1 lb. of Freeze-Em-Pickle.
1 lb. of Salt.
For Beef and Pork Cheek Meat that is to be stored away for two weeks to three months, the following proportions of Freeze-Em-Pickle and salt should be used:
1¼ lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Beef and Pork Cheek Meat.
For Beef and Pork Cheek Meat that is 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 Beef and Pork Cheek Meat.
First:—Weigh the Beef and Pork Cheek Meat and then spread it 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 Beef and Pork Cheek Meat well so that the salt and Freeze-Em-Pickle get to all parts of the meat.
Fourth:—Run the Beef and Pork Cheek Meat 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 Beef and Pork Cheek Meat 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 become thoroughly mixed with the meat, which only takes a few minutes.