Ans.--We manufacture a preparation known as _Freeze-Em-Pickle_, which can be used for curing purposes and fully keep within the requirements of all food laws, both state and National, as well as laws of foreign countries. This article can be used in all kinds of sausage, fresh or dried. We guarantee that the use of this article will not in any manner conflict with the pure food laws of your state, and you are perfectly safe in using it. Its uses are so various that it would be impossible for us to give full directions for using it within the limits of these columns, but we take pleasure in sending you a booklet which will give you all necessary instructions and much other valuable information.
KEEPING CURED MEATS IN CELLARS DURING SUMMER.
_Query.--We have not enough cooler room to cure meat during the summer time, and we want to know if there is any way we can keep cured meat in our cellar during June weather without it becoming too salty._
Ans.--Even if you cure the meat in the winter and keep the cooler at a proper temperature and then leave the meat in the brine during the summer, the brine will turn sour, or become ropy, or thick, and will spoil the meat. To store meat in brine, it is absolutely necessary to keep it at a very low temperature. In fact, it is necessary to have an ice machine to keep the temperature in the cooler or storage room as low as 30 degrees. You could get it as low as 28 degrees. The meat would not freeze, but by having the temperature so low, the meat would not take on any more salt. You seem to be of the opinion that if the pickle on the meat were reduced you could keep the meat in the brine and keep it in a warm temperature. That would be impossible. Of course, having the brine weaker, it would not cause the meat to become so salty, but nevertheless, the brine would spoil, and it would then spoil the meat. To store meat in brine it is absolutely necessary to have the proper facilities and that means an ice machine. Our advice is that you cure enough meat during the winter according to the =Freeze-Em-Pickle= process to carry you until the middle or end of May, and then about the first of May begin curing some more meat in your regular cooler where the temperature is low enough so that the meat will cure properly.