More from the Morton Salt Book
(Page 2 of 13)
January/February 1973
By the Mother Earth News editors
Overhaul the loins and change the position of the pieces after they have been in cure about 5 days. Loins from average size hogs should remain in cure for about 2 weeks. When cured. remove the loins from the pickle, soak in tepid water fog about 30 minutes and wash. Then let the loin dry thoroughly. After they are dry. rub liberally with a mixture of corn meal and black or red pepper. and wrap each loin separately in muslin or other clean cloth. The cloth should be a few inches longer than the loin. Make a tight roll and gather the cloth at one end and tie tightly with a string. Then make half hitch loops around the wrapped loin about every 1 1/2" to the other end and tie, leaving enough string for hanging up the loins. Before wrapping, the loins may be hung and given a light smoke, especially if loins me to be kept for some time.
RELATED CONTENT
DIRECTIONS FOR DRY CURE For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick per 100 lbs. of loins. First rub the meat with 1/3 of the Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24 hours apply the balance. Pack the loins closely while in cure and overhaul once when the curing time is about halt up, changing the position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from the cure, wash the loins, let them dry thoroughly, and rub with cornmeal and pepper. Wrap in muslin the same as for the sweet pickle cure.
Complete the cut by trimming close to the bones. The loin and backbone are shown separated below.
» box cure bacon «
The box cure will help you
turn out firm, mild cured bacon
with an appetizing flavor.
Select well streaked medium thick bellies and trim the edges and ends square, leaving the belly ,just large enough to fit flat inside the box to be used.
After the bellies have been chilled and trimmed, use Morton Sugar Cure at the rate of 4 lbs. per 100 lbs. of bellies. Rub the bellies well with the Sugar Cure on both the rind and flesh sides. Sprinkle a little Cure over the bottom of the box and pack the first belly in skin side down. Lightly tamp the belly with a wooden block in order to flatten it out and remove any air pockets underneath. Then pack the other bellies in skin side down, except the top one which should be skin side up. Tamp each belly as it is packed, in order to smooth out the meat and eliminate air pockets. Sprinkle a little Cure over the last belly when it is packed in. The bellies should be trimmed as near the size of the box as it is practical to cut them.
Close the top of the box so that it presses down can the bellies. Leave the meat in the box until cured. The curing time should be figured about 1 1/2 days per pound; for example, an 8 lb. belly 12 days.
When curing time is up, remove the bacon sides and let them soak in lukewarm water for about thirty minutes and then wash them. A bristle brush is convenient for washing. After washing, hang the bacon until the pieces are thoroughly dry, and wrap for future use.
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