Pumping Breakfast Bacon

Ingredients

• five gallons of water add five pounds of common salt
• one pound of freeze-em-pickle
• one pound of sugar
• two pounds of sugar
• two pounds of sugar to five gal- lons of water should always be used
• one half the time
• five places
• 5 ibs
• 2 ibs
• 8 ozs
• 5 gals
• five pounds of common salt
• two pounds of granulated sugar
• 40 degrees
• five gallons of water
• 38 degrees
• five gal- lons of water should always be used
• salt

Directions

1. (Copyrighted; Reprint Forbidden.)

2. Many Packers pump Breakfast Bacon when it is put into the brine, and we can heartily recommend this, as Bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the in- side as the outside. Great care, however, should be exercised in making the pumping pickle. It must be made according to the formula given on page 76, just the same as for Pumping Hams. The pieces of Bacon should be pumped in from three to five places, according to the size of the piece. Very large pieces, especially if the rib is left in them, can be pumped several times more.

3. CORNED-BEEF

4. CORNED- BEEF SPECIAL TO-DAY

5. FEWBUTCHERSIREALIZE

6. (Copyrighted; Reprint Forbidden.)

7. Few Butchers realize the importance of building up a reputation on good Corned Beef. A good trade on Corned Beef enables the dealer to get higher prices for Plates, Bumps, Briskets and other cuts which other- wise would have to be sold at a sacrifice. Corned Beef cured by the Freeze-Em-Pickle Process will have a Delicious Corned Beef Flavor, a Fine, Ked, Cured- Meat Color, will not be too Salty.

8. To obtain the best results ini curing Corned Beef, it is always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added. This will draw out the blood which would otherwise get into the brine. The membrane on the inside of the Plates and Flanks should be removed and the Strip of Gristle cut off the edge of the Belly Side.

9. If any part is tainted, mouldy, discolored or slimy, it must be trimmed off. so no slimy or tainted parts will get into the brine. If Plates or Briskets are to be rolled, a small amount of mixed Zanzibar Brand Corned Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt must be sprinkled on the inside before rolling them. This will give the meat a Delicious Flavor and results in a Nice Red Color and will cure it more uniformly and quickly.

10. Use for 100 Ibs. Plates, Rumps, Briskets, etc.

11. DIRECTIONS FOR MAKING FINE CORNED BEEF.

12. (Copyrighted; Reprint Forbidden.)

13. f 5 Ibs. of Common Salt.

14. 1 Ib. of Freeze-Em-Pickle.

15. 2 Ibs. of Granulated Cane Sugar. 6-8 ozs. Z. B. Corned Beef Seasoning. 5 gals, of Cold Water.

16. Cure the meat in this brine 15 to 30 days, according to weight and thickness of the piece.

17. Retail Butchers who cure Corned Beef in small quan- tities, and who from day to day take out pieces from the brine and add others, should make the brine and handle the Corned Beef as follows:

18. To every five gallons of water add five pounds of common salt, one pound of Freeze-Em-Pickle and two pounds of granulated sugar. In summer, if the temper- ature of the curing room or cooler .cannot be kept down as low as 40 degrees, then use one pound of sugar for five gallons of water. If the cooler is kept below 40 degrees, use two pounds of sugar. In winter the curing can always be done in a temperature of 36 to 38 degrees, and then two pounds of sugar to five gal- lons of water should always be used. The sugar must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks, but when pure granulated sugar is used it will last quite a while, depending largely upon the conditions under which the brine is kept.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.