SECRETS OF MEAT CURING AND SAUSAGE MAKING TEXT

The meat will not be too Salty, but will have that Peculiar Sugar-Cured Flavor which is so much liked. By the use of the Freeze-Em-Pickle Process anyone can make fine cured meats, whether or not they have ever had any previous experience in the curing or handling of meats. Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat, owing to their inability to compound the proper proportions of curing ingredients. Besides, their methods of curing are frequently incorrect and unscientific. By adopting the Freeze-Em-Pickle Process, the proper ingredients are used and the meat is handled in the right way. That is why the finished products made by the Freeze-Em-Pickle Process are superior to what they are when made in other ways. In making Bologna and Frankfurt Sausage, if the sausage meat is cured for a few days with Freeze-Em-Pickle and handled according to the Freeze-Em-Pickle Process of curing Bologna and Frankfurt Sausage Meat it will produce Finer Sausage, in both taste and appearance, and will have an appetizing color and will not spoil in hot weather, within a reasonable length of time, and the sausage will comply with the Pure Food Laws. [Illustration: HAMS] DIRECTIONS FOR CURING HAMS. (_Copyrighted; Reprint Forbidden._) Use the following proportions of Freeze-Em-Pickle, Salt, Sugar and Water to obtain the best results in curing Hams: Small Hams, 8 to 14 Lbs. Average. { 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Small Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 50 to 60 days. Medium Hams, 14 to 18 Lbs. Average. { 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Medium Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days. Heavy Hams, 18 to 24 Lbs. Average. { 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Heavy Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 75 to 80 days. =First=:--Sort the Hams, separating the Small, Medium and Large. =Second=:--Take enough of any one size of the assorted Hams to fill a tierce, which will be 285 lbs.; then thoroughly mix together in a large pail or box the following proportions of Freeze-Em-Pickle, Granulated Sugar and Salt: More than 285 lbs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 lbs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much meat is put into the tierce, it will not hold enough brine to properly cure the meat. The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. Use, for 285 lbs. of =Small Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 21 lbs. of Salt. For 285 lbs. of =Medium Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt. For 285 lbs. of =Heavy Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 27 lbs. of Salt. How To Cure Hams in Open Barrels. (_Copyrighted by B. Heller & Co.; Reprint Forbidden._) When the tierces or barrels in which these Hams are cured are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Granulated Sugar and Salt dry by rubbing it over the hams in the following manner: =First=:--After mixing all of the Freeze-Em-Pickle, Granulated Sugar and Salt together, sprinkle some of the dry mixture over the bottom of a perfectly clean tierce. The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used it will last quite a while, depending upon the conditions under which the brine is kept. =Second=:--Rub each Ham well with some of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and pack them nicely in the tierce. Put clean boards over the tops of the hams and weight or fasten these boards down so as to keep them under the brine. =Third=:--Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing and use it in making the brine; it will require 14 to 15 gallons of brine, as tierces vary some, for each standard size tierce of Hams. Make the brine by dissolving in about 14 gallons of cold water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing. Stir well for a minute, until it is dissolved, then pour this brine over the meat. As tierces vary so much in size, it is always best to dissolve the Freeze-Em-Pickle in a little less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is full. The right amount of Salt, etc., has already been added; now simply add sufficient water to well cover the meat. When curing a less quantity than a full tierce of Hams, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Hams to be cured, using all materials in the proportions given on page 50. QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. (_Copyrighted; Reprint Forbidden._) Five gallons by measure, or forty-two pounds by weight, is the approximate amount of water to use for every 100 lbs. of Hams. A tierce, after being packed with 285 lbs. of meat, will hold about 14 to 15 gallons of water. When curing Hams in vats, or open barrels, whether in small or large quantity, always use no less than five gallons of brine to every 100 pounds of meat, as this makes the proper strength and a sufficient brine to cover the meat nicely. THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS. (_Copyrighted; Reprint Forbidden._) Never use old molasses barrels, or syrup barrels for curing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Compound. It is best to use oak tierces, and always be sure that they are perfectly clean and sweet before putting the meat into them to cure. PUMPING HAMS. (_Copyrighted; Reprint Forbidden._) We strongly recommend the pumping of Hams, full directions for which are given on page 76. SHAPE OF VATS IN CURING HAMS. (_Copyrighted; Reprint Forbidden._) Sometimes, vats of certain shapes require more brine to cover the meat than others, and in such cases, a proportionate amount of =Freeze-Em-Pickle=, Sugar and Salt, should be added to the necessary amount of water to make sufficient brine to cover the meat. HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES. (_Copyrighted; Reprint Forbidden._) [Illustration: HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES] On the fifth day after packing each lot of Hams, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days; and a final overhauling should be given ten days later. Overhauling four times while curing, and at the proper time in each instance, is very important and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means to take the Hams out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Hams to be overhauled, pack the meat into the empty tierce, and then pour the same brine over the meat. HOW TO CURE HAMS IN CLOSED UP TIERCES. (_Copyrighted; Reprint Forbidden._) Large packers, who employ coopers, should always cure Hams in closed up tierces, as this is the best method known. [Illustration: HOW TO CURE HAMS IN CLOSED UP TIERCES FIRST.--] =First=:--Mix the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt for the different size Hams to be cured. These proportions are given in the table on page 50, under the heading, “Small Hams, Medium Hams, Heavy Hams.” If the tierces are to be headed up, use half of the =Freeze-Em-Pickle=, Sugar and Salt for rubbing the Hams, and the half that is left over, after the Hams are rubbed, should be dissolved in the water which is to be used to fill the tierces. Rub each Ham well before packing; put only 285 lbs. of meat in each tierce, and then head them up. [Illustration: SECOND.--] =Second=:--Lay the tierces on their sides and fill them through the bunghole with water in which the half of =Freeze-Em-Pickle=, Sugar and Salt left over after rubbing, has been dissolved. [Illustration: THIRD.--] =Third=:--Insert the bung and roll the tierces. This will mix and dissolve the =Freeze-Em-Pickle=, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other or against the tierce, the brine does not act on the meats; but if the meats are properly rubbed with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that curing will be uniform, and no portion of the piece will be left insufficiently cured even if the brine does not come in contact with it. For this reason, it is important that each piece should be carefully rubbed with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce. [Illustration: OVERHAUL FIVE DAYS AFTER PACKING FOURTH.--] =Fourth=:--Overhaul five days after packing; again seven days later; again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul four times during the period of the first thirty-two days. =Fifth=:--Overhaul the Hams in closed up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet. =Sixth=:--See paragraph on temperature for curing meat, page 46. [Illustration: SHOULDERS AND PICNIC HAMS] DIRECTIONS FOR CURING SHOULDERS. (_Copyrighted; Reprint Forbidden._) =New York Shoulders=:--Have shank cut off above knee, trimmed close and smooth, and square at the butt. =California or Picnic Hams= are made from Medium and Heavy Shoulders, well-rounded at the butt, and trimmed as near to the shape of a Ham as possible. =Boston Shoulders= are made from Light Shoulders, well-rounded at the butt, similar to California Hams. =California= and =Picnic Hams= and =Square Cut Butts=, are cured in the same way, and with the same brine, the only change being in the strength of the brine and the time of curing, which must be made to suit the size of the Shoulder. Small Shoulders. { 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Small Shoulders. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 50 to 60 days. Medium Shoulders. { 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle= Medium Shoulders. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days. Heavy Shoulders. { 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Heavy Shoulders. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 75 to 80 days. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. =First.=--Sort the Shoulders, separating the Small, Medium and Large. =Second.=--Take enough of any one size of the assorted Shoulders to fill a tierce, which will be 285 lbs.; then thoroughly mix together in a large pail, or box, the following proportions of =Freeze-Em-Pickle=, Sugar and Salt: Use for 285 lbs. of =Small Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best pure Granulated Sugar, and =21= lbs. of Salt. For 285 lbs. of =Medium Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar and =24= lbs. of Salt. For 285 lbs. of =Heavy Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar, and =27= lbs. of Salt. Curing Shoulders in Open Packages. When it is desired to cure Shoulders in Open Packages, use the foregoing proportions and in every way handle the Shoulders as directed for Hams, on page 51. Quantity of Brine for Curing 100 Lbs. of Shoulders. The same quantity of brine should be used for curing Shoulders as directed for Curing Hams, full directions for which will be found on page 52. Quantity of Shoulders to Cure in Each Tierce. The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on page 52. The same remarks with regard to the variation in the amount of brine for each tierce, and how to be sure to have the proper amount of the right strength of brine, apply in curing Shoulders, the same as for Hams, (see page 52). Likewise do not use Syrup and Molasses barrels for Curing Shoulders. How to Overhaul Shoulders When Curing in Open Packages. It is important to follow the same directions for Overhauling Shoulders that are given for Overhauling Hams. (See page 53.) How to Cure Shoulders in Closed Up Tierces. Follow the same directions for Curing Shoulders as given for Curing Hams in Closed Up Tierces, on page 54. How to Overhaul Shoulders When Cured in Closed Up Tierces. Follow exactly the same instructions as are given for Overhauling Hams when cured in Closed Up Tierces, on page 55. Pumping Shoulders. Pump Shoulders as directed on page 76. BONELESS ROLLED SHOULDERS (_Copyrighted; Reprint Forbidden._) [Illustration] Boneless Rolled Shoulders should be made in the following manner: Take the Shoulders from hogs that have been properly chilled and bone them. If the meat has been thoroughly chilled, so it is perfectly solid and chilled throughout, the Shoulders are ready to cure; but if the meat is not perfectly solid and firm on the inside, where the bone has been removed, the Shoulders should be spread out in the cooler on racks for 24 hours, until the meat is thoroughly chilled and firm. Small Boneless Rolled Shoulders. { 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Small Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 30 to 40 days. Medium Boneless Rolled Shoulders. { 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Medium Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 40 to 50 days. Large Boneless Rolled Shoulders. { 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Large Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 50 to 60 days. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. =First=:--Sort the Boneless Shoulders, separating the Small, Medium and Large, as the different sizes should be cured in separate barrels. =Second=:--Take enough of any one size of the Boned Shoulders to fill a tierce, which will be 285 lbs. Then thoroughly mix together, in a large pail or box, the following proportions of =Freeze-Em-Pickle=, Sugar and Salt: Use for 285 lbs. of =Small Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =21= lbs. of Salt. Use for 285 lbs. of =Medium Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =24= lbs. of Salt. Use for 285 lbs. of =Large Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =27= lbs. of Salt. =Third=:--After the Shoulders have been weighed, take for example that one has 285 lbs. of =Medium Boneless Shoulders=, averaging, boned, about 10 lbs., which would make 28 pieces for a tierce of 285 lbs. Now, take the 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 24 lbs. of Salt to be used for the tierce of =Medium Shoulders=, and mix together thoroughly in a box or tub. =Fourth=:--Rub about ¼ lb. of this mixture in each Shoulder where the bone has been removed, then roll it and tie it in the regular way. After it is rolled and tied, rub about ¼ lb. of the mixture all over the outside, and pack the Shoulders into the tierce. After the 28 =Boneless Shoulders= have been packed nicely into the tierce, put clean boards over the top of the meat and weight or fasten down these boards, so as to keep them under the brine. The sugar must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used the brine becomes thick in two weeks, but when Pure Granulated Sugar is used it will last quite a while, depending upon the conditions under which the brine is kept. =Fifth=:--Take all of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt that is left after rubbing the meat, and use it in making the brine. It will require between 14 and 15 gallons of brine, as tierces vary somewhat in size, for each standard size tierce of Boneless Shoulders. Make the brine by dissolving in about 14 gallons of water all of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt that is left after rubbing. As tierces vary so in size, it is always best to dissolve the =Freeze-Em-Pickle=, Sugar and Salt in a less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is filled. The right amount of =Freeze-Em-Pickle=, Sugar and Salt has already been added, now simply add sufficient water to well cover the meat. In curing a less quantity than a full tierce of =Boneless Rolled Shoulders=, cut down the amount of =Freeze-Em-Pickle=, Granulated Sugar and Salt and the quantity of water, according to the quantity of Boneless Shoulders to be cured. Quantity of Brine for Curing Less Than 100 Lbs. of Boneless Rolled Shoulders. The same directions should be followed in curing less than 100 lbs. of Boneless Rolled Shoulders as are given for Hams, on page 52. The Use of Molasses and Syrup Barrels in Curing Boneless Rolled Shoulders. The remarks concerning the use of these barrels in curing Hams apply with equal force to the curing of Boneless Rolled Shoulders, and we refer to page 52. Shape of Vats for Curing Boneless Rolled Shoulders. See page 53 concerning the Shape of Vats for curing Hams, as the same remarks apply in curing Boneless Rolled Shoulders. How to Overhaul Boneless Rolled Shoulders When Cured in Open Packages. See page 53 and follow the same instructions for overhauling as are given for overhauling Hams when curing in open packages. Pumping Boneless Rolled Shoulders. This should not be neglected. See page 76 and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will always be assured. DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. (_Copyrighted; Reprint Forbidden._) [Illustration: SUGAR CURED BREAKFAST BACON] Light Bellies. Use for 100 lbs. Light Bellies. =5= lbs. of Common Salt.