After the trimmings have been cured sufficiently, which is when they show a bright cured color throughout and are without dark spots in the center of the meat, the trimmings are weighed up in 100-pound batches, and about ten per cent of lean beef trimmings, ground through a ⁷⁄₆₄th-inch plate, is mixed thoroughly. Immediately after the trimmings are mixed the mass should be stuffed into large beef bung ends, usually from fourteen to sixteen inches long. To obtain the best results a stuffer arranged with a large sized filler is necessary. However, a hand stuffer arranged with a large sized filler, about three inches at the small end, or opening, can be used. Care should be taken to stuff the bungs as tightly as possible. They should be skewered instead of tied at the ends and should be wrapped with heavy twine, each piece having from four to six wrappings of the twine, which should terminate with a hanger for the ham. The pieces are very heavy and will break during the processes of smoking and cooking unless they are properly wrapped or tied. This ham is smoked five hours at a temperature of from 130° to 140° F. and the house should be moderately warm before the ham is hung in the smoke. A small fire should be started to dry off the casings, after which the meat should be smoked the same as Bologna. Cook at least three hours at a temperature of 160° F. After it has been cooked it is taken immediately to a cooler, where the temperature is from 38° to 40° F., and put under a press. If no press is obtainable place the ham in layers, putting a board between each layer with a weight on top. Place the hams in a pile or under the press so that they can be picked with a long, thin skewer about one-half the thickness of a ham tryer in order to permit the water which is in the ham to escape. After pressure for twelve hours, take them out and hang up so that boiling hot water can be thrown on them to wash off the grease; thoroughly washed in this manner remove to a dry cooler. _New Jersey Ham._--New Jersey ham is made according to the following formula: 60 pounds lean ham trimmings 80 pounds lean back trimmings, 10 pounds lean beef chucks or shank meat, 4 pounds, salt, 3¹⁄₂ pounds cracker meal, 4 ounces formula saltpetre, 12 ounces sugar, ³⁄₄ ounce red pepper. Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and rocked about five minutes, when the pork trimmings are added with the seasoning. The seasoning should all be mixed thoroughly and added to the meat. The whole is then chopped about as coarse as summer sausage, or about twenty to twenty-five minutes. It is taken to a cooler after being rocked and spread about six or eight inches thick on a table, where it is allowed to remain about three days at a temperature of from 38° to 40° F.