Part 5

• prepare convenient family-sized packages wrap meat tightly to eliminate as much air as possible

• use a proper wrapping procedure (fig. 89) label and date each package properly

FREEZING AND FROZEN STORAGE

Frozen pork, particularly cured or seasoned pork, will not retain its quality as long as beef or lamb. Pork should be frozen as soon after cutting as possible before any spoilage or rancidity can occur. Usually the hams, bacon, and shoulders are cured and do not require freezing. There should be ample freezer space available for fresh cuts. When using the home freezer be sure to:

• clean and defrost freezer • freeze meat at -10° F or lower temperature • freeze only the amount that will freeze in 24 hours • allow ample air circulation by not over-packing the freezer • maintain the freezer at a temperature of 0° F or less for storage

Recommended freezer storage times for pork as published in G-160, “Pork in Family Meals,” (see page 64) are as follows:

chops 3–4 months roasts 4–8 months fresh sausage 1–2 months variety meats 1 month or less cured hams 1–2 months

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and nitrites as mentioned in this bulletin, check with your local county agent to determine whether its use has been rescinded.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.

1. Curing Hams Country Style. North Carolina Agr. Ext. Service Cir. No. 405, by J. A. Christian and T. N. Blumer. January 1971. North Carolina State University, Raleigh, N.C. 27607.

2. Curing Georgia Hams. University of Georgia Cooperative Ext. Service Bul. No. 627, by J. A. Christian. 1973. University of Georgia, Athens, Ga. 30601.

3. Pork Processing on the Farm. University of Kentucky Cooperative Ext. Service Cir. No. 621, by W. Y. Varney and J. D. Kemp, University of Kentucky, Lexington, Ky. 40506

4. Curing Ham—Virginia Style. Virginia Polytechnic Institute & State University Ext. Div. Publication No. 223, by R. F. Kelly, P. P. Graham, J. D. Baldock and Jo Anne Barton. 1974. VPI, Blacksbury, Va. 24061

All parts of the pork carcass can be cured. The hams, shoulders, and bellies are usually cured. Although the loin can be cured, it is generally used fresh as chops or roasts.

The ingredients used in curing are salt, sugar, and sodium nitrate or nitrite. Salt is the preserving agent; nitrates (dry cure only) and nitrites are added for color and flavor development, but are also preserving agents. Sugar is used to counteract the harshness of salt. Commercial cures are available with some added spices and flavorings to give a characteristic flavor, aroma, or appearance.

Curing pork on the farm is usually done by one of two methods: dry cure or brine cure (plain or sugar-cured).

Dry Curing

The dry cure method entails rubbing meat with curing ingredients. Check the internal temperature of the largest cut. Be sure it is below 40° F. Federal meat inspection regulations state that the temperature of meat being dry cured should not be allowed to go below 36° F during the salt cure equalization period. Weigh the meat and curing ingredients accurately. For 100 pounds of meat, use an 8-2-2 mix.

• 8 pounds salt • 2 pounds sugar • 2 ounces sodium nitrate (dry cure only)

Mix curing ingredients thoroughly. For curing hams and picnic shoulders, divide into three equal parts. Rub one part of the mixture on all surfaces of the meat, making sure to push the mixture into the shank end of the hams. Put a thin layer (one-eighth inch) of cure over all cuts and stack in the curing room, skin side down on a table or shelf. On the fifth day, remove the hams and shoulders and apply the second one-third of the cure. Apply the last one-third on the tenth day.