CURING BEEF LIVERS.
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Cut off plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by using a long slender open nozzle about 3/16 to ¼ inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows:
1 lb. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.
The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 lbs. of salt in 85 lbs. of water; nothing else need be added. All animal heat must be thoroughly extracted, and the livers must be properly chilled and cooled.
DIRECTIONS FOR CURING LEAN SHOULDER BUTTS.
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LIGHT WEIGHT BUTTS.
Use for 100 lbs.
Light Weight Butts. { 5 lbs. of Common Salt,
{ 1 lb. of Freeze-Em-Pickle,
{ 2 lbs. Granulated Sugar,
{ 5 gals. of Cold Water.
{ Cure in this brine 20 to 30 days.
HEAVY WEIGHT BUTTS.
| Use for 100 lbs. Heavy Weight Butts. | { 6 lbs. of Common Salt, { 1 lb. of Freeze-Em-Pickle, { 2 lbs. of Granulated Sugar, { 5 gals. of Cold Water. |
| Cure in this brine from 30 to 40 days according to size. | |
The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.