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.

Quantity of Shoulders to Cure in Each Tierce.

The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on [page 52]. The same remarks with regard to the variation in the amount of brine for each tierce, and how to be sure to have the proper amount of the right strength of brine, apply in curing Shoulders, the same as for Hams, (see [page 52]). Likewise do not use Syrup and Molasses barrels for Curing Shoulders.