HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
Trimmings that are to be stored away for a few days to two weeks, should be packed with the following proportions of =Freeze-Em-Pickle= and Salt.
To every 100 lbs. of Trimmings use the following:
1 lb. of =Freeze-Em-Pickle=. 1 lb. of Salt.
For Trimmings that are to be stored away for two weeks to three months, the following proportions of =Freeze-Em-Pickle= and Salt should be used:
1¼ lbs. of =Freeze-Em-Pickle= and 1 lb. of Salt to each 100 lbs. of Trimmings.
For Trimmings that are to be stored away for three months to six months, the following proportions of =Freeze-Em-Pickle= and Salt should be used:
1½ lbs. of =Freeze-Em-Pickle= and 1 lb. of Salt to each 100 lbs. of Trimmings.
=First=:--Weigh the Trimmings and then spread them on a table.
=Second=:--Weigh out the proper proportions of =Freeze-Em-Pickle= and Salt, mix them together thoroughly, and then sprinkle over the meat.
=Third=:--Mix the Trimmings well so that the Salt and =Freeze-Em-Pickle= get to all parts of the meat.
=Fourth=:--Run the Trimmings through the grinder, using what is called the lard plate, a plate that has holes in it from 1 to 1¼ inches in diameter. By first mixing the =Freeze-Em-Pickle= and Salt with the meat and then putting it through the grinder, the =Freeze-Em-Pickle= and Salt become better mixed with the meat.
Another way is to run the Trimmings through the grinder first, using the lard plate with 1 to 1¼ inch holes in it; then put this meat in the mixer and while mixing add the =Freeze-Em-Pickle= and Salt, which have first been thoroughly mixed. Let the mixer run until the =Freeze-Em-Pickle= and Salt are thoroughly mixed with the meat, which only takes a few minutes.
If a plate with large holes in it is not available, cut the Trimmings up small by hand and then mix the =Freeze-Em-Pickle= and Salt with the meat.
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
=First=:--Take barrels or tierces that are perfectly clean and sweet; this is very important. Then sprinkle a handful of =Freeze-Em-Pickle= and Salt which have first been thoroughly mixed, over the bottom of the tierce.
=Second=:--Fill tierce about one-quarter full of the meat that has been mixed with =Freeze-Em-Pickle= and Salt, and then with a tamper, tamp it down as tight as can be. The tighter the meat is packed, the better. Then place more of the meat into the tierce and tamp it, and keep on doing this until the tierce is full.