Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

Dry Salt Meats and How to Cure Them

Regular short ribs are made from the sides of the hog, between the ham and shoulder, having the loin and ribs in and backbone removed.

Extra short ribs are made from the sides of the hog, with loin taken out, but belly ribs left in.

Short ribs are made, having the loin, ribs and backbone in.

Short clears are made from the sides of the hog between the ham and shoulder having the loin in and ribs and backbone removed.

Extra short clears are with loin and all bones taken out.

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Der Pökel soll auf dieselbe Weise mit Victor Pure Food Brine ([S. 12]) oder Shorthorn Preserver ([S. 8]) vorbereitet werden als für Schinken und Schultern.

Das Räuchern der Seitenstücke (Bacon), auch Dürrfleisch genannt, muss ebenso vorsichtig getan werden, als für Schinken. Das Feuer darf unbedingt nicht zu heiss werden.