>HEIXKAGE ijF SOFT POEK. 



Table 23. — Curing record of dry salt cAred bellies (sides). Fort Worth. 



T«* Weight Number • Swept 

 ^ in cure of days -wei^t 

 " (pounds), in cafe, (pounds). 



Gain from chilled 

 I wtight tbr ough core . 



Fbonds. Fer cent. 



Oilv. 



13 



8S2 



31 '! 



S52ii 



2 



0.24 



16 



im 



30 



663 



-« 



-6.22 



19 



916 



33 



877 i 



— S 



-.90 



22 



677 



32 



622 



-28: 



-4.31 





3,203 



I 



3,0U 



-78 i 



-2.52 



U 



l.(B3 



- 31 11 



970 



-30 



-3.00 



17 



3C6 



30 



740 



-3S i 



-4.SS 



30 



S20 



33 



7-59 



-36 



-4.53 



23 



709 



32 



6oi\ 



-31 



-4.53 





3,367 





3.13 



-135 



—4 14 









1-5 



S31 



31 



76S 



-42 



-5.19 



1> 



?88 



30 



S.56 



16 



1.90 



21 



901 



33 



S33 



-39 



-4.47 



24 



920 



-32 



905 







.56 





3, 520 



11 



3,362 



-60 



—1.75 



DRY-SALT BELLIES. 



Some of the belli^ (side meat) were cured by the dry-salt method, because a large 

 percentage of such meat is too large to be pickle cured and used for breakfast bacon, 

 hence it was desirable to obtain data on the meat cured by the dry-salt process. The 

 beUies from 300 hogs were divided into oily, soft, and firm and taken through cure, 

 smoke, and retaining period together. This cut did not increase by pumping as much 

 he hams but the different grades did increase in about the same relative per- 



-tage. There was a noticeable difference between the swept weight of the dry- 

 salt bellies and the cured weight of the pickled hams and bellies, which shows that- 

 meat pickle cured gains in weight, but meat cured in dry salt loses weight. In all 

 - :; except lots 13, IS. and 24, a loss in weight was recorded. It was also noted that 



r loss in the lots of soft meat was much greater and more uniform than in either 

 oily or firm. 



From the chilled weight through the cure a loss was sustained as follows: Oily, 2.52 

 per cent: soft, 4.14 per cent; firni, 1.75 per cent. 



Table 24. — Soahing record of dry salt cured bellies (sides). Fort Worth. 



Wei^t 

 Lot I of meaf 

 No. I in soak 

 (pounds) . 



Time meat 

 soalced. 



Net 



Hoars. 



waghi of Temperarl „ . 

 drained tore of {„?rt 

 1 meat oat water ri^f^x 



Minutes.! «rf^ (° F)- ^''°^- 

 ^^ ( 'pounds) . 



S52 2 35 S50 



663 1 676 



877 2 43 S74 



522 1 630 



3.362' ., 3.396 



_2 

 13 

 -3 





3.014 .. 







3.030 





16 

















:z 



970 

 740 

 759 

 654 



- 



Jo ,: 



977 

 753 



76S " 

 6.59 



75 

 75 

 76 

 76 i 



13 



^ 



1 .. 



'^^' 



9 













3,123 ... 





' 



3.157 . 



J 



34 

















15 

 18 



763 

 S56 

 S33 

 905 



2 



35 



7S0 

 S59 

 S43 

 914 



75 

 75 

 76 

 76 



12 

 3 



21 

 24 



2 



i ... 



45 



10 

 9 



