Boneless Rolled Shoulders should be made in the following manner: Take the Shoulders from hogs that have been properly chilled and bone them. If the meat has been thoroughly chilled, so it is perfectly solid and chilled throughout, the Shoulders are ready to cure; but if the meat is not perfectly solid and firm on the inside, where the bone has been removed, the Shoulders should be spread out in the cooler on racks for 24 hours, until the meat is thoroughly chilled and firm.

Small Boneless Rolled Shoulders.

Use for 100 lbs.
Small Boned
Shoulders. { 7 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 30 to 40 days.

Medium Boneless Rolled Shoulders.

Use for 100 lbs.
Medium Boned
Shoulders. { 8 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 40 to 50 days.

Large Boneless Rolled Shoulders.

Use for 100 lbs.
Large Boned
Shoulders. { 9 lbs. of Common Salt.
{ 1 lb. of Freeze-Em-Pickle.
{ 2 lbs. of Best Granulated Sugar.
{ 5 gallons of Cold Water.
{ Cure in this brine 50 to 60 days.

The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used.

First:—Sort the Boneless Shoulders, separating the Small, Medium and Large, as the different sizes should be cured in separate barrels.

Second:—Take enough of any one size of the Boned Shoulders to fill a tierce, which will be 285 lbs. Then thoroughly mix together, in a large pail or box, the following proportions of Freeze-Em-Pickle, Sugar and Salt:

Use for 285 lbs. of Small Boneless Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar and 21 lbs. of Salt.

Use for 285 lbs. of Medium Boneless Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar and 24 lbs. of Salt.

Use for 285 lbs. of Large Boneless Shoulders, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar and 27 lbs. of Salt.

Third:—After the Shoulders have been weighed, take for example that one has 285 lbs. of Medium Boneless Shoulders, averaging, boned, about 10 lbs., which would make 28 pieces for a tierce of 285 lbs. Now, take the 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 24 lbs. of Salt to be used for the tierce of Medium Shoulders, and mix together thoroughly in a box or tub.

Fourth:—Rub about ¼ lb. of this mixture in each Shoulder where the bone has been removed, then roll it and tie it in the regular way. After it is rolled and tied, rub about ¼ lb. of the mixture all over the outside, and pack the Shoulders into the tierce. After the 28 Boneless Shoulders have been packed nicely into the tierce, put clean boards over the top of the meat and weight or fasten down these boards, so as to keep them under the brine.

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 upon the conditions under which the brine is kept.

Fifth:—Take all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after rubbing the meat, and use it in making the brine. It will require between 14 and 15 gallons of brine, as tierces vary somewhat in size, for each standard size tierce of Boneless Shoulders. Make the brine by dissolving in about 14 gallons of water all of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after rubbing. As tierces vary so in size, it is always best to dissolve the Freeze-Em-Pickle, Sugar and Salt in a less quantity of water, say about 14 gallons for a tierce. After this brine is added to the meat, should the tierce hold more, simply add cold water until the tierce is filled. The right amount of Freeze-Em-Pickle, Sugar and Salt has already been added, now simply add sufficient water to well cover the meat.

In curing a less quantity than a full tierce of Boneless Rolled Shoulders, cut down the amount of Freeze-Em-Pickle, Granulated Sugar and Salt and the quantity of water, according to the quantity of Boneless Shoulders to be cured.

Quantity of Brine for Curing Less Than 100 Lbs. of Boneless Rolled Shoulders.

The same directions should be followed in curing less than 100 lbs. of Boneless Rolled Shoulders as are given for Hams, on page 52.

The Use of Molasses and Syrup Barrels in Curing Boneless Rolled Shoulders.

The remarks concerning the use of these barrels in curing Hams apply with equal force to the curing of Boneless Rolled Shoulders, and we refer to page 52.

Shape of Vats for Curing Boneless Rolled Shoulders.

See page 53 concerning the Shape of Vats for curing Hams, as the same remarks apply in curing Boneless Rolled Shoulders.

How to Overhaul Boneless Rolled Shoulders When Cured in Open Packages.

See page 53 and follow the same instructions for overhauling as are given for overhauling Hams when curing in open packages.

Pumping Boneless Rolled Shoulders.

This should not be neglected. See page 76 and follow the directions closely. The Pumping of Boneless Rolled Shoulders is very important, because when they are Boned and Rolled, most of the outside surface is covered with Rind, which prevents the Brine from getting through to the meat. However, by rubbing the inside of the Shoulder with the Curing Mixture and then Pumping them before Curing, good results will always be assured.