More than 285 lbs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 lbs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much meat is put into the tierce, it will not hold enough brine to properly cure the meat.
The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used.
Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of Medium Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
For 285 lbs. of Heavy Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 27 lbs. of Salt.
How To Cure Hams in Open Barrels.
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
When the tierces or barrels in which these Hams are cured are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Granulated Sugar and Salt dry by rubbing it over the hams in the following manner:
First:—After mixing all of the Freeze-Em-Pickle, Granulated Sugar and Salt together, sprinkle some of the dry mixture over the bottom of a perfectly clean tierce.
The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used it will last quite a while, depending upon the conditions under which the brine is kept.
Second:—Rub each Ham well with some of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and pack them nicely in the tierce. Put clean boards over the tops of the hams and weight or fasten these boards down so as to keep them under the brine.