SHRINKAGE OF SOFT PORK. 
29 
Table 15. — Soaking record of pickle-cured picnics. 
Fort Worth. 
Weight 
Lot of meat 
No. in soak 
(pounds). 
Time meat 
soaked. 
Net 
weight of 
drained 
Tempera- Gain or 
ture of loss in 
Hours. 
Min- 
utes. 
meat out 
of soak 
(pounds) . 
water soak 
(° F.). (pounds). 
Oilv 
1 282 
2 262 
3 265 
2 
2 
2 
33 
284 
80 2 
Soft 
33 257 
33 268 
80 -5 
Firm 
80 3 
East St.- Louis. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
250 
265 
259 
200 
: 
i 
2 . 
45 
55 
55 
! - 
252 
268 ' 
261 
200 
70 
70 
70 
70 
2 
3 
2 

974 
981 |... 
7 
Soft 
297 
1 
55 
295 
70 
—2 
289 
286 
283 
317 
1 
1 
1 
2 ... 
45 
55 
55 
289 
' 287 
281 
314 
70 
70 
70 
70 

1 
-2 
-3 
1,175 
1, 171 
—4 
1 
Combined Results of Fort Worth and East St. Louis Soaking Records on Pickle-Cured Picnics. 
Table 16. — Smoke record of pickle-cured picnics. 
Fort Worth. 
Oily: 
Fort Worth 
282 
974 
284 
981 
2 

7 
1,256 
1,265 
9 
Soft: 
Fort Worth 
262 
297 
257 
295 
—5 
-2 
St. Louis 
i 
559 
-7 
Firm: 
265 ! 268 j 3 
St. Louis 
1,175! ! 1,171 -4 
1, 440 1 -439 
-1 
Lot 
No. 
Oily 1 
Soft 2 
Firm 3 
Weight 
in Hours 
smoke smoked, 
(pounds) . 
Temperature 
of smoke- 
house at — 
Begin- 
ning 
(° F.) 
284 
257 
28 
Close 
(°F.). 
Net 
weight of 
cooled 
meat 
(pounds) . 
Total loss in 
smoke. 
Pounds. 
125 
125 
125 
248 
226 
235 
Total loss from 
chilled fresh 
weight through 
smoke. 
Per 
cent. 
Pounds 
36 12. 68 
31 12. 06 
33 12.31 
Per 
cent. 
3.50 
2.59 
1.26 
