For Trimmings that are to be stored away for three months to six months, the following proportions of Freeze-Em-Pickle and Salt should be used:
1½ lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Trimmings.
First:—Weigh the Trimmings and then spread them on a table.
Second:—Weigh out the proper proportions of Freeze-Em-Pickle and Salt, mix them together thoroughly, and then sprinkle over the meat.
Third:—Mix the Trimmings well so that the Salt and Freeze-Em-Pickle get to all parts of the meat.
Fourth:—Run the Trimmings through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1¼ inches in diameter. By first mixing the Freeze-Em-Pickle and Salt with the meat and then putting it through the grinder, the Freeze-Em-Pickle and Salt become better mixed with the meat.
Another way is to run the Trimmings through the grinder first, using the lard plate with 1 to 1¼ inch holes in it; then put this meat in the mixer and while mixing add the Freeze-Em-Pickle and Salt, which have first been thoroughly mixed. Let the mixer run until the Freeze-Em-Pickle and Salt are thoroughly mixed with the meat, which only takes a few minutes.
If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the Freeze-Em-Pickle and Salt with the meat.
HOW TO PACK IN BARRELS OR TIERCES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First:—Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of Freeze-Em-Pickle and Salt which have first been thoroughly mixed, over the bottom of the tierce.