Curing of Meat
Posted: Thu Nov 16, 2006 9:18 pm
Source: Dorothy Norris,' 31.
"Curing of Meat
Salt draws moisture.
Sugar keeps moisture.
Saltpetre helps keep colour.
Brine Cure for Pork (80 pounds of pork):
-4 pounds of common salt
-3 pounds of sugar or molasses
-2 ounces of saltpetre
-10 gallons of water
Mix ingredients thoroughly and apply to the outside of the pork once it has been placed skin side down into a large kettle or cauldron.
Dissolve any left over dry mixture into the boiling water, pour it over the meat, and cook. Weigh the meat down with a clean brick. Do not use limestone. Be sure that the meat is under the brine by at least 3 fingers.
Hams, three days to 1 pound.
Shoulders, 2 1/2 days to 1 pound.
Bacon, two days to 1 pound.
Put meat in warm water (just starting to simmer over the open fire) and wash it off. Hang it up at least overnight, until absolutely dry and then hang in a smokehouse. Never use pine to smoke.
Dry Cure Pork (100 pounds):
-8 pounds of salt
-3 pounds of sugar
-3 ounces of saltpetre
Mix ingredients thoroughly. Use half of the mixture on the meat the first time and pack in a barrel or crock. Put it where the liquid can drain. In one week put on the remaining mixture. Leave same as with brine."
"Curing of Meat
Salt draws moisture.
Sugar keeps moisture.
Saltpetre helps keep colour.
Brine Cure for Pork (80 pounds of pork):
-4 pounds of common salt
-3 pounds of sugar or molasses
-2 ounces of saltpetre
-10 gallons of water
Mix ingredients thoroughly and apply to the outside of the pork once it has been placed skin side down into a large kettle or cauldron.
Dissolve any left over dry mixture into the boiling water, pour it over the meat, and cook. Weigh the meat down with a clean brick. Do not use limestone. Be sure that the meat is under the brine by at least 3 fingers.
Hams, three days to 1 pound.
Shoulders, 2 1/2 days to 1 pound.
Bacon, two days to 1 pound.
Put meat in warm water (just starting to simmer over the open fire) and wash it off. Hang it up at least overnight, until absolutely dry and then hang in a smokehouse. Never use pine to smoke.
Dry Cure Pork (100 pounds):
-8 pounds of salt
-3 pounds of sugar
-3 ounces of saltpetre
Mix ingredients thoroughly. Use half of the mixture on the meat the first time and pack in a barrel or crock. Put it where the liquid can drain. In one week put on the remaining mixture. Leave same as with brine."