DIFFERENCE BETWEEN FREEZE-EM AND FREEZE-EM-PICKLE.
_Query.--L. B.: We have been using some of your goods and notice that you speak of Freeze-Em-Pickle for curing meats. Is this product the same as Freeze-Em? We have been getting our goods from our jobbers, and in their catalogue they also speak of Freeze-Em-Pickle. We would like one of your books on the secrets of meat curing and methods of smoking and curing, as we are young in the curing of meats yet and would like all the information possible._
Ans.--Your letter received and we are pleased to note that you have been using some of our goods and find them very satisfactory. You say you have read of our =Freeze-Em= and also our =Freeze-Em-Pickle=, and you would like to know whether they are both the same. They are not the same. Before the various pure food laws went into effect, we sold =Freeze-Em= as a preservative, also as a cleansing agent. As so many of the pure food laws objected to the use of preservatives, we discontinued selling =Freeze-Em= as a preservative, and now sell and recommend it as a cleansing agent only.
=Freeze-Em-Pickle= is an entirely different preparation. This was placed on the market with a special view to supply the butcher with a preparation that will comply with all food regulations under all food laws. =Freeze-Em-Pickle= is to be used for curing all kinds of meat, such as hams, bacon, corned beef, bologna trimmings, pork sausage trimmings, and meats of all kinds, and it is also excellent for use in chopped beef, to keep it in a fresh condition. =Freeze-Em-Pickle is not a Chemical Preservative.=
DIFFICULTIES WITH CURING BRINE AND HOW TO OVERCOME THEM.
_Query.--W. S. & Co.: We are so situated that we have to boil all the water that we use in our brine. After boiling it we run it into a cooling tank and let it cool. We have made some experiments with your Freeze-Em Pickle and like it to cure very well, and have decided to adopt its use in the curing of all of our meats. Now, what we want to know is, can we dissolve the Freeze-Em Pickle in the boiling hot water and then cool it and run it through coils the same as we do now with the water? Would the heat affect the Freeze-Em Pickle? Our vats when full hold 6,900 lbs. of medium sized hams. According to the size of the kettle and the amount of water to boil at one time, it would require 58 pounds of Freeze-Em Pickle. What we want to do is this: we do not want to weigh the Freeze-Em Pickle for each vat, but simply want to make a large quantity of brine and then run the prepared brine on to our hams. We have been using saltpetre and molasses for our brine and we are having trouble with it getting ropy and stringy. Will syrup answer the same as molasses or sugar, and is New Orleans molasses the best, or should granulated sugar be used entirely? Kindly let us know what you consider the best for hams._