Fourth:—Dip the sides into the tub of brine, and then lay them on a table or trough and rub thoroughly with dry salt. They must be dipped in brine, so that the Freeze-Em-Pickle will get all over the meat, and so the salt will adhere to the meat.
Fifth:—Clean the floor in the cooler or curing room with Ozo Washing Powder; sprinkle the floor lightly with salt; and then pile the sides one on top of the other with the meat side always up. Between each side spread a layer of salt, and see that all parts of the meat are covered with the salt. The more salt put on it the better.
Sixth:—Five days after salting the sides, shake off the salt, and pump them again in the same manner as when first salting; dip into the vat of brine, and dry salt again; then stack up the same as in the first instance, putting salt between each layer, and repeating this overhauling every ten days until the sides are cured.
HOW LONG TO CURE DRY SALT SIDES.
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Light sides will fully cure in from 30 to 35 days, and should be resalted three times, which with the first salting received by them, will give them four saltings during the curing period. These saltings are given on the first day, the fifth day, the fifteenth day, and the twenty-fifth day.
HOW LONG TO CURE HEAVY DRY SALT SIDES.
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Heavy sides will be fully cured in from 50 to 60 days, according to size, and should be resalted five times during the curing, as follows: The first day, the fifth day, and then every ten days. After 45 days, the meat need not be rehandled, and can then remain in the cooler piled up, as long as one wishes to keep it. It should not be taken out of the cooler, however, until it has been in salt 50 to 60 days, according to the season of the year.
TEMPERATURE OF COOLER FOR DRY SALTING.
Full information as to the temperature of the cooler for dry salting will be found on [page 46] under the head “Temperature.”