38 BULLETIN 1086, U, S. DEPARTMENT OF AGRICULTURE. 



Table 25. — Smoke record ofSy salt cured bellies (sides), Fort Worth. 



I 





Lot 

 No. 



Weight 



in 

 smote 

 (lbs.). 



Hours 

 smoked. 



Temperature 

 of smoke- 

 house at — 



Net 

 weight 



of 

 cooled 



meat 

 (lbs.). 



Total loss in 

 smoke. 



Total loss from 



chilled fresh 



weight through 



smoke. 





Begin- 

 ning 

 (» F.). 



Close 

 (° F.). 



Pounds. 



Per 



cent. 



Pounds. 



Per 



cent. 



Oily 



13 

 16 

 19 

 22 



14 

 17 

 20 

 23 



15 

 18 

 21 

 24 



850 

 676 

 874 

 630 



24 

 24 

 19 

 19 



90 

 90 

 82 

 82 



128 

 128 

 132 

 132 



785 

 609 

 816 

 569 



65 

 67 

 .58 

 61 



7.65 

 9.91 

 6.64 

 9.68 



65 



98 

 69 

 81 



7.65 





13.86 

 7.80 

 12.46 





3,030 



1 





2,779 



251 



8.28 



313 ! 10.12 







1 





Soft 



977 

 753 

 768 

 659 



24 

 24 

 19 

 19 



90 i 128 

 90 128 

 82 132 

 82 ! 132 



897 

 680 

 695 

 594 



80 

 73 

 73 

 65 



8.19 

 9.69 

 9.51 

 9.86 



103 

 98 



100 

 91 



10.30 





12.60 

 12.58 

 13.28 





3,157 





1 



2,866 



291 



9.22 



392 1 12.03 













Firm 



780 

 859 

 843 

 914 



24 

 24 

 19 

 19 



90 128 

 90 128 

 82 132 

 82 132 



711 

 786 

 766 

 841 



69 

 73 

 77 

 73 



8.85 

 8.50 

 9.13 

 7.99 



99 



54 



106 



16 



12.22 





6.43 

 12.16 

 1.78 





3,396 





( 



3,104 



292 



8.60 



275 j 8.04 













Table 26.— Retaining record of dry salt cured bellies {sides), Fort Worth. 



Oily. 



Lot 

 No. 



Weight 

 cooled 

 smoked 

 meat 

 (lbs.). 



Soft. 



Firm. 



785 

 609 

 816 

 569 



897 

 680 

 695 

 594 



Weight [ 



of meat ! 



24 



hours 



after 

 smoked 

 (lbs.). 



Net weight of 

 meat at end of— 



Loss during 

 retaining 

 period. 



6 days 

 (lbs.). 



19 days ,p„,,„^<, I Per 

 (lbs.), -t^ounos., gg^^_ 



781 

 603 

 812 

 563 



764 



584 

 795 



548 



734 

 555 

 770 

 524 



6.50 



8.87 

 5.64 

 7.91 



Fresh chilled weight 



through retaming 



period. 



PoundSjPercent 

 loss. loss 



116 



152 

 115 

 126 



13.65 

 21.50 

 12.99 

 19.38 



7.05 



509 16.46 



Per cent 

 yield. 



86.35 

 78.50 

 87.01 



83.54 



893 

 673 

 692 



587 



869 

 655 

 671 

 555 



831 

 624 

 644 

 543 



7.36 

 8.24 

 7.34 

 8.59 



169 

 154 

 151 

 142 



16.90 

 19.79 

 18.99 

 20.73 



2,845 : 2,750 2,642 



224 



7.82 



616 



711 

 786 

 766 

 841 



705 

 779 

 759 

 835 



764 

 738 

 813 



658 

 732 

 708 



7.45 

 6.87 

 7.57 

 6.18 



152 

 108 

 164 

 HI 



18.91 



83.10 

 80.21 

 8L01 

 79.27 



8L( 



18.77 

 12.86 

 18.81 

 12.33 



3,104 ' 3,078 I 3,004 ; 2,887 



6.99 



535 I 15.63 



81.23 

 87.14 

 8L19 

 87.67 



84.37 



The loss in smoke for the different kinds of meat was: Oily, 8.28 per cent; soft, 9.22 

 per cent; firm, 8.6 per cent. This shows that firm meat shrank 0.32 per cent and soft 

 0.94 per cent more than oily. 



The percentage loss and resultant yield from chilled weight through the cure, 

 smoke, and retaining period were as follows: Oily, 16.46 per cent; soft, 18.91 per cent; 

 firm, 1.5.63 per cent. This shows that firm bellies cured by the dry-salt method and 

 retained 19 days lost 0.83 per cent of the total weight less than oily and 2.45 per cent 

 less than soft. 



