FIG. 141.—MANCHESTER HAM.
FIG. 142.—STAFFORDSHIRE HAM.
FIG. 143.—YORKSHIRE SIDE.
On meats not overhauled not less than four and one-half nor more than five and one-half pounds of salt to the one-hundred pounds on all cuts excepting long cut hams, should be used. On the latter from five to six pounds of salt per one-hundred pounds of meat should be applied. In the summer months the maximum amounts heretofore described should be used.
On meats overhauled used three to three and one-half pounds of salt per one-hundred pounds when putting down, and three pounds per one-hundred pounds when overhauling. Rub salt in well under the sides of shanks of shoulders, and use plenty on the top of shanks of both.
FIG. 144.—STAFFORDSHIRE SIDE.
