FIG. 145.—DUBLIN CUT.
Rubbing Side and Pockets.
—In salting sides, salt the heaviest on the shoulder and along the loin, rubbing the edges of all cuts carefully, seeing that the salt adheres to all parts of the meat before it is piled, for if there are places where there is no salt on the meat, it will discolor and eventually become slippery and in bad condition.
In stuffing the pockets of long clears and long ribs, do not use more than one and one-half times the amount of salt on the same area of shoulder or loin. Too much salt used in the pockets of the sides gives the meat a burned salty appearance and condition.
FIG. 146.—ANTWERP BACK CUT.
In rubbing the salt into the pockets be careful to put the salt into every part, otherwise meat will spoil in places missed.
Bellies require less salt, the fixed rule being 42%. They are not usually overhauled but are frozen at cure, if shipping is deferred.
FIG. 147.—SQUARE EXPORT SHORT RIB.