How to Cure Shoulders in Closed Up Tierces.
Follow the same directions for Curing Shoulders as given for Curing Hams in Closed Up Tierces, on [page 54].
How to Overhaul Shoulders When Cured in Closed Up Tierces.
Follow exactly the same instructions as are given for Overhauling Hams when cured in Closed Up Tierces, on page 55.
Pumping Shoulders.
Pump Shoulders as directed on [page 76].
BONELESS ROLLED SHOULDERS
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Boneless Rolled Shoulders should be made in the following manner: Take the Shoulders from hogs that have been properly chilled and bone them. If the meat has been thoroughly chilled, so it is perfectly solid and chilled throughout, the Shoulders are ready to cure; but if the meat is not perfectly solid and firm on the inside, where the bone has been removed, the Shoulders should be spread out in the cooler on racks for 24 hours, until the meat is thoroughly chilled and firm.