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.

Sometimes, vats of certain shapes require more brine to cover the meat than others, and in such cases, a proportionate amount of Freeze-Em-Pickle, Sugar and Salt, should be added to the necessary amount of water to make sufficient brine to cover the meat.

HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES.
(Copyrighted; Reprint Forbidden.)

HOW TO OVERHAUL HAMS
WHEN CURING IN OPEN PACKAGES

On the fifth day after packing each lot of Hams, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days; and a final overhauling should be given ten days later. Overhauling four times while curing, and at the proper time in each instance, is very important and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means to take the Hams out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Hams to be overhauled, pack the meat into the empty tierce, and then pour the same brine over the meat.

HOW TO CURE HAMS IN CLOSED UP TIERCES.
(Copyrighted; Reprint Forbidden.)

Large packers, who employ coopers, should always cure Hams in closed up tierces, as this is the best method known.

HOW TO CURE HAMS
IN CLOSED UP TIERCES

FIRST.—