Long Clears are made from sides, Ham being cut off, but Shoulders left in, back bone and ribs removed, shoulder blade and leg bone taken out, and leg cut off close to the breast.
Extra Long Clears are made from sides, Ham being cut off, back bone, loin and ribs removed. Shoulder blade and leg bone taken out and leg cut off close to the breast.
Short Clear Backs are made from the backs of hogs with the loin left in, but ribs and backbone removed; also known as Lean Backs and Loin Backs.
Short Fat Backs are made from the fat backs of prime hogs, being free from lean and bone, and properly squared on all edges.
Dry Salt Bellies are made from medium size hogs, cut square and well trimmed on all edges, with ribs left in.
Dry Salt Clear Bellies are made from medium size hogs, cut square and well trimmed on all edges, with ribs taken out.
HOW TO CURE DRY SALT SIDE MEATS.
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First—Thoroughly chill the hogs so they are firm and solid. This will require letting them hang in the cooler after they are killed about 48 hours. Should the sides not be perfectly solid and thoroughly chilled, when cut up, spread them on the floor of a dry cooler for 24 hours, which ought to be long enough in a fair cooler to thoroughly chill them.
Second:—Make a tub of brine, using 15 lbs. of salt and 1 lb. of Freeze-Em-Pickle to each 5 gallons of brine.
Third:—Take a pickle pump, and pump some of the above brine into the sides along the backbone, being careful to get it all through the thick part.