20 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
The same quantities of salt, sodium nitrate, and sugar were used 
in each box at a single establishment, correction being made for the 
impurities present in the cerelose. At establishment A the boxes 
were stored during the curing period in a curing cellar at a tem- 
perature of 36°-37° F. The cured bellies were soaked one hour in 
water at 70° F’. and were smoked 30 hours at 130°-135° F. At estab- 
lishment B the boxes were stored in a curing cellar at a similar tem- 
perature and the cured bellies were soaked 10 minutes in water at 
70° F. and smoked 18 hours at 100° F. At establishment C the 
boxes were stored in a curing cellar at a temperature of approxi- 
mately 40° F. and the cured bellies were soaked one hour in water 
at 60° F’. and were smoked 20 hours at 116° F. 
TABLE 16.—Record of boxr-cured bacon experiments at establishments A, B, and C. 
ESTABLISHMENT A. 
Box 1, 
Box 2 Box 3 
Item. ae dex- cere-- 
sugar trose. lose 
IN ft 01] OF<5 oC al OYE) | SKS a es ey AP eae a ae eee en eA ete Aa gous 80 84 83 
Curing periods «534 = hos cae ee i ns 2 ei days. - 21 21 21 
Wieightofereen| bellies sf asdf ot oe te eee ree ok ce eae pounds. . 625 625 625 
Wreithtofcured belliesstss oe asset eee ee Bes SAE Ao Ae Gore 627 630 627 
CG eB Vs 1 gh (23 0 ee eles se A Ne Tl ie hs cue a cca yA dots 2 5 2 
Conditronlofsmoked welll egy eee eee eee ee oe ae a ee Normal. | Normal. | Normal. 
ESTABLISHMENT B. 
INuMber Of MelliSs sei See 2 sh akan ae ae a Rae eRe ARE Rea 46 48 46 
(Qibe at ae oe) os POE SS a Se i Seon Sd ebooe ese cbes kes coor days. . 24 24 24 
Weight of green bellies........-.- 3 LEROY 0 eee. Fea wee pounds. . 300 300 300 
Whetshtioteured bellies’. 2:51:22 eta oe a ape erre eel areeiaet Rea dose: 303 304 305 
Gaimin welshtet 200 ee) ia. cae eee ines sean. See Re see eas dose 3 4 5 
Conditioniofsmokedbelliess te aee eee eee eee eee eee ee ee eee Normal. | Normal. | Normal. 
ESTABLISHMENT C. 
Curing periodienr a eererte eee = =an orale ion ee eee Uae Seer days. . 24 24 24 
Weightiof greensbellies S322 0-305 70 et. Seay ..--- pounds. - 575 575 575 
Wiel eht OCUTERS DENT ese este eri a a er Teh ye nes Seg aEe ANE APSE domes 571 572 572 
TUOSSHN: WeLSHG sate ee ec a Ae Oe A A a Ee SR ee dower 4 3 3 
Conditionofsmokedlbelliesse. so. 6s Oe ee ae a eee ee Normal. | Normal. | Normal. 
COMPOSITION OF BOX-CURED BACON. 
The composition of the smoked bacon is shown in Table 17. Atten- 
tion is called to the relatively low salt and high sugar and nitrate con- 
tent of this bacon at establishment A, as compared with the sweet- 
pickle bacon cured in the same establishment. (See Table 14.) At 
establishment B may be noted the relatively high sugar content of the 
three lots of bacon, the average percentage of sugar being twice as 
great as that present in the box-cured bacon cured at establishment A, 
and over eight times as great as the average percentage of sugar pres- 
ent in the sweet-pickle bacon cured at the latter establishment. The 
figures for establishment C show a low salt and sodium-nitrate con- 
a 
