Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and make no end of trouble.
Keep the cooler as dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These germs affect the brine and the curing of the meat.
For each 100 pounds of spare ribs make the brine as follows: 5 pounds of common salt, 1 pound of =Freeze-Em-Pickle=, 2 pounds of best granulated sugar and 5 gallons of cold water.
Cure in this brine from 10 to 12 days. The temperature of the cooler in which the spare ribs are cured can be anywhere from 36 to 43 degrees, but it should not vary from this range of temperature. It is best to leave the spare ribs in the cure from 10 to 12 days, though they will be cured sufficiently in 7 to 8 days.
If the above method is carefully carried out, the result will be a fine, mild, sweet cure and not too salty.
Before placing the spare ribs in the brine they should be handled in the same manner as hams and shoulders. In other words, they should be rubbed in half of the above quantity of salt, =Freeze-Em-Pickle= and sugar, and the mixed =Freeze-Em-Pickle=, sugar and salt that is left after rubbing should be used for making the brine.
=First=:--Cut the tongues out of the heads as soon as possible, and with warm water scrub off all the slime and dirt, with a stiff brush; hang up in a cooler on a hook at the gullet, to make the tongues thick instead of long and thin.
=Second=:--Let them hang for at least 24 hours in a cooler.
=Third=:--When the tongues are thoroughly chilled and firm, cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces.
=Fourth=:--Put them into a strong common salt brine to beach them, and leave them in this brine from 10 to 20 hours.
=Fifth=:--Take them out of this brine and rub the slime off the tongues and out of the gullet, and also rub the gullet with dry salt.
=Sixth=:--If only a few tongues are to be cured make a barrel of pickle, as follows, and simply throw the tongues into it: For every 5 gallons of water, add 1 lb. of =Freeze-Em-Pickle=, 2 lbs. of Pure Granulated Sugar, and 7 lbs. of Common Salt.