between 45 and 50 degrees Fahrenheit, and should be kept at this
temperature for about two hours after filling. At the end of two hours,
all of the vapor will have passed away, being taken up by and frozen
onto the refrigerator pipes, and the hogs will begin to dry. When the
hogs begin to show signs of drying, or in about two hours after the
refrigerator is filled, more refrigeration should be turned on, and the
temperature should be gradually brought down, so that in twelve hours
from the time the cooler is filled, the temperature should be brought
down to 36 or 37 degrees temperature Fahrenheit. If the temperature is
not brought down to 36 or 37 degrees F. in 12 hours it means a delay
in removing the animal heat, and a tendency for decomposition to set
in. If the temperature is brought down lower than 32 degrees Fahrenheit
during the first 12 hours, the outside surface of the carcasses are too
rapidly chilled, which tends to retard the escape of the animal heat.
It is known, from practical experience, that where the meat is chilled
through rather slowly, the animal heat leaves the meat more uniformly.
Too rapid chilling on the outside seems to clog up the outside of the
meat so that the heat in the thick portions does not readily escape.
The first 12 hours of the chilling of all kinds of meat and the removal
of the animal heat during this period is the most important part of the
chilling. After that period, the proper temperature is of much less
vital importance.
Hogs that are to be cut up for curing should never be cut up sooner
than 48 hours after being killed, and the temperature of the cooler
should be gradually brought down to 28 degrees Fahrenheit by the time
the hogs are taken out of the chill room to be cut up. After the hogs
have been in the cooler 12 hours the temperature should gradually be
brought down from 36 degrees at the end of the first 12 hours, to 28
degrees at the end of 48 hours; that is, if the hogs are to be cut up
48 hours after they are killed. If they are to be cut up 72 hours after
being killed, the temperature should be brought down gradually from 36
degrees at the end of the first 12 hours, to 30 degrees F. at the end
of 72 hours. This would mean that the temperature should be brought
down from 36 degrees to 30 degrees F., if the hogs are to be cut up at
the end of 72 hours, or a lowering of six degrees in practically 58
hours; or a lowering of eight degrees, from 36 to 28 Fahrenheit, if
the hogs are to be cut up in 48 hours after being killed. This means
a reduction in temperature of about one degree for every eight hours.
This does not mean that the six or eight degrees should be reduced in
two hours’ time, for if that were done the meat would be frozen.
In a large Packing House, where the cooler is properly equipped, and
one has a good attendant, these instructions can be carried out in
detail. When the foregoing instructions are carefully followed, the
safe curing of the product will be assured.
While the curing of course requires careful attention, yet, if the
chilling is not done properly, the curing will never be perfect.
The floors of coolers should always be kept sprinkled with clean
sawdust, as this will absorb drippings and assist in keeping the cooler
clean and sweet. If the drippings from hogs are allowed to fall on the
bare floor, the cooler will soon become sour and this will affect the
meat that hangs over it.
TEMPERATURE FOR CURING MEAT.
(_Copyrighted; Reprint Forbidden._)
An even temperature of 38 degrees Fahrenheit is the best temperature
for curing meats. Most butchers, however, have no ice machine, and,
therefore, are not able to reach such a low temperature in their
coolers; nevertheless, they should try to get their coolers as low in
temperature as possible, and should at all times be careful to keep the
doors closed, and not leave them open longer than is necessary at any
time. The temperature of 37 to 39 degrees Fahrenheit is what should
govern all packers who use ice machines; those who are fortunate enough
to have ice machinery should never allow the cooler to get below 37
degrees, nor above 40 degrees. Many packers let the temperature in
their coolers get too cold, and in winter during the very cold weather,
the windows are sometimes left open, which allows the temperature to
get too low. This should always be avoided, as meat will not cure in
any brine, or take salt when dry salted, if stored in a room that is
below 36 degrees Fahrenheit. If meat is packed even in the strongest
kind of brine, and put into a cooler, which is kept at 32 to 33 degrees
of temperature, and thus left at this degree of cold for three months,
it will come out of the brine only partly cured. The reason for this
is the fact that meat will not cure and take on salt at such a low
temperature, and as the temperature herein given is above freezing
point, which is 32 degrees, the meat will only keep for a short time,
and then it starts to decompose when taken into a higher temperature.
Anyone, who is unaware of this fact, will see how necessary it is to
have accurate thermometers in a cooler, to examine them frequently, and
to closely watch the temperature of the room. See illustration of our
Standard Cold Storage Thermometer on page 282.
The first essential point to watch before putting meat into brine,
is to be absolutely certain that it is properly chilled through to
the bone. Those who are not equipped with ice machinery for properly
chilling meat in hot weather must spread the meat on the floor after
it is cut ready for packing, and place crushed ice over it for 24
hours, to thoroughly chill it before it is packed in the salt. This
will get the temperature of the meat as low as 36 to 38 degrees
Fahrenheit before putting it in the brine. It is necessary that small
butchers, who have no ice machines, and rely upon the ice box for a
cooler, should use the greatest care to see that the meat is well and
thoroughly chilled.
Thousands of pounds of meat are spoiled yearly simply for the one
reason that the temperature of the meat is not brought down low enough
before the meat is salted. In the summer, hams and heavy pieces of pork
should never be packed by persons having no ice machine, unless the
meat is first put on the floor for at least twelve hours with broken
ice to thoroughly cover it. If our directions are carefully followed
and =Freeze-Em-Pickle= is used, such a thing as spoiled meat will be
unknown.
CONDITION OF MEAT BEFORE CURING.
(_Copyrighted; Reprint Forbidden._)
When cured meat turns out bad, it is not always the fault of the man
who has charge of the curing so much as it is the condition the meat
was in when put into the brine to cure. Good results should not be
expected from a man who has charge of the curing unless the meat is
delivered to him in proper condition. Hogs should never be killed
the same day of purchase at the Stock Yards or from the farmer. They
ought to remain in the packing house pen for at least 24 hours before
killing. If different lots of hogs are mixed together, they will
sometimes fight, which greatly excites them. Whenever they show this
fighting disposition, they should be separated.
THE TEMPERATURE OF BRINE.
(_Copyrighted; Reprint Forbidden._)
Make all Pickle in the cooler, and have the water or brine of as low a
temperature as the cooler when it is put on the meat. Try to have the
temperature of the brine not over 38 degrees Fahrenheit when putting it
over the meat. A great deal of meat is spoiled in curing by having the
brine too warm when the meat is put into it.
GIVE CLOSE ATTENTION TO DETAILS.
Be careful to do everything right as you go along, for if you spoil the
meat you will hardly become aware of it until it is too late to remedy
your error.
[Illustration: BEST BY TEST]
WITH THE FREEZE-EM-PICKLE PROCESS AND “A” AND “B” CONDIMENTINE ANYONE
CAN CURE MEAT AND MAKE GOOD SAUSAGE
(_Copyrighted; Reprint Forbidden._)
Bacterial action causes great annoyance and loss to Curers of Meats
and Sausage Manufacturers, and, since the enactment of Pure Food Laws
prohibiting the use of antiseptic preservatives, the proper handling of
meats has become a matter of the greatest importance if good sausage
and well-cured meats are to be produced.
We have acted as Consulting Experts for the large Packers and Sausage
Manufacturers for many years, and have formulated and systematized
methods for the curing of all kinds of meat and the making of all kinds
of sausage. We have crystallized the results of our large experience
into a plan for the proper curing of meats and the making of all kinds
of sausage, which, if followed, will always give satisfactory results.
For curing meat we have combined the necessary curing agents for this
Process into a combination which is always uniform and which is known
as Freeze-Em-Pickle.
Freeze-Em-Pickle furnishes to the Packer, Butcher and Sausage Maker the
proper materials, scientifically and accurately compounded, and by
using it according to the Freeze-Em-Pickle Process, which is set forth
in this book, any man, whether he is experienced or not, can get as
good results as the most expert packer in the business.
If the Freeze-Em-Pickle Process is followed, and Freeze-Em-Pickle
is used according to the directions given in this book, the meats
and sausage will be uniform and of fine quality. They will have an
appetizing color, a delicious flavor and they will comply with the
requirements of the Pure Food Laws.
By curing meat by the Freeze-Em-Pickle Process, the albumen in the
meat is so congealed that only a small percentage of it will be drawn
out of the meat into the brine, and the natural flavor of the meat is
retained, making it far more palatable.
When Freeze-Em-Pickle is dissolved in water with the proper quantity
of sugar and salt, the brine will be decidedly sweet and of the proper
specific gravity to properly cure Hams, Bacon, Shoulders, Corned Beef,
Dried Beef, etc., with a Delicious Flavor, without loss from spoiling.
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: