=First.=--Sort the Beef Hams and Clots, separating the Small, Medium and Large.
=Second.=--Take enough of any one size of the assorted Beef Hams and Clots to fill a tierce which will be 285 lbs.; then thoroughly mix together in a large pail or box, the following proportions of =Freeze-Em-Pickle=, Sugar and Salt:
Use for 285 lbs. of =Small Beef Hams and Small Clots=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar and 18 lbs. of Salt.
For 285 lbs. of =Medium Beef Hams and Medium Clots=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of Granulated Sugar and 21 lbs. of Salt.
For 285 lbs. of =Heavy Beef Hams and Heavy Clots=, 3 lbs. of =Freeze-Em-Pickle=, 6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the same instructions as given for curing Hams in Open Packages, page 51.
Quantity of Brine for Curing 100 Lbs. of Beef Hams and Clots.
Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on page 52. The same remarks apply as to variations in the size and shape of vats, and in the general handling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing in Open Packages.
Overhaul and handle exactly as directed for Hams, on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in Closed Up Tierces.
Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on page 55.
Follow the general directions for Pumping, which will be found on page 76.
Take 100 lbs. of boneless Beef Plates and cure them in brine made as follows:
5 gallons of cold water. 5 lbs. of common salt. 1 lb. of =Freeze-Em-Pickle= and 2 lbs. of granulated sugar.
Cure the Plates in this brine 10 to 30 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees temperature is always the best for curing purposes.
The 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. The meat should then be boiled slowly.