Fourth:—Overhaul five days after packing; again seven days later; again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul four times during the period of the first thirty-two days.
Fifth:—Overhaul the Hams in closed up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet.
Sixth:—See paragraph on temperature for curing meat, page 46.
SHOULDERS AND PICNIC HAMS
DIRECTIONS FOR CURING SHOULDERS.
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New York Shoulders:—Have shank cut off above knee, trimmed close and smooth, and square at the butt.
California or Picnic Hams are made from Medium and Heavy Shoulders, well-rounded at the butt, and trimmed as near to the shape of a Ham as possible.
Boston Shoulders are made from Light Shoulders, well-rounded at the butt, similar to California Hams.
California and Picnic Hams and Square Cut Butts, are cured in the same way, and with the same brine, the only change being in the strength of the brine and the time of curing, which must be made to suit the size of the Shoulder.