First:—Mix the proper proportions of Freeze-Em-Pickle, Sugar and Salt for the different size Hams to be cured. These proportions are given in the table on [page 50], under the heading, “Small Hams, Medium Hams, Heavy Hams.” If the tierces are to be headed up, use half of the Freeze-Em-Pickle, Sugar and Salt for rubbing the Hams, and the half that is left over, after the Hams are rubbed, should be dissolved in the water which is to be used to fill the tierces. Rub each Ham well before packing; put only 285 lbs. of meat in each tierce, and then head them up.
SECOND.—
Second:—Lay the tierces on their sides and fill them through the bunghole with water in which the half of Freeze-Em-Pickle, Sugar and Salt left over after rubbing, has been dissolved.
THIRD.—
Third:—Insert the bung and roll the tierces. This will mix and dissolve the Freeze-Em-Pickle, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other or against the tierce, the brine does not act on the meats; but if the meats are properly rubbed with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that curing will be uniform, and no portion of the piece will be left insufficiently cured even if the brine does not come in contact with it. For this reason, it is important that each piece should be carefully rubbed with the mixture of Freeze-Em-Pickle, Sugar and Salt before being packed in the tierce.
OVERHAUL
FIVE DAYS AFTER
PACKING
FOURTH.—