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 PACKERS BRAND THEIR HAMS

Question.—W. Z. writes: How do packers brand their hams.

Answer.—Packers brand their hams with Ink made from the following formula:

Glucose	2¼ lbs.
Lampblacke	¼ to ½ lb.
Watere	1½ lbs.
Grain Alcohole	½ pint

Place the Glucose and water in a dish and heat on stove until it becomes thin. Now take the Lampblack, put it in a separate dish and add enough of the water and Glucose so as to make a thick paste; work this paste up until all of the lumps are dissolved. Then take the Lampblack paste and gradually mix it into the water and Glucose until the desired shade of color is secured. After mixing thoroughly remove from fire and set aside to cool. When cool add the ½ pint of Grain Alcohol, mixing thoroughly. Keep in a corked bottle or can.

Spread a small quantity of the Ink thus made over a pad which is easily made by taking 10 thicknesses of cheese cloth and tacking them on top of a flat board. The branding itself is done with an iron brand containing such letters or other marking as you wish to appear on the hams. The branding should be done before the hams are put into the smoke house.