26 . BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
2A. Two hams, identified as 8 AH and 8 BH (28 to 284 pounds) 
infected rats (3 for each ham) fed at Establishment 2A. Portions 
of these various hams fed to rats at Washington failed to infect them. 
Experiment 209 (Establishment 2A), positive; 12 rats fed hams, 
identified as 9 AH, 9 BH, 10 AH, and 10 BH, at Establishment 2A; 
3 rats for each ham. Rats in Washington also positive. 
Experiment 210 (Establishment 2A), 3 rats, fed ham identified as 
11 AH, positive; 3 rats, fed ham identified as 11 BH, negative, at 
Establishment 2A. Rats in Washington negative. Decapsuled 
larvee obtained at the Washington laboratory from these hams by 
artificial digestion were uncoiled, a condition which is usually a fair 
indication of loss of vitality. Apparently the additional period in- 
’ volved in the shipment of the hams to Washington, during which 
time the salt in the meat continued to act, was sufficient to bring 
about the destruction of the vitality of the parasites. - 
The remaining 21 experiments in which the hams were cured on 
the basis of 3 days for each pound of weight of the individual hams, 
then smoked for 36 hours, and.finally dried for a period of 20 days 
yielded uniformly negative results. A method of preparing hams. 
similar to that used in the experiments has accordingly been approved 
by the bureau. ‘The specifications for this method may be expressed 
in brief as follows: 
Three days’ cure for each pound of weight of the individual hams 
(4 pounds of salt per hundredweight), to be followed by at least 48 
hours of smoking at a temperature not lower than 80° F., and finally 
by drying for at least 20 days at a temperature not lower than 45° F. 
EXPERIMENTS WITH CAPICOLA. 
Capicola is a name applied to certain products which consist of 
boneless pork butts from which the superficial fat has been removed, 
stuffed in beef-bung casings. The butts are cured by a dry-curing 
process involving the use of the usual curing mixtures. In the 
experiments described below, 44 in number, the salt in the curing 
mixture amounted to 44 pounds per hundredweight of meat at 
Establishment 2A and 5 pounds per hundredweight of meat at 
Establishment 3. The experimental butts obtained from trichinous 
hog carcasses were placed with other butts in a tierce to which sweet 
pickle of 80° salometer strength was added in the experiments.at 
Establishment 3, and 35° to 40° strength at Establishment 2A. 
These variations were made in conformity with the methods regularly 
employed at these establishments. During the curing process the 
butts were generally overhauled by rolling the tierce at certain 
intervals. 
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