. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e required. The shrinkage on smoked meats willvary from 6 to 15 per cent, depending a great deal on the gain in thecuring process. If smoked meats upon being removed from the smokehouse are al-lowed to hang in a room of steady temperature, they will frequently gainslightly in weight, but if left any l
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e required. The shrinkage on smoked meats willvary from 6 to 15 per cent, depending a great deal on the gain in thecuring process. If smoked meats upon being removed from the smokehouse are al-lowed to hang in a room of steady temperature, they will frequently gainslightly in weight, but if left any length of time, say over 10 days, theywill be apt to become moldy. As a rule, smoked meats are wrapped,packed and shipped immediately, according to the particular desires of theindividual packer. Smokehouses The size and height of the smokehouse depends upon the capacity ofthe plant, and it should therefore be designed to meet the requirementsof the individual plant, and the design and construction should be underthe supervision of competent packing house engineers or architects, as itis very important that certain principles be followed in the construction. Walls of smokehouses should be at least 13 inches thick, so as toretain the heat as long as possible. Doors and openings should be of. C—Circular Type of Smoke House sufficient width to allow the widest smokehouse carrier to pass easilythrough them. Double roof or a false ceiling is also required in climateswhere snow may rest on the smokehouse roof, as condensation may collecton the roof of the smokehouse. This can be prevented by a false ceiling. Wooden timbers should be avoided as supports for track hangers;I or channel beams should be provided for this purpose. The trackingin smokehouses also should be arranged for the convenient handling ofcarriers. This is illustrated in Drawing A. The narrow smokehouse is equipped with one track and dotted linesshow the outlines of sausage carriers. Carriers hold from 600 to 1,200po
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
