For 285 lbs. of Medium Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar, and 27 lbs. of Salt.
Curing Shoulders in Open Packages.
When it is desired to cure Shoulders in Open Packages, use the foregoing proportions and in every way handle the Shoulders as directed for Hams, on [page 51].
Quantity of Brine for Curing 100 Lbs. of Shoulders.
The same quantity of brine should be used for curing Shoulders as directed for Curing Hams, full directions for which will be found on [page 52].
Quantity of Shoulders to Cure in Each Tierce.
The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on [page 52]. The same remarks with regard to the variation in the amount of brine for each tierce, and how to be sure to have the proper amount of the right strength of brine, apply in curing Shoulders, the same as for Hams, (see [page 52]). Likewise do not use Syrup and Molasses barrels for Curing Shoulders.
How to Overhaul Shoulders When Curing in Open Packages.
It is important to follow the same directions for Overhauling Shoulders that are given for Overhauling Hams. (See [page 53].)