========================+============+=======+=======+====== | Average wt.|Days to|Days to| Product | lbs. | smoke | ship |Pumped ------------------------+------------+-------+-------+------ S. P. hams |10 and under| 30 | 30 | Yes S. P. hams |10¹⁄₄-14 | 35 | 35 | Yes S. P. hams |14 -18 | 50 | 50 | Yes S. P. hams |18 -23 | 70 | 70 | Yes S. P. hams |24 and over | 80 | 80 | Yes S. P. hams skinned |14 -16 | 50 | 50 | Yes S. P. hams skinned |18 and over | 70 | 70 | Yes S. P. hams fancy |11 -13 | 60 | 60 | No S. P. hams fancy skinned|14 -16 | 65 | 65 | No S. P. hams export |10 -14 | 30 | 30 | Yes S. P. hams export |14 -18 | 35 | 35 | Yes S. P. California hams | 8 | 30 | 30 | Yes S. P. California hams | 8 -10 | 35 | 35 | Yes S. P. California hams |10 -14 | 50 | 50 | Yes S. P. N. Y. shoulders |12 and under| 50 | 50 | Yes S. P. N. Y. shoulders |13 and over | 55 | 55 | Yes Bellies | 6 - 8 | 20 | 20 | No Bellies | 8 -10 | 22 | 22 | No Bellies |10 -12 | 25 | 25 | No Bellies |12 -14 | 30 | 30 | No Bellies |14 -16 | 35 | 35 | No Bellies rib | ... | 25 | 20 | No Bacon backs | ... | 30 | 30 | No Belly pork | ... | ... | 15 | ... Bean pork | ... | ... | 15 | ... Loin pork | ... | ... | 15 | ... Fat back pork | ... | ... | 15 | ... Short cut pork | ... | ... | 15 | ... S. P. pork trimmings | ... | ... | 15 | ... Brisket pork | ... | ... | 15 | ... ------------------------+------------+-------+-------+------ After the pickle has been thoroughly boiled for an hour or so, it should be allowed to settle, when the particles of grease, as well as all the albumin drawn from the meat will rise to the surface in the form of a thick heavy scum; this should be carefully skimmed off and the pickle again boiled, when a second skimming is necessary, after which it should be drawn off, cooled and sufficient fresh ingredients added to give it its original strength, when it is as useful as new. For instance, to a vat of 1,500 gallons of old pickle, 50-degree strength, add: 200 pounds sugar, 38 pounds saltpetre. =Dry Salt Meats.=--These are domestic cuts or those saleable in the standard trade. They are distinct from English meats, described subsequently.