CUTTING AND CURING PORK
Here's the second installment of Morton Salt's superior booklet, A Complete Guide To Home Meat Curing. Mother No. 17 told you how to butcher, halve and chill a hog. This section takes you most of the way through curing pork.
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It pays to do a neat job of butchering ang trimming
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OK, homesteaders . . . here's the second installment of
Morton Salt's superior booklet, A COMPLETE GUIDE TO HOME
MEAT CURING. MOTHER NO. 17 told you how to butcher, halve
and chill a hog. This section takes you most of the way
through curing the pork that results.
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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.
It pays to do a neat job of butchering ang trimming
The black guide lines in the picture show where the
different cuts should be made for cutting up the carcass.
Well trimmed meat cures out better and with less waste. The
principal cuts are ham, loin, bacon, shoulder. and jowl.
All of the other pieces can be classified as trimmings.
There is both pride and pleasure in unwrapping a neatly
trimmed ham, shoulder, or bacon side months after the meat
is cured. By doing a neat job of trimming all of the small
extra pieces can be used to greater advantage for sausage,
head cheese, scrapple, etc. than if they were left on the
larger cuts where they would dry up in the cure and be of
little value.
CUTTING AND SALTING WARM MEAT OFTEN CAUSES BONE SOURING
Meat should not be cut up and put in cure until it is
thoroughly chilled. Bone souring is often the result of
meat being improperly chilled or from the application of
salt on warm meat. It is often believed that meat should be
trimmed and salted as soon as butchering is completed or it
will not take the salt properly. Nothing could be further
frorn the facts than this, because actual harm instead of
good can easily be done by salting warm meat.
When salt is applied on warm meat it helps hold the animal
heat in and this heat, along with moisture, gases, and a
little blood that is usually in the joints, makes an ideal
combination to start bone taint which in a short time may
cause souring and spoilage. Meat spoilage can result from a
number of causes. If the hogs arc hot and excited when
butchered, the meat will be in a feverish condition, making
it much easier for souring to start before the meat can
take the cure. If a good bleed is not obtained, the excess
blood around the joints can easily cause souring to begin.
If a good chill is not obtained, the natural bacteria in
the rneat multiples faster than the cure can take hold. If
salt is applied on warm meat. this can cause souring to
start by helping hold the animal heat in the meat instead
of allowing it to escape.
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