=====================+==============+=======+=======+====== | Average wt. |Days to|Days to| Product | lbs. | smoke | ship |Pumped ---------------------+--------------+-------+-------+------ Extra short clears | ... | 25 | 15 | Yes Short clears |45-55 | 50 | 40 | Yes Extra short ribs | ... | 25 | 20 | Yes Short ribs |45-50 | 55 | 55 | Yes Short ribs |50-80 | 75 | 70 | Yes Bellies |15-17 | 25 | 25 | Yes Bellies |18-21 | 30 | 27 | Yes Bellies |18-22 and over| 35 | 32 | Yes Bellies fancy | 4- 6 | 20 | 20 | No English bellies | ... | 15 | 20 | No Shoulders | ... | 30 | 30 | Yes Shoulders English | ... | 25 | 30 | Yes Cumberlands | ... | 20 | 30 | Yes Dublins | ... | 20 | 20 | Yes Long cut hams | ... | 20 | 25 | Yes Fat backs | ... | 20 | 25 | No Jowl butts-- | | | | 10 days in brine} | ... | 20 | 20 | No 10 days in salt } | ... | | | Backs | ... | 25 | 25 | Yes Plates | ... | 10 | 10 | No ---------------------+--------------+-------+-------+------ Meats put into a smoke house before they are sufficiently cured develop a condition known to the trade as “puffy,” which means that the meats being insufficiently cured when submitted to the heat of the smoke house, decompose and a gas forms which produces the condition referred to. In cold weather and by arrangement, meats are frequently shipped at younger ages. =Barreled Pork.=--Being usually cut and handled by the Cellar Department, barreled pork is consequently described therewith.