off. The belly taken off and cut into 6 lb. pieces, packed in 200 lb. barrels net, and nickled with brine of 15 lbs. fine salt, 20 lbs. rock salt and 12 ozs. saltpetre to each barrel. Export beef for Sweden and Norzvay Made from plates about 40 lbs., cut into square pieces and packed in barrels one iron hoop on each end, 200 lbs. net. Pickle with a strong brine made from 30 lbs. fine salt, i lb. saltpetre to each barrel, and topped off with 20 lbs, of coarse salt. . Extra mess beef Made with 90 lbs. of chuck*, 2 pieces rumps, 2 pieces flanks, the balance equal proportions of plates, navels and briskets. Packed in barrels 200 lbs. net, one iron hoop to each end. Pickle with strong brine, 30 lbs. salt, i lb. saltpetre, capped with 20 lbs. capping salt. 22 Prime mess beef for Germany, Denmark and Belgium Made from plates averaging 50 lbs. Cut square pieces in barrels 200 lbs. net, one iron hoop to each end. Pickle, strong 100 degrees, 30 lbs. fine salt, i lb. saltpetre, topped with 20 lbs. capping salt. • Export beef for England Made from plates weighing 60 lbs. Cut into 8 or 9 lb. square pieces, packed in barrels 304 lbs. net, one iron hoop on each' end. Pickle with strong 100 degrees pickle, with 40 lbs. fine salt, 24 ozs. saltpetre, topped off with 30 lbs. capping salt. The Pureka cure, made especially for the Hungarians, Polish and Armenians Formula, per 100 lbs. Salt 9 to II lbs. Saltpetre .• 5 to 7 ozs. The meat consists of the fat back of pork, both short and long, between, ham and shoulder, belly off, free from lean and bone, cut square on all edges. Regular dry cure. Salt washed off (not soaked) and air dried, and then well rubbed with red pepper. Makes fine bean pork and is a ready product for foreign trade. , Average Weights of Various Cuts of Pork, Veal and Mutton Veal Veal saddles 6 o 34 lbs. Veal racks 5954 lbs. Mutton Mutton saddles 28 lbs. Mutton racks 27 lbs. Dry salt pork cuts Clear bellies .. 18 to 20 lbs. English bellies . . 12 to 14 lbs. Rib bellies . . 20 to 25 lbs. Extra short ribs . . . . •..45 to 50 lbs. Rough ribs ! . . . .. 50 to 55 lbs. Regular ribs .. 48 to 50 lbs. Fat backs .. 14 to 16 lbs. Regular plates .. 6 to 8 lbs. Clear plates •• 4 to 6 lbs. Short clears to 60 lbs. Extra short clears . . .. 40 to 45 lbs. Long clears .. 30 to 35 lbs. 23 Extra long clears -. . . . 38 to 42 lbs. Curnberlands 28 to' 32 lbs. Short clear backs 35 to 40 lbs. Bon. short clear backs 32 to 35 lbs. Jowls 2 to 3 lbs. Shoulders 8 to 12 lbs. Long cut hams 14 to 16 lbs. Three-rib shoulders. . . . 12 to 14 lbs. New York shoulders . . 8 to 12 lbs. American cut shoulders 12 to 16 lbs. Regular backs 35 to 40 lbs. Rib backs : . . 35 to 40 lbs. Szueet pickle por k cuts Regular hams 14 to 16 lbs. Skinned hams 16 to 20 lbs. California hams 4 to 8 lbs. New York shoulders . . 14 to 16 lbs. Clear bellies 10 to 14 lbs. Seedy bellies 10 to 14 lbs. Rib bellies 10 to 12 lbs. Bologna Style Sausage (Cereal). — New England Bologna — Beef 76 per cent., pork 24 per cent. ; beef, head and neck meat. Large Bologna — Beef 85 per cent., pork 15 per cent.; beef, trimmings off chucks. Columbia Brand Bologna Sausage — Beef, 75 per cent., pork 25 per cent. ; pork, ham and shoulder meat. Vienna Style Sausage. — Beef, trimmings from chucks, briskets, plates and flanks ; pork, shoulder and belly trimmings and hog hearts. Polish Style Sausage (Cereal). — Pork 70 per cent., beef 30 per cent.; beef, cheeks; pork, pork cheeks, trimmings from ham and shoulders. Head Cheese. — Beef 15 pel- cent., pork 85 per cent.; beef from beef cheeks ; pork, pigs’ heads. Young- Sausage, with Blood and Beef. — Beef blood, 25 per cent. ; pork tongues, 25 per cent. ; ham fat, 35 per cent, and pork rinds 15 per cent. Sausage, Liver Flavor. — Pork 60 per cent., beef 40 per cent. ; pork, hogs’ head meat cooked and stripped; beef, beef livers and tripe. Sausage, Blood Flavor. — Pork, ham fat and rinds, 68 per cent. ; beef blood, 32 per cent. Knackwurst (Cereal). — Pork 60* per cent, beef 40 per cent.; pork, cheek meat, trimmings from shoulders, hams and necks ; beef, weasand meat, trimmings from chucks, briskets and flanks. Pork Sausage. — All pork; trimmings from Hams, neck, bellies and shoulders. Smoked Sausage. — Beef 6o per cent., pork 40 per cent.; •beef head meat and weasand meat; pork, trimmings from shoulder, neck, ham and belly, and cheeks and pork heads. Luncheon Meat. — Pork 80 per cent., beef 20 per cent.; pork, cheeks and shoulder trimmings ; beef, shank meat and chuck, flank and brisket trimmings. Country Style Sausage. — All pork trimmings from shoulder, neck, ham and belly; beef, briskets and boneless chucks. Italian Style Salami. — Pork So per cent., beef 20 per cent.; pork, trimmings from shoulder, neck, ham and belly; beef, briskets and boneless chucks. Summer Sausage. — Pork 80 per cent., beef 20 per cent; pork,- trimmings from shoulder, neck, ham and belly; beef, briskets and boneless chucks. Frankfurt Style Sausage (Cereal). — ^Beef 85 per cent, pork 15 per cent. ; beef^ trimmings from chucks, briskets, plates and flanks ; pork, shoulder and belly trimmings and hog hearts. Frankfurter Style Sausage (Cereal). — Beef 50 per cent., pork 50 per cent. ; beef, trimmings- from chucks, briskets, plates and flanks, tripe, cheeks and beef hearts; pork, ham,, shoulder, , neck and belly trimmings, fat hog cheeks. Braunszueigcr Style Sausage. — Pork livers and fat cheeks. At times beef livers are substituted for pork livers. Blood Sausage, zvith Pork.— Pork, 68 per cent, ham fat; rinds and beef blood, 32 per cent. Liver Sausa\ge, zvith Pork. — The composition of this ‘Sausage is identical in composition with “Sausage, Liver Flavor.” Sausage, Garlic Flavor. — Synon3^mous with “Knackwurst.” German Style Sausage. — Beef 32 1-3 per cent., pork 662-3 per cent. ; beef, briskets or chucks ; pork, shoulder, neck, belly and ham trimmings. Mortadela Style Sausage. — Pork 80 per cent., beef 20 per cent.; pork, shoulder trimmings and fat from the neck; beef, trimmings from chuck and brisket (selected). Farmer Style Summer Sausage. — Beef 53 per cent., pork 47 per cent. ; beef, trimmings from flank, briskets, chucks and skirt's; pork, trimmings from shoulder, neck, ham and belly. The cereal used is a prepared flour, the ingredients of which are corn, rice and potatoes. The proportion of water employed in combination with cereal is governed largely by the weather ; in dry weather more v/ater is used than in damp or wet weather. The regular proportion of cereal and water used is : Flour 8 lbs., water 30 lbs., to 150 lbs. of meat.