When thawing frozen pork (or any meat), it is best to thaw it in the original package in the refrigerator. Allow approximately 3 hours per pound for small roasts and chops. Meat should not be thawed at room temperature because of increased chances of food spoilage. If thawed properly at refrigerator temperatures, the meat can be refrozen with minimal loss of quality which results from drip, etc. Meat cooked from the frozen state is similar in palatability to thawed meat but requires up to one-third more cooking time.
FURTHER PROCESSING
Curing Pork
Precautions: The suggestions described in this bulletin are intended for use at home or on the farm where facilities for curing are limited. The continued use of nitrates and nitrites in meat curing is presently being investigated by the United States Department of Agriculture and the Food and Drug Administration. Therefore, before using nitrates (saltpeter) and nitrites as mentioned in this bulletin, check with your local county agent to determine whether its use has been rescinded. For establishing a commercial curing operation, contact the local Extension Service or your State Department of Agriculture for methods and regulations, or write to the USDA, Food Safety and Quality Service, Washington, D.C. 20250.
The USDA has recommended that nitrates (saltpeter) not be permitted in commercial curing operations using curing solutions. Nitrates would still be permitted in very limited amounts in dry cured or fermented sausages because of their importance in flavor, color fixation, and retarding bacterial growth. Be very careful in adding nitrates to your meat—they are very poisonous in large amounts.
Nitrites may be toxic when eaten in large quantities. Care should be taken to use only the required amount. They may be purchased from farm supply stores and some drug stores. Very small quantities of sodium or potassium nitrites are used in curing solutions. It is advisable to have your supplier measure and package separately the amounts you plan to use. For example, the formula for sweet pickle cure includes only 1.18 ounce (33.45 grams or two and a half tablespoons) of nitrite per 100 pounds of meat. Several packages of exactly this amount would greatly aid in preparing curing solutions.
Do not put meat in cure until it has been thoroughly chilled for at least 24 hours. In addition, do not stack cuts which have not been properly chilled because stacking slows chilling and may result in spoilage. Frozen cuts should be thawed prior to curing.
Weigh curing ingredients carefully. Too little salt may allow spoilage. Too much salt will make meat hard, dry, and salty.
Suggestion: Numerous states have published excellent illustrated bulletins on curing meat on the farm. The following bulletins* are recommended:
* A small fee may be required.