DESCRIPTION OF BARRELED PORK.
Mess Pork is made from the sides of well-fattened hogs, split through the backbone, and cut in strips about six inches wide.
Mess Pork Short Cut is made from the backs of prime hogs, split through the backbone, backbone left in, and bellies taken off; cut into pieces six inches square.
Clear Back Pork is made from the fat part of the backs of prime hogs, being free from lean and bone, even in thickness, and cut into pieces about six inches square.
Family Pork Lean is made from the top of shoulders, when cut into California Hams. It has one-half of the blade bone in, and is about two-thirds fat, and one-third lean.
Clear Bean or Butt Pork is made from the fat cheek or jowl, cut square.
Clear Brisket Pork is made from the Briskets of prime medium weight hogs, ribs removed and pieces cut about five inches wide.
Rib Brisket Pork is made from the Briskets of prime medium hogs, ribs left in, and cut into pieces about five inches wide.
Loin Pork is made from the end of the back next to the Ham, with both lean and fat, and has a portion of the tail bone in.
Pig Pork: Light selected boneless Bellies cut into five inch pieces, trimmed square.
Belly Pork: Selected heavy weight Bellies, cut into five inch pieces, with ribs left in.
Extra Short Clear Pork is made from the sides of hogs, with the loin and backbone removed, and the Belly ribs left in, cut into strips five inches wide, squared at each end.
Lean End Pork is made from selected medium weight Rib Bellies, cut into strips five inches wide.
DIRECTIONS FOR CURING BARRELED PORK.
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Never pack more than 190 lbs. of pork in an ordinary pork barrel.
First:—If it can possibly be obtained, it is always best to use coarse rock salt, or coarse evaporated salt, which is made especially for this purpose; but if coarse salt cannot be obtained, any salt will answer the purpose. In packing it is necessary to use 35 lbs. of salt for each barrel, over and above the salt used in the brine.
Second:—Take a perfectly clean pork barrel, and throw three handfuls of salt on the bottom of the barrel.
Third:—Put in a layer of pork; throw three handfuls of salt over this layer.
Fourth:—Keep packing layer after layer, until the 190 lbs. of pork are packed in the barrel, and while packing put three handfuls of salt over each layer of the pork.
Fifth:—The following are the proper proportions for brine for 190 lbs. of pork: Put 10 gallons of cold water in a keg or tub; dissolve in this water 2 lbs. of Freeze-Em-Pickle and 30 lbs. of salt. Stir this well until it is all dissolved, and then pour the brine over the pork which has been packed as above directed.
Sixth:—If the barrels are to be headed up, head up first, and then put in the brine through the bung hole.
TEMPERATURE FOR BARRELED PORK.
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It is necessary that the greatest care should be exercised not to let the pork freeze while curing. Brine for barreled pork will not freeze at the freezing point of water, but the meat in the brine will freeze, and will not cure if the temperature is lower than the freezing point for any length of time. See instructions as to Temperature to be found on [page 46].
BARRELED PORK NEED NOT BE OVERHAULED.
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Barreled Pork when packed in accordance with these directions with Freeze-Em-Pickle and Salt, and then stored in a cooler, will not spoil, but will cure with a delicious flavor. It is not necessary that barreled pork should be overhauled; overhauling is required only for dry-salt and sweet-pickled meats. After the pork is fully cured, which will vary according to the size of the pieces, from 40 to 60 days, the pork can be shipped anywhere, into any hot climate and will remain in perfect condition without spoiling.
Extreme care must be exercised to thoroughly chill the pork before it is packed; if animal heat is left in the pork, it will not cure properly, any more than will hams when they are put into brine, with the animal heat left in them. Good results when curing barreled pork, cannot be expected if the meat is not in proper condition when packed.
DRIPPINGS FROM REFRIGERATING PIPES.
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DRIPPINGS FROM PIPES
Never allow the drippings from refrigerating pipes along the ceiling, or from ice chambers, to drip into open vats containing meats while curing, as they will reduce the strength of the brine and make no end of trouble.
Keep the cooler as dry and as clean as it possibly can be kept. A damp, dirty cooler breeds millions of germs. These germs affect the brine and the curing of the meat.
SWEET PICKLED SPARE RIBS
RECIPE FOR CURING SPARE RIBS.
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For each 100 pounds of spare ribs make the brine as follows: 5 pounds of common salt, 1 pound of Freeze-Em-Pickle, 2 pounds of best granulated sugar and 5 gallons of cold water.
Cure in this brine from 10 to 12 days. The temperature of the cooler in which the spare ribs are cured can be anywhere from 36 to 43 degrees, but it should not vary from this range of temperature. It is best to leave the spare ribs in the cure from 10 to 12 days, though they will be cured sufficiently in 7 to 8 days.
If the above method is carefully carried out, the result will be a fine, mild, sweet cure and not too salty.
Before placing the spare ribs in the brine they should be handled in the same manner as hams and shoulders. In other words, they should be rubbed in half of the above quantity of salt, Freeze-Em-Pickle and sugar, and the mixed Freeze-Em-Pickle, sugar and salt that is left after rubbing should be used for making the brine.
BEEF TONGUES
HOW TO CURE BEEF TONGUES. (Copyrighted; Reprint Forbidden.)
First:—Cut the tongues out of the heads as soon as possible, and with warm water scrub off all the slime and dirt, with a stiff brush; hang up in a cooler on a hook at the gullet, to make the tongues thick instead of long and thin.
Second:—Let them hang for at least 24 hours in a cooler.
Third:—When the tongues are thoroughly chilled and firm, cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces.
Fourth:—Put them into a strong common salt brine to beach them, and leave them in this brine from 10 to 20 hours.
Fifth:—Take them out of this brine and rub the slime off the tongues and out of the gullet, and also rub the gullet with dry salt.
Sixth:—If only a few tongues are to be cured make a barrel of pickle, as follows, and simply throw the tongues into it: For every 5 gallons of water, add 1 lb. of Freeze-Em-Pickle, 2 lbs. of Pure Granulated Sugar, and 7 lbs. of Common Salt.
Seventh:—Where large packers wish to pack tongues in tierces, the tongues should be handled as follows: Weigh out 285 lbs.; then mix together in a box or tub the following:
3 lbs. of Freeze-Em-Pickle.
6 lbs. of Best Granulated Sugar.
21 lbs. of Salt.
Eighth:—Rub each tongue with some of this mixture and pack as loosely as possible in the tierce, using about one-half of the mixture of Freeze-Em-Pickle, Sugar and Salt for rubbing, and the other half for making the brine. It will require between 14 to 15 gallons of brine to fill the tierces, some tierces vary in size, therefore dissolve the balance of the mixture of Freeze-Em-Pickle, Sugar and Salt in about 14 gallons of water, and pour over the tongues, should the tierce hold more simply add enough cold water to cover all the meat as the right amount of salt has already been added.
Ninth:—If the tierces are to be headed up, the heads should be put in, and the brine should be poured into the tierce through the bung hole. The overhauling of tongues is just as important, as is the overhauling of hams and shoulders. They should be overhauled in the same manner, and the same number of times. By reference to directions for curing hams and shoulders, which will be found on previous pages, all the necessary instructions can be followed. To give the tongues a proper flavor, they ought to cure from 50 to 60 days.
GARLIC FLAVORED BEEF TONGUES.
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Many like Garlic Flavored Tongues, and this desire can be fully satisfied by adding about two tablespoonfuls of Vacuum Brand Garlic Compound to each tierce of tongues; add it to the brine before it is poured over the tongues. This will give them a delicious flavor which will be relished even by people who do not like fresh Garlic.
HOG TONGUES
HOW TO CURE HOG TONGUES.
Hog Tongues should be handled and cured in exactly the same manner as beef tongues. The brine should be made of the same strength and in the same manner, and when so made, it will cure the hog tongues in about 30 days. The directions for curing Beef Tongues can be used for curing Hog Tongues in every particular.
CURING BEEF CHEEKS FOR CANNING.
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First:—The cheeks should be cut out of the head immediately after the beef is killed, all the fat should be trimmed off, and then the cheeks should be twice cut, lengthwise, through the outside muscles.
Second:—They should be then thrown into ice water to which has been added some salt, and they should be allowed to remain there for an hour or two. This will draw out all the slime and blood.
Third:—The cheeks should then be put on a coarse wire screen, or perforated galvanized iron pan placed in a cooler and spread out as thinly as possible, so as to give them a chance to thoroughly chill. A thorough chilling in a cold cooler will require 24 hours.
Fourth:—The cheeks should then be salted, and packed into tierces; 285 lbs. should be put into each tierce.
Fifth:—Handle the cheeks as follows: For each 285 lbs., mix in a box or tub, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 15 lbs. of Common Salt.
Sixth:—Then put 285 lbs. of cheeks on a table and take half of the mixture of Freeze-Em-Pickle, Granulated Sugar and Salt and mix it with the cheeks thoroughly; then shovel into tierces.
Seventh:—If the tierces are to be headed up, put the heads in and take the balance of the mixture of Freeze-Em-Pickle, Sugar and Salt and dissolve it in 15 gallons of cold water, which pour into the tierces through the bung hole. Insert the bung, and roll the tierces. This will mix and dissolve the Freeze-Em-Pickle, Sugar and Salt. Overhaul in closed up tierces simply by rolling them from one end of the cooler to the other. They ought to be rolled at least 100 feet.
Eighth:—If the tierces are to remain open, take 15 gallons of water in which dissolve the remaining mixture of Freeze-Em-Pickle, Sugar and Salt, and pour this brine over the cheeks; put boards over the top to keep the meat from floating or from coming out of the top of the barrel. At the end of five days after salting, the cheeks must be overhauled and rehandled by transferring them to another tierce with a large fork made for such purpose; this should be repeated every five days, viz., on the fifth day, on the tenth day and on the fifteenth day. After each overhauling, the same brine is always used to pour over the meat. If the cheeks are to be kept for any length of time, they should have another overhauling 25 to 30 days from the day they were packed. Cheek meat slime considerably, making it difficult to cure. When the cheeks are overhauled, if the pickle is thick and ropy, new brine of the same strength as the original brine will have to be made and poured over them, instead of the old brine. The cheek meat must be thoroughly washed in cold water before being put into fresh brine.
LIVERS
CURING HOG LIVERS. (Copyrighted; Reprint Forbidden.)
Cut off plucks and chill livers thoroughly; then pump them in three or four places with a long slender open nozzle, about 3/16 to ¼ inch in diameter, using a pumping pickle made as follows.
1 lb. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.
Stick the nozzle of the brine pump into the different veins on the lower side of the livers and pump them until they swell up from the pressure of the brine; then lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them.
On the next day after the livers have been pumped, pack them in a 60 deg. common salt brine; nothing else need be added. Those not having a Hydrometer for testing brine can make the brine by dissolving 15 lbs. of salt in 85 lbs. of water, this makes a 60 degree brine. In this way, the livers can be kept for a long time. When pickling livers, it is absolutely necessary that all animal heat should be extracted from them, and that they should be properly chilled and cooled, otherwise, they will not keep.
CURING BEEF LIVERS.
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Cut off plucks and chill livers thoroughly. Pump the curing brine into them in three of four places by using a long slender open nozzle about 3/16 to ¼ inch in diameter, which insert into the different veins on the lower side of the livers. The brine should be forced into them until the pressure swells them up; after pumping them, lay them out on a rack for 24 hours in a cooler and allow the blood to ooze out of them. The pumping brine for beef livers is made the same as the brine for hog livers as follows:
1 lb. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.
The day after the livers have been pumped, they should be packed in a 60 deg. common salt brine, which is made by dissolving 15 lbs. of salt in 85 lbs. of water; nothing else need be added. All animal heat must be thoroughly extracted, and the livers must be properly chilled and cooled.