DRY SALT MEATS.

Short Ribs (Regular) are made from the sides of the hog, between the Ham and Shoulder, having the loin and ribs in, and backbone removed.

Extra Short Ribs are made from the sides of the hog, between the Ham and Shoulder, with loin taken out, but belly ribs left in.

Short Ribs (Hard) are made from the sides of the hog, between the Ham and Shoulder, having the loin, ribs and backbone in.

Short Clears are made from the sides of the hog, between the Ham and Shoulder, having the loin in, and ribs and backbone removed.

Extra Short Clears are made from the sides of the hog, between the Ham and Shoulder with loin and all bones taken out.

Long Clears are made from sides, Ham being cut off, but Shoulders left in, back bone and ribs removed, shoulder blade and leg bone taken out, and leg cut off close to the breast.

Extra Long Clears are made from sides, Ham being cut off, back bone, loin and ribs removed. Shoulder blade and leg bone taken out and leg cut off close to the breast.

Short Clear Backs are made from the backs of hogs with the loin left in, but ribs and backbone removed; also known as Lean Backs and Loin Backs.

Short Fat Backs are made from the fat backs of prime hogs, being free from lean and bone, and properly squared on all edges.

Dry Salt Bellies are made from medium size hogs, cut square and well trimmed on all edges, with ribs left in.

Dry Salt Clear Bellies are made from medium size hogs, cut square and well trimmed on all edges, with ribs taken out.

HOW TO CURE DRY SALT SIDE MEATS.
(Copyrighted; Reprint Forbidden.)

First—Thoroughly chill the hogs so they are firm and solid. This will require letting them hang in the cooler after they are killed about 48 hours. Should the sides not be perfectly solid and thoroughly chilled, when cut up, spread them on the floor of a dry cooler for 24 hours, which ought to be long enough in a fair cooler to thoroughly chill them.

Second:—Make a tub of brine, using 15 lbs. of salt and 1 lb. of Freeze-Em-Pickle to each 5 gallons of brine.

Third:—Take a pickle pump, and pump some of the above brine into the sides along the backbone, being careful to get it all through the thick part.

Fourth:—Dip the sides into the tub of brine, and then lay them on a table or trough and rub thoroughly with dry salt. They must be dipped in brine, so that the Freeze-Em-Pickle will get all over the meat, and so the salt will adhere to the meat.

Fifth:—Clean the floor in the cooler or curing room with Ozo Washing Powder; sprinkle the floor lightly with salt; and then pile the sides one on top of the other with the meat side always up. Between each side spread a layer of salt, and see that all parts of the meat are covered with the salt. The more salt put on it the better.

Sixth:—Five days after salting the sides, shake off the salt, and pump them again in the same manner as when first salting; dip into the vat of brine, and dry salt again; then stack up the same as in the first instance, putting salt between each layer, and repeating this overhauling every ten days until the sides are cured.

HOW LONG TO CURE DRY SALT SIDES.
(Copyrighted; Reprint Forbidden.)

Light sides will fully cure in from 30 to 35 days, and should be resalted three times, which with the first salting received by them, will give them four saltings during the curing period. These saltings are given on the first day, the fifth day, the fifteenth day, and the twenty-fifth day.

HOW LONG TO CURE HEAVY DRY SALT SIDES.
(Copyrighted; Reprint Forbidden.)

Heavy sides will be fully cured in from 50 to 60 days, according to size, and should be resalted five times during the curing, as follows: The first day, the fifth day, and then every ten days. After 45 days, the meat need not be rehandled, and can then remain in the cooler piled up, as long as one wishes to keep it. It should not be taken out of the cooler, however, until it has been in salt 50 to 60 days, according to the season of the year.