CUTTING AND CURING PORK
(Page 10 of 12)
SECOND APPLICATION OF SUGAR-CURE
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After the meat has been in the pack four or five days,
break the pack and give a second application of Sugar Cure,
using about 2 or 3 lbs per 100 lbs. of meat. Then repack
the meat in a different position.
If a real mild cure is desired, do not give the second
application to bacon or small pieces. Also the meat is to
be used shortly after it comes the cure, the total amount
of Sugar Cure used per 100 lbs. of meat can be reduced in
proportion. Where meat is to be kept from one curing season
to the next, it is necessary to give it a heavier
cure—for to 6 lbs. of Sugar Cure per 100 lbs. of meat
is enough for a mild cure—8 to 9 lbs. for a full
cure.
For hams and shoulders to have the best flavor they should
season out after the cure for some 30 to 60 days before
being used, and even longer is preferable. Bacon should
season out 10 to 15 days before being used.
The amount of Cure to use for 100 lbs. of meat will vary
with different sections of the country and with individual
preferences. It does not take as much salt to cure meat in
high; dry altitude as it does in more humid sections. These
points must be adjusted, depending on individual
preferences, climatic conditions and length of time meat is
to be kept.
Fresh meat is a perishable product and to turn live hogs
into quality hams and bacon calls for proper care and
attention in doing all parts of the job. There are a number
of factors that enter into butchering and curing that have
a definite part in turning out quality meat. It is very
important not to get the hogs excited or overheated when
butchering, If a thorough bleed and a good chill are not
obtained, souring can easily start before the meat is put
in cure. Regardless of the kind of curing salt used, it is
necessary to do a good job of butchering, bleeding. and
chilling.
OVERHAULING THE MEAT
While the meat is in cure. the pack should be broken and
the meat overhauled once for smaller pieces and twice for
heavier ones. These overhauling periods should be some
seven to ten days apart and the Cure should be rubbed on
any bare spots.
LENGTH OF TIME IN CURE
Meat should remain in cure about 2 days per pound for hams
and shoulders and about 1 1/2 days per pound for smaller
pieces. For example, a 10 lb. ham should cure 20 days; a 20
lb. ham 40 days; a 10 lb. side of bacon 15 days. Different
size pieces should cure in proportion to their weight.
Weather conditions help control the length of time meat
should cure for best results. It requires longer for meat
to take the Cure in real cold weather than in milder
weather. Much home cured meat has become over-salty by
being left in the cure entirely too long. On the other
hand, meat that is taken out of the cure too soon when the
weather remains cold may be only partially cured, because
meat will not take the Cure when the temperature of the
meat goes much below 34°.
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