Part 3
Packers who cure large quantities of hogs must see to it that their chill rooms are properly constructed and have sufficient refrigeration, so the temperature can be kept under perfect control at all times. The cooler should be partitioned off lengthwise, between each line of posts, making long alleys to run the hogs into, each one of which can be regulated as to its temperature separately from the others. The hogs can be run into one of these alleys as fast as they are killed and should the temperature get up above 50 degrees F., the hogs can be run out of this into another. The cooler in which hogs are chilled should never go above 50 degrees Fahrenheit, and a properly constructed cooler can be kept below this temperature.
While the cooler is being filled, the temperature should be held at between 45 and 50 degrees Fahrenheit, and should be kept at this temperature for about two hours after filling. At the end of two hours, all of the vapor will have passed away, being taken up by and frozen onto the refrigerator pipes, and the hogs will begin to dry. When the hogs begin to show signs of drying, or in about two hours after the refrigerator is filled, more refrigeration should be turned on, and the temperature should be gradually brought down, so that in twelve hours from the time the cooler is filled, the temperature should be brought down to 36 or 37 degrees temperature Fahrenheit. If the temperature is not brought down to 36 or 37 degrees F. in 12 hours it means a delay in removing the animal heat, and a tendency for decomposition to set in. If the temperature is brought down lower than 32 degrees Fahrenheit during the first 12 hours, the outside surface of the carcasses are too rapidly chilled, which tends to retard the escape of the animal heat. It is known, from practical experience, that where the meat is chilled through rather slowly, the animal heat leaves the meat more uniformly. Too rapid chilling on the outside seems to clog up the outside of the meat so that the heat in the thick portions does not readily escape.
The first 12 hours of the chilling of all kinds of meat and the removal of the animal heat during this period is the most important part of the chilling. After that period, the proper temperature is of much less vital importance.
Hogs that are to be cut up for curing should never be cut up sooner than 48 hours after being killed, and the temperature of the cooler should be gradually brought down to 28 degrees Fahrenheit by the time the hogs are taken out of the chill room to be cut up. After the hogs have been in the cooler 12 hours the temperature should gradually be brought down from 36 degrees at the end of the first 12 hours, to 28 degrees at the end of 48 hours; that is, if the hogs are to be cut up 48 hours after they are killed. If they are to be cut up 72 hours after being killed, the temperature should be brought down gradually from 36 degrees at the end of the first 12 hours, to 30 degrees F. at the end of 72 hours. This would mean that the temperature should be brought down from 36 degrees to 30 degrees F., if the hogs are to be cut up at the end of 72 hours, or a lowering of six degrees in practically 58 hours; or a lowering of eight degrees, from 36 to 28 Fahrenheit, if the hogs are to be cut up in 48 hours after being killed. This means a reduction in temperature of about one degree for every eight hours. This does not mean that the six or eight degrees should be reduced in two hours’ time, for if that were done the meat would be frozen.
In a large Packing House, where the cooler is properly equipped, and one has a good attendant, these instructions can be carried out in detail. When the foregoing instructions are carefully followed, the safe curing of the product will be assured.
While the curing of course requires careful attention, yet, if the chilling is not done properly, the curing will never be perfect.
The floors of coolers should always be kept sprinkled with clean sawdust, as this will absorb drippings and assist in keeping the cooler clean and sweet. If the drippings from hogs are allowed to fall on the bare floor, the cooler will soon become sour and this will affect the meat that hangs over it.
TEMPERATURE FOR CURING MEAT.
(_Copyrighted; Reprint Forbidden._)
An even temperature of 38 degrees Fahrenheit is the best temperature for curing meats. Most butchers, however, have no ice machine, and, therefore, are not able to reach such a low temperature in their coolers; nevertheless, they should try to get their coolers as low in temperature as possible, and should at all times be careful to keep the doors closed, and not leave them open longer than is necessary at any time. The temperature of 37 to 39 degrees Fahrenheit is what should govern all packers who use ice machines; those who are fortunate enough to have ice machinery should never allow the cooler to get below 37 degrees, nor above 40 degrees. Many packers let the temperature in their coolers get too cold, and in winter during the very cold weather, the windows are sometimes left open, which allows the temperature to get too low. This should always be avoided, as meat will not cure in any brine, or take salt when dry salted, if stored in a room that is below 36 degrees Fahrenheit. If meat is packed even in the strongest kind of brine, and put into a cooler, which is kept at 32 to 33 degrees of temperature, and thus left at this degree of cold for three months, it will come out of the brine only partly cured. The reason for this is the fact that meat will not cure and take on salt at such a low temperature, and as the temperature herein given is above freezing point, which is 32 degrees, the meat will only keep for a short time, and then it starts to decompose when taken into a higher temperature. Anyone, who is unaware of this fact, will see how necessary it is to have accurate thermometers in a cooler, to examine them frequently, and to closely watch the temperature of the room. See illustration of our Standard Cold Storage Thermometer on page 282.
The first essential point to watch before putting meat into brine, is to be absolutely certain that it is properly chilled through to the bone. Those who are not equipped with ice machinery for properly chilling meat in hot weather must spread the meat on the floor after it is cut ready for packing, and place crushed ice over it for 24 hours, to thoroughly chill it before it is packed in the salt. This will get the temperature of the meat as low as 36 to 38 degrees Fahrenheit before putting it in the brine. It is necessary that small butchers, who have no ice machines, and rely upon the ice box for a cooler, should use the greatest care to see that the meat is well and thoroughly chilled.
Thousands of pounds of meat are spoiled yearly simply for the one reason that the temperature of the meat is not brought down low enough before the meat is salted. In the summer, hams and heavy pieces of pork should never be packed by persons having no ice machine, unless the meat is first put on the floor for at least twelve hours with broken ice to thoroughly cover it. If our directions are carefully followed and =Freeze-Em-Pickle= is used, such a thing as spoiled meat will be unknown.
CONDITION OF MEAT BEFORE CURING.
(_Copyrighted; Reprint Forbidden._)
When cured meat turns out bad, it is not always the fault of the man who has charge of the curing so much as it is the condition the meat was in when put into the brine to cure. Good results should not be expected from a man who has charge of the curing unless the meat is delivered to him in proper condition. Hogs should never be killed the same day of purchase at the Stock Yards or from the farmer. They ought to remain in the packing house pen for at least 24 hours before killing. If different lots of hogs are mixed together, they will sometimes fight, which greatly excites them. Whenever they show this fighting disposition, they should be separated.
THE TEMPERATURE OF BRINE.
(_Copyrighted; Reprint Forbidden._)
Make all Pickle in the cooler, and have the water or brine of as low a temperature as the cooler when it is put on the meat. Try to have the temperature of the brine not over 38 degrees Fahrenheit when putting it over the meat. A great deal of meat is spoiled in curing by having the brine too warm when the meat is put into it.
GIVE CLOSE ATTENTION TO DETAILS.
Be careful to do everything right as you go along, for if you spoil the meat you will hardly become aware of it until it is too late to remedy your error.
WITH THE FREEZE-EM-PICKLE PROCESS AND “A” AND “B” CONDIMENTINE ANYONE CAN CURE MEAT AND MAKE GOOD SAUSAGE
(_Copyrighted; Reprint Forbidden._)
Bacterial action causes great annoyance and loss to Curers of Meats and Sausage Manufacturers, and, since the enactment of Pure Food Laws prohibiting the use of antiseptic preservatives, the proper handling of meats has become a matter of the greatest importance if good sausage and well-cured meats are to be produced.
We have acted as Consulting Experts for the large Packers and Sausage Manufacturers for many years, and have formulated and systematized methods for the curing of all kinds of meat and the making of all kinds of sausage. We have crystallized the results of our large experience into a plan for the proper curing of meats and the making of all kinds of sausage, which, if followed, will always give satisfactory results.
For curing meat we have combined the necessary curing agents for this Process into a combination which is always uniform and which is known as Freeze-Em-Pickle.
Freeze-Em-Pickle furnishes to the Packer, Butcher and Sausage Maker the proper materials, scientifically and accurately compounded, and by using it according to the Freeze-Em-Pickle Process, which is set forth in this book, any man, whether he is experienced or not, can get as good results as the most expert packer in the business.
If the Freeze-Em-Pickle Process is followed, and Freeze-Em-Pickle is used according to the directions given in this book, the meats and sausage will be uniform and of fine quality. They will have an appetizing color, a delicious flavor and they will comply with the requirements of the Pure Food Laws.
By curing meat by the Freeze-Em-Pickle Process, the albumen in the meat is so congealed that only a small percentage of it will be drawn out of the meat into the brine, and the natural flavor of the meat is retained, making it far more palatable.
When Freeze-Em-Pickle is dissolved in water with the proper quantity of sugar and salt, the brine will be decidedly sweet and of the proper specific gravity to properly cure Hams, Bacon, Shoulders, Corned Beef, Dried Beef, etc., with a Delicious Flavor, without loss from spoiling. The meat will not be too Salty, but will have that Peculiar Sugar-Cured Flavor which is so much liked. By the use of the Freeze-Em-Pickle Process anyone can make fine cured meats, whether or not they have ever had any previous experience in the curing or handling of meats.
Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat, owing to their inability to compound the proper proportions of curing ingredients. Besides, their methods of curing are frequently incorrect and unscientific.
By adopting the Freeze-Em-Pickle Process, the proper ingredients are used and the meat is handled in the right way. That is why the finished products made by the Freeze-Em-Pickle Process are superior to what they are when made in other ways.
In making Bologna and Frankfurt Sausage, if the sausage meat is cured for a few days with Freeze-Em-Pickle and handled according to the Freeze-Em-Pickle Process of curing Bologna and Frankfurt Sausage Meat it will produce Finer Sausage, in both taste and appearance, and will have an appetizing color and will not spoil in hot weather, within a reasonable length of time, and the sausage will comply with the Pure Food Laws.
DIRECTIONS FOR CURING HAMS.
(_Copyrighted; Reprint Forbidden._)
Use the following proportions of Freeze-Em-Pickle, Salt, Sugar and Water to obtain the best results in curing Hams:
Small Hams, 8 to 14 Lbs. Average.
{ 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Small Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 50 to 60 days.
Medium Hams, 14 to 18 Lbs. Average.
{ 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Medium Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days.
Heavy Hams, 18 to 24 Lbs. Average.
{ 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Heavy Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 75 to 80 days.
=First=:--Sort the Hams, separating the Small, Medium and Large.
=Second=:--Take enough of any one size of the assorted Hams 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, Granulated Sugar and Salt:
More than 285 lbs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 lbs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much meat is put into the tierce, it will not hold enough brine to properly cure the meat.
The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used.
Use, for 285 lbs. of =Small Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of =Medium Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
For 285 lbs. of =Heavy Hams=, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar and 27 lbs. of Salt.
How To Cure Hams in Open Barrels.
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
When the tierces or barrels in which these Hams are cured are not to be headed up, but are left open, use half of the Freeze-Em-Pickle, Granulated Sugar and Salt dry by rubbing it over the hams in the following manner:
=First=:--After mixing all of the Freeze-Em-Pickle, Granulated Sugar and Salt together, sprinkle some of the dry mixture over the bottom of a perfectly clean tierce.
The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used it will last quite a while, depending upon the conditions under which the brine is kept.
=Second=:--Rub each Ham well with some of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and pack them nicely in the tierce. Put clean boards over the tops of the hams and weight or fasten these boards down so as to keep them under the brine.
=Third=:--Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing and use it in making the brine; it will require 14 to 15 gallons of brine, as tierces vary some, for each standard size tierce of Hams. Make the brine by dissolving in about 14 gallons of cold water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after the rubbing. Stir well for a minute, until it is dissolved, then pour this brine over the meat. As tierces vary so much in size, it is always best to dissolve the Freeze-Em-Pickle in a little less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is full. The right amount of Salt, etc., has already been added; now simply add sufficient water to well cover the meat.
When curing a less quantity than a full tierce of Hams, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Hams to be cured, using all materials in the proportions given on page 50.
QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS.
(_Copyrighted; Reprint Forbidden._)
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.
THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS.
(_Copyrighted; Reprint Forbidden._)
Never use old molasses barrels, or syrup barrels for curing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Compound. It is best to use oak tierces, and always be sure that they are perfectly clean and sweet before putting the meat into them to cure.
PUMPING HAMS.
(_Copyrighted; Reprint Forbidden._)
We strongly recommend the pumping of Hams, full directions for which are given on page 76.
SHAPE OF VATS IN CURING HAMS.
(_Copyrighted; Reprint Forbidden._)
Sometimes, vats of certain shapes require more brine to cover the meat than others, and in such cases, a proportionate amount of =Freeze-Em-Pickle=, Sugar and Salt, should be added to the necessary amount of water to make sufficient brine to cover the meat.
HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES.
(_Copyrighted; Reprint Forbidden._)
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.
HOW TO CURE HAMS IN CLOSED UP TIERCES.
(_Copyrighted; Reprint Forbidden._)
Large packers, who employ coopers, should always cure Hams in closed up tierces, as this is the best method known.
=First=:--Mix the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt for the different size Hams to be cured. These proportions are given in the table on page 50, under the heading, “Small Hams, Medium Hams, Heavy Hams.” If the tierces are to be headed up, use half of the =Freeze-Em-Pickle=, Sugar and Salt for rubbing the Hams, and the half that is left over, after the Hams are rubbed, should be dissolved in the water which is to be used to fill the tierces. Rub each Ham well before packing; put only 285 lbs. of meat in each tierce, and then head them up.
=Second=:--Lay the tierces on their sides and fill them through the bunghole with water in which the half of =Freeze-Em-Pickle=, Sugar and Salt left over after rubbing, has been dissolved.
=Third=:--Insert the bung and roll the tierces. This will mix and dissolve the =Freeze-Em-Pickle=, Sugar and Salt rubbed on the meat. Where the pieces of meat press tightly against each other or against the tierce, the brine does not act on the meats; but if the meats are properly rubbed with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce, such surfaces will be acted upon by the undissolved mixture, so that curing will be uniform, and no portion of the piece will be left insufficiently cured even if the brine does not come in contact with it. For this reason, it is important that each piece should be carefully rubbed with the mixture of =Freeze-Em-Pickle=, Sugar and Salt before being packed in the tierce.
=Fourth=:--Overhaul five days after packing; again seven days later; again in ten days, and once more ten days thereafter. At each overhauling, examine each tierce for leaks; if any of the Pickle has leaked out, knock the bung in and refill. Remember to overhaul four times during the period of the first thirty-two days.
=Fifth=:--Overhaul the Hams in closed up tierces, simply by rolling the tierces from one end of the cooler to the other. They ought to be rolled at least 100 feet.
=Sixth=:--See paragraph on temperature for curing meat, page 46.
DIRECTIONS FOR CURING SHOULDERS.
(_Copyrighted; Reprint Forbidden._)
=New York Shoulders=:--Have shank cut off above knee, trimmed close and smooth, and square at the butt.
=California or Picnic Hams= are made from Medium and Heavy Shoulders, well-rounded at the butt, and trimmed as near to the shape of a Ham as possible.
=Boston Shoulders= are made from Light Shoulders, well-rounded at the butt, similar to California Hams.
=California= and =Picnic Hams= and =Square Cut Butts=, are cured in the same way, and with the same brine, the only change being in the strength of the brine and the time of curing, which must be made to suit the size of the Shoulder.
Small Shoulders.
{ 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Small Shoulders. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 50 to 60 days.
Medium Shoulders.
{ 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle= Medium Shoulders. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days.
Heavy Shoulders.
{ 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Heavy Shoulders. { 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 Shoulders, separating the Small, Medium and Large.
=Second.=--Take enough of any one size of the assorted Shoulders 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 Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best pure Granulated Sugar, and =21= lbs. of Salt.
For 285 lbs. of =Medium Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar and =24= lbs. of Salt.
For 285 lbs. of =Heavy Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar, and =27= lbs. of Salt.
Curing Shoulders in Open Packages.
When it is desired to cure Shoulders in Open Packages, use the foregoing proportions and in every way handle the Shoulders as directed for Hams, on page 51.
Quantity of Brine for Curing 100 Lbs. of Shoulders.
The same quantity of brine should be used for curing Shoulders as directed for Curing Hams, full directions for which will be found on page 52.
Quantity of Shoulders to Cure in Each Tierce.