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.

Use for 100 lbs.
Small Boned
Shoulders. { 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 30 to 40 days.

Medium Boneless Rolled Shoulders.

Use for 100 lbs.
Medium Boned
Shoulders. { 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 40 to 50 days.

Large Boneless Rolled Shoulders.

Use for 100 lbs.
Large Boned
Shoulders. { 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 50 to 60 days.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

First:—Sort the Boneless Shoulders, separating the Small, Medium and Large, as the different sizes should be cured in separate barrels.

Second:—Take enough of any one size of the Boned Shoulders to fill a tierce, which will be 285 lbs. Then thoroughly mix together, in a large pail or box, the following proportions of Freeze-Em-Pickle, Sugar and Salt:

Use for 285 lbs. of Small Boneless Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar and 21 lbs. of Salt.

Use for 285 lbs. of Medium Boneless Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar and 24 lbs. of Salt.