—These are made from the end of the shoulder when this is cut into California hams, and have half of the blade bone with a facing of lean left on. The usual weight averages six to eight pounds.
Clear Plates.
—These are the same as regulars except blade bones are never trimmed out.
Dry Salt Butts.
—This is a cut made from the fat cheek or jowl, trimmed to average from three to four pounds each and is a uniform cut of the hog.
FIG. 136.—LONG CLEAR.
Curing Dry Salt Meats.
—Dry salt meats, as the name implies, are supposedly salted dry and piled to cure. Being mostly fat, which contains but little moisture, and absorbs but little salt, the fat portion, or cuts consisting principally of fat are easy to cure. Those cuts which contain lean parts, bone or blood vessels need the most careful attention. As a result all cuts of the latter type are pumped by use of hollow needles through which brine solution is forced, varying with the weight and with the cut. A hard rib is pumped more than a short rib.