More from the Morton Salt Book
Here's the third installment of Morton Salt's superior booklet, A Complete Guide To Home Meat Curing. MOTHER No. 18 told you how to cut and cure pork. This section takes you the rest of the way through preserving pork and into curing poultry.
January/February 1973
By the Mother Earth News editors
OK, Homesteaders . . . here's the third installment of Morton Salt's superior booklet, A COMPLETE GUIDE TO HOME MEAT CURING. MOTHER NO. 18 told you how to cut and cure pork. This section takes you the rest of the way through preserving pork and into curing poultry.
RELATED CONTENT
We'll be serializing more from the Morton Salt handbook in future issues . . . but we still advise you to drop $1.25 into the mail and add the manual to your farmstead bookshelf right now. It's packed with valuable information on butchering cutting up and curing pork, beef, veal, lamb, poultry and wild game. Get your copy from Morton Salt Company, P.O. Box 355, Argo, Illinois 60501.
Again, our special thanks to Murray J. Pearthree, Morton Salt Regional Sales Manager, for granting us written permission to reprint from the booklet.
» ham «
BONING AND ROLLING A HAM Boning a Ham: Lay ham skin side down with butt end toward you. With boning knife remove meat from around aitch bone and disjoint aitch bone from straight leg bone. Then remove entire leg bone and shank bones by cutting through top of ham along these bones and trimming around them. When the bones have been removed, mold ham back into shape, and tie with heavy white cord. The cord should be tied around the ham crosswise about every inch.
» canadian bacon «
A delight to the palate and a treat that you can now enjoy. Canadian Style Bacon is one of the highest quality and most delicious pork cuts that you can cure. It is made by curing the loins then tightly wrapping them,
Few people who do not raise their own meat and do their own curing can afford to eat this tasty delicacy.
Canadian Style Bacon is not only delicious. but it keeps well and once you try it you will always want a supply of these sweet, juicy cured loins along with your hams, shoulders, and regular bacon.
You can use either the Dry Cure or the Sweet Pickle Cure with Morton Tender-Quick. The Sweet Pickle Cure is generally preferred.
Trim loins from bacon sides. Then trim as shown on opposite page and cut them in half in order to get them in a small crock for the Pickle Cure, or a medium size box for the Dry Cure.
DIRECTIONS FOR THE SWEET PICKLE CURE Pack the loins in a stone crock, standing them on end if the crock is not wide enough to lay them down. Make a curing pickle by mixing at the rate of 2 lbs. Tender-Quick per gallon of water. The water should first be boiled and allowed to cool. Stir the pickle until all of the Tender-Quick dissolves, then pour the TenderQuick curing pickle over the loins until they are fully covered, and weight them down with is clean stone or other weight to keep them below the pickle.
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