32 



BULLETIN 1086, U. S. DEPAETMENT OF AGRICULTURE. 



Table 18. — -Curing record of pickle-cured bellies [bacon) 

 FOET Worth. 





Lot 

 No. 



Chilled 



fresh 



weight 



(pounds). 



Number 

 of days 

 in cure. 



Hours 



meat 



drained. 



Net 

 weight of 

 drained 



meat 

 (pounds). 



Gain from 

 chilled weight 

 through cure. 





Pounds. 



Per cent. 



Oily 



1 

 4 

 7 

 10 



2 



5 



8 



11 



444 

 559 

 436 

 378 



32 

 31 

 42 

 42 



16 

 16 

 19 

 19 



458 

 578 

 465 

 396 



14 

 19 

 29 

 18 



3.15 





3.40 

 6.65 

 4.76 





1,817 







1,897 



80 



4.40 











Soft 



470 

 466 

 399 

 432 



32 

 31 

 42 

 42 



16 

 16 

 19 

 19 



512 

 495 

 431 

 466 



42 

 29 

 32 

 34 



8.94 





6.22 

 8.02 

 7.87 





1,767 







1,904 



137 



7.75 











Firm 



3 

 6 

 9 

 12 



501 

 476 

 442 

 458 



32 

 31 

 42 

 42 



16 

 16 

 19 

 19 



550 

 512 

 490 

 503 



49 

 36 

 48 

 45 



9.78 





7.56 

 10.86 

 9.83 





1,877 







2,055 



178 



9.48 









i 





East St. Loins. 



Oily 



1 

 2 

 3 

 4 



2 



1 

 2 

 3 

 4 



524 



439 

 429 

 316 



30 

 30 

 31 

 31 



72 



72 



72 

 72 



534 

 465 

 457 

 328 



10 

 26 

 28 

 12 



1.91 





5.92 

 6.53 

 3.80 





1,708 





1 



1,784 



76 



4.45 











Soft 



443 



30 



72 



481 



38 



8.58 







P'irm 



550 

 509 

 439 



585 



30 

 30 

 31 

 31 



72 J 

 72 

 72 

 72 



598 

 557 

 476 

 655 



48 

 48 

 37 

 70 



8.73 





9.43 

 8.43 

 1L97 





2,083 







2,286 



203 



9.75 







1 





Combined Results of Fort Worth and East St. Louis Cueing Records on Bellies (Bacon). 



F'Our tests were made on pickle-cured bellies (bacon) at each of the packing plants. ' 

 The bacon was not pumped as were the other cuts of meat, but in the curing solution ; 

 it gained practically the same percentage in weight. One very noticeable feature 

 about the oily meat was that it did not gain in cure like the firm and soft. In fact, 

 the firm meat gained more than twice as much as the oily while in cure, both at Fort 

 Worth and East St. Tjouis. This variation, however, should be kept in mind and^ 

 compared with the difference in losses in smoke and during the retaining period 



Oily: 



Fort Worth 



1, 817 





1.897 



80 

 76 



4.40 ' 

 4.45 I 



East St. Louis 



1,708 



! 1^784 





3,525 ! 1 3,681 



156 



4.43 1 



Soft: 



Fort Worth 



1,767 



t 



1,904 



481 



137 

 38 



7.75 

 8. 58 ,, 



East St. Louis 



443 













2,210 





2,385 



175 



7. 92 1 







Firm: 



Fort Worth . . . 



1, 877 





2,055 

 2,286 



178 

 203 



9.48 

 9.75 ; 





2,083 











3,960 





4,341 



381 



9. 62 



i 





i 



