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.

SMALL PIECES.

Use for 100 lbs.
Small Beef Hams
and Shoulder Clots. { 6 lbs. of Common Salt.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ 1 lb. of Freeze-Em-Pickle.
{ Cure in this brine 50 to 60 days.