28 
BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 14. — Curing record of pickle-cured picnics— Continued. 
East St. Louis. 
Lot 
No. 
Weight 
in cure 
(pounds). 
Number 
of days 
in cure. 
Hours 
meat 
drained. 
Net 
weight of 
drained 
meat 
(pounds). 
Gain from chilled 
weight through 
cure. 
Pounds. 
Percent. 
Oily.. 
1 
2 
3 
4 
2 
1 
2 
3 
4 
255 
268 
252 
202 
30 
30 
31 
31 
72 
72 
72 
72 
250 
265 
259 
200 
9 
14 
17 
11 
3.73 
5.58 
7.02 
5.82 
977 
974 
51 
5.53 
Soft 
288 
30 
72 
297 
26 
9.59 
Firm . . . 
286 
281 
277 
304 
30 
30 
31 
31 
72 
72 
72 
72 
289 
286 
283 
317 
17 1 6.25 
19 7.12 
16 5.99 
23 7.82 
1, 148 
1,175 
75 
6.82 
Combined Results of Fort Worth and East St. Louis Curing Records on Pickle-Cured Picnics. 
Oily: 
Fort Worth 
283 
977 
282 
974 
25 
51 
9.73 
East St. Louis 
5.53 
1,260 
1,256 
76 
6.44 
i 
Soft: 
Fort Worth 
258 
288 
262 
297 
30 
26 
12.93 
;;;:; 
9.59 
546 
1 
559 
56 
11.13 
Firm: 
Fort Worth 
260 265 
27 
75 
11.34 
East St. Louis 
1,148 
i 
1,175 
6.82 
1,408 
i.. 
1,440 
102 
7.62 
. 
i 
The shoulder cut known as the picnic is a small piece of meat, therefore is not 
allowed to remain in the cure as long as the hams. In the Fort Worth tests they 
remained 33 days in cure and at East St. Louis 30 to 31 days. 
The percentage gain by pumping and curing was very much the same as that for 
the hams in the oily and firm grades at East St. Louis, where four lots of each kind of 
meat were tested, but in the test where only one lot of each grade was used the gain 
was very much greater. The combined totals, however, show that the oily gained 
6.44 per cent, soft 11.13 per cent, and firm 7.62 per cent, or the firm 1.18 per cent and 
soft 3.51 per cent more than the oily. 
At certain seasons of the year some of this kind of pork is sold to the trade without 
being smoked. These results indicate that when this is done the meat actually gains 
from 5.53 per cent to 12.93 per cent, depending upon the grade of meat. 
