DIRECTIONS FOR CURING HAMS

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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.

f 7 lbs. of Common Salt. n«A -Pnr inn ih« I 1 1£ °ofFrraneu^tePiCkle' I 5 gals, of Cold Water. I Cure in this brine 50 to 60 days.

Medium Hams, 14 to 18 Lbs. Average, f 8 lbs. of Common Salt.

i ™ TU I 1 lb- °f Freeze-Em-Pickle. Use for 100 lbs. ' g ]bs of Granulated Sugar. Medium Hams. 1 g galg of Cold Water

[ Cure in this brine 60 to 70 days. Heavy Hams, 18 to 24 Lbs. Average. f 9 lbs. of Common Salt. 1 Ib. of Freeze-Em-Pickle.

TT * i f\f\ ivx«

wea T?a^ Heavy Hams,

2 lbs- of Granulated Sugar. 6

g galg of CoW Water I Cure in this brine 75 to 80 days. First: — Sort the Hams, separating the Small, Me- dium and Large.

Second: — -Take enough of any one size of the as- sorted 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, Granu- lated Sugar and Salt:

More than 285 Ibs. 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 plac- ing 285 Ibs. 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 tc properly cure the meat.

The Sugar used must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used.

Use, for 285 Ibs. of Small Hams, 3 Ibs. of Freeze-Ern > Pickle, 6 Ibs. of best Granulated Sugar and 21 Ibs. of Salt.

For 285 Ibs. of Medium Hams, 3 Ibs. of Freeze-Em-Pickl** 6 Ibs. of best Granulated Sugar and 24 Ibs. of Salt.

For 285 Ibs. of Heavy Hams, 3 Ibs. of Freeze-Em-Pickl^ 6 Ibs. of best Granulated Sugar and 27 Ibs. 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, Granu- lated 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 rub- bing 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 dis- solve 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 CUR- ING 100 LBS. OF HAMS.

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Five gallons by measure, or forty-two pounds by weight, is the approximate amount of water to use for every 100 Ibs. of Hams.

A tierce, after being packed with 285 Ibs. 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 BAR^ RELS IN CURING HAMS.

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Never use old molasses barrels, or syrup barrels for cur- ing meat, unless they have been first thoroughly scoured and steamed, and cleansed with our Ozo Washing Com- pound. 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.

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We strongly recommend the pumping of Hams, full directions for which are given on page 76.