94 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
various sizes including very large hams, it appears quite evident that 
curing periods of more than 40 days are entirely superfluous so far as 
concerns the destruction of trichine, if the hams are afterwards dried 
for 10 days at a temperature of about 100° F. The temperatures 
attained during the process of smoking or pale-drying are fairly 
uniform for the entire series of experiments. 
In view of the results obtained in this series of experiments, the 
method of preparation followed has been approved by the bureau 
as a method by which hams of this kind may be prepared in estab- 
lishments operating under Federal inspection. In brief, the regula- 
tions specify a dry-salt cure on the basis of 4 pounds of salt per 100 
pounds of meat; a period of curing of not less than 40 days at a tem- 
perature not lower than 36° F. to be followed by smoking or pale- 
drying for 10 days at a temperature not lower than 95° F. 
TABLE 14.—Exzperiments with Italian style hams 
(ESTABLISHMENT 3.) 
| Prelirmainary curing.2 Drying. 
- eee Oe we Oe | OSS Oi 
x= | Nee tests 
peri- | Source of Nuts Weights Temperature. Temperature. | on animals 
ment meat. fone of hams. | Time Time at Chicago 
IN, | in in dry and Wash- 
| cooler. | Maxi- | Mini- | room. | Maxi- | Mini- ington. 
| | mum. | mum. mum. |. mum. 
| 
Hog. Pounds Days. eH a t Days °F 
174) land 2.... 4 203-25 40 38 35 10 110 Negative. 
175 3 ang 7, ee 7 ot Pe a 3 a a 107 ae 
7 | Zand S02, 4 183-271 40 39] 34 10 106 Do. 
178+) Sandals... 6 see 40 36 34 10 106 Do: 
UY dE eee so noe 2 25 -253 40 38 3 10 108 0. 
180 | 13 and 14.. 4) 28 31 40 37| 34 i) | he sue Do. 
ST U5 Se eee ers 2 —24 } 40 8 34 10 110 0. 
182 | 16 and 17.. ; 23 “30 40 38 34 10 113 pe: 
ASA w IP Sacer 25 40 38 34 10 114 O. 
3184 | 19 and 20.. 4 103-144 40 43 34 10 116 Do. 
3185 | 21 and 22.. 4 13 -1 2) 40 41 33 10 105 ue 
ST PR eo oaacoe 2 11 -115 40 4Q 353 11 105 0. 
3187 | 24 and 25.. 4 12 -131 40 40 36 10 110 Do. 
2188 | 26 and 27.. a| 142-15; 41 39| 36 10} ae eet Do. 
3189 | 28 and 29.. a 113-18 40 40 33 11 112 Do. 
3190 | 30 and 31.. 4 113-144 40 42 31 10 108 Do. 
3191 | 32 and 33.. 4 8 -133 40 40 38 10 113 Do. 
3192 | 34and 35.. 4 123-143 41 41 37 10 110 Do. 
3193 | 36 and 387.. J 10 -18 40 41 38 10 i112 Do. 
3194 | 38 and 39.. 4 14 -153 | 40 40 35 9 112 Do. 
3195 | 40 to 42.... 6 174-20 42 41 34 11 108 Do. 
1 All the hams in this series of experiments were soaked for 15 hours Eerore drying. 
2 The hams were overhauled from 14 to 16 days after the beginning of the curing process, additional salt 
a Bee Rare Experiments 184 to 195, both inclusive, were not pumped with pickle solution. 
The experiments summarized in Table 15 were conducted at 
Establishment 2A. With the exception of Experiments 206 to 210, 
the products were cured on the basis of 3 days for each pound of 
weight of the individual hams, and were then smoked for 36 hours 
at a temperature of about 80° F., and finally dried for 20 days at a 
lower temperature. 
