SHRINKAGE OF SOFT PORK. 
21 
After the meat was taken out of the pickle solution it was drained, weighed, and 
placed in a soaking solution 3 to 4 hours, the tests at Fort Worth remaining in the soak 
4 hours and those at East St. Louis, with the exception of one test, 3 hours. After 
the meat came out of soak it was allowed to drain and then was weighed and hung on 
iron racks to be smoked. 
The soaking records also varied, especially in the oily lots, therefore they are not 
considered to be of great importance. 
Table 6. — Smoke record of pickle-cured hams. 
Fort Worth. 
Lot 
No. 
Weight 
in 
smoke 
(pounds) . 
Hours 
smoked. 
Temperature 
of smoke- 
house at — 
Net 
weight of 
cooled 
meat 
(pounds) . 
Total loss in 
smoke. 
Total loss from 
chilled fresh 
weight through 
smoke. 
Begin- 
ning 
(°F.). 
Close 
(°F.). 
Pounds. 
Per 
cent. 
Pounds - cenr. 
Oily 
1 
4 
7 
10 
2 
5 
8 
11 
3 
6 
9 
12 
641 
587 
489 
535 
21* 
21* 
20 
20 
82 
82 
80 
80 
124 
124 
125 
125 
588 
547 
448 
485 
53 
40 
41 
50 
8.27 
6.81 
8.38 
9.34 
13 
3 

10 
2.16 
.55 
.00 
2.02 
2,252 
2,C68 
184 
8.17 
26 
1.24 
Soft 
598 
549 
531 
582 
21* 82 
21* 82 
20 80 
20 80 
124 
124 
125 
125 
547 
506 
480 
530 
51 
.43 
51 
52 
8.53 
7.83 
9.60 
8.93 

8 
8 
5 
.00 
1.56 
1.64 
.93 
2,260 
2,C63 
197 8. 71 
21 
1.01 
Firm 
590 
565 
545 
555 
21* 82 124 
543 
519 
492 
502 
47 
46 
53 
53 
7.97 
8.14 
9.72 
9.54 
1 i .18 
21 J 82 
20" 80 
20 80 
- 124 
125 
125 
8 1.52 
.00 
9 1.76 
2,255 
2,056 
199 
8.82 
18 -87 
i 
East St. Louis. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
726 
644 
637 
543 
33 
32 
35 
35 
80 
79 
83 
66 
76 
82 
92 
678 
592 
585 
498 
48 
52 
52 
45 
6.61 
8.07 
8.16 
8.29 
9 
10 
11 
7 
1.31 
1.66 
1.84 
1.74 
2,550 

2,353 
197 
7.73 
37 
1.55 
Soft 
640 
32 
69 
76 
586 
54 
8.44 
19 
3.14 
Firm 
705 
686 
656 
567 
33 
32 
35 
35 
80 
69 
79 
83 
66 
76 
82 
92 
648 
635 
597 
519 
57 
51 
59 
48 
8.09 
7.43 
8.99 
8.47 
11 
9 
15 
3 
1.67 
1.40 
2.45 
.57 
2,614 
2,399 
215 
8.22 
38 
1.56 
