The review. [volume] (High Point, N.C.) 1908-19??, 1918-11-28

prepared by the United States Depart
ment CT AgTiculture.)
! The first essential in curing pork is
TO make sure it is thoroughly cooled
Meat should never be frozen either
prior to or during the period of curing
! The proper time to begin curing is
when the meat is cooled and still fresh
Twenty-four- to SO hours after killing
Is the oppOrtune time.
Vessels for Curing.
A clean hardwood mOlasses or siruu
barrel is suitable vessel in which to
cure pork. The barrel should be clean
and tight so as to prevent leakage. A
large stone or metal jar is the hest
contalner in which to cure meat, but
the initial cost is high. Stone or metal
containers are very easily kept clean.
If barrel is used repeatedly for cur
Ing pork it is necessary to scald it out
thoroughly before fresh pork is packed
INTO it.
Curing Agents.
Salt, saltpeter, sugar, and molasses
are the principal preservatives used in
curing pork. Borax, boric acid, for
malin, salicylic acid, and other chem
icals are sometimes used, but their use
is prohibited in connection with meats
and products to which the federal in
-spection law is applicable.
Salt when applied alone to meat
makes it very hard and dry, because
it's action draws out the meat juices
and hardens the muscle fibers. Salt
peter is used to preserve the natural
color of the meat. 1t is more astrin-
gent than salt and should be used
sparingly. Sugar and molasses act
differently than salt. They soften the
muscle fbers and improve the flavor
of the meat, hence the combination of
salt and sugar make good cure.
Brine Curing and Dry Curing.
Much diversity of opinion exists as
to the merits of the two ways of cur
ing-brining and dry curing.
It is less trouble to pack meat in a
barrel and pour on brine than to rub
meat three or four times with salt.
The brine keeps away insects and ver-
min. If directions are followed close
ly and pure water is used in making
the brine, it will not spoil ana should
keep for a reasonable length Of time.
If the brine becomes "rOpy," it should
be poured off and boiled or a new
brine made, A cool cellar is the most
desirable place for both brine and dry
curing, though more moisture is re-
Quired for dry curing.
Brine-Cured Pork.
There are many different formulas
for curing pork by the brine method,
but the recipe given below if followed
closely will give very good results:
For each 100 pounds of meat use
pounds salt.
21A pounds sugar or Sirup..
2 ounces saltpeter.
gallons of water. |
In warm weather nine or ten
pounds of salt are preferable.
Allow four days. cure for each pound
of ham and shoulder and three days
for bacon and small pieces. For ex-
ample, a 15-pound ham will take 60
days; a piece of bacon weighing ten
pounds, 80 days.
The brine should be made the day
before it is used, SO that it will be
cool. All the lngreUentS are pOuIeu
into the water and boiled until thor
oughly mixed. Place ham on the bot
+om of the container, shoulders next,
bacon sides and smaller cuts on top.
Pour in the brine, and be sure it COW
,rs the meat thoroughly. In five days
oour off the brine and change the
neat. placing the top meat on the bot
ON and the bottom meat on top, then
1our back the brine. Repeat this OPP
grafton again on the tenth and eight
zenith days. IF the pickle becomes
.opy. take out all the meat and wash
t off thoroughly, also the container.
Boil the ropy pickle; or, better, make
lew pickle. When each piece of meat
las received the proper cure, take 1t
,ut of the pickle and wash in luke
warm water, string. and hang in the
The temperature Of the
;mokehouse should not excel 125 de-
.rees f. Smoke the meat until it has
good chestnut color.
An excellent cure, in which the meat
: nreserved in brine; is formed from
be mixture of juices brought out OF