10 BULLETIN 596, U. S. DEPARTMENT OF AGRICULTURE. 
Table V. — Summary of curing and smoking. 
Process. 
Hams. 
Shoulders. 
Bacon sides. 
Total green weight . . 
Weight after curing. 
Weight after draining. 
Pounds. 
121. 81 
129.69 
128. 25 
Weight after smoking \ 119. 81 
Gain by curing 
Loss by smoking 
Net gain (+) or loss (— ). 
6.44 
8.44 
-2.00 
Per cent. 
100. 00 
106. 05 
105. 27 
Pounds. 
84.81 
95. 31 
93.81 
86.94 
5.27 
6.91 
-1.64 
9.00 
6.87 
-2.13 
Per cent. 
100. 00 
112. 38 
110. 61 
102. 50 
Pounds. 
40.87 
51.31 
49.69 
44.50 
10. 61 
8.11 
+2.50 
8.82 
5.19 
+3.63 
Per cent. 
100. 0° 
125. 53 
121. 56 
108. 86 
21. 56 
12.70 
+8.86 
It is seen from this table that there was no marked difference in 
the shrinkage of the cuts from the different lots. The large gains 
in weight in the shoulders and bacon sides were partly due to the 
fact that they remained in the brine for 8 weeks and absorbed more 
moisture than the hams. 
The color of the smoked meat was very uniform, showing a rich 
brown on the outside. When cut the hams and shoulders had a rich 
color, not the shade of blood, but not in any way bleached out. The 
color was very uniform among the several lots. 
Sample slices from all of the cuts from each hog were compared 
and no difference could be noticed in flavor, palatability, or cooking 
qualities. It was impossible to differentiate between the cured meat 
from the various lots; it was all excellent in quality, with an appe- 
tizing odor, and a delicate flavor. 
SUMMARY OF CARCASS DATA. 
From a careful review of the foregoing the following conclusions 
are drawn : 
Dried pressed potato meal fed with any of the three supplements 
used in the experimental feeding produced pork equal in quality to 
that produced by a ration of corn meal and tankage. 
Dried pressed potato meal supplemented with old-process linseed- 
oil meal (Lot III) produced a carcass which for degree of finish ex- 
celled even that of the corn-meal hog (Lot I), and the degree of 
finish on the other two lots was but little inferior to that on the 
check hog (Lot I), 
No difference could be noticed in any way in the curing qualities 
or in the excellence of the finished product raised from the hams, 
shoulders, and bacon sides of the hogs fed in the four different lots. 
