DIRECTIONS FOR CURING SHOULDERS. (Copyrighted; Reprint Forbidden.)
Reading edition
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.
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.
Medium Shoulders.
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.
Heavy Shoulders.
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.
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.