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.

Shape of Vats for Curing Boneless Rolled Shoulders.

See [page 53] concerning the Shape of Vats for curing Hams, as the same remarks apply in curing Boneless Rolled Shoulders.

How to Overhaul Boneless Rolled Shoulders When Cured in Open Packages.

See [page 53] and follow the same instructions for overhauling as are given for overhauling Hams when curing in open packages.

Pumping Boneless Rolled Shoulders.

This should not be neglected. See [page 76] and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will always be assured.

DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON.
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SUGAR CURED BREAKFAST BACON