DIRECTIONS FOR CURING LEAN SHOULDER BUTTS. (Copyrighted; Reprint Forbidden.)
Reading edition
LIGHT WEIGHT BUTTS.
Use for 100 lbs. Light Weight Butts. { 5 lbs. of Common Salt, { 1 lb. of Freeze-Em-Pickle, { 2 lbs. Granulated Sugar, { 5 gals. of Cold Water. { Cure in this brine 20 to 30 days.
HEAVY WEIGHT BUTTS.
Use for 100 lbs. Heavy Weight Butts. { 6 lbs. of Common Salt, { 1 lb. of Freeze-Em-Pickle, { 2 lbs. of Granulated Sugar, { 5 gals. of Cold Water.
Cure in this brine from 30 to 40 days according to size.
The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.
First:—Sort the Butts, separating the Light Weight Butts and the Heavy Weight Butts.
Second:—Take enough of any one size of the assorted Butts 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, the very best and purest Granulated Sugar and Salt.
Use for 285 lbs. of Light Weight Butts, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 15 lbs. of Salt.
For 285 lbs. of Heavy Weight Butts, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 18 lbs. of Salt.