CUTTING AND CURING PORK
(Page 6 of 12)
Tender-Quick consists of the highest grade meat salt and a
combination of super-quality curing ingredients so
accurately proportioned and so perfectly blended that it
produces a fast cure, improves flavor, makes meat more
tender, and prevents over-saltiness.
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A QUICKER CURE
The natural bacteria that are always present in the blood
and tissues of live hogs begin to multiply as soon as the
hog is butchered.
It is important to get a good bleed and a good chill as
soon as possible after the hogs are butchered to help hold
this natural bacterial action in check until the curing
ingredients have had time to penetrate into the fibres of
the meat and set up curing action. A good job of chilling
arrests the bacterial action long enough to give the salt
and curing ingredients an opportunity to strike in and
start the cure. In large pieces of meat, such as hams and
shoulders, the bone joints are always the danger spots
because bacterial action develops fastest around the bone
area. If the meat is not properly bled the many small
tendons, ligaments and tiny muscles form a convenient place
for the collection of blood. If the meat is not properly
chilled out, gases and interior animal heat will be
retained. When the cure is appled on the outside of the
meat, it must work entirely through the thick meaty
portions of the hams and shoulders and into the bone area
before the natural bacterial action can be arrested around
the hones and joints, and it is in this area that the
natural bacteria multiply the fastest and can most quickly
cause bone taint.
That is why the easiest, quickest, and safest way
to cure hams and shoulders is to pump a pickle made with
Tender-Quick along the bone area and apply Sugar Cure in
the regular way to cure from the outside toward the
center.
MORTON'S "COMBINATION" CURE
Using Morton Sugar Cure and Tender-Quick in this manner is
termed the "Combination" cure. TenderQuick cures from the
inside bone area outward and Sugar Cure strikes in from the
outside.
Tender-Quick makes a perfect pumping pickle. The only
practical way to apply the TenderQuick pickle along the
bones and at the joints is to dissolve TenderQuick in
water, making a pickle which can be drawn up into a Morton
Meat Pump and then injected into the meat along the bone.
The water used for making the pickle should be boiled first
and allowed to cool.
The Tender-Quick pickle, when pumped into the meat, starts
curing around the bone area immediately. It does not make
the meat over-salty, and helps eliminate bone taint.
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