MORE FROM THE MORTON SALT BOOK
(Page 5 of 10)
March/April 1973
By the Mother Earth News editors
When pumping beef, insert the meat pump needle in the meat and along the bones in such manner as to distribute the pumping pickle as uniformly as possible throughout the piece of meat being pumped. Pump about 1 to 1 1/2 oz. of pickle per pound of meat—a 12 lb. piece of meat 12 to 16 oz. of pumping pickle, which would be 3 to 4 pumpfuls, when using Morton Meat Pump, as it holds 4 oz.
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When drawing the pickle into the pump, work the handle up and down a few times in order to get the barrel full of pickle without air pockets.
It is desirable to drop the pump needle in boiling water for a few minutes before using it in order to sterlize it. After the needle is sterilized meat can be pumped without touching the needle.
DRY CURE
First pump the larger pieces, and pieces that have bone, with a Tender-Quick pumping pickle, pumping 1 to 1 1/2 oz. of pickle per pound of meat. After the meat is pumped, use about 7 lbs. Tender-Quick per 100 lbs. of meat. Divide the Tender-Quick into approximately three equal parts and first rub the meat with one-third of the Tender-Quick. Then in three or four hours rub on the second one-third and after twenty four hours rub on the balance. Pack the meat in a stone crock, box or barrel for curing, putting the larger pieces on the bottom and the smaller o nes on top. Over-haul and repack the meat in a different position when the curing time is about one-half up.
The meat should remain in cure for about 1 1/2 days per pound; for example, 6 lb. pieces 9 days; 10 lb. pieces 15 days. Where a light cure is desired, leave the meat in cure only one day per pound.
When the curing time is finished, brush off the surplus cure, or lightly wash each piece in tepid water and let the meat dry thoroughly. After the pieces are thoroughly dry, wrap them in parchment paper and hang away in the dryest, coolest, best ventilated place available. If the meat is damp when hung away, or kept in a damp, warm place, it will mold much faster than if it is kept dry and cool and in a well ventilated place. A little mold, however, does not hurt the meat as it can easily be washed off with vinegar or trimmed off when the meat is used.
SWEET PICKLE CURE
First pump the larger pieces, and pieces that have bone, with a Tender-Quick pickle, pumping 1 to 1 oz. of pickle per pound of meat. The pickle is made by mixing 2 lbs. of TenderQuick per gallon of water.
After the meat is pumped, pack it in a stone crock or clean, well scalded barrel, putting the heavy pieces at the bottom and lighter ones on top. Then mix a TenderQuick curing pickle at the rate of 2 lbs. Tender-Quick per gallon of water. The water should be previously boiled and allowed to cool. Stir the curing pickle until the Tender-Quick is completely dissolved. Pour the curing pickle over the meat until the meat pack begins to shift, then weight the meat down with a clean stone or other weight and pour in enough additional curing pickle so that the top layer of meat is a few inches below the pickle. It will take five or six gallons of curing pickle for 100 lbs. of meat, depending on how closely the meat is packed.
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