HAMS DIRECTIONS FOR CURING HAMS. (Copyrighted; Reprint Forbidden.)
Reading edition
Use the following proportions of Freeze-Em-Pickle, Salt, Sugar and Water to obtain the best results in curing Hams:
Small Hams, 8 to 14 Lbs. Average.
Use for 100 lbs. Small Hams. { 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 Hams, 14 to 18 Lbs. Average.
Use for 100 lbs. Medium Hams. { 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 Hams, 18 to 24 Lbs. Average.
Use for 100 lbs. Heavy Hams. { 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.
First:—Sort the Hams, separating the Small, Medium and Large.
Second:—Take enough of any one size of the assorted Hams 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, Granulated Sugar and Salt:
More than 285 lbs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 lbs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much meat is put into the tierce, it will not hold enough brine to properly cure the meat.
The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used.
Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of Medium Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
For 285 lbs. of Heavy Hams, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 27 lbs. of Salt.