CUTTING AND CURING PORK
(Page 3 of 12)
To separate the loin from from the belly the ribs are sawed
across at their greatest curvature. This is about 1/3 the
distance from the top of the backbone to the bottom part of
the belly edge. Make this cut so as to include the
tenderloin with the loin. After the ribs are sawed through,
finish the cut with the knife completely separating the
belly side from the loin. Lay the belly on the table shin
side up and smooth out the wrinkles as well as possible
with the palm of the hand. A few sharp blows from the broad
side of a cleaver or hatchet will help loosen the spare
ribs from the belly.
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Now turn the belly skin side down and trim out the ribs.
Start this cut by loosening the neck bone at the top of the
ribs and keep the knife as flat as possible to avoid
gouging the bacon. pull the ribs upward as the cut is made
and trim as close to the ribs as you can. The cartilaginous
ends or "buttons" of the lower ribs are left on the bacon.
Square up the bacon by trimming the lower edge first to a
straight line. All of the "seeds," the mammary glands along
the lower edge, should be trimmed out of choice bacon. Next
trim the top on a line parallel to the lower edge until a
good streak of lean appears and then square both ends
enough to reach an attractive lean streak. Frequently there
is an uneven space at the fn end of the bacon, which is
known as the bacon brisket. This may be cured or used for
sausage or hard.
TRIMMING TENDERLOIN FROM THE LOIN
The tenderloin is the small lean muscle which lies
underneath the backbone in the rear of the loin. It is one
of the most popular of all pork cuts to be used
fresh.
FRENCHING TENDERLOIN
It is generally prepared by cutting across into pieces
about 1 1/2" thick and Frenching. This is done by placing
the pieces of tenderloin on end on a strip of parchment or
waxed paper and folding the paper over the top of the meat.
The meat is then struck a sharp blow with the flat side of
a cleaver, flattening it out. The paper keeps the meat from
sticking to the table or the cleaver. These delightful
morsels cannot be equalled for tenderness by any rather
pork cut.
REMOVING FAT BACK
After taking out the tenderloin, remove fat back from the
loin by placing the loin skin side down; set the knife
about one fourth inch under the lean or muscle meat, and
make a full length cut. Reverse the loin and make the same
cut from the other side. This separates the fat back from
the loin. The fat lack may be used for lard or may be cured
out and used for seasoning when cooking. The remaining fat
on the loin should be smoothed up to where it is not over
one fourth inch in thickness. The loin is one of the
choicest cuts of the carcass and you will note it is made
possible by center splitting down the middle of the
backbone instead of cutting along each side of the
backbone. One of the most practical ways to use the loin is
to cure it as Canadian style bacon or grind it rip for
making sausage.
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