Curing Meat

Citation preview

Curing

1.

Ham.2.

shoulder 3.

Extension

sparerib and

Service Fort

Meat

bacon4

loin 5 fat

Colorado State Collins

back6

front foot

College

CURING MEAT HARRY

H.

S])::[ITH,

Extension Animal Husbandman

Killing and curing meat for home use is not restricted under '\vartime conditions; rather, it is encouraged. A sufficient amount of pork for each family should be cured on every farm and ranch.. It is not the difficult task that many think it is. The slaughtering of hogs and the curing of meat are relatively simple tasks. With very little practice one can do them welL One advantage of home butchering is that this work comes at a time of year when other kinds of work on the farm are slack. Not more than two days need be spent in preparing a year '8 supply of meat and lard. If farm butchering is to be successful and a good product is to be prodllced there are certain precautions which must be taken. They are: 1.

Select a well-finished animal.

2.

Do not feed the animal for 24 hours, but give it all the water it wants to drink.

3.

Do not run or worry an animal the day it is to be killed. An exhausted animal ,viII not bleed well-therl there is much danger of the Ineat spoiling.

4.

Be sure the animal is healthy.

5.

Be careful ill stickulg. A good bleed must be obtained if the meat is to keep well.

6.

Be sure that the carcass is thoroughly cooled out as Ql1ickly as possible. If it is to be cured~ it must not freeze.

7.

Put the meat into the cure as SOOll as it is thoroughly eooled ont.

8.

Don't try to cure meat fron1 very young allimals. l\1:eat from a 125-pOUlld pig is ,vorthless as cured nleat. Hogs weighing 180 to 235 pounds and well finished are the best for home curing.

9.

lTse pure sa.lt, sugar and saltpeter.

10.

Boil ,brine and cool it before using.

11.

Thoroughly scald utensils in ''''hich meat is to be cured. mlist be sterile.

12.

Cure in a cool, dry place.

They

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COLORADO STATE COLLEGE

13.

Watch the meat while it is in the cure to see that no spoiling takes place.

Curing Pork There are two methods of curing pork: 1. The brine-cure method and 2. the dry-cure method. The first method is generally recommended for the West because it is easier to cure meat in brine, and because meat cured in brine does not dry out so much when it is stored. The vessels in which the curing is to be done must be thoroughly cleaned and scalded with boiling ,vater. Do not use barrels which have had gasoline, kerosene, or oil in them. It is almost impossible to clean them so that the meat will not be tainted. Vinegar barrels, coca cola or other syrup barrels are all right to use if they are thoroughly cleaned and scalded "rith boiling ,vater. BRJNE~CUR,E RE·OIPE

Salt, saltpeter and sugar are· the chemicals most generally used. There are several recipes but the follovving will be found to be satisfactory: For 100 pounds of meatWater ...... .. ._ .. . . ._._.. __ .... _.. 6 gallons Salt __ ._. _.. __ .... ._._. 12 pounds or 21 cups Sugar _... __ 3 pounds or 6 cups, or 3 pints of syrup Saltpeter .. -.. _.. __ .. .....__ 3 ounces or 6 tablespoonsful Either bro~7n or "rhite sugar may be used. brown sugar because of a more desirable flavor.

Some prefer to use

Making the Brine.-IVlix the ingredients thoroughly and add the water; boil until all are thoroughly dissolved. Skim off any scum vvhich comes to the top. The brine should be made the day before it is to be used to insure its being cold (not over 40 degrees F.) at the time it is put on the meat. Before the meat is packed, sprinkle jn enough salt to cover the bottom of the barrel.R,ub salt 011 the flesh side of each piece of meat as it is packed dovvn. The hams and shoulders should \>e packed first. Pack the pieces as closely as possible. All pieces should be packed vvith the skin side do,vn except the top piece ·w hich should be packed vvith the skin side up. After the meat has stood this way for 24 hours, drain off any bloody liquor which has collected. The meat is now ready for the brine. The brine should be poured down the side of the barrel-betvveell the barrel and the meat rather than on the lneat. In this vvay air vvhich might be trapped in pockets

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between the pieces of meat will be forced out. The meat should be weighted do,vn to prevent it from floating when the brine is added. A piece of hard-burnt tile or glazed brick should be used. Do not use a limestone rock. Overhauling.-On the 4th or 5th day the meat should be taken from the vessel and repacked. Repeat this process every 7 days thereafter until curing is complete. This ViTil1 insure a more uniform cure. The same brine should be put back unless it has started to spoil, in ,,,hich case, it may be boiled and skimmed or new brine made. While the meat is in the cure, the brine should be closel~y watched at all times to see that it does not start to spoil. If a heav:y, thick scum forms on top or the brine becomes ropy, remove the meat al1d ,vasIl it in lukewarm ,vater \vith a brush. The brine may be reused if it is boiled and skimlned. HoV\rever, it is safer to make new brine. The vessel in which it is to be put mllSt be thoroughly washed alld scalded. All of the bacteria which caused the spoiling must be killed. The vessel must be sterile. If it is not made sterile, the meat will soon begin to spoil. Time to Leave in the Cure.-If hams and shoulders weighing 12 to 18 pounds are to be kept through the summer months, they should be left in the cure 3~6 to 4 days to the pound. If the cuts of meat Vireigh more than 18 poundS, it is advisable to trinl them down to this weight; however, it is sometimes necessary to cure ClltS heavier than this-even 30 or 40 pounds ill "\\reight-in which case, the ShOllldel' should be cut across at the point where the backbone laid. If the ham is large, open it up, remove the bone, then roll and tie it. Sides of bacon weighing 10 to 12 pounds should remain in the cure about 2 days per pOUlld. Pieees weighing 14 to 16 pOlInds require 21j2 to 3 days per pound. DRY CURING

Meat eured by the dry-cure method will be a. little firmer an~ more delicately fla'vored, but will dr~V" out quicker lInder our dry western conditions so that it will not keep as ,veil through the summer. Recipe for dry curing 100 pounds of meatSalt - - _ __ 8 pounds or 14 cups Sugar __ _ _ _ _._ _._. 2 pounds or 4 cups Saltpeter 2 ounces or 4 tablespoonsful If a pepper flavor is desired, one may add 2 ,ounces of black pepper (8lh tablespoonsful) and 2 Ollnces of red pepper (13 tablespoonsful) to the above formula.

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COLORADO STATE COLLEGE

The ingrediellts should be thoroughly mixed and rubbed on the chilled meat. Make sure that each piece of meat is thoroughly rubbed 011 both sides and covered with this mixture. About 1/'3 of the mixture should be rubbed on the meat the first time. On the 3rd or 4th day, go over the Ineat again using another 1h, and on the 7tl2, day rub on the last lI3. The meat should be repacked on the 1.4th day and again on the 21st day. The salt will tend to cake, so the pile should be torn down and each piece rubbed well with the mixture. Care should be taken to see that all lean spots are kept well covered. Crowd the cure into the shanks of hams and shoulders. In dry-curing, the meat may be piled on a table or bench to remain until it is cured. Bacon pieces should stay in the cure 2 days per pound and hams 21j2 days per pound. Taking the Meat Out of Cure After the meat has been in the cure for the required length of time (dry or brine) it should be taken out and soaked in lukewarm water for about an hour. A brush lllay be used to remove any surplus salt. The meat should be strUllg with stout cords and hung up to dry for 24 hours. See that no two p,ieces touch. Smoking Smoking meat accomplishes three things: 1. The flavor of the meat is improved, 2. smoke deposited on the meat aids in preserving it by destroying- some bacteria and repelling most insects, 3. during smoking the temperature of the meat is raised, thus driving out some of the moisture. Lo,vering the ,vater content of the meat increases its keeping quality. Almost any wood, except fir or other resinous ,vood, may be used for smoking meat. Apple vvood or maple gives a very desirable flavor; willow, aspen and cottonwood are also good. Corncobs are said to impart flavor very sin:ilar to hickory. Care must be taken that the fire does not blaze up and partially cook the meat. Only a slo,v, smouldering fire should be used. Meat should be slnoked until it is a good stra,v color. This will usually require 30 to 35 hours. The meat will get a hetter smoke if the smoking is carried on 2 to 3 weeks, smoking it for 2 hours each day until the desired result has been obtained. Keeping Cured Meat I(eeping stored meat is always a problem. ods, according to experiments carried on by wrap the meat in parchment paper, enclose hang in a cool, dark, ,veIl-ventilated place.

One of the best meththe government, is to it in musliIl bags and When hanging cured

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meat after it has been sacked be sure that the string, which was used to hang the meat by when it was smoked, is not left sticking out of the sack. This gives insects a place to enter. Another good place to store meat, after it has been cured and wrapped, is to bury it in grain. Very little drying out will take place in the meat when it is buried in grain. Meat hanging in muslin sacks may be further protected by applying yellow wash to the sacks. YELLOlV·WASH FORMULA

For 100 poundR of meat3 pounds of barium sulfate 1 ounce of dry glue 1:l4 ounces of chrome yellow 6 ounces of flour 6 quarts of ,vater Mix the flour with 5 quarts of water, breaking t:l.lllllm.~.:.-~~ chrome yellow in a quart of water in a sepanlte vessel. .A(:'l~~illl~~1§~ and pour both into the flour-and-water mixture. Bring to"a boif-8ml::;:'~~,·~.-~··~~~, add the barium sulfate slowly, stirring constantly. It is usually bet~.'" tel' to make the wash the day before it is to be used. Keep the wash "veIl ~ixed and apply it ,vith a brush. Curing Beef Beef cured in brine is known as corned beef. It is cured by the brine method much the same way as pork, but it cannot be kept as long. The cheaper cuts of beef, such as the brisket, plate and sometimes part of the chuck, are used for corning. The following recipe will be found to be satisfactory: For each 100 pounds of meat allow 8 pounds of salt. Sprinkle a layer of salt 14 inch deep over the bottom of a clean stone jar or clean wooden barrel. Pack in a layer of meat and cover with salt. Add alternate layers of meat and salt, being careful to cover the top layer of meat with considerable salt. .....l\.llow the salted meat to stand overnight. BRINE

For 100 4 2 4 4

pounds meatpounds of sugar ounces baking soda ounces saltpeter gallons water

Add the above ingredients to the water, bring to a boil, skim off any sediment and allow the brine to cool. When it is cold, pour

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,COLORADO STATE COLLEGE

Ext. 1>-50

over the salted meat which has stood for 24"hours. Weight the meat down with burnt tile or glazed brick. The meat must be kept entirely under the brine. If any of the meat is not covered with brine, both the meat and the brine will spoil in a short time. Keep the. brine in a -cool place, as the sugar in the brine has a tendency to ferment. Thirty days will be required to cure the meat though one may begin using it after 15 days. The meat may be left in the brine until it is used; or if removed from the brine, it can be washed and drained, then smoked or canned.

Drying Beef If dried beef is desired it may be cured along ,vith the corned beef since the same formula is used except the dried beef is cured 3 days for each pound. For making dried beef, the large muscles in the hind leg are separated and these constitute a set of dried beef. Whell taken out of the cure, wash thoroughly and hang up to dry for 24 hours. Smoke 20 to 25 hours in a cool smoke and hang in a cool wellventilated place to continue drying. It is ready to use ,vhen firm. It ~holJld be sliced very thin.

Curing Mutton Mutton can be cured vvith satisfactory results according to those who have tried it. 'rhe dry cure seems to have given the best results although, according to the United States Department of Agriculture, brine curing has also been successful. DRY OURE FOR MUTTON

For 100 pounds of meatSalt ....--..-.. .. _. .._. .__ ._.. .--..-..... 8 pounds Sugar -----...__ .._...__._._..... . ...._._. __ ..__. e. 2 pounds Saltpeter .--.- _. ..__ .__. . ._._.._ __ 2 ounces IIalf of this mixture is rubbed on the meat at the start and the other half rubbed on about the 5th or 6th day. The legs should stay in the cure about llh days for each pound of weight. They should then be removed, washed in lukewarm water for about 30 minutes and then hung up in a cool place to dry for 24 hours. They are put in the smokehouse and given a very cool, slow smoke. 'fhey will not require mll-ch more than half as much smoke as a ham. S·houlders rnay also be cured but if they are very fat the excess fat should be trimmed off. Due to the thinness of other parts of the carcass, they are not satisfactory for curing. Cured mutton or lamb will not keep as well as pork, but tt lte~ i~ ~t.(l.~ .rk, cool place, it will keep until one hatbl!~~4E1(9~, tR~ 1W·f. ~~Of_LE-G£ fOR1 CfJL.ljN£~ COLORADO