Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.

Small butchers, who have no ice machines, and simply use an ice box for a cooler, must use the greatest care to see that the meat is well chilled before salting, and they must also use plenty of salt. For the special benefit of small butchers, we will say that we fully realize the conditions which surround them, and we are well aware that they cannot get the temperature in an ice box as low as with an ice machine; but nevertheless, they can always cure meat with the Freeze-Em-Pickle process, and get better results.