. Bulletin of the Department of Agriculture. Agriculture; Agriculture. >HEIXKAGE ijF SOFT POEK. Table 23.—Curing record of dry salt cAred bellies (sides). Fort Worth. T«* Weight Number • Swept ^ in cure of days -wei^t " (pounds), in cafe, (pounds). Gain from chilled I wtight tbr ough core. Fbonds. Fer cent. Oilv. 13 8S2 31 '! S52ii 2 16 im 30 663 -« 19 916 33 877 i —S 22 677 32 622 -28: 3,203 I 3,0U -78 i U l.(B3 - 31 11 970 -30 17 3C6 30 740 -3S i 30 S20 33 7-59 -36 23 709 32 6oi\ -31 3,367 -135 —4 14 1-5 S31 31 76S -42 -5.
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. >HEIXKAGE ijF SOFT POEK. Table 23.—Curing record of dry salt cAred bellies (sides). Fort Worth. T«* Weight Number • Swept ^ in cure of days -wei^t " (pounds), in cafe, (pounds). Gain from chilled I wtight tbr ough core. Fbonds. Fer cent. Oilv. 13 8S2 31 '! S52ii 2 16 im 30 663 -« 19 916 33 877 i —S 22 677 32 622 -28: 3,203 I 3,0U -78 i U l.(B3 - 31 11 970 -30 17 3C6 30 740 -3S i 30 S20 33 7-59 -36 23 709 32 6oi\ -31 3,367 -135 —4 14 1-5 S31 31 76S -42 1> ?88 30 16 21 901 33 S33 -39 24 920 -32 905 0 .56 3,520 11 3,362 -60 — DRY-SALT BELLIES. Some of the belli^ (side meat) were cured by the dry-salt method, because a large percentage of such meat is too large to be pickle cured and used for breakfast bacon, hence it was desirable to obtain data on the meat cured by the dry-salt process. The beUies from 300 hogs were divided into oily, soft, and firm and taken through cure, smoke, and retaining period together. This cut did not increase by pumping as much he hams but the different grades did increase in about the same relative per- -tage. There was a noticeable difference between the swept weight of the dry- salt bellies and the cured weight of the pickled hams and bellies, which shows that- meat pickle cured gains in weight, but meat cured in dry salt loses weight. In all - :; except lots 13, IS. and 24, a loss in weight was recorded. It was also noted that r loss in the lots of soft meat was much greater and more uniform than in either oily or firm. From the chilled weight through the cure a loss was sustained as follows: Oily, per cent: soft, per cent; firni, per cent. Table 24.—Soahing record of dry salt cured bellies (sides). Fort Worth. Wei^t Lot I of meaf No. I in soak (pounds). Time meat soalced. Net Hoars. waghi of Temperarl „ . drained tore of {„?rt 1 meat oat
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