Hams or shoulders should be pumped with the following, thoroughly dissolved solution of:
3 lbs. of salt.
2 lbs. of granulated sugar.
1 ⁄ 2 lb. Victor Pure Food Brine (p. 12 ) or Shorthorn Preserver (p. 8 ).
1 gallon of water.
This is sufficient for 285 lbs. of meat, or one tierce.
The process of pumping hams, not only shortens the time of curing, but also gives the meat a mild, sweet flavor, and prevents the same from souring.
Victor Pure Food Brine (p. 12 ) or Shorthorn Preserver (p. 8 ) is a preparation to prevent the fermentation and souring of the brine and also gives the above mentioned flavor. It is guaranteed under the Food and Drugs Act of June 30th, 1906. Serial No. 10222.
(Continued onPage 14 )
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