Below is one more book I find very interesting.... Has some stuff in it you can't seem to find in todays publications... Some good explanations also....
The "Freeze 'em Pickle" is a proprietary cure mix they sold... Based on the addition, they recommend, 1# per 100#'s of meat, and noting the duration meat is stored in barrels or tierces, the cure mix must be around 1.5% nitrite... They are storing meats for 40 or 60 days or longer, they are equilibrium curing... I assume, which is stupid to say at the very least, the majority of the cure mix is salt... other than that, I'm not going to guess...
Many of their method can be used today... There is a lot to learn from reading this other addition of their books...... Enjoy....
https://archive.org/stream/secretsofmeatcur05hell#page/n5/mode/2up
The "Freeze 'em Pickle" is a proprietary cure mix they sold... Based on the addition, they recommend, 1# per 100#'s of meat, and noting the duration meat is stored in barrels or tierces, the cure mix must be around 1.5% nitrite... They are storing meats for 40 or 60 days or longer, they are equilibrium curing... I assume, which is stupid to say at the very least, the majority of the cure mix is salt... other than that, I'm not going to guess...
Many of their method can be used today... There is a lot to learn from reading this other addition of their books...... Enjoy....
https://archive.org/stream/secretsofmeatcur05hell#page/n5/mode/2up