FIG. 135.—HAM PUMP.
The pump illustrated is designed so that a measured quantity must be thrown per stroke. It was formerly thought unwise to pump the selected or fancy hams, but if the work be carefully done, whatever damage might occur, is justified by the general results. In pumping hams care should be used not to pump them heavy enough to burst the tissues, and to get as much as possible of the ingredient pumped in around the stifle joint, as this is the joint where decomposition sets in.
Pumping Pickle.
—Ham pumping pickle is usually quite a strong solution. A good recipe is one gallon of 100° brine, to which is added fifteen ounces of saltpetre (potassium nitrate) and fifteen ounces sugar; in the same proportion for larger quantities.
The sugar has the effect of toning down the brash salt effect in the meat, giving it a more palatable flavor, also to a certain extent it aids in curing. The saltpetre aids in curing the meat, and gives it a bright, attractive color. Meat which is cured without the use of saltpetre has a dead appearance, and is very unattractive.
Pumping Quantities.
—Fancy hams should be pumped with one stick of the needle pushed in from the shank end, delivering along the bone at the stifle joint, using two strokes of the pump.
Regular hams should be pumped as above with an additional stick in the stifle and one under the aitch bone, one in the butt of the ham, two strokes per stick. Heavy hams, eighteen to twenty pounds, use three strokes for each stick. Picnics or Californias should be pumped with one stroke. Stick in shank, in blood vessel over blade-bone and under blade-bone.
Ham Curing Pickle.
—Ham curing pickle varies among different curing authorities. The use of freezers for storing fully cured meats is now so general that the curing pickle, even for fancy hams, can be made somewhat stronger with no serious saltiness resulting, provided the ham is removed at about the cured age. Fancy hams, owing to the selection and usually being of lighter weight are put in a medium pickle, with a pickle of 78-degree density. To one-thousand gallons of 78-degree brine add 250 pounds of sugar and 50 pounds of saltpetre, using 5 gallons of solution per 100 pounds net weight of meat. The 78-degree pickle referred to being the density of salt solution measured by a Salometer test.