TEMPERATURE FOR CURING MEAT

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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 tem- perature 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 tempera- ture, 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

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 sim- ply 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.