Cut off plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by using a long slender open nozzle about 3/16 to ¼ inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows:

1 lb. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.

The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 lbs. of salt in 85 lbs. of water; nothing else need be added. All animal heat must be thoroughly extracted, and the livers must be properly chilled and cooled.