The Morton Salt Book: Curing Meat at Home

This excerpt from Morton Salt's superior booklet, A Complete Guide To Home Meat Curing, covers the process of curing meat at home - specifically pork - and introduces curing poultry.

| January/February 1973


A selection of the pork cutlets you could make when you're curing meat at home.


OK, Homesteaders . . . here's the third installment of Morton Salt's superior booklet, A COMPLETE GUIDE TO HOME MEAT CURING. This section takes you the rest of the way through preserving pork and into curing poultry. We'll be serializing more from the Morton Salt handbook in future issues .

Again, our special thanks to Murray J. Pearthree, Morton Salt Regional Sales Manager, for granting us written permission to reprint from the booklet.

Curing Ham

BONING AND ROLLING A HAM Boning a Ham: Lay ham skin side down with butt end toward you. With boning knife remove meat from around aitch bone and disjoint aitch bone from straight leg bone. Then remove entire leg bone and shank bones by cutting through top of ham along these bones and trimming around them. When the bones have been removed, mold ham back into shape, and tie with heavy white cord. The cord should be tied around the ham crosswise about every inch. 

Canadian Bacon

A delight to the palate and a treat that you can now enjoy. Canadian Style Bacon is one of the highest quality and most delicious pork cuts that you can cure. It is made by curing the loins then tightly wrapping them. 

Few people who do not raise their own meat and do their own curing can afford to eat this tasty delicacy.

Canadian Style Bacon is not only delicious. but it keeps well and once you try it you will always want a supply of these sweet, juicy cured loins along with your hams, shoulders, and regular bacon.

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