HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (Copyrighted by B. Heller & Co.; Reprint Forbidden.)

Trimmings that are 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 Trimmings use the following:

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

For Trimmings that are 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 Trimmings.

For Trimmings that are 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 Trimmings.

First:—Weigh the Trimmings and then spread them 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 Trimmings well so that the Salt and Freeze-Em-Pickle get to all parts of the meat.

Fourth:—Run the Trimmings 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 Trimmings 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 are thoroughly mixed with the meat, which only takes a few minutes.

If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the Freeze-Em-Pickle and Salt with the meat.