28 



BULLETIN 1086, U. S. DEPARTMENT OE AGRICULTURE. 



Table 14. — Curing record of pichle-cured picnics — Continued. 

 East St. Louis. 



■r t Weight Number Hours 

 •KT in cure of days meat 

 (pounds). i in cure, drained. 



Gain from chilled 

 Net weight through 



weight of cure. 



drained 

 meat 



; (pounds). I poun^_ 



Oily. 



Soft.- 

 Firm. 



255 

 268 

 252 

 202 



72 i 

 ?2 

 72 • 

 72 



250 

 265 

 259 

 200 



9 



14 

 17 

 11 



Per cent. 



3.73 

 5.58 

 7.02 

 5.82 



977 .. 







974 



51 



5.53 



288 



30 ; 



72 



297 , 



26 



9.59 



286 



30 



72 



289 



17 



6.25 



281 



30 



72 



286 



19 ! 



7.12 



277 



31 



72 



283 



16 1 



5.99 



304 



31 



72 



317 



23 



7.82 



6.82 



Combined Results of Fout Wokth and East St. Louis Cueing Records on Pickle-Cubed Picnics. 



OUy: 



Fort Worth 



283 



977 



282 



974 



25 

 51 



9.73 



East St. Louis 1 



5.53 





1,260 



1,256 



76 



6.44 



, 









Soft: 



Fort Worth 



258 '. 



288 '. 



262 



297 



30 

 26 



12.93 



East St. Loms 



9.59 











546 I ;. 



559 



56 



11.13 



Firm: 



Fort Worth 



260 



1,148 



265 



1, 175 



27 

 75 



11.34 



East St. Louis 



6.82 





1,408 



1.440 



102 



7.62 



1 • 



1 "' " 





The shoulder cut known as the picnic is a small piece of meat, therefore is not 

 allowed to remain in the cure as long as the hams. In the Fort Worth tests they 

 remained 33 days in cure and at East St. Louis 30 to 31 days. 



The percentage gain by pumping and curing was very much the same as that for 

 the hams in the oily and firm grades at East St. Louis, where four lots of each kind of 

 meat were tested, but in the test where only one lot of each grade was used the gain 

 was very much greater. The combined totals, however, show that the oily gained 

 6.44 per cent, soft 11.13 per cent, and firm 7.62 per cent, or the firm 1.18 per cent and 

 soft 3.51 per cent more than the oily. 



At certain seasons of the year some of this kind of pork is sold to the trade without 

 being smoked. These results indicate that when this is done the meat actually gains 

 from 5.53 per cent to 12.93 per cent, depending upon the grade of meat. 



