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.

HOW LONG TO CURE HIDES.

Hides should lie in the pack and salt for 25 to 30 days, so as to be fully cured and ready for shipment.

TRIMMING OF GREEN HIDES.
(Copyrighted; Reprint Forbidden.)

Before the hides are salted the switches should be cut off of the tail and all loose ends of the hide should be cut off. The butt of the ears should also be split; if the hides go into the pack without attention to this point, it makes the pack very uneven on account of the thickness of the ear, and the salt does not have a chance to properly penetrate the ears, and they are liable to spoil. Loose pieces of meat that are carelessly left on the hides and all excessive fat should be trimmed off. Hides must not be salted until five hours or longer after the animal is killed, and they must not be piled closely, as this would prevent the animal heat from escaping. If hides are salted with the animal heat in them, very often the hair will slip, which will make No. 2 hides.