A Preservative that will retain the bright,
fresh and natural color and flavor of the
meat. Serial Number and Guarantee on
every package.
Used by the Largest and
Best Sausage Makers
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
If you desire to have your hams cured in less time than above mentioned, it is well to pump them before packing, also at time of overhauling.
Hams or shoulders should be pumped with the following, thoroughly dissolved solution of:
3 lbs. of salt.
2 lbs. of granulated sugar.
1⁄2 lb. Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]).
1 gallon of water.