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.

HAMS
DIRECTIONS FOR CURING HAMS. (Copyrighted; Reprint Forbidden.)

Use the following proportions of Freeze-Em-Pickle, Salt, Sugar and Water to obtain the best results in curing Hams:

Small Hams, 8 to 14 Lbs. Average.

Use for 100 lbs.
Small Hams. { 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 50 to 60 days.

Medium Hams, 14 to 18 Lbs. Average.

Use for 100 lbs.
Medium Hams. { 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 60 to 70 days.

Heavy Hams, 18 to 24 Lbs. Average.

Use for 100 lbs.
Heavy Hams. { 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 75 to 80 days.

First:—Sort the Hams, separating the Small, Medium and Large.

Second:—Take enough of any one size of the assorted Hams to fill a tierce, which will be 285 lbs.; then thoroughly mix together in a large pail or box the following proportions of Freeze-Em-Pickle, Granulated Sugar and Salt: