CUTTING AND CURING PORK
(Page 8 of 12)
CURING
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After the meat is drained, make a Tender-Quick pumping
pickle for pumping the large pieces.
To make the pickle, use water that has previously been
boiled and cooled, and mix TenderQuick with the water,
stirring until it dissolves.
For curing meat that is to be kept for varying lengths of
time the following ratio of water and Tender-Quick should
be used:
2 lbs. of Tender-Quick to 3 quarts of water for meat that
is to be carried over the summer or for meat that is to be
kept 8 months to a year before being used.
2 lbs. of Tender-Quick per gallon of water for meat that is
to be kept for only 3 to 6 months.
The amount of Tender-Quick pumping pickle to use is 1 to 1
1/2 oz. of pickle per pound of meat. For ready reference
the following shows the amounts of Tender-Quick for making
a full strength pumping pickle which is to be used fear
curing meat that is kept 8 to 12 months:
2 lbs. of Tender-Quick to 3 quarts of water will make 96
oz. of pumping pickle.
4 lbs. of Tender-Quick to 1 1/2 gallons of water will make
192 oz. of pumping pickle.
8 lbs. of Tender-Quick to 3 gallons of water will make 384
oz. of pumping pickle.
The Morton meat pump holds 4 oz. of pickle. The needle of
the pump is hollow and has a number of holes in it.
Submerge the entire needle of the pump in the pickle and
pull up on the handle to draw the pump full of pickle. When
first drawing up the pickle before starting to pump meat,
work the handle back and forth a few times to get the
barrel full of pickle without air pockets. For the most
sanitary job the pump needle should be dipped in boiling
water before it is used. and while pumping meat do not
touch the needle with the hands or lay it down. When the
pump is not in use, let it stand needle end down in the jar
or crock that contains the pickle.
PUMPING MEAT
Draw the pump full of pickle and insert the pump needle its
full length into the meat and push with a slow even
pressure on the pump handle to inject the pickle. As the
pickle is forced into the meat around the bone, gradually
draw the pump toward you in order to distribute the pickle
as evenly as possible along the bone.
Pumping meat is simple and anyone can do a good job. The
aim is to get the pickle distributed as uniformly as
possible along the bone area. Each pumpful of pickle is
called a stroke, and after the stroke is completed and the
needle withdrawn there will be a tendency for a small
amount of the pickle to run out of the meat. Pinch the
needle hole together with the thumb and fore finger for a
few seconds after the needle is withdrawn.
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