CUTTING AND CURING PORK
(Page 4 of 12)
After trimming the loin, cut up the other one hall of the
carcass starting with the shoulder and finishing with the
loin.
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It pays to do a neat job of cutting and trimming. You will
get a uniform cure and your meat will have a better flavor
and a more appetizing appearance.
For Quality Meat remember these important points:
1. Select thrifty hogs of medium weight, 8 to 10 months
old.
2. Keep hogs in a small pen 24 hours before
butchering—give them plenty of fresh water, but no
feed.
3, Sticking is the best method of killing—it is the
most practical and most humane.
4. Get a thorough bleed—cleanliness in dressing and a
quick, efficient chill.
5. Do a neat job of cutting up the carcass and trimming the
pieces. Do not over-cure or under-cure the meat. Curing
directions on following pages.
Toproduce the highest quality cured meat it
is important that every step— the selection of the
live animal, the butchering and the curing be handled with
the utmost care and attention.
INTRODUCTION TO MEAT CURING
The purpose in curing meat is to convert live hogs or
other meat animals that are thrifty and in good condition
into high quality cured meat products to keep for future
use.
The following points are of real importance in
turning out high quality cured meat:
1. Be sure that the hogs or other meat animals are quiet
and in proper condition when butchered or otherwise the
meat may be feverish before it is ever put in cure.
2. Handle the job of butchering, bleeding, and cleaning
efficiently and promptly because the natural bacterial
action that causes decomposition and spoilage sets in
immediately after the animal is killed.
3. See that the meat is chilled as quickly and as
thoroughly as possible. Thorough chilling of meat arrests
the natural bacterial action and holds it in check until
the curing ingredients have a chance to offset further
bacteria multiplication.
4. Do a good job of trimming and curing, and test the meat
while it is in cure. Use high quality curing ingredients
that are especially prepared for the purpose.
5. In general, all meat should be cured at
temperatures between 38 and 44 degrees Fahrenheit. Lower
temperatures slow the curing process, while higher
temperatures can cause spoiling.
ONLY TWO CURING METHOD:
There are only two major methods of curing meat; the Dry
Cure and the Brine or Sweet Pickle Cure.
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