SHRINKAGE OF SOFT PORK. 



21 



After the meat was taken out of the pickle solution it was drained, weighed, and 

 placed in a soaking solution 3 to 4 hours, the tests at Fort Worth remaining in the soak 

 4 hours and those at East St. Louis, with the exception of one test, 3 hours. After 

 the meat came out of soak it was allowed to drain and then was weighed and hung on 

 iron racks to be smoked. 



The soaking records also varied, especially in the oily lots, therefore they are not 

 considered to be of great importance. 



Table 6. — Smoke record of pickle-cured hams. 

 FOKT Worth. 





Lot 

 No. 



Weight 



in 



smoke 



(pounds) . 



Hours 

 smoked. 



Temperature 

 of smoke- 

 house at— 



Net 

 weight of 



cooled 



meat 

 (pounds) . 



Total loss in 

 smoke. 



Total loss from 



chiUed fresh 



weight through 



smoke. 





Begin- 

 ning 



(° F.). 



Close 

 (° F.). 



Pounds. 



Per 

 cent. 



Pounds. 



Per 

 cent. 



Oily 



1 

 4 

 7 

 10 



2 



5 



8 



11 



3 

 6 

 9 

 12 



641 

 587 

 489 

 535 



21* 

 21J 



20 

 20 



82 

 82 

 80 

 80 



124 

 124 

 125 

 125 



588 

 547 

 448 

 485 



53 



. 40 



41 



50 



8.27 

 6.81 

 8.38 

 9.34 



13 

 3 

 



10 



2.16 





.55 



.00 



2.02 





2,252 









2,C68 



184 



8.17 



26 



1.24 







1 









Soft 



598 

 549 

 531 

 582 



21i 



m 



20 

 20 



82 

 82 

 80 

 80 



124 

 124 

 125 

 125 



547 

 506 

 480 

 530 



51 

 43 

 51 

 52 



8.53 

 7.83 

 9.60 

 8.93 



.00 





8 

 8 

 5 



1.56 

 1.64 

 .93 





2, 260 









2,C63 



197 



8.71 



21 



1.01 













Firm 



590 

 565 

 545 

 555 



21i 

 21| 

 20 

 20 



82 

 82 

 80 

 80 



. 124 

 124 

 125 

 125 



543 

 519 

 492 

 502 



47 7. Q7 



1 



IS 





46 

 53 

 53 



8.14 

 9.72 

 9.54 



8 i 1.52 

 1 .00 



9 1 1.76 





2,255 









2,056 



199 



8.82 



IS .87 















East St. Louis. 



Oily 



1 

 2 

 3 



4 



2 



1 

 2 

 3 

 4 



726 

 644 

 637 

 543 



33 

 32 

 35 

 35 



80 

 69 

 79 

 83 



66 

 76 

 82 

 92 



678 

 592 

 585 

 498 



48 

 52 

 .52 

 45 



6.61 



8.07 

 8.16 

 8.29 



9 

 10 

 11 



7 



1.31 





1.66 

 1.8i 

 1.74 





2,550 









2,3.53 



197 



7.73 



37 



1.55 













Soft 



640' 



32 



69 



76 



586 



54 



8.44 



19 



3.14 







Firm. . . 



705 

 686 

 656 

 567 



33 

 32 

 35 

 35 



80 

 69 

 79 

 83 



66 

 76 

 82 

 92 



648 

 635 

 597 

 519 



57 

 51 

 59 



48 



8.09 

 7.43 

 8.99 

 8.47 



11 



9 



15 



3 



1.67 





1.40 

 2.45 

 .57 





2,614 









2,399 



215 



8.22 



38 



1.56 













