| Pork snouts | 25 | to | 30 | days |
| Pork hearts | 25 | to | 30 | days |
| Pork cheeks | 25 | to | 30 | days |
| Pork skins | 10 | to | 15 | days |
| Pork heads | 35 | days | ||
| Pork ears | 10 | days | ||
| Pork hocks | 25 | days | ||
| Pork tails | 10 | days | ||
| Beef hearts | 25 | to | 30 | days |
| Beef cheeks | 25 | to | 30 | days |
| Ox lips | 20 | days | ||
| Sheep hearts | 25 | to | 30 | days |
Dry Cured Meats.
—For some classes of sausage dry-cured meats are used. This consists of a process of curing meat in tierces, the meat packed closely and curing product interspersed. For this product a formula made from the following serves. For one tierce of 400 pounds use the following mixture:
| 16 | pounds salt, | |
| 4 | pounds sugar, | |
| 1 | ¹⁄₂ | pounds saltpetre, |
| 2 | quarts old ham pickle, which must be sweet and in good condition. |
Pork and beef trimmings should be fresh, and if they have been packed in barrels for transport the blood should be allowed to drain off before being packed in the preservative. They should not be washed in pickle before being used, but should be handled dry. The two quarts of old ham pickle mentioned in the above formula should be sprinkled through as uniformly as possible when pounding the trimmings down into the tierce.
If packing fresh beef and pork hearts, head meat, beef and pork cheek meat, giblet and weasand meat, they should be thoroughly washed in a mild pickle so as to remove the blood and slime before packing in the tierce. Head, cheek, and giblet meat should not be put into ice water when cut off on the killing floor, but should be promptly removed to a cooler where the temperature is 33° to 36° F., and spread or hung up on racks to refrigerate.
Care must be taken not to allow these meats to accumulate in any bulk while warm. Hearts and large pieces should be split to reduce their size and make accessible to the curing ingredient. In the packing of these meats the pickle used with dry trimming is omitted.
Packing.
—After the trimmings are properly prepared they are to be mixed with the curing ingredients. This is best accomplished by the use of a tumbler churn, weighing a given amount of the trimmings and placing with the allotted proportion of curing materials into the churn.
When mixed with the preservative, the trimmings should be put in a tierce, in layers, and pounded down as tightly as possible with a maul, and the operation continued until the tierce is as full as possible, allowing for the head to be put on. Before heading up spread a cheese cloth or thin cotton cloth over the top to protect the trimmings from the head. The tierce when headed up is removed to cold storage, where the temperature must be kept as near 38° F. as possible from thirty to forty-five days, when the trimmings are ready for use. If it is desired to keep the product sixty days, after it has been in the temperature above mentioned for thirty to forty-five days, remove to a lower temperature, 32° to 34° F.; and for more than sixty days to a temperature of 20° F.