32 
BULLETIN 1086, IT. S. DEPARTMENT OF AGRICULTURE. 
Table 18. — Curing record of pickle-cured bellies (bacon). 
Fort Worth. 
Lot 
No. 
Chilled 
fresh 
weight 
(pounds). 
Number 
of days 
in cure. 
Hours 
meat 
drained. 
Net 
weight of 
drained 
meat 
(pounds). 
Gain from 
chilled weight 
through cure. 
Pounds. Per cent. 
Oily 
1 
4 
7 
10 
2 
5 
8 
11 
3 
6 
9 
12 
444 
559 
436 
378 
32 
31 
42 
42 
16 
16 
19 
19 
458 
578 
465 
396 
14 3. 15 
19 3. 40 
29 6.65 
18 4. 76 
1,817 
1,897 
80 4.40 

Soft 
470 
466 
399 
432 
32 
31 
42 
42 
16 
16 
19 
19 
512 
495 
431 
466 
42 8.94 
29 6.22 
32 8.02 
34 7.87 
1,767 
1,904 
137 ' 7.75 
Firm 
501 
476 
442 
458 
32 
31 
42 
42 
16 
16 
19 
19 
550 
512 
490 
503 
49 9. 78 
36 7.56 
48 : 10.86 
45 9.83 
1,877 
2,055 
178 9. 48 
East St. Louis. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
524 
439 
429 1 
316 
30 
30 
31 
31 
72 
72 
72 
72 
534 
465 
457 
328 
xol 
26 
28 
12 
1.91 
5.92 
6.53 
3.80 
1,708 
1,784 
76 
4.45 
Soft 
443 i 
30 
72 
481 
38 I 
8.58 
Firm 
550 
509 
439 
585 
30 
30 
31 
31 
72 
72 
72 
.72 ! 
598 
557 
476 
655 
48 ' 
48 
37 
70 
8.73 
9.43 
8.43 
11.97 
2,083 ... 
2,286 
203 
9.75 
1 
Combined Results of Fort Worth and East St. Louis Curing Records on Bellies (Bacon). 
Oily: 
*Fort Worth .. 
1, 817 
1,708 
1,897 
1,784 
80 
76 
4. 10 
1 
4.45 
3,525 
| 3,681 
156 
4.43 
Soft: 
Fort Worth ' 
1,767 
443 
| 
1,904 
481 
137 
38 
7.75 
East St. Louis 
8.58 
2,210 
: 
2,385 
175 
7.92 
Firm: 
Fort Worth 
1,877 
2,083 
2. 055 
178 
203 
9.48 
East St. Louis 

2,286 
9.75 
3,960 
4,341 
381 
9.62 
i 
Four tests were made on pickle-cured bellies (bacon) at each of the packing plants. 
The bacon was not pumped as were the other cuts of meat, but in the curing solution 
it gained practically the same percentage in weight. One very noticeable feature 
about the oily meat was that it did not gain in cure like the firm and soft. In fact, 
the firm meat gained more than twice as much as the oily while in cure, both at Fort 
Worth and East St. Louis. This variation, however, should be kept in mind and 
compared with the difference in losses in smoke and during the retaining period. 
