For All Kinds of
Pork Sausage
Liver Sausage
Head Cheese, etc. A Preservative that can legally be
used without labeling the Sausage
to show its presence. Serial Number and Guarantee
on Every Package Used by the Largest and Best
Sausage Makers
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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If the hams are cured in open tierces, they must be overhauled and repacked at least three times, first in about five days after packing, then in seven or eight days and then in about twelve or fourteen days. To do this the proper way, take one tierce, the same size, have it good and clean, sprinkle some Victor Pure Food Brine (p. 12 ) or Shorthorn Preserver (p. 8 ) on the bottom of the tierce, then pack your hams from one tierce into the other and use your same brine again.
Hams cured in closed up tierces, simply roll from one end of the cooler to the other, or at least from 100 to 150 feet. The necessity of doing this, is to give the brine a chance to work from all sides of the hams.
Time required to cure small hams is from 55 to 65 days. The same method is required in curing medium and large hams, with the exception of adding from 1 to 3 lbs. more salt to your 5 gallons of prepared brine and cure from 5 to 15 days longer.
(Continued onPage 10 )
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Werden die Schinken in offene Fässer gepackt, so ist es notwendig, dieselben wenigstens drei mal umzupacken. Dasselbe geschieht auf folgende Weise: