A product formulated for dry or sweet pickle curing of hams and bacon.
the meat is drained, make a Tender-Quick pumping pickle for pumping the
make the pickle, use water that has previously been boiled and cooled, and mix
Tender-Quick with the water, stirring until it dissolves.
curing meat that is to be kept for varying lengths of time the following ratio
of water and Tender-Quick should be used:
1 to 1 1/2 oz. of pickle per pound of meat.
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.
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
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is called a stroke, and after the stroke is completed and the needle withdrawn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 forefinger for a few
seconds after the needle is withdrawn. While the pickle is being injected the
meat around the needle bulges a little, which is all right, but always use a
slow even stroke when injecting the pickle.
hams and shoulders that weigh 10 to 15 lbs. use 3 to 4 pump-fuls
of pickle, which will be 12 to 16 oz. For hams and shoulders that weigh 15 to
25 lbs. use 5 to 6 pumpfuls, which would be 20 to 24 oz. Always have the meat
pump full of pickle to prevent air pockets.
pumping bacon insert the needle in the fat part of the heavy bacon and pump
about 1 to 1 1/2 oz. of pickle per pound of meat. The needle can be inserted
around the edges and at the ends to distribute the pickle uniformly.
the pieces have been pumped, use 7 to 8 lbs. of Morton’s Sugar-Cure for
each 100 lbs. of meat.
it in two applications. For the first application use 4 to 5 lbs. for each 100 lbs. of meat. Rub the Cure around the bones,
especially well at hock and knee joints, working in as much as the skin covering
will hold. Then rub the cure over
all the meat, using a slow circular motion, applying on both flesh and skin
sides. After the cure has been
rubbed over the pieces, pack the meat in a convenient place for curing.
can be packed in a box or barrel or on a table. Before the pack is started,
sprinkle a little Cure over the bottom of the box and over the pieces as they
are packed. The heaviest pieces should be at the bottom and the lighter ones.
on top. Do not pack the meat over three feet deep. Keep the curing box clear of
the ground; bore a few holes in the bottom to let the bloody water drain out.
In mild weather cover the box with a cloth to prevent flies from getting at the meat. In. very cold weather the meat should be covered to keep it from freezing. Meat that is allowed to freeze, either before or after it is put in cure will never make as nice a finished product as if it had not been frozen. When meat freezes the moisture in the small cells and fibers expands and bursts the meat tissues, which lowers the quality of the finished product. If your meat does freeze, remember that while it is frozen it will not take the cure, therefore, no curing action can take place so long as the meat remains frozen. The curing action virtually stops when the inside temperature of the meat gets below 34°.
The ideal meat curing
temperature is between 38° and 40°
and the nearer this temperature the meat can be kept while it is in cure,
the nicer the finished product will be. If,
due to unusual circumstances, meat freezes while it is being chilled, it should
be thawed out to about 38° and put in cure. Meat that was frozen when chilling,
or frozen while in the cure should be given extra care and attention, and should
be used up as soon a practicable after coming out of the cure.
Second Application of Sugar-Cure
the meat has been curing 4 or 5 days, Break the pack and give a second
application of Sugar-Cure, using about 3 lbs. for 100 lbs. of meat. Then
repack the meat in a different position for continuing the cure.
a real mild cure is desired, do not give the second application to bacon or
small pieces. Also, if the meat is to be used shortly after it comes from the
cure, the total amount of Sugar-Cure used per 100 lbs. of meat can be
reduced in proportion. Where meat is to be kept from one curing season to the
next, it is necessary to give it a heavier cure—about 7 to 8 lbs. of Cure for
100 lbs. of meat. For a mild cure 5 to 6 lbs. is sufficient.
hams and shoulders to have the best flavor they should season out after the cure
for some 30 to 60 days before being used, and even longer is preferable. Bacon
should season out 10 to 15 days before being used.
amount of Cure to use for 100 lbs. of meat will vary with different sections of
the country and with individual preferences. It does not take as much salt to
cure meat in high, dry altitudes as it does in more humid sections. These points
must be adjusted, depending on individual preferences, climatic conditions and
length of time meat is to be kept.
meat is a perishable product and to turn live hogs into quality hams and bacon
calls for proper care and attention in doing all parts of the job. There are a
number of factors that enter into butchering and curing that have a definite
part in turning out quality meat. It is very important not to get the hogs
excited or overheated when butchering. If a thorough bleed and a good chill are
not obtained, souring can easily start before the meat is put in cure.
Regardless of the kind of curing Salt used, it is necessary to do a good job of
butchering, bleeding, and chilling.
Overhauling the Meat
the meat is in cure, the pack should be broken and the meat overhauled once for
smaller pieces and twice for heavier ones. These overhauling periods should be
some seven to ten days apart and the Cure should be rubbed on any bare spots.
Length of Time in Cure
should remain in cure about 2 days per pound for hams and shoulders and about 1
1/2 days per pound for smaller pieces. For example, a 10 lb. ham should cure 20
days; a 20 lb. ham 40 days; a 10 lb. side of bacon 15 days. Different size
pieces should cure in proportion to their weight. Weather conditions help
control the length of time meat should cure for best results. It requires longer
for meat to take the Cure in real cold weather than in milder weather. Much home
cured meat has become over salty by being left in the cure entirely too long. On
the other hand, meat that is taken out of the cure too soon when the weather
remains cold may be only partially cured, because meat will not take the Cure
when the temperature of the meat goes much below 34°.
Wash Meat When Taken from Cure
meat comes from cure, wash it in lukewarm water. Let smaller pieces soak 30 to
40 minutes and larger ones about an hour. Use a stiff bristle brush to scrub off
collected grease and Salt. Then hang the meat and let it drain until dry. Do not
wrap meat until it is thoroughly dry. In damp weather it is advisable to hang
the meat in a warm room or build a small fire to get it dry. This will help
prevent mold after the meat is wrapped.
Wrapping and Sacking Meat
meat is left exposed to the air, slow oxidation of the fat takes place, which
causes rancidness, a darkened color, and strong flavor. Proper wrapping prevents
most of this trouble and is also one of the best methods of keeping out
skippers and other insects. Place a piece of muslin or cheesecloth (cornmeal or
flour sacks) on the table and wrap each piece separately. Then wrap in layers of
heavy paper and place in strong paper bags. Tie bag tops so insects cannot
enter, and hang away. When hung, the pieces should be separated enough not to
touch and should be away from walls to keep insects, mice, or rats from reaching
the meat. Meat should be hung in a dark, cool, well-ventilated place.
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