CUTTING AND CURING PORK
(Page 5 of 12)
The Dry Cure is the method most generally used, especially
for the heavier cuts such as hams, shoulders, and bacon.
The Sweet Pickle Cure is more generally used for the
smaller pieces. Either the Dry or Sweet Pickle Cure is
good. The method used is a matter of personal preference.
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Morton Sugar Cure and Morton Tender-Quick may be used for
either Cure.
SALT ALONE CANNOT PRODUCE HIGHEST QUALITY MEAT
The highest quality cured meat cannot be turned out when
salt alone is used, because salt alone hardens the muscle
fibres and tends to make the meat oversalty and dry.
To produce quality cured meat other ingredients must be
blended with the salt in the correct proportions, and when
this is done the cure is then termed the "Dry Sugar Cure"
if used in dry form, or the "Sweet Pickle Cure" when used
in the brine form.
Morton Sugar Cure contains salt, sugar, saltpetre, black
and red pepper. a combination of spices. It is available in
two forms: without smoke and with natural hickory smoke
flavor. This makes it a complete sugar-curing salt, and a
complete product of this kind produces the highest quality
meat.
CAREFULLY BLENDED INGREDIENTS FOR QUALITY AND SAFETY
Salt is the basic curing ingredient for meat, but to
produce product it is necessary to blend the other
ingredients with the salt. The sugar tends to retard the
hardening action of the salt and gives a more pleasing,
milder flavor to the meat. The peppers and spices give a
delicious balance to the flavor and improve the keeping
qualities after the cure is completed. The saltpetre
strikes in ahead of the salt and helps bring out and retain
the rich, cherry red color so desirable in cured meats. The
natural hickory smoke flavor imparts the flavoring
properties of wood smoke to the meat while it is curing.
This method of curing and flavoring at the same time saves
extra work—does the job safer and adds new delicious
flavor to the meat.
Morton's perfectly blended Sugar Cure makes the practical
cure for applying on the outside of the meat. In addition
to applying Sugar Cure on the outside of the meat a better
and more uniform job of curing can be done if the meat is
pumped along the bone and at the joints when it is put in
cure. Morton Tender-Quick is the ideal product to use for
making the pumping pickle.
Tender-Quick is a special cure perfected for the purpose of
pumping along the bone area in hams and shoulders, for
pumping extra large bacon, and for making into a pickle for
curing the smaller pieces.
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