HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES. (Copyrighted; Reprint Forbidden.)
Reading edition
HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES
On the fifth day after packing each lot of Hams, it is necessary that they should be overhauled. This must be repeated seven days later; again in ten days; and a final overhauling should be given ten days later. Overhauling four times while curing, and at the proper time in each instance, is very important and must never be forgotten, especially when curing with this mild, sweet cure. Overhauling means to take the Hams out of the brine and to repack them in the same brine. The proper way to overhaul is to take a perfectly clean tierce, set it next to the tierce of Hams to be overhauled, pack the meat into the empty tierce, and then pour the same brine over the meat.