Extra long clears are made from sides, ham being cut off, loin, rib and backbone removed, shoulder blade and leg bone taken out and leg cut off close to the breast.
Short clear backs are made from the backs of hogs with the loin left in, ribs and backbone removed.
Short fat backs are made from fat backs being free from lean and bone.
Dry salt bellies are made from medium sized hogs, cut square and trimmed on all sides, with ribs left in.
Dry salt clear bellies are with ribs taken out.
Dry salt meats should all be prepared the following way:
To every 3 lbs. of “P” Savaline ([p. 36]) add 12 lbs. salt or use, if preferred, 3 lbs. Shorthorn Preserver ([p. 8]) with 12 lbs. salt.
(Continued on [Page 34])
