. 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 . 2 90 91 92 93 94 95 96 97 98
. 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 . 2 90 91 92 93 94 95 96 97 98 99 100 98 THE PACKERS ENCYCLOPEDIA SMOKEHOUSE OPERATION The smoking of sweet pickle and dry salt meats has long been apractice in order to preserve the meat and add a desirable flavor to result is accompHshed in two ways; first by reducing the moisturecontent; second, the meat absorbs some of the smoke fumes, which actas a preservative. Careless handling and smoking cause excessive shrinkages, while toohasty smoking may cause too much moisture to be retained in the is therefore difficult to set a definite standard as to the percentagemeats should shrink in smokehouses. Many packers prefer to have a. A—Layout of a Standard Packinghouse Smoke House firm piece of meat, and therefore do not watch the shrinkage too closely;whi^e other packers have a trade which will be satisfied only with meatswith a lot of moisture content. Therefore, a reduction in shrinkage onsmoked products is not always desirable. It depends entirely upon thetrade, and the final destination of the product. The sweet pickle meats just coming from the curing vats are soakedin 60 degree temperature water three minutes for each day they havebeen in pickle. For instance, hams that have been in cure from 60 to 80days should be soaked from three to four hours. Hams that are 100days old or older, and that have been held in the
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
