More from the Morton Salt Book
(Page 12 of 13)
January/February 1973
By the Mother Earth News editors
FANCY MEAT LOAF Mix meat, flour, water, add Tender-Quick, pimentos, pickles, and spices. Cook in oven at 220° for about 5 hours. To keep loaf smooth on top, and to keep moisture in loaf, place another pan the same size as the one the loaf is in on top of the loaf, half filled with water; this gives enough weight to keep the loaf smooth on top, and also provides moisture as the moisture from the top pan of water will go back into the meat in the pan below. Take this top pan of water off about 1 hour before loaf is finished so loaf can brown on top. After loaf is cooked and cooled, dip in hot lard. This puts a nice brown coating on the outside and prevents loaf from molding. This loaf weighs 5 1/2 lbs. when cooked.
RELATED CONTENT
4 lbs. finely ground beef trimmings
1/2 lb. flour
1 lb. water
3 oz. Tender-Quick
Pinch of cinnamon. nutmeg, clove'
Chopped pickles and pimentos
» poultry «
With the larger size fowls, it is desirable to split them down the back and spread them out when packing in the curing crock. Then cover with a pickle made of 2 lbs Tender-Quick per gallon of water. Then weight the meat down in order to keep it below the top of the pickle. The meat may be kept in the pickle until used. Curing time should be computed at about 1 1/2 days per lb.; for example, a 10 lb. turkey 15 days; an 8 lb. goose 12 days; a 4 lb. duck or chicken 6 days.
CURED SMOKED TURKEY Turkeys that are to be cured should have the usual overnight fast—no feed but plenty of fresh water, Then they should be bled, dry picked and cleaned in the regular way with the head, most of the neck, and the feet removed. Following this they should be chilled until all of the body heat is out.
For making the curing pickle the water should first be boiled and allowed to cool. For a mild cure, use 1 1/2 lbs . Tender-Quick per gallon of water. This strength cure should be used for turkeys that are to be prepared and served in a few days after they have been cured and smoked.
Where it is desired to keep turkeys for some little time before they are used, make the curing pickle by mixing 2 lbs. Tender-Quick per gallon of water.
Stone crocks make ideal curing containers. Pack the dressed turkeys in the crock and pour in enough Tender-Quick curing pickle to fully cover them and weight them down sufficiently to where they will remain below the surface of the pickle.
For a faster and more uniform cure the legs and breasts can first be pumped. To do this use the same pickle for pumping as is made up for the cure, and pump only the legs and each side of the breast.
Morton's meat pump holds 4 ounces. The needle of the pump should be inserted right along the bone where the leg is cut off, and down into the drum stick, slowly injecting 2 oz. of pickle in each leg. For pumping the breast, insert the needle from the rear along the sides of the breast bone and pump 2 oz. of pickle in each side. Pumping the curing pickle in the legs and breast is not absolutely necessary but will give a more uniform cure in less time.
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