DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Beef and Pork Cheek Meat that is to be stored away for a few days to two weeks, should be packed with the following proportions of Freeze-Em-Pickle and salt.

To every 100 lbs. of Beef and Pork Cheek Meat use the following:

1 lb. of Freeze-Em-Pickle. 1 lb. of Salt.

For Beef and Pork Cheek Meat that is to be stored away for two weeks to three months, the following proportions of Freeze-Em-Pickle and salt should be used:

1¼ lbs. of Freeze-Em-Pickle and 1 lb. of Salt to each 100 lbs. of Beef and Pork Cheek Meat.

For Beef and Pork Cheek Meat that is to be stored away for three months to six months, the following proportions of Freeze-Em-Pickle and salt should be used:

1½ lbs. of Freeze-Em-Pickle and 1 lb. of Salt to each 100 lbs. of Beef and Pork Cheek Meat.

First:—Weigh the Beef and Pork Cheek Meat and then spread it on a table.

Second:—Weigh out the proper proportions of Freeze-Em-Pickle and salt, mix them together thoroughly, and then sprinkle over the meat.

Third:—Mix the Beef and Pork Cheek Meat well so that the salt and Freeze-Em-Pickle get to all parts of the meat.

Fourth:—Run the Beef and Pork Cheek Meat through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1¼ inches in diameter. By first mixing the Freeze-Em-Pickle and salt with the meat and then putting it through the grinder, the Freeze-Em-Pickle and salt become better mixed with the meat.

Another way is to run the Beef and Pork Cheek Meat through the grinder first, using the lard plate with 1 to 1¼ inch holes in it; then put this meat in the mixer and while mixing add the Freeze-Em-Pickle and salt, which have first been thoroughly mixed. Let the mixer run until the Freeze-Em-Pickle and salt become thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Beef and Pork Cheek Meat up small by hand and then mix the Freeze-Em-Pickle and salt with the meat.

Fifth:—If the tierces are to remain open, they can be covered with a clean cloth and a layer about two or three inches thick of dry salt should be put over the top of the cloth. This will exclude the air and keep the top meat from getting dry and dark.

Sixth:—Cheek Meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled. It can be kept for a year or longer and whenever it is taken out of the barrel and used, it will make fine Bologna and Frankforts with a fine color and a delicious flavor. Dry salted Cheek Meat makes much better Bologna than the pickled Cheek Meat. Sometimes Cheeks are very low in price, and they can be packed and stored as above directed and kept until the market advances; by this method quite a sum of money can be made each year.

Seventh:—See paragraph on Temperature for Curing Meats on page 46.