—There is, at times, a demand in England for American pork products, and the English cuts, as well as their methods of curing in many cases, vary from the American methods on account of the natural fat hardness due to feeding and breeding, and to the fact that the English market is supplied chiefly from Denmark, Ireland and Holland, except as to the pigs raised locally. The result is that the cure of English meats is quite mild owing to non-exposure and prompt consumption. These conditions make it requisite that much care be taken in the production of meats shipped England.
Pumping.
—It is usual to pump English meats with a pumping pickle of saturated brine, containing three ounces of saltpetre to the gallon. In pumping Cumberlands ([Fig. 139]) and shoulders, pump into the blood vein and under the blade, using one and one-half to two ounces of pickle in each place, and exercising care to lodge the pickle near the bone and away from the fat on the side of the meat.
In pumping long cut hams, use ham pumping pickle and pump in the same manner as described for fancy hams.
Salting.
—Imported English salt is invariably used. There are a number of standard brands, but the endeavor is to obtain a salt free from lime or magnesia compounds. The quantity should be exact.
FIG. 139.—CUMBERLAND CUT.
FIG. 140.—LONG CUT HAM.