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.
Large packers, who employ coopers, should always cure Hams in closed up tierces, as this is the best method known.
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.
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.
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.
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.
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.
Use for 100 lbs.
Small Shoulders.
{ 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 50 to 60 days.
Use for 100 lbs.
Medium Shoulders.
{ 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 60 to 70 days.
Use for 100 lbs.
Heavy Shoulders.
{ 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 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.
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.
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.
It is important to follow the same directions for Overhauling Shoulders that are given for Overhauling Hams. (See page 53.)
Follow the same directions for Curing Shoulders as given for Curing Hams in Closed Up Tierces, on page 54.
Follow exactly the same instructions as are given for Overhauling Hams when cured in Closed Up Tierces, on page 55.
Pump Shoulders as directed on page 76.
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.
Use for 100 lbs.
Small Boned
Shoulders.
{ 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 30 to 40 days.
Use for 100 lbs.
Medium Boned
Shoulders.
{ 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 40 to 50 days.
Use for 100 lbs.
Large Boned
Shoulders.
{ 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 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.
SUGAR CURED BREAKFAST BACON
Use for 100 lbs. Light Bellies.
5 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Granulated Sugar.
5 gallons of Cold Water.
Cure in this brine 20 to 25 days.
Use for 100 lbs. Medium or Heavy Bellies.
7 lbs. Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. Granulated Sugar.
5 gals. Cold Water.
Cure in this brine 25 to 40 days, according to size.
First:—Mix together the proper proportions of Freeze-Em-Pickle, Sugar and Salt, as stated above for every 100 lbs. of Bellies.
Second:—Take a perfectly clean tierce, tub or vat, and sprinkle a little of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt on the bottom. 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 condition in which the brine is kept.
Third:—Take half of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt and rub each piece of Belly with the mixture and then pack as loosely as possible.
Fourth:—Put clean boards over the top of the Bellies and fasten or weight the boards down so as to keep them covered with the brine.
Fifth:—All of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after rubbing the meat should be used for making the brine.
Sixth:—For each 100 lbs. of Bellies packed in the tierce, tub or vat, add not less than 5 gallons of brine, and pour it over the meat. Five gallons of water by measure or forty-two pounds by weight, will make sufficient brine to cover, and is the proper amount for each 100 lbs. of Bellies.
Seventh:—Before putting the water over the Bellies, dissolve in it the mixed Freeze-Em-Pickle, Sugar and Salt left after rubbing; stir it for a few minutes until it is thoroughly dissolved, and then pour this brine over the Bellies.
Eighth:—Bellies must be overhauled three times while curing—once on the fifth day; again seven days later, and again in ten days more. Overhauling must never be neglected, if good results are desired.
Overhauling means to take the meat out of the brine and repack it in the same brine. The proper way to overhaul is to take a perfectly clean tierce or vat, set it next to the tierce or vat of Bellies to be overhauled, pack the meat into the empty package and then pour the same brine over the meat.
Many Packers pump Breakfast Bacon when it is put into the brine, and we can heartily recommend this, as Bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the inside as the outside. Great care, however, should be exercised in making the pumping pickle. It must be made according to the formula given on page 76, just the same as for Pumping Hams. The pieces of Bacon should be pumped in from three to five places, according to the size of the piece. Very large pieces, especially if the rib is left in them, can be pumped several times more.
Few Butchers realize the importance of building up a reputation on good Corned Beef. A good trade on Corned Beef enables the dealer to get higher prices for Plates, Rumps, Briskets and other cuts which otherwise would have to be sold at a sacrifice. Corned Beef cured by the Freeze-Em-Pickle Process will have a Delicious Corned Beef Flavor, a Fine, Red, Cured-Meat Color, will not be too Salty.
To obtain the best results in curing Corned Beef, it is always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added. This will draw out the blood which would otherwise get into the brine. The membrane on the inside of the Plates and Flanks should be removed and the Strip of Gristle cut off the edge of the Belly Side.
If any part is tainted, mouldy, discolored or slimy, it must be trimmed off, so no slimy or tainted parts will get into the brine. If Plates or Briskets are to be rolled, a small amount of mixed Zanzibar Brand Corned Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt must be sprinkled on the inside before rolling them. This will give the meat a Delicious Flavor and results in a Nice Red Color and will cure it more uniformly and quickly.
Use for 100 lbs.
Plates, Rumps,
Briskets, etc.
{ 5 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Cane Sugar.
{ 6-8 ozs. Z. B. Corned Beef Seasoning.
{ 5 gals. of Cold Water.
Cure the meat in this brine 15 to 30 days, according to weight and thickness of the piece.
Retail Butchers who cure Corned Beef in small quantities, and who from day to day take out pieces from the brine and add others, should make the brine and handle the Corned Beef as follows:
To every five gallons of water add five pounds of common salt, one pound of Freeze-Em-Pickle and two pounds of granulated sugar. In summer, if the temperature of the curing room or cooler cannot be kept down as low as 40 degrees, then use one pound of sugar for five gallons of water. If the cooler is kept below 40 degrees, use two pounds of sugar. In winter the curing can always be done in a temperature of 36 to 38 degrees, and then two pounds of sugar to five gallons of water should always be used. 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 largely upon the conditions under which the brine is kept.
It is simple enough to add Seasoning to the corned beef, but the ability to decide what proportion of just what spices, etc., will produce the most desirable flavor requires ripe judgment and long experience. There are many butchers today who could greatly improve their corned beef if they but knew more about the proper seasoning and the proportions to use. We have worked out this problem for him in our special Corned Beef Flavor. It is a splendid combination of just those spices, etc., most suited for seasoning corned beef, and imparts a most zestful and appetizing flavor. This flavor should be added by tying it up in a piece of cheese cloth and allowing it to lay in the brine which contains the corned beef. This will flavor the brine and thus the corned beef becomes uniformly and thoroughly seasoned without any particles of the seasoning adhering to the meat.
If a piece of Corned Beef is cut, before or after it is cooked, and the inside is not a nice red color, it is because the meat is not cured through. It is often sold in this condition, but it should not be, as it does not have the proper flavor unless it has been cured all the way through, which requires two or three weeks in a mild brine, depending upon the size of the piece of meat. Corned Beef pickled for four or five days in a strong brine, with an excessive amount of saltpetre in it, as some butchers cure it, is not good Corned Beef and does not have the proper flavor, although it may be red through to the center, the color being due to the large amount of saltpetre used in the brine.
The Freeze-Em-Pickle Process of curing gives the meat a different and better flavor.
We recommend Pumping Corned Beef with a Pickle Pump, before it is put into the brine. In this way the meat is cured in about half the time and it will be cured from the inside just the same as from the outside, and will be more uniform in color throughout than if cured without pumping. If Corned Beef is pumped, it should be pumped with the same pickle as for pumping Hams, formula for which is given on page 76. The pieces of Corned Beef should be pumped in from two to four places, according to the size of the piece of meat. One will soon become accustomed to it, after pumping a few pieces. Pumping can of course be overdone, and too much brine must not be pumped into the meat; otherwise it will puff out too much and become spongy.
Some People prefer
Many people like Garlic Flavor in Corned Beef, and butchers who want to please their customers should keep a supply of Corned Beef both with and without the Garlic Flavor. We make a special preparation, known as Vacuum Brand Garlic Compound, with which butchers are able to give a Garlic Flavor to any kind of meat, without having any of the objectionable features that result from the use of fresh Garlic.
Vacuum Brand Garlic Compound is a powder which we manufacture from Selected Garlic. The flavor given by it is delicious, and the advantages gained by it will be thoroughly appreciated by all who use it
Take fully cured Corned Beef and cut it up into different sizes, and pack it nicely into a cooked corned beef press, sprinkling a little Zanzibar Brand Corned Beef Seasoning between each layer of meat so as to give it a delicious flavor. All Butchers’ Supply Houses sell presses made especially for this purpose. After packing the pieces of Meat into the press, screw it up tight; then put the press which has been filled, into hot water, of a temperature of 180 F., and leave it there for one and a half hours, then reduce the temperature to 170 degrees and leave it there for one hour longer. A very large press might require three hours cooking before the meat would be cooked through. After the meat is thoroughly cooked, place the press in the cooler and let it remain there over night. The following morning the Corned Beef will be thoroughly chilled and can be taken out of the press.
In the summer it is a good plan to dip the cake of Cooked Corned Beef, after it is removed from the press, into Hot Lard for a second, or even Hot Tallow. This will coat it so it will not become mouldy, and it will keep much better than without dipping it.
Pressed Cooked Corned Beef is an elegant article, is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it. Butchers should give more attention to preparations of this kind, as they would help greatly in developing business.
Use for 100 lbs.
Small Beef Hams
and Shoulder Clots.
{ 6 lbs. of Common Salt.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ 1 lb. of Freeze-Em-Pickle.
{ Cure in this brine 50 to 60 days.
Use for 100 lbs.
Medium Beef Hams
and Shoulder Clots.
{ 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ Cure in this brine 60 to 70 days.
Use for 100 lbs.
Heavy Beef Hams
and Shoulder Clots.
{ 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 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 Beef Hams and Clots, separating the Small, Medium and Large.
Second.—Take enough of any one size of the assorted Beef Hams and Clots 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 Beef Hams and Small Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 18 lbs. of Salt.
For 285 lbs. of Medium Beef Hams and Medium Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of Heavy Beef Hams and Heavy Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the same instructions as given for curing Hams in Open Packages, page 51.
Quantity of Brine for Curing 100 Lbs. of Beef Hams and Clots.
Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on page 52. The same remarks apply as to variations in the size and shape of vats, and in the general handling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing in Open Packages.
Overhaul and handle exactly as directed for Hams, on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in Closed Up Tierces.
Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on page 55.
Pumping Beef Hams and Clots.
Follow the general directions for Pumping, which will be found on page 76.
Take 100 lbs. of boneless Beef Plates and cure them in brine made as follows:
5 gallons of cold water.
5 lbs. of common salt.
1 lb. of Freeze-Em-Pickle and
2 lbs. of granulated sugar.
Cure the Plates in this brine 10 to 30 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees temperature is always the best for curing purposes.
The 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. The meat should then be boiled slowly.
Boiled Spiced Beef should be boiled the same as hams, in water that is 155 degrees Fahrenheit.
This Rolled Spiced Beef is sold to customers raw as well as boiled. Many prefer to buy it raw and boil it at home. This style of Corned Beef makes a beautiful display on the counter and butchers will find this a profitable way of working off fat plates. Meat worked up in this way brings a good price and is a ready seller. Those liking Garlic Flavor can also add a small quantity of Garlic Compound or Garlic Condiment.
Curers of meat, who are well acquainted with us know that we have been in a position to acquire more than the average knowledge in the curing and handling of meats. As is well known, we have been consulting chemists and packing house experts for many years; therefore, the general information which we offer for curing meats are suggested by the results of many years of practical experience.
Hams, Shoulders, Bellies and other cuts must be thoroughly chilled before they are put into pickle. From one to two days before being packed, depending upon the temperature, they should be hung up or laid on a rack in the cooler, in order to draw out all the animal heat that is in them and to make them firm and ready for packing. Packers, using ice machinery for cooling, can bring the temperature low enough during the warm weather to properly chill the meat; however, it must not be frozen. If the cooler in which meats are chilled is not cold enough to make the Hams, Shoulders, Bellies, etc., firm and solid in 48 hours, it is advisable to lay the meat on the floor over night and place crushed ice over it; this will harden the meat. Those using a common ice house can employ the crushed ice method, which is to spread the meat on the floor and throw cracked ice over the meat, allowing it to remain over night. It should always be remembered that if meat is put into brine soft and spongy, it will become pickle-soaked and in such condition will never cure properly. It will come out of the brine soft and spongy, and will often sour when in the smoke house. A great deal of meat spoils in curing only for the reason that the animal heat has not been removed before the meat is packed and placed in brine. When the animal heat is all out of the meat, the meat will be firm and solid all the way through. In order to get the best results, the inside temperature of Hams and Shoulders when packed, should not be over 36 to 38 degrees Fahrenheit. The meat should be tested with a thermometer made for this purpose before it is packed. Every curer of meat should have one. An illustration of same will be found on page 284.
When curing Hams, Shoulders, and all kinds of sweet-pickled meats in open vats, overhauling is a very important feature; it must be done at least four times during the curing period. When curing in closed up tierces, the tierces must be rolled at least four times during the curing period. Bellies must be overhauled at least three times while curing in open vats, and if cured in closed up tierces, they must be rolled at least three times during the curing period. This overhauling is very necessary because it mixes the brine and changes the position of the meat in such a way that the brine gets to all parts of it.
Heat the water to 155 degrees Fahrenheit. Then place the hams in the hot water and keep them in it from eight to nine hours, according to the size of Hams. Try to keep the water as near to 155 degrees as possible. By cooking Hams in a temperature of 155 degrees, very little of the fat will cook out of them and float on top of the water, and the Hams will shrink very little. When Hams or large pieces of meat are boiled for slicing cold, allow them to remain in the water until it is nearly cold, for by so doing the meat re-absorbs much of the nutriment which has been drawn out during the cooking process. Then put them in a cooler over night, so that they will become thoroughly chilled before slicing. Hams should never be cooked in boiling water, which is 212 degrees Fahrenheit, as this is so hot that most of the fat will melt and run out of them.
The Pickle, in which Hams have been cured, but which is still sweet and not stringy or ropy, is the best brine in which to cure light bellies. Nothing need be added to it. It should be used just as it comes from the Hams. While brine in which Hams have been cured can be used once more for curing Breakfast Bacon, it should be remembered that it must not be used a second time for curing Hams or Shoulders.
Never use the drip water of melted ice from a cooler for making Pickle, as it contains many impurities, and therefore should never be used.
PUMPING MEATS
We highly recommend pumping Hams, Shoulders and other kinds of Cured Meats. It is a safeguard in Hams and Shoulders against shank and body souring, should they, through some carelessness, be insufficiently chilled all the way to the bone, and is a protection against sour joint, and insures a uniform cure. It is also of great advantage to pump Breakfast Bacon, Corned Beef, Dried Beef, Dry Salt Meats, etc. Packers and curers, who do not use a pump and the Freeze-Em-Pickle Process, are suffering losses from sour meats, which during a year’s business would mean a large profit to them.
There is a mistaken idea among many butchers and packers that pumping Hams and Shoulders is injurious to the meat. The facts do not warrant such a belief, as the best cured and the best flavored meats are those that have been pumped. When Hams and Shoulders are not pumped, it requires weeks for the pickle to penetrate through to the bone, which is the vital spot of a Ham or Shoulder. If the joints, tissues and meat around the bone are not wholly and thoroughly cured, the entire Ham or Shoulder is inferior and no good; because it furnishes a favorable seat for the development of the germs of putrefaction, which render the meat unfit for human food.
In order to always have a mild cure, sweet flavor at the joints, and uniform color, they should be pumped. Pumping with the Freeze-Em-Pickle Process is a safe-guard against shank and body souring; it gives the inside of a Ham or Shoulder a delicious flavor, a good color, and insures a uniform cure; it cures the joints and the meat around the bone thoroughly, and greatly reduces the period of curing. The secret and principal feature in pumping Hams and Shoulders, is to have the right kind of pumping brine. When common brine, or ordinary sweet-pickle is used for pumping, the Hams or Shoulders usually become pickle-soaked, and if the refrigerator under such conditions is not the very best, or if the Hams or Shoulders are not thoroughly chilled, the smallest degree of animal heat which may be remaining in them will start fermentation, causing the meat to sour next to the joints. It is, therefore, plain to be seen that pumping, under such conditions, instead of doing good, will in reality result in injury, and this is the reason why so many who have tried pumping meats have failed. On the other hand, when the pumping brine is made as shown herein, all of these objections are overcome, and the meat will not be pickle-soaked, nor will it become soft and flabby. The brine will be absorbed by the meat around the bone and joints so thoroughly as to leave no trace of it after the Ham is cured; it also gives the inside meat a fine red color, and a delicious flavor. Hams that have been pumped with Freeze-Em-Pickle and cured by the Freeze-Em-Pickle Process, will not dry up and become hard when fried or cooked; when sliced cold they will not crumble, but will slice nicely and have a delicate and pleasing flavor.
One gallon of pumping brine is sufficient for pumping one tierce, or 285 lbs. of meat. Make the pumping brine as follows:
½ lb. of Freeze-Em-Pickle.
1 lb of Pure Granulated Sugar.
2 lbs. of Salt.
1 gal. of Water.
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 and would spoil the meat in two weeks. Stir the above thoroughly before using. As this will make a thick brine which is more than saturated, it will precipitate when left standing, therefore, when mixed in large quantities, it should be stirred occasionally. Meats should never be pumped with anything but a solution that is thoroughly saturated.