Wt. Per Packed lbs. cent. Sixteen tcs. dry packed, 449 lbs. each, marked weight 440 lbs. each 497 pcs. 7,184 Sixteen tcs. dumped to smoke, actual weights 497 pcs. 7,027 ----- Pounds loss in storage 157 Per cent loss in storage .02119 Culls not smoked 8 pcs. 73 Actual weights to smoke 489 pcs. 6,954 Smoked weights 489 pcs. 5,351 ----- Shrinkage in smoking 1,603 Per cent shrinkage in smoking .2304 Smoked ninety-six hours, temperature 112° to 124° F. REGULAR KNUCKLES FOR SHIPMENT. Wt. Per Packed lbs. cent. Eight tcs. dry packed 408 lbs. each, marked weight 400 lbs. each 389 pcs. 3,264 Eight tcs. dumped to smoke, actual weights 389 pcs. 3,190 ----- Pounds loss in storage 74 Per cent loss in storage .0227 Culls not smoked 1 pc. 4 Actual weights to smoke 388 pcs. 3,186 Smoked weights 388 pcs. 2,388 ----- Shrinkage in smoking 798 Per cent shrinkage in smoking .2505 Smoked ninety-four hours, temperature 112° to 128° F. =Glass Jar Beef.=--A great deal of dried beef is put up in glass jars under a vacuum, as well as in tin cans. Beef handled in this manner is cured by formulas given, but in smoking it is handled somewhat differently, being smoked less and dried more, it being necessary to have all the pickle and moisture evaporated from the meats to insure keeping. After the meat has been handled as described it is generally put in smoke houses equipped with steam coils, the heat brought up to 110° to 120° F., and left to dry from three to four days. It then shows a shrinkage anywhere from 35 to 42 per cent. It is necessary to dry beef in this manner in order to make it keep satisfactorily when put in cans. The following test will show the shrinkage of this product when smoked in the manner described above for canning purposes: SHRINKAGE OF SMOKED DRIED BEEF HAMS.