14 



BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 



2 hours and 20 minutes in water at 70° F. and were smoked 18 hours 

 at a temperature approximating 100° F. At establishment C the 

 cured bellies were soaked H hours in water at 60° F. and were 

 smoked 18 hours at 120°-130° F. The smoked bellies were inspected 

 for soundness by a Government inspector. A record of the experi- 

 ments is shown in Table 11. 



Table 11. — Record of sweet-pickle bacon experiments at establishments A, B, 



and C. 



Establishment A. 



Item. 



Number of bellies 



Curing period days 



Weight of green bellies pounds 



Weight of cured bellies do. . 



Gain in weight do.. 



Quantity of pickle gallons 



Condition of smoked bellies 



Tierce 1, 

 granu- 

 lated 

 sugar. 



34 



26 



300 



336 



36 



17 



Normal. 



Tierce. 2, 

 dextrose. 



34 



26 



300 



330 



30 



16i 



Normal. 



Tierce 3, 

 cerelose. 



33 

 26 



300 



331 



31 



18* 

 Normal. 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



35 

 26 



300 



330 



30 



16 



Normal. 



Tierce 5, 

 refiners' 

 sirup. 



34 



26 



300 



332 



32 



14 



Normal. 



Tierce 6, 



raw 



sugar. 



35 

 26 



300 



331 



31 



16 



Normal. 



Establishment B. 



Number of bellies 



Curing period days 



Weight of green bellies pounds 



Weight of cured bellies do. . 



Gainin weight do. . 



Quantity of pickle gallons 



Condition of smoked bellies 



24 



26 



26 



25 



26 



48 



48 



48 



48 



48 



280 



280 



280 



280 



280 



330 



328 



320 



328 



328 



50 



48 



40 



48 



48 



17 



20 



174 



18 



18 



Normal. 



Normal. 



Normal. 



Normal. 



Normal. 



Establishment C. 



Number of bellies 



Curingperiod days 



Weight of green bellies pounds 



Weight of cured bellies do. . 



Gainin weight ' do . . 



Quantity of pickle gallons 



Condition of smoked bellies 



26 



26 



26 



26 



26 



.34 



34 



34 



34 



34 



280 



280 



280 



280 



280 



310 



310 



305 



305 



305 



30 



30 



25 



25 



25 



17 



17 



17 



17 



17 



Normal. 



Normal. 



Normal. 



Normal. 



Normal. 



COMPOSITION OF PICKLE. 



The composition of the new and old pickle from each tierce of 

 bellies is shown in Table 12. 



Table 12. — Composition of new and old bacon pickle. 

 Establishment A. 



Tierce 

 No. 



Age of 

 pickle. 



Kind of sugar. 



Specific 

 gravity 

 at 20° C. 



Salometer 

 reading 

 at 20° C. 



Sodium 

 chlorid. 



Sodium 

 nitrate. 





Degrees. 



Per cent. 



Per cent. 



1.139 



70 



16.70 



0.49 



1.090 



46 



10.21 



.29 



1.139 



70 



16.70 



.53 



1.090 



46 



10.31 



.36 



1.141 



71 



16.67 



.54 



1.094 



48 



10.75 



.36 



1.136 



68 



16.40 



.53 



1.090 



46 



10.04 



.34 



1.138 



69 



16.57 



.53 



1.093 



48 



10.32 



.36 



1.137 



69 



16.80 



.53 



1.090 



46 



10.62 



.36 



Total 

 sugar. 



Days. 

 New. 



26 

 New. 



26 

 New. 



26 

 New. 



26 

 New. 



26 

 New. 



26 



Granulated 



.....do 



Dextrose 



do 



Cerelose 



do 



70 per cent corn sugar . 



do 



Refiners' sirup 



do 



Raw 



do 



Per cent. 

 1.78 

 1.36 

 1.76 

 1.22 

 1.71 

 1.20 

 1.87 

 1.32 

 1.77 

 1.32 

 1.71 

 1.33 



