Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat, owing to their inability to compound the proper proportions of curing ingredients. Besides, their methods of curing are frequently incorrect and unscientific.
By adopting the Freeze-Em-Pickle Process, the proper ingredients are used and the meat is handled in the right way. That is why the finished products made by the Freeze-Em-Pickle Process are superior to what they are when made in other ways.
In making Bologna and Frankfurt Sausage, if the sausage meat is cured for a few days with Freeze-Em-Pickle and handled according to the Freeze-Em-Pickle Process of curing Bologna and Frankfurt Sausage Meat it will produce Finer Sausage, in both taste and appearance, and will have an appetizing color and will not spoil in hot weather, within a reasonable length of time, and the sausage will comply with the Pure Food Laws.
Use the following proportions of Freeze-Em-Pickle, Salt, Sugar and Water to obtain the best results in curing Hams:
{ 7 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Small Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 50 to 60 days.
{ 8 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Medium Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 60 to 70 days.
{ 9 lbs. of Common Salt. Use for 100 lbs. { 1 lb. of Freeze-Em-Pickle. Heavy Hams. { 2 lbs. of Granulated Sugar. { 5 gals. of Cold Water. { Cure in this brine 75 to 80 days.
=First=:--Sort the Hams, separating the Small, Medium and Large.
=Second=:--Take enough of any one size of the assorted Hams 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, Granulated Sugar and Salt:
More than 285 lbs. of Hams can be packed in a tierce, but this never should be done, as it requires a certain amount of brine to a certain amount of meat, and by placing 285 lbs. of fresh Hams in a standard tierce, the tierce will hold 14 to 15 gallons of brine, which is the proper quantity of brine for this amount of Hams. If too much meat is put into the tierce, it will not hold enough brine to properly cure the meat.