Pig Pork: Light selected boneless Bellies cut into five inch pieces, trimmed square.
Belly Pork: Selected heavy weight Bellies, cut into five inch pieces, with ribs left in.
Extra Short Clear Pork is made from the sides of hogs, with the loin and backbone removed, and the Belly ribs left in, cut into strips five inches wide, squared at each end.
Lean End Pork is made from selected medium weight Rib Bellies, cut into strips five inches wide.
DIRECTIONS FOR CURING BARRELED PORK.
(Copyrighted; Reprint Forbidden.)
Never pack more than 190 lbs. of pork in an ordinary pork barrel.
First:—If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 lbs. of salt for each barrel, over and above the salt used in the brine.
Second:—Take a perfectly clean pork barrel, and throw three handfuls of salt on the bottom of the barrel.
Third:—Put in a layer of pork; throw three handfuls of salt over this layer.
Fourth:—Keep packing layer after layer, until the 190 lbs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork.