CUTTING AND CURING PORK
(Page 11 of 12)
WASH MEAT WHEN TAKEN FROM CURE
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After meat wines from cure, wash it in luke warm water. Let
smaller pieces soak 30 to 40 minutes and larger ones about
an hour. Use a stiff bristle brush to scrub off collected
grease and salt. Then hang the meat and let it drain until
dry. Do not wrap meat until it is thoroughly dry. In damp
weather it is advisable to hang the meat in a warm room or
build a small fire to get it dry. This will help prevent
mold after the meat is wrapped.
WRAPPING AND SACKING MEAT
If meat is left exposed to the air, slow oxidation of the
fat takes place which causes rancidness, a darkened color,
and strong flavor. Proper wrapping prevents most of this
trouble and is also one of the best methods of keeping out
skippers and other insects. Place a piece of muslin or
cheesecloth (cornmeal or flour sacks) on the table and wrap
each piece separately. Then wrap in layers of heavy paper
and place in strong paper bags. Tie bag tops so insects
cannot enter, and hang away. When hung, the pieces should
be separated enough not to touch and should be away from
walls to keep insects, mice, or rats from reaching the
meat. Meat should be hung in a dark, cool, well-ventilated
place.
SWEET PICKLE CURE
After pumping, rub with Sugar Cure, using about 3 lbs. of
salt per 100 Ibs. of meat, and pack the meat skin side down
in a well scalded crock or barrel, placing the larger
pieces on the bottom and the smaller ones on top. The top
layer of meat should be placed skin side up. After the meat
is placed in the barrel, mix a curing brine, using 7 Ibs.
of Sugar Gure with each 5 gallons of water, stirring it
well until the salt is dissolved. The water should have
previously been boiled and allowed to cool. Pour this
curing brine over the meat until the pack begins to shift
or float. This shifting permits the brine to come in
contact with all parts of the meat. Place a clean stone or
other weight on top of the meat and pour in enough
additional curing brine to fully cover the meat. The weight
should be heavy enough to hold the meat below the brine.
After the meat has been in the sweet pickle brine about 5
days, remove the meat and brine and repack each piece of
meat in a different position, again weighting it down, and
pour the brine back over it. Overhaul in this manner every
ten days during the balance of the curing period
Bacon should cure about 2 days per pound and hams and
shoulders about 3 days per pound. For example, a 10 lb.
side of bacon should cure 20 days and a 15 lb. ham 45 days.
The ideal curing temperature for the sweet pickle cure is
38° and both the meat and pickle should be at this
temperature when put in cure and this temperature held
where possible.
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