510 SWlISli IX AMERICA 



through which the animal heat still remaining in and 

 around the bones cannot escape, and the result will he 

 souring and speedy decay at the center of hams, shoul- 

 ders, etc., that outwardly appear in good condition. 



Meat, and particularly pork, that has been frozen and 

 afterward thawed does not keep as well as that which 

 lias been simply chilled. Pork intended for curing- 

 should never be frozen. It is stated by the authorities 

 that frozen meat will spoil in sixteen hours if subjected 

 to a temperature of 75 degrees. Meat hung up in an 

 ordinary air temperature until the animal heat has 

 passed off keeps better than that rapidly chilled im- 

 mediately after dressing. 



In the case of pork intended for curing, it is found 

 that a temperature which will reduce the carcass within a 

 period of 48 hours to from 36 to 39 degrees at its thick- 

 est and most vulnerable portion, viz., the center of the 

 ham and shoulder, is the most desirable. At a tem- 

 perature of 40 degrees a percentage of taint is liable to 

 develop, and at any point above that temperature, taintetl 

 meat develops rapidly. 



Packers say that hogs will shcnv a temperature of 106 

 degrees F. on the killing rail — that is, the, hams and 

 shoulders — and will cut nicely at ^^y degrees F. "Joint 

 meats are all the better for being chilled down to just 

 above freezing before curing." 



Having so large a per cent of fat, side pork does not 

 readily become over-salt and there is really no danger of 

 injury to any but the leaner portions of the carcass by 

 too much salt ; yet where salt is dear, economy would 

 dictate that only so much be used as is actually necessary 



