slicing Chipped beeF How to Cure Beef Hams and Shoulder Clots.
Reading edition
SMALL PIECES.
Use for 100 lbs. Small Beef Hams and Shoulder Clots. { 6 lbs. of Common Salt. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { 1 lb. of Freeze-Em-Pickle. { Cure in this brine 50 to 60 days.
MEDIUM PIECES.
Use for 100 lbs. Medium Beef Hams and Shoulder Clots. { 7 lbs. of Common Salt. { 1 lb. of Freeze-Em-Pickle. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days.
HEAVY PIECES.
Use for 100 lbs. Heavy Beef Hams and Shoulder Clots. { 8 lbs. of Common Salt. { 1 lb. of Freeze-Em-Pickle. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 75 to 80 days.
The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.
First.—Sort the Beef Hams and Clots, separating the Small, Medium and Large.
Second.—Take enough of any one size of the assorted Beef Hams and Clots to fill a tierce which will be 285 lbs.; then thoroughly mix together in a large pail or box, the following proportions of Freeze-Em-Pickle, Sugar and Salt:
Use for 285 lbs. of Small Beef Hams and Small Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 18 lbs. of Salt.
For 285 lbs. of Medium Beef Hams and Medium Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of Heavy Beef Hams and Heavy Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the same instructions as given for curing Hams in Open Packages, page 51.
Quantity of Brine for Curing 100 Lbs. of Beef Hams and Clots.
Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on page 52. The same remarks apply as to variations in the size and shape of vats, and in the general handling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing in Open Packages.
Overhaul and handle exactly as directed for Hams, on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in Closed Up Tierces.
Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on page 55.
Pumping Beef Hams and Clots.
Follow the general directions for Pumping, which will be found on page 76.