Color.
—A great deal depends upon the color of English meats. The trade demands a bright, attractive appearance in same and considerable saltpetre is necessary. Four ounces of saltpetre to the 100 pounds of meat on cuts weighing from three to five pieces per 100 pounds, to as high as six ounces per 100 pounds on smaller cuts, should be used. The salt and saltpetre should be thoroughly mixed before applying.
FIG. 148.—WILTSHIRE SIDE.
Piling.
—Use extra care to pile meats closely and exclude the air, for they will not develop a desirable color when they are exposed to the air. After the meats are all piled evenly, the edges should be gone over, and any exposed parts covered with a fine sprinkling of salt.
Sides are piled so as to make a cup of the hollow portion with a tendency for the pickle to drain slightly toward the back. Hams are piled shank down on an angle of about 45°.
FIG. 149.—SQUARE SHORT CLEAR.