BRINE ABSORBS FOREIGN ODORS (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Warm carcasses of meat should never be put into a cooler where meat is being cured in open vats, as the cold pickle will absorb the impure animal heat, and odors which these carcasses give off. Never allow sour pickle of any kind to remain in the curing room, as cold brine or water will absorb all foreign odors. To demonstrate this, take a glass of cold water, set it on a table next to a glass of tainted brine, and cover both with a bucket or pan; allow them to remain over night, and the next morning the cold water will have the same odor as the tainted brine. This will easily prove how meat can be tainted when curing in open tierces or vats, if anything sour or spoiled is in the cooler; therefore, curing rooms must be kept as clean as possible.