HOW TO KEEP HAMS, SHOULDERS, BACON, DRIED BEEF, AND ALL KINDS OF PICKLED MEATS IN BRINE FOR A YEAR OR LONGER. (Copyrighted; Reprint Forbidden.)

All kinds of pickled meat after it is fully cured, if stored in a cooler in which the temperature is kept down to 28 degrees can be kept in this cooler for a year, or even longer, and when removed will come out similar to fresh cured meat. During the time when Hams and other meats are low in price, they can be stored in a freezer, and kept there until such a time as they are in greatest demand and will sell at the highest price. This enables the packer to reap a larger profit. At a temperature of 28 degrees, the meat will not freeze after it is cured, and the brine of course does not freeze, as salt water will not freeze, at that temperature. When meat is taken out of such cold storage to be smoked, it should first be soaked for three to five hours in fresh water, then washed in boiling hot water and smoked the same as regular fresh cured meat.