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.

Light Bellies.

Use for 100 lbs. Light Bellies.
5 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Granulated Sugar.
5 gallons of Cold Water.
Cure in this brine 20 to 25 days.

Heavy Bellies.

Use for 100 lbs. Medium or Heavy Bellies.
7 lbs. Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. Granulated Sugar.
5 gals. Cold Water.
Cure in this brine 25 to 40 days, according to size.

First:—Mix together the proper proportions of Freeze-Em-Pickle, Sugar and Salt, as stated above for every 100 lbs. of Bellies.

Second:—Take a perfectly clean tierce, tub or vat, and sprinkle a little of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt on the bottom. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used, it will last quite a while, depending upon the condition in which the brine is kept.

Third:—Take half of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt and rub each piece of Belly with the mixture and then pack as loosely as possible.

Fourth:—Put clean boards over the top of the Bellies and fasten or weight the boards down so as to keep them covered with the brine.

Fifth:—All of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after rubbing the meat should be used for making the brine.

Sixth:—For each 100 lbs. of Bellies packed in the tierce, tub or vat, add not less than 5 gallons of brine, and pour it over the meat. Five gallons of water by measure or forty-two pounds by weight, will make sufficient brine to cover, and is the proper amount for each 100 lbs. of Bellies.