Part 4

The same quantity of Shoulders and the same amount of brine should be used as directed for Curing Hams, on page 52. The same remarks with regard to the variation in the amount of brine for each tierce, and how to be sure to have the proper amount of the right strength of brine, apply in curing Shoulders, the same as for Hams, (see page 52). Likewise do not use Syrup and Molasses barrels for Curing Shoulders.

How to Overhaul Shoulders When Curing in Open Packages.

It is important to follow the same directions for Overhauling Shoulders that are given for Overhauling Hams. (See page 53.)

How to Cure Shoulders in Closed Up Tierces.

Follow the same directions for Curing Shoulders as given for Curing Hams in Closed Up Tierces, on page 54.

How to Overhaul Shoulders When Cured in Closed Up Tierces.

Follow exactly the same instructions as are given for Overhauling Hams when cured in Closed Up Tierces, on page 55.

Pumping Shoulders.

Pump Shoulders as directed on page 76.

BONELESS ROLLED SHOULDERS

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Boneless Rolled Shoulders should be made in the following manner: Take the Shoulders from hogs that have been properly chilled and bone them. If the meat has been thoroughly chilled, so it is perfectly solid and chilled throughout, the Shoulders are ready to cure; but if the meat is not perfectly solid and firm on the inside, where the bone has been removed, the Shoulders should be spread out in the cooler on racks for 24 hours, until the meat is thoroughly chilled and firm.

Small Boneless Rolled Shoulders.

{ 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Small Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 30 to 40 days.

Medium Boneless Rolled Shoulders.

{ 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Medium Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 40 to 50 days.

Large Boneless Rolled Shoulders.

{ 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. Large Boned { 2 lbs. of Best Granulated Sugar. Shoulders. { 5 gallons of Cold Water. { Cure in this brine 50 to 60 days.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

=First=:--Sort the Boneless Shoulders, separating the Small, Medium and Large, as the different sizes should be cured in separate barrels.

=Second=:--Take enough of any one size of the Boned 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 Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =21= lbs. of Salt.

Use for 285 lbs. of =Medium Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =24= lbs. of Salt.

Use for 285 lbs. of =Large Boneless Shoulders=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Best Granulated Sugar and =27= lbs. of Salt.

=Third=:--After the Shoulders have been weighed, take for example that one has 285 lbs. of =Medium Boneless Shoulders=, averaging, boned, about 10 lbs., which would make 28 pieces for a tierce of 285 lbs. Now, take the 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 24 lbs. of Salt to be used for the tierce of =Medium Shoulders=, and mix together thoroughly in a box or tub.

=Fourth=:--Rub about ¼ lb. of this mixture in each Shoulder where the bone has been removed, then roll it and tie it in the regular way. After it is rolled and tied, rub about ¼ lb. of the mixture all over the outside, and pack the Shoulders into the tierce. After the 28 =Boneless Shoulders= have been packed nicely into the tierce, put clean boards over the top of the meat and weight or fasten down these boards, so as to keep them under the brine.

The sugar 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.

=Fifth=:--Take all of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt that is left after rubbing the meat, and use it in making the brine. It will require between 14 and 15 gallons of brine, as tierces vary somewhat in size, for each standard size tierce of Boneless Shoulders. Make the brine by dissolving in about 14 gallons of water all of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt that is left after rubbing. As tierces vary so in size, it is always best to dissolve the =Freeze-Em-Pickle=, Sugar and Salt in a 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 filled. The right amount of =Freeze-Em-Pickle=, Sugar and Salt has already been added, now simply add sufficient water to well cover the meat.

In curing a less quantity than a full tierce of =Boneless Rolled Shoulders=, cut down the amount of =Freeze-Em-Pickle=, Granulated Sugar and Salt and the quantity of water, according to the quantity of Boneless Shoulders to be cured.

Quantity of Brine for Curing Less Than 100 Lbs. of Boneless Rolled Shoulders.

The same directions should be followed in curing less than 100 lbs. of Boneless Rolled Shoulders as are given for Hams, on page 52.

The Use of Molasses and Syrup Barrels in Curing Boneless Rolled Shoulders.

The remarks concerning the use of these barrels in curing Hams apply with equal force to the curing of Boneless Rolled Shoulders, and we refer to page 52.

Shape of Vats for Curing Boneless Rolled Shoulders.

See page 53 concerning the Shape of Vats for curing Hams, as the same remarks apply in curing Boneless Rolled Shoulders.

How to Overhaul Boneless Rolled Shoulders When Cured in Open Packages.

See page 53 and follow the same instructions for overhauling as are given for overhauling Hams when curing in open packages.

Pumping Boneless Rolled Shoulders.

This should not be neglected. See page 76 and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will always be assured.

DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON.

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Light Bellies.

Use for 100 lbs. Light Bellies. =5= lbs. of Common Salt. 1 lb. of =Freeze-Em-Pickle=. 2 lbs. of Granulated Sugar. 5 gallons of Cold Water. Cure in this brine 20 to 25 days.

Heavy Bellies.

Use for 100 lbs. Medium or Heavy Bellies. =7= lbs. Common Salt. 1 lb. of =Freeze-Em-Pickle=. 2 lbs. Granulated Sugar. 5 gals. Cold Water. Cure in this brine 25 to 40 days, according to size.

=First=:--Mix together the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt, as stated above for every 100 lbs. of Bellies.

=Second=:--Take a perfectly clean tierce, tub or vat, and sprinkle a little of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt on the bottom. 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 condition in which the brine is kept.

=Third=:--Take half of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt and rub each piece of Belly with the mixture and then pack as loosely as possible.

=Fourth=:--Put clean boards over the top of the Bellies and fasten or weight the boards down so as to keep them covered with the brine.

=Fifth=:--All of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt that is left after rubbing the meat should be used for making the brine.

=Sixth=:--For each 100 lbs. of Bellies packed in the tierce, tub or vat, add not less than 5 gallons of brine, and pour it over the meat. Five gallons of water by measure or forty-two pounds by weight, will make sufficient brine to cover, and is the proper amount for each 100 lbs. of Bellies.

=Seventh=:--Before putting the water over the Bellies, dissolve in it the mixed =Freeze-Em-Pickle=, Sugar and Salt left after rubbing; stir it for a few minutes until it is thoroughly dissolved, and then pour this brine over the Bellies.

=Eighth=:--Bellies must be overhauled three times while curing--once on the fifth day; again seven days later, and again in ten days more. Overhauling must never be neglected, if good results are desired.

Overhauling means to take the meat out of the brine and repack it in the same brine. The proper way to overhaul is to take a perfectly clean tierce or vat, set it next to the tierce or vat of Bellies to be overhauled, pack the meat into the empty package and then pour the same brine over the meat.

PUMPING BREAKFAST BACON.

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Many Packers pump Breakfast Bacon when it is put into the brine, and we can heartily recommend this, as Bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the inside as the outside. Great care, however, should be exercised in making the pumping pickle. It must be made according to the formula given on page 76, just the same as for Pumping Hams. The pieces of Bacon should be pumped in from three to five places, according to the size of the piece. Very large pieces, especially if the rib is left in them, can be pumped several times more.

FEW BUTCHERS REALIZE

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Few Butchers realize the importance of building up a reputation on good Corned Beef. A good trade on Corned Beef enables the dealer to get higher prices for Plates, Rumps, Briskets and other cuts which otherwise would have to be sold at a sacrifice. Corned Beef cured by the =Freeze-Em-Pickle= Process will have a Delicious Corned Beef Flavor, a Fine, Red, Cured-Meat Color, =will not be too Salty=.

To obtain the best results in curing Corned Beef, it is always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added. This will draw out the blood which would otherwise get into the brine. The membrane on the inside of the Plates and Flanks should be removed and the Strip of Gristle cut off the edge of the Belly Side.

If any part is =tainted=, =mouldy=, =discolored= or =slimy=, =it must be trimmed off=, so no slimy or tainted parts will get into the brine. If Plates or Briskets are to be rolled, a small amount of mixed Zanzibar Brand Corned Beef Seasoning, =Freeze-Em-Pickle=, Sugar and Salt must be sprinkled on the inside before rolling them. This will give the meat a Delicious Flavor and results in a Nice Red Color and will cure it more uniformly and quickly.

DIRECTIONS FOR MAKING FINE CORNED BEEF.

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{ 5 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. =Plates, Rumps,= { 2 lbs. of Granulated Cane Sugar. =Briskets, etc.= { 6-8 ozs. Z. B. Corned Beef Seasoning. { 5 gals. of Cold Water.

Cure the meat in this brine 15 to 30 days, according to weight and thickness of the piece.

Retail Butchers who cure Corned Beef in small quantities, and who from day to day take out pieces from the brine and add others, should make the brine and handle the Corned Beef as follows:

To every five gallons of water add five pounds of common salt, one pound of =Freeze-Em-Pickle= and two pounds of granulated sugar. In summer, if the temperature of the curing room or cooler cannot be kept down as low as 40 degrees, then use one pound of sugar for five gallons of water. If the cooler is kept below 40 degrees, use two pounds of sugar. In winter the curing can always be done in a temperature of 36 to 38 degrees, and then two pounds of sugar to five gallons of water should always be used. The sugar 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 largely upon the conditions under which the brine is kept.

THE SEASONING OF CORNED BEEF.

It is simple enough to add Seasoning to the corned beef, but the ability to decide what proportion of just what spices, etc., will produce the most desirable flavor requires ripe judgment and long experience. There are many butchers today who could greatly improve their corned beef if they but knew more about the proper seasoning and the proportions to use. We have worked out this problem for him in our special Corned Beef Flavor. It is a splendid combination of just those spices, etc., most suited for seasoning corned beef, and imparts a most zestful and appetizing flavor. This flavor should be added by tying it up in a piece of cheese cloth and allowing it to lay in the brine which contains the corned beef. This will flavor the brine and thus the corned beef becomes uniformly and thoroughly seasoned without any particles of the seasoning adhering to the meat.

HOW TO KNOW WHEN CORNED BEEF IS NOT FULLY CURED.

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If a piece of Corned Beef is cut, before or after it is cooked, and the inside is not a nice red color, it is because the meat is not cured through. It is often sold in this condition, but it should not be, as it does not have the proper flavor unless it has been cured all the way through, which requires two or three weeks in a mild brine, depending upon the size of the piece of meat. Corned Beef pickled for four or five days in a strong brine, with an excessive amount of saltpetre in it, as some butchers cure it, =is not good Corned Beef= and =does not have the proper flavor=, although it may be red through to the center, the color being due to the large amount of saltpetre used in the brine.

The =Freeze-Em-Pickle Process= of curing gives the meat a different and better flavor.

PUMPING CORNED BEEF.

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We recommend Pumping Corned Beef with a Pickle Pump, before it is put into the brine. In this way the meat is cured in about half the time and it will be cured from the inside just the same as from the outside, and will be more uniform in color throughout than if cured without pumping. If Corned Beef is pumped, it should be pumped with the same pickle as for pumping Hams, formula for which is given on page 76. The pieces of Corned Beef should be pumped in from two to four places, according to the size of the piece of meat. One will soon become accustomed to it, after pumping a few pieces. Pumping can of course be overdone, and too much brine must not be pumped into the meat; otherwise it will puff out too much and become spongy.

GARLIC FLAVORED CORNED BEEF.

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Many people like Garlic Flavor in Corned Beef, and butchers who want to please their customers should keep a supply of Corned Beef both with and without the Garlic Flavor. We make a special preparation, known as Vacuum Brand Garlic Compound, with which butchers are able to give a Garlic Flavor to any kind of meat, without having any of the objectionable features that result from the use of fresh Garlic.

Vacuum Brand Garlic Compound is a powder which we manufacture from Selected Garlic. The flavor given by it is delicious, and the advantages gained by it will be thoroughly appreciated by all who use it

DIRECTION FOR MAKING COOKED CORNED BEEF.

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Take fully cured Corned Beef and cut it up into different sizes, and pack it nicely into a cooked corned beef press, sprinkling a little Zanzibar Brand Corned Beef Seasoning between each layer of meat so as to give it a delicious flavor. All Butchers’ Supply Houses sell presses made especially for this purpose. After packing the pieces of Meat into the press, screw it up tight; then put the press which has been filled, into hot water, of a temperature of 180 F., and leave it there for one and a half hours, then reduce the temperature to 170 degrees and leave it there for one hour longer. A very large press might require three hours cooking before the meat would be cooked through. After the meat is thoroughly cooked, place the press in the cooler and let it remain there over night. The following morning the Corned Beef will be thoroughly chilled and can be taken out of the press.

In the summer it is a good plan to dip the cake of Cooked Corned Beef, after it is removed from the press, into Hot Lard for a second, or even Hot Tallow. This will coat it so it will not become mouldy, and it will keep much better than without dipping it.

Pressed Cooked Corned Beef is an elegant article, is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it. Butchers should give more attention to preparations of this kind, as they would help greatly in developing business.

DIRECTIONS FOR MAKING FANCY DRIED BEEF.

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How to Cure Beef Hams and Shoulder Clots.

SMALL PIECES.

{ 6 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. =Small Beef Hams= { 2 lbs. of Granulated Sugar. =and Shoulder Clots.= { 5 gals. of Cold Water. { Cure in this brine 50 to 60 { days.

MEDIUM PIECES.

{ 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. =Medium Beef Hams= { 2 lbs. of Granulated Sugar. =and Shoulder Clots.= { 5 gals. of Cold Water. { Cure in this brine 60 to 70 { days.

HEAVY PIECES.

{ 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of =Freeze-Em-Pickle=. =Heavy Beef Hams= { 2 lbs. of Granulated Sugar. =and Shoulder Clots=. { 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.

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Take 100 lbs. of boneless Beef Plates and cure them in brine made as follows:

5 gallons of cold water. 5 lbs. of common salt. 1 lb. of =Freeze-Em-Pickle= and 2 lbs. of granulated sugar.

Cure the Plates in this brine 10 to 30 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees temperature is always the best for curing purposes.

The 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. The meat should then be boiled slowly.

Boiled Spiced Beef should be boiled the same as hams, in water that is 155 degrees Fahrenheit.

This Rolled Spiced Beef is sold to customers raw as well as boiled. Many prefer to buy it raw and boil it at home. This style of Corned Beef makes a beautiful display on the counter and butchers will find this a profitable way of working off fat plates. Meat worked up in this way brings a good price and is a ready seller. Those liking Garlic Flavor can also add a small quantity of Garlic Compound or Garlic Condiment.

GENERAL HINTS FOR CURING MEATS.

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Curers of meat, who are well acquainted with us know that we have been in a position to acquire more than the average knowledge in the curing and handling of meats. As is well known, we have been consulting chemists and packing house experts for many years; therefore, the general information which we offer for curing meats are suggested by the results of many years of practical experience.

CHILLING MEATS.

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