Secrets of meat curing and sausage making

DRIPPINGS FROM REFRIGERATING PIPES. (Copyrighted; Reprint Forbidden.)

Reading edition

Illustration from Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

DRIPPINGS FROM PIPES

Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and make no end of trouble.

Keep the cooler as dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These germs affect the brine and the curing of the meat.