_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use has been rescinded.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).