SHRINKAGE OF SOFT PORK. 
33 
Usually a heavy gain in cure is followed by a correspondingly heavy loss in smoke 
and during retaining period. 
The combined results show the percentage gain as follows: Oily. 4.43 per cent; soft, 
7.92 per cent; firm, 9.62 per cent. 
Table 19. — Soaking record of pickle-cured bellies (bacon). 
Fort Worth. 
Lot 
No. 
Weight 
of meat 
in soak 
(pounds) . 
Time meat 
soaked. 
Net 
weight of 
drained 
meat out 
of soak 
(pounds). 
Tempera- 
ture of 
water 
C F.). 
Gain or 
loss in 
Hours. 
Min- 
utes. 
soak 
(pounds). 
Oily 
1 
4 
7 
10 
458 
578 
4?5 
393 
2 
\ 
2 
12 
8 
12 
12 
4"3 
574 
464 
398 
80 
80 
72 
72 
5 
-4 
-1 
2 
1,897 
1,899 
2 
.... 
Soft 
2 
5 
8 
11 
512 
495 
431 
456 
2 
2 
2 
12 
8 
12 
12 
507 
495 
432 
462 
80 
80 
72 
■2 
_- 

1 
-4 
3 
6 
1,904 
1,893 
—8 

Firm 
550 
512 
490 
503 
2 1 12 
2 1 8 
2 | 12 
2 12 
574 
514 
491 
505 
80 
80 
72 
72' I 
24 
2 
1 
2 
2,055 
2,084 
29 
/ 
East St 
Louis. 
Oily. .J 
1 
2 
3 
4 
2 
1 
2 
3 
4 
534 
4'^5 
457 
328 
L 
I 
1 
45 
55 
55 
' 1 
539 
469 
452 
332 
70 
70 
70 
70 
, 
4 
5 
4 

1,784 
1,802 .. 
18 
Soft 
481 
1 
55 
483 | 
70 
2 
Firm 
598 
557 
476 
655 
! 
2 
45 
55 
55 
600 | 
558 | 
477 I 
652 
70 
70 
70 
70 
2 
1 
1 
—3 
2,285 
2,287 
1 
! 
Combined Results of Fort Worth and East St. Louis Soaking Record on Bellies (Bacon). 
Oily: 
Fort Worth 
! 
1, 897 ! 
1,899 
1,802 
2 
St. Louis 
1,784 1. 
18 
3 681 
3,701 
20 
Soft: 
Fort Worth 
1,904 . 
1,896 
483 
-8 
481 < 
: 2 

2,385 ! 
2, 379 
-6 
Firm: 
Fort Worth 
2, 055 
2,084 
2,287 
29 
2,286 
1 
4,341 ! 
4,371 
30 
The meat varied considerably in soak. This was due to the fact that the meat was 
weighed each time out of a liquid which would naturally cause a variation. 
