More from the Morton Salt Book
(Page 5 of 13)
January/February 1973
By the Mother Earth News editors
• It's the ideal shortening for bread-making—it improves the flavor and color and gives it a desirable crust.
RELATED CONTENT
» fat back «
DRY CURED AND PEPPERED Fat backs can be used for making lard or cured and held for seasoning when cooking. For curing fat backs as soon as they are chilled and trimmed rub them well with Sugar Cure, using at the rate of 8 lbs. for 100 lbs. of fat backs. Pack them in a curing box and let them remain in cure two days per pound. Overhaul and change the position of the pieces after the curing time is about one-half up. When the fat backs are taken from the cure, soak in lukewarm water for about 30 minutes and wash off the surplus salt with a brush and let them dry. When dry, rub a mixture of black and red pepper over the entire surface of the meat, both skin and fat sides, then wrap and hang away for future use.
» keeping the trimmings «
At butchering time, you always have a surplus of trimmings and small pieces that you cannot conveniently use up fresh in a short time, and the press of other work makes it inconvenient to immediately make these into sausage, head cheese, or other meat products that can be kept.
Haven't you always wanted a simple, easy way to take care of the spare ribs, backbone, neck bone, feet, heart, liver, tongue, etc. until you had time to use them just as you wanted to?
Now you can keep these pieces until you are ready to use them. All you need is Morton's Tender-Quick, a stone crock, and water.
PUT ALL OF THE PIECES IN A TENDER-QUICK PICKLE For making the Tender-Quick pickle, mix at the rate of 2 lbs. Tender-Quick per gallon of water. Stir the pickle until the Tender-Quick dissolves. The water should first be boiled and allowed to cool.
Place all the pieces in a stone crock and pour the Tender-Quick pickle over them until the pieces are fully covered. Weight the pieces down to keep them below the pickle.
As you need the spare ribs or any other pieces, you can take them from the Tender-Quick pickle, wash them of in fresh water and cook them just as you normally would. The different pieces can stay in the crock until you are ready to use them, and even the bony pieces, such as the backbone and spare ribs, which have only a thin layer of meat on them, will be delicious.
Tender-Quick is an amazing meat cure, made by a special process. It gives the meat a delicious flavor but prevents it from becoming hard, dry, or over-cured.
A Tender-Quick pickle is such a convenient way to keep the surplus pieces that once you have tried it you will never want to be without it. It is a time saver and helps you avoid overwork during the butchering and lard making season.
TENDER-QUICK PREVENTS WASTE When two or three hogs are butchered at the same time, there are so many tasty pieces to be eaten up soon—such as Frenched tenderloin, that many of the other smaller cuts are apt to go to waste before you can get around to eating them. Tender-Quick will help you prevent this loss.
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