. Cyclopedia of farm animals. Domestic animals; Animal products. DRESSING, CARING FOR AND PRESERVING MEATS 255 and when applied alone to meat renders it very hard and dry. Its action is first to draw out the meat juices. In a few days it will contract and harden the muscle fibers, thus shrinking the vol- ume of meat. Saltpeter is even more astringent than salt. Its use aids in retaining the natural color of the flesh. It may be harmful to the health. Sugar is not an astringent and its presence in the pickle softens the muscle fibers and improves the flavor of the meat. Saleratus (baking-soda)
. Cyclopedia of farm animals. Domestic animals; Animal products. DRESSING, CARING FOR AND PRESERVING MEATS 255 and when applied alone to meat renders it very hard and dry. Its action is first to draw out the meat juices. In a few days it will contract and harden the muscle fibers, thus shrinking the vol- ume of meat. Saltpeter is even more astringent than salt. Its use aids in retaining the natural color of the flesh. It may be harmful to the health. Sugar is not an astringent and its presence in the pickle softens the muscle fibers and improves the flavor of the meat. Saleratus (baking-soda) some- times is used in small quantities to sweeten the brine. In warm weather a small quantity will aid in preventing the brine spoiling. Curing in brine and dry-curing compared.—Brine- cured meats are best for farm use, for the reason that a suitable place for dry-curing is not usually. Fig. 290. Utilizing pork. Head: head-cheese, sausage, bean- pork; shoulder butt: roast, steak, butt-fat; shoulder: steak, picnic ham, roast; loin: fat back, tenderloin, roast, chops; bacon strip: bacon, salt pork; belly: salt pork; ham: cured bam, steak; feet: pickled pig's feet. to be had. It is also less trouble to pack the meat in a barrel and pour on a brine than to go over it three or four times to rub in the salt. The brining method also gives better protection from insects and vermin. Trouble is sometimes experienced in keeping brine, but if pure water is used and direc- tions followed in making the brine, there should be no difficulty in keeping it for a reasonable length of time. In warm weather, brine should be closely watched. If it becomes "ropy," like syrup, it should be boiled or a new brine made. A cool, moist cellar is the best place for brine- curing. Dry-curing may be done suc- cessfully in a cellar also, although even more moisture is needed to effect a thorough cure. The cellar should be dark and tight enough to prevent flies and vermin damaging the meat. Recipes
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
