=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.
1 lb. of =Freeze-Em-Pickle=.
2 lbs. of Granulated Sugar.
5 gallons of Cold Water.
Cure in this brine 20 to 25 days.
Heavy Bellies.
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.
PUMPING BREAKFAST BACON.
(_Copyrighted; Reprint Forbidden._)
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.
[Illustration: CORNED-BEEF
CORNED-BEEF SPECIAL TO-DAY]
FEW BUTCHERS REALIZE
(_Copyrighted; Reprint Forbidden._)
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.
[Illustration: MAKING THE BRINE]
DIRECTIONS FOR MAKING FINE CORNED BEEF.
(_Copyrighted; Reprint Forbidden._)
{ 5 lbs. of Common Salt.
Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=.
=Plates, Rumps,= { 2 lbs. of Granulated Cane Sugar.
=Briskets, etc.= { 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.
THE SEASONING OF CORNED BEEF.
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.
HOW TO KNOW WHEN CORNED BEEF IS NOT FULLY CURED.
(_Copyrighted; Reprint Forbidden._)
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.
PUMPING CORNED BEEF.
(_Copyrighted; Reprint Forbidden._)
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.
GARLIC FLAVORED CORNED BEEF.
(_Copyrighted; Reprint Forbidden._)
[Illustration: 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
[Illustration: HOME-MADE PRESSED COOKED CORNED BEEF]
DIRECTION FOR MAKING COOKED CORNED BEEF.
(_Copyrighted; Reprint Forbidden._)
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.
DIRECTIONS FOR MAKING FANCY DRIED BEEF.
(_Copyrighted; Reprint Forbidden._)
[Illustration: SLICING CHIPPED BEEF]
How to Cure Beef Hams and Shoulder Clots.
SMALL PIECES.
{ 6 lbs. of Common Salt.
Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=.
=Small Beef Hams= { 2 lbs. of Granulated Sugar.
=and Shoulder Clots.= { 5 gals. of Cold Water.
{ Cure in this brine 50 to 60
{ days.
MEDIUM PIECES.
{ 7 lbs. of Common Salt.
Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=.
=Medium Beef Hams= { 2 lbs. of Granulated Sugar.
=and Shoulder Clots.= { 5 gals. of Cold Water.
{ Cure in this brine 60 to 70
{ days.
HEAVY PIECES.
{ 8 lbs. of Common Salt.
Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=.
=Heavy Beef Hams= { 2 lbs. of Granulated Sugar.
=and Shoulder Clots=. { 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.
[Illustration: ROLLED SPICED BEEF]
(_Copyrighted; Reprint Forbidden._)
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.
GENERAL HINTS FOR CURING MEATS.
(_Copyrighted; Reprint Forbidden._)
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.
CHILLING MEATS.
(_Copyrighted; Reprint Forbidden._)
[Illustration: CHILLING MEATS
38 DEGREES]
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.
[Illustration: CHILLING MEATS]
OVERHAULING.
(_Copyrighted; Reprint Forbidden._)
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.
HOW TO BOIL HAMS.
(_Copyrighted; Reprint Forbidden._)
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.
USING BRINE TWICE.
(_Copyrighted; Reprint Forbidden._)
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.
ICE WATER.
[Illustration]
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.
(_Copyrighted; Reprint Forbidden._)
[Illustration: 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.