½ lb. of Freeze-Em-Pickle. 1 lb. of pure granulated sugar. 2 lbs. of salt. 1 gallon of water.
By following the above suggestions carefully you should have no trouble in turning out delicious corned beef.
_Query.--F. B. writes: “Have you any chemical compounds that will help us to take care of some sour hams? We have some hams that are just a little sour and thought perhaps you would help us in the matter.”_
Ans.--We do not prepare anything which would help you in the least. The trouble arises from imperfect curing and the only time that we could have been of help to you would have been when you commenced to put the hams in the pickle; we could have then given you full instructions for pickling the hams in such a way that they could not have soured. In nearly all cases the souring is around the bone. In your case it is best to cut out the bone and trim away the sour meat. After being thus carefully trimmed, they can be rolled, tied and sold for boned hams. You can always avoid the danger of sour hams by exercising extreme care in properly chilling the meat before curing. Most all souring arises from the fact that the meat is not chilled through to the bone. If all the animal heat is thoroughly removed before curing, the hams will come out of the pickle cured all the way through.
If you will follow closely the directions contained in our book, “Secrets of Meat Curing and Sausage Making,” you will never have trouble with your hams. We take great pleasure in sending you a copy of this book free of charge.
_Query.--S. G. Co.: You will please send us a 500-lb. barrel of Freeze-Em Pickle, if you can guarantee it to comply with the Pure Food Laws._
Ans.--Shipment of 500 lbs. Freeze-Em-Pickle, which you ordered by mail, went forward today. We beg to inform you that this product complies with requirements of all Pure Food Laws and is perfectly legal to use everywhere. We know that you will be highly pleased with Freeze-Em-Pickle. The Freeze-Em-Pickle process of curing meat gives it a uniform bright red color and a sweet sugar cured flavor and enables it to retain all of its albumen. It also prevents the meat from drying up and hardening when fried or cooked, or from crumbling when sliced up after being cooked. It may be used in the brine, or it can be sprinkled dry over the meat before it is packed for storage. See our directions for using it.