Gives the Hamburger Steak just the right, nice appetizing flavor, and will double your sales of this article.
Put up in tight tin cans (10, 25 and 50 lbs.), holds its strength perfectly, always grades the same, making the flavor always uniform.
Price, 25c per lb.
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Guaranteed to please you
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Use 5 lbs. of this mixture to every 100 lbs. of meat; rub this well into all parts of the meat. Clean the floor of your cooler good, sprinkle some salt over the floor, and then pile your sides up, one on top of the other, put plenty of salt between each layer, the more salt the better.
Heavy sides should be pumped with the same solution of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]), as used for hams, bacon and shoulders.
All dry salt meats should be at least three times repacked and resalted. Five days after first salting, shake all salt off and resalt the same way as the first salting and pile up the same as before. Do this again 10 days later, then 20 days later.
Light sides take from 35 to 40 days to cure.
Heavy sides take from 55 to 60 days to cure.