HOW TO CURE DRY SALT SIDE MEATS. (Copyrighted; Reprint Forbidden.)

First—Thoroughly chill the hogs so they are firm and solid. This will require letting them hang in the cooler after they are killed about 48 hours. Should the sides not be perfectly solid and thoroughly chilled, when cut up, spread them on the floor of a dry cooler for 24 hours, which ought to be long enough in a fair cooler to thoroughly chill them.

Second:—Make a tub of brine, using 15 lbs. of salt and 1 lb. of Freeze-Em-Pickle to each 5 gallons of brine.

Third:—Take a pickle pump, and pump some of the above brine into the sides along the backbone, being careful to get it all through the thick part.

Fourth:—Dip the sides into the tub of brine, and then lay them on a table or trough and rub thoroughly with dry salt. They must be dipped in brine, so that the Freeze-Em-Pickle will get all over the meat, and so the salt will adhere to the meat.

Fifth:—Clean the floor in the cooler or curing room with Ozo Washing Powder; sprinkle the floor lightly with salt; and then pile the sides one on top of the other with the meat side always up. Between each side spread a layer of salt, and see that all parts of the meat are covered with the salt. The more salt put on it the better.

Sixth:—Five days after salting the sides, shake off the salt, and pump them again in the same manner as when first salting; dip into the vat of brine, and dry salt again; then stack up the same as in the first instance, putting salt between each layer, and repeating this overhauling every ten days until the sides are cured.