CURING MEAT

Wairarapa Times-Age, 31 December 1941, Page 2

CURING MEAT

SOME USEFUL METHODS. During war time it becomes more important for every woman to know the various methods of preserving food, and although meat is not a food which we need to preserve in New Zealand homes it may prove useful to know at least one method. Bottling meat is a slow method which requires a certain amount of knowledge and skill; curing meat, however, is fairly simple even for the amateur.

The home curing of meat may be done either by the “dry salt” or “brine cure” method.

For beginners the brine cure is preferred because by this system' there is less likelihood of failure. Common salt is the chief curing agent. Other ingredients such as sugar, saltpetre and baking soda are sometimes used. The old-fashioned brown sugar is preferred as it imparts a slightly ’better flavour to the meat. A small quantity of saltpetre not only has a preservative effect but it gives a reddish colour to the meat. Baking soda is used principally with the brine cure. Pork for curing should be cut into such convenient sizes as hams, shoulders and sides. It is important that the meat be cooled but not frozen when the curing is commenced. A cool, well-ventilated cellar is a good place for both brine and dry curing. The curing is more easily controlled in cold, or at least cool weather, in order that thick pieces may not have a chance to spoil before the salt has penetrated. Brine Cure (Corning).—For 571 b meat use 3 gallons water, 61b salt, 141 b sugar and loz saltpetre. Boil the water and add other ingredients, stirring until completely dissolved. Cool before pouring over meat. Place pieces of meat in crock, skin side down, until the top layer is reached, where the skin should be up. See that the meat is well covered with brine. Then cover’ the meat with a hardwood board and weigh down with a heavy weight (bricks or stones). The meat will take 3 days to the pound piece to cure.

Dry Salt Cp.re—so meat, 41b salt, lll’b sugar, loz saltpetre. Mix ingredients thoroughly and rub into the meat, taking particular care around the bones. Pack in a crock or ether receptacle. Cover closely and let stand seven days. This time should be sufficient to cure small pieces. Large pieces should be again thoroughlyrubbed with the curing mixture and repacked for a further time. In repacking, reverse the order in which the pieces were formerly placed. Three days per pound per piece is sufficient time.

Storing Cured Meats. — Meats, whether cured by pickle dr dry method must be thoroughly washed and hung to drip fairly dry. It may be wrapped in paper or cotton bags and hung in a dry atmosphere in a room that is quite dark and well ventilated. The pieces when hung should not touch each other. Where a suitable room for hanging the meat is not available it will serve the purpose just as well if the meat when dry is packed in oats or even oat hulls in an ordinary barn or shed. It may also be sewn in clean cotton and either brushed with melted paraffin or completely dipped in it,i then hung to dry.