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.

Heavy Shoulders.

Use for 100 lbs.
Heavy Shoulders. { 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 75 to 80 days.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

First.—Sort the Shoulders, separating the Small, Medium and Large.

Second.—Take enough of any one size of the assorted Shoulders to fill a tierce, which will be 285 lbs.; then thoroughly mix together in a large pail, or box, the following proportions of Freeze-Em-Pickle, Sugar and Salt:

Use for 285 lbs. of Small Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best pure Granulated Sugar, and 21 lbs. of Salt.

For 285 lbs. of Medium Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.

For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar, and 27 lbs. of Salt.