_Chilling._--In hog coolers properly operated, on light and medium weight hogs, where a ham temperature of 33° to 35° F. is obtained, hams can be packed directly into the vats or tierces. Heavy hams are sometimes placed in a holding room for twenty-four hours and kept at a temperature of 33° F. to thoroughly chill. Some curers prefer to shelve all hams and to pump them before shelving. _Meat Temperatures._--Each day’s cutting of hams should be tested internally with a thermometer made especially for this purpose to find the internal temperature. Light hams averaging from twelve to fourteen pounds should run from 33° to 34° F., heavy hams from 35° to 37° F. Temperatures higher than those designated are not safe, from a curing standpoint, and should be reduced to these points before the hams can be safely cured. What is meant by “safely cured” is the minimum percentage of sour, which should run less than one ham in 1,000 pieces. If previous directions as to refrigeration, handling, etc., are followed closely this condition is possible. _Pumping._--The use of a pump in curing hams is a requisite to reasonably safe cure. A pump similar to that shown in Fig. 135 is used, the pickle being inserted around the joint by means of a hollow nickel needle. The needle is put in where the pickle is wanted, and with one stroke of the pump the pickle is forced into the inside of the ham. It is advisable to use a strong pickle, getting as much of the curative properties as possible into the ham with a minimum amount of water. [Illustration: FIG. 135.--HAM PUMP.] The pump illustrated is designed so that a measured quantity must be thrown per stroke. It was formerly thought unwise to pump the selected or fancy hams, but if the work be carefully done, whatever damage might occur, is justified by the general results. In pumping hams care should be used not to pump them heavy enough to burst the tissues, and to get as much as possible of the ingredient pumped in around the stifle joint, as this is the joint where decomposition sets in. _Pumping Pickle._--Ham pumping pickle is usually quite a strong solution. A good recipe is one gallon of 100° brine, to which is added fifteen ounces of saltpetre (potassium nitrate) and fifteen ounces sugar; in the same proportion for larger quantities. The sugar has the effect of toning down the brash salt effect in the meat, giving it a more palatable flavor, also to a certain extent it aids in curing. The saltpetre aids in curing the meat, and gives it a bright, attractive color. Meat which is cured without the use of saltpetre has a dead appearance, and is very unattractive. _Pumping Quantities._--Fancy hams should be pumped with one stick of the needle pushed in from the shank end, delivering along the bone at the stifle joint, using two strokes of the pump.