38 BULLETIX 1086, TJ. S. DEPARTMENT OE AGRICULTURE. 
Table 25. — Smoke record of dry salt cured bellies (sides), Fort Worth. 
Lot 
No. 
Weight 
in 
smoke 
(lbs.). 
Hours 
smoked. 
Temperature 
of smoke- 
house at— 
( ? F g ). (° F -)' 
Net 
weight 
of 
cooled 
meat 
(lbs.). 
Total loss in 
smoke. 
Total loss from 
chilled fresh 
weight through 
smoke. 
Pounds. 
Per 
cent. 
Pounds - cS 
Oilv 
13 
16 
19 
22 
14 
17 
20 
23 
15 
18 
21 
24 
850 
676- 
874 
630 
24 
24 
19 
19 
90 128 
90 128 
82 132 
82 132 
785 
609 
816 
569 
65 
67 
58 
61 
7.65 
9.91 
6.64 
9.68 
98 13. 86 
69 7. SO 
81 12. 46 
3,030 
2,779 
251 
8.28 
313 10. 12 
Soft 
977 
753 
768 
659 
24 
24 
19 
19 
90 128 
90 128 
82 132 
82 132 
897 
680 
695 
594 
SO 
73 
73 
65 
8.19 
9! 51 
9.86 
103 10. 30 
98 12. 60 
100 12. 58 
91 13. 2S 
3,157 
2,866 
291 
9.22 
392 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 12.22 
54 6.43 
106 12. 16 
16 1. 78 
3,396 
3, 104 
292 8. 60 
275 8. 04 
Table 26. — Retaining record of dry salt cured bellies (sides), Fort Worth. 
Oily. 
Lot 
No. 
Weight 
cooled 
smoked 
meat 
(lbs.). 
Weight 
of meat 
24 
hours 
after 
smoked 
(lbs.). 
Net weight of 
meat at end of- 
Loss during 
retaining 
period. 
Fresh chilled weight 
through retaining 
period. 
6 days 19 days Pniind< , Per 
(lbs.). (lbs.). tounas - cent. 
785 
609 
816 
781 
812 
563 
764 
734 
51 
6.50 
116 
13.65 
86.35 
584 
555 
54 
8.87 
152 
21.50 
78.50 
795 
770 | 
46 
5.64 
115 
12.99 
87.01 
548 
524 
45 
7.91 
126 
19.38 
80.62 
Pounds Per cent 
loss. loss. 
Percent 
yield. 
2,583 
196 
7.05 
509 16.46 : 83.54 
Soft 
14 
17 
20 
23 
15 
18 
21 
24 
897 
680 1 
695 ! 
594 
893 
673 
692 
587 
869 
655 
671 
555 
831 
624 
644 
543 
66 
56 
51 
51 
7.36 
8.24 
7.34 
8.59 
169 
154 
1511 
142 
16.90 
19.79 
18.99 
20.73 
83.10 
80.21 
81.01 
79.27 
2,866 ( 
2,845 
2,750 
2,642 
224 
7.82 
616 
IS. 91 
81.09 
Firm 
711 
786 
766 j 
841 ; 
705 
779 
759 
835 
689 
764 
738 
813 
658 
732 
708 
789 
53 
54 • 
58 
52 
7.45 
6.87 
7.57 
6.18 
152 
108 
164 
111 
IS. 77 
12.86 
18.81 
12.33 
81.23 
87.14 
81.19 
87.67 
3,104 
3,078 
3,004 
2, 8S7 
217 
6.99 
535 
15. 63 
- S4. 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, 15.63 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 percent 
less than soft. 
