—The meats are usually passed through a dipping tub so as to make the edges moist and cover the entire surface with salt; damp salt being caused to adhere to the edges.
Salt to be Used.
—The salt usually used is known as No. 1 Fine or Common salt, evaporated, rather than mined or ground salt.
FIG. 137.—EXTRA LONG CLEAR.
Pumping.
—A standard pumping schedule, using an open point needle and common type dry salt pump, would be as follows:
STANDARD PUMPING SCHEDULE.
| Products | Points | Strokes per Point |
|---|---|---|
| Dry salt shoulders | 4 | 2 |
| Plates | 2 | 2 |
| Short ribs | 7 | 1 |
| Short clears | 7 | 1 |
| Rib bellies | 4 | 4 |
| Clear bellies | 4 | 1 |
| Hard ribs | 10 | 1 |
Dry salt pumping pickle should be 100° brine using one pound of saltpetre per gallon.