Preservatives Used - The Principal Methods - Precautions to Observe when Pickling Meat - Wet and Dry Brines

Methods of pickling and curing meat, pork, tongues, etc., differ materially in various localities, but it is wise to observe certain points, even if the ingredients and quantities of the brine are not always similar.

Following are some valuable hints that should be studied carefully before attempting the curing of meat.

Extremes of heat and cold are unfavourable for curing purposes, owing to the fact that in warm or, worse still, warm, damp weather the meat deteriorates before the salt can sufficiently penetrate it; while in cold weather the pieces of the meat congeal so soon that the preservative fails in its action. In frosty weather, therefore, it is advisable to warm some of the salt, and first rub it into the meat to thaw it. The flesh of animals that have been killed while suffering from undue excitement, such as over-driving or beating, is invariably unsatisfactory for curing, as the meat soon decomposes. Tongues, from the same reason, will be found very stringy when pickled, with the fat portion quite yellow.

Flesh of pigs takes longer to salt than other meat, owing to the large proportion of fat to lean, the former taking up the salt more slowly than the latter. At the same time, it has less tendency to decomposition. Less time is required to cure bacon in a damp than a dry cellar, or in damp than dry weather. The time required also depends on the thickness of the meat.

Salt is used as a preservative.

Sugar is used in conjunction with salt, not only for its antiseptic qualities, but because, instead of hardening the meat, as salt is apt to do, it imparts a mild, mellow flavour. Sometimes it is so difficult to procure the old-fashioned coarse, brown sugar that the common dark treacle is used instead.

Saltpetre is a preservative about four times more powerful than salt, and it also prevents the destruction of the flesh colour of meat which always takes place when salt is used alone. If, however, it is used in too large quantities, it will harden the meat considerably. The addition of two ounces of well-bruised bay-leaves to three gallons of brine has been found not only to improve the flavour, but to prevent flies attacking the cured meat.

Brines and pickles of all kinds must be well boiled up every now and then, especially in warm weather, the scum being carefully removed, and about one-third of the original weight of the various ingredients added each time. No meat must under any circumstances be put in pickle until the latter is absolutely cold.

The vessels used for pickling must be thoroughly scalded and rinsed well each time they are used, and the brine kept in a cool place. Glazed pans are best.

Brines may be wet or dry; the latter are spoken of sometimes as "spiced salt."

When a wet brine or pickle is used it is imperative that the meat is kept under it. If necessary, the meat must be weighted, or a weight placed upon it.

Never attempt to pickle any meat that has become in the least tainted, and well wash and dry all pieces before beginning to cure them; also remove any pipes or kernels, and fill holes with salt.

Tongues, if from freshly killed animals, must be covered with dry salt for four days before pickling is commenced.

When very thick pieces of meat are to be pickled, professionals strongly advise forcing the brine into it in numerous places and along bones with a "brine-pump," or "meat pump," as it is also called.

Failing this pump, holes may be pierced in the meat with a skewer in order that the brine saturates right into it.