Mess pork is made from the sides of well-fattened hogs, split through the backbone, and cut in strips 6 inches wide.
Mess pork short cut is made from the backs of prime hogs, split through the backbone, backbone left in and bellies taken off, cut into pieces 6 inches square.
Clear back pork is made from the fat part of the backs, being free from lean and bone and cut into pieces 6 inches square.
Loin pork is made from the end of the back next to the ham, with both lean and fat and part tailbone in.
Belly pork is selected from heavy weight bellies with ribs left in and cut into 5-inch pieces.
To cure all the above-mentioned pork, take a clean barrel, which holds 190 lbs. of meat, throw a few handsfull of salt on the bottom, pack in layer after layer and put three to four handsfull of salt between each layer until barrel is full. Then make the following brine for each barrel or 190 lbs. of pork:
30 lbs. of salt.
2 lbs. of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]).
10 gallons of water.
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