CUTTING AND CURING PORK
(Page 7 of 12)
As soon as the Tender-Quick pickle has been pumped along
the bones, Sugar Cure can be applied on the. outside of the
meat in the regular manner. By using this combination cure
the cure starts both inside and outside at the same time.
The hams and shoulders will be delicately pink, delicious
in flavor, and perfectly and uniformly cured throughout,
The bone area will be just as well cured as the balance of
the ham and there will be no over or under-cured spots.
It's the cure itself that makes fine hams and bacon.
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Morton Sugar Cure and Tender Quick contain everything
necessary for perfect curing everything necessary for
perfect curing.
PUMPING MEAT
The purpose of pumping meat is to get the curing
ingredients distributed throughoutthe interior of
the meat in order that curing can begin or, the inside and
cure outward same time that curing begins the outside and
works inward.
Cure meat from the inside out at the same time, it is
curing; from the outside in. You will get a quicker, more
uniform and milder cure with no, over-cured or under-cured
spots—no bone taint. Every bit of the meat will be
thoroughly cured, mild and delicious in flavor.
Pumping meat is one of the best safeguards against bone
taint and bone souring, and especially if the meat were
insufficiently chilled or frozen before being put in cure.
Pumping meal insures a more uniform cure. It is advisable
to pump hams and shoulders next to the bone, as well as
large bacon. Pieces such as tongues, dried beef, corned
beef, Canadian style bacon etc. can all be improved in
mildness and uniformity of cure when pumped.
START CURING AT THE BONE
It require much longer for the curing salt to penetrate
into hams and shoulders and set up enough curing action
around the bone if the salt is applied only on the outside
of the meat. The bone area is the danger zone when curing
meat and if the meat around the bones, which is made up of
small ligaments, muscles, and connecting tissue, is not
thoroughly cured. The whole ham or shoulder is inferior in
quality and flavor.
Tender-Quick contains salt and a combination of quality
curing ingredients that make it especially suitable for
pumping meat. When mixed with water, Tender-Quick goes into
solution easily, and, when pumped into the meat, penetrates
quickly and uniformly into the meat tissues surrounding the
bone.
After the meat has been chilled and cut up, lightly rub
the pieces with Morton Sugar Cure and place skin side down
on a tilted table to drain for some 6 to 12 hours. Use
about1lb. for each 100 lbs.of
meat. Thislight application of the sugar-curing
Salt will draw the first flush of blood and water from the
meat.
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