These products should be thoroughly chilled by spreading them out on racks and placing them in a chill room having a temperature of from 34° to 36° F. They should be turned while being chilled. After being thoroughly chilled for from twenty-four to thirty-six hours, they should be put into vats or tierces with an eighty-degree plain pickle, using eight ounces of saltpetre to the one-hundred pounds of meat. A wooden frame and weight is placed on the product in order to keep it immersed in the pickle. To cure these meats in vats use the following quantities of pickle: 1,400 pounds of meat will require 54 gallons of pickle. 1,000 pounds of meat will require 42 gallons of pickle. 800 pounds of meat will require 36 gallons of pickle. The meats should be kept in a cellar during the pickling process, with the temperature ranging from 38° to 40° F., and overhauled every five, ten and fifteen days in order that all the pickle may thoroughly penetrate the meats. The different kinds of meats will be found to be sufficiently cured after being in pickle the following number of days: Pork snouts 25 to 30 days Pork hearts 25 to 30 days Pork cheeks 25 to 30 days Pork skins 10 to 15 days Pork heads 35 days Pork ears 10 days Pork hocks 25 days Pork tails 10 days Beef hearts 25 to 30 days Beef cheeks 25 to 30 days Ox lips 20 days Sheep hearts 25 to 30 days =Dry Cured Meats.=--For some classes of sausage dry-cured meats are used. This consists of a process of curing meat in tierces, the meat packed closely and curing product interspersed. For this product a formula made from the following serves. For one tierce of 400 pounds use the following mixture: 16 pounds salt, 4 pounds sugar, 1¹⁄₂ pounds saltpetre, 2 quarts old ham pickle, which must be sweet and in good condition. Pork and beef trimmings should be fresh, and if they have been packed in barrels for transport the blood should be allowed to drain off before being packed in the preservative. They should not be washed in pickle before being used, but should be handled dry. The two quarts of old ham pickle mentioned in the above formula should be sprinkled through as uniformly as possible when pounding the trimmings down into the tierce. If packing fresh beef and pork hearts, head meat, beef and pork cheek meat, giblet and weasand meat, they should be thoroughly washed in a mild pickle so as to remove the blood and slime before packing in the tierce. Head, cheek, and giblet meat should not be put into ice water when cut off on the killing floor, but should be promptly removed to a cooler where the temperature is 33° to 36° F., and spread or hung up on racks to refrigerate.