Into a vat of the dimensions named, should be put 1,450 pounds of meat. It will take practically sixty-eight gallons of pickle to fill the vat on a basis of 21¹⁄₃ pounds of meat to be cured, to each gallon of pickle.
Hams and their Treatment.
—In the handling of product there is no part of the animal that requires as close and skillful attention as does the ham during the curing process. It is a thick, compact body of meat and it takes considerable time to chill, it becomes tainted very soon if not properly chilled. If the heat is removed, and the curing agent does not reach the interior promptly, decomposition sets in. As before stated the first chilling of the carcass has everything to do with the curing of this meat. If hams are properly chilled in the cooler, the balance of the process is comparatively simple. If they are only partially chilled from lack of proper attention or because of improper coolers, no curing agency will bring the hams out in a satisfactory condition.
Chilling.
—In hog coolers properly operated, on light and medium weight hogs, where a ham temperature of 33° to 35° F. is obtained, hams can be packed directly into the vats or tierces. Heavy hams are sometimes placed in a holding room for twenty-four hours and kept at a temperature of 33° F. to thoroughly chill. Some curers prefer to shelve all hams and to pump them before shelving.
Meat Temperatures.
—Each day’s cutting of hams should be tested internally with a thermometer made especially for this purpose to find the internal temperature. Light hams averaging from twelve to fourteen pounds should run from 33° to 34° F., heavy hams from 35° to 37° F. Temperatures higher than those designated are not safe, from a curing standpoint, and should be reduced to these points before the hams can be safely cured. What is meant by “safely cured” is the minimum percentage of sour, which should run less than one ham in 1,000 pieces. If previous directions as to refrigeration, handling, etc., are followed closely this condition is possible.
Pumping.
—The use of a pump in curing hams is a requisite to reasonably safe cure. A pump similar to that shown in [Fig. 135] is used, the pickle being inserted around the joint by means of a hollow nickel needle. The needle is put in where the pickle is wanted, and with one stroke of the pump the pickle is forced into the inside of the ham. It is advisable to use a strong pickle, getting as much of the curative properties as possible into the ham with a minimum amount of water.
