Third:—Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing and use it in making the brine; it will require 14 to 15 gallons of brine, as tierces vary some, for each standard size tierce of Hams. Make the brine by dissolving in about 14 gallons of cold water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing. Stir well for a minute, until it is dissolved, then pour this brine over the meat. As tierces vary so much in size, it is always best to dissolve the Freeze-Em-Pickle in a little less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is full. The right amount of Salt, etc., has already been added; now simply add sufficient water to well cover the meat.
When curing a less quantity than a full tierce of Hams, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Hams to be cured, using all materials in the proportions given on [page 50].
QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS.
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Five gallons by measure, or forty-two pounds by weight, is the approximate amount of water to use for every 100 lbs. of Hams.
A tierce, after being packed with 285 lbs. of meat, will hold about 14 to 15 gallons of water. When curing Hams in vats, or open barrels, whether in small or large quantity, always use no less than five gallons of brine to every 100 pounds of meat, as this makes the proper strength and a sufficient brine to cover the meat nicely.
THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS.
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Never use old molasses barrels, or syrup barrels for curing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Compound. It is best to use oak tierces, and always be sure that they are perfectly clean and sweet before putting the meat into them to cure.
PUMPING HAMS.
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We strongly recommend the pumping of Hams, full directions for which are given on [page 76].