In curing a less quantity than a full tierce of =Boneless Rolled Shoulders=, cut down the amount of =Freeze-Em-Pickle=, Granulated Sugar and Salt and the quantity of water, according to the quantity of Boneless Shoulders to be cured.
Quantity of Brine for Curing Less Than 100 Lbs. of Boneless Rolled Shoulders.
The same directions should be followed in curing less than 100 lbs. of Boneless Rolled Shoulders as are given for Hams, on page 52.
The Use of Molasses and Syrup Barrels in Curing Boneless Rolled Shoulders.
The remarks concerning the use of these barrels in curing Hams apply with equal force to the curing of Boneless Rolled Shoulders, and we refer to page 52.
Shape of Vats for Curing Boneless Rolled Shoulders.
See page 53 concerning the Shape of Vats for curing Hams, as the same remarks apply in curing Boneless Rolled Shoulders.
How to Overhaul Boneless Rolled Shoulders When Cured in Open Packages.
See page 53 and follow the same instructions for overhauling as are given for overhauling Hams when curing in open packages.
This should not be neglected. See page 76 and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will always be assured.
DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON.
[Illustration: SUGAR CURED BREAKFAST BACON]
Use for 100 lbs. Light Bellies. =5= lbs. of Common Salt. 1 lb. of =Freeze-Em-Pickle=. 2 lbs. of Granulated Sugar. 5 gallons of Cold Water. Cure in this brine 20 to 25 days.
Use for 100 lbs. Medium or Heavy Bellies. =7= lbs. Common Salt. 1 lb. of =Freeze-Em-Pickle=. 2 lbs. Granulated Sugar. 5 gals. Cold Water. Cure in this brine 25 to 40 days, according to size.
=First=:--Mix together the proper proportions of =Freeze-Em-Pickle=, Sugar and Salt, as stated above for every 100 lbs. of Bellies.
=Second=:--Take a perfectly clean tierce, tub or vat, and sprinkle a little of the mixed =Freeze-Em-Pickle=, Granulated Sugar and Salt on the bottom. 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 condition in which the brine is kept.
