QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. (Copyrighted; Reprint Forbidden.)
Reading edition
Five gallons by measure, or forty-two pounds by weight, is the approximate amount of water to use for every 100 lbs. of Hams.
A tierce, after being packed with 285 lbs. of meat, will hold about 14 to 15 gallons of water. When curing Hams in vats, or open barrels, whether in small or large quantity, always use no less than five gallons of brine to every 100 pounds of meat, as this makes the proper strength and a sufficient brine to cover the meat nicely.