CUTTING AND CURING PORK
(Page 12 of 12)
If the weather turns mild, watch the brine closely and if
it becomes ropy the meat should be taken out and washed and
the brine boiled and skimmed, or new brine made if the
pickle gets exceptionally ropy.
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If a new brine is made. it should not be as strong as the
original brine, but its strength should be in proportion to
the length of time the meat has been in cure. For example,
if the meat has been in cure about one-half the proper
length of time, only enough salt should be used to make the
new brine about one-half strength.
When the curing time is completed, take out the meat, wash
each piece, and let it dry thoroughly and wrap. See
directions for washing, drying, and wrapping.
WHY MEAT SHOULD BE OVERHAULED
It is important to overhaul by shifting the position of the
pieces of meat and getting the curing pickle remixed while
the meat is curing.
There are always spots where the meat is in very close
contact and the pickle cannot penetrate between the pieces
as readily as it should. By overhauling and changing the
position of these pieces the pickle is allowed to come in
uniform contact with all the parts of the meat.
When the position of the pieces is changed during
overhauling, the pickle should be stirred up or poured out
of the container and poured back. When pickle is left
standing undisturbed, it becomes uneven, which causes the
density of the curing ingredients in ratio to the water to
be much heavier in one place than another. Removing the
meat and pouring out the pickle, then repacking the pieces
in a different position and pouring the pickle back over
them thoroughly remixes the pickle so that cell parts have
the same density. This allows the pickle to come in uniform
contact with any spots of the meat that may have been
pressed too lightly together.
The water used for making the curing pickle should be
perfectly pure. Bacteria and inorganic life, often present
in water, do no harm when the water is used for general
purposes, but they are harmful when the water is used for
curing meat. In order to be sure that the water is pure, it
is always advisable to boil the water and let it cool
before using it to make a curing pickle.
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