Methods for Curing Pork and Principal Preservatives
USDA outlines cooling before cure and prohibits freezing. Brine and dry curing described with barrels and jars, salt, sugar, saltpeter, and molasses as principals. Step by step brine recipe, curing times, and smokehouse guidance included for ham, bacon, and pork pieces.
MENTIONED IN THIS ARTICLE
Smithfield
Liverpool
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United States Department of Agriculture
Smithfield Ham
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Bertha
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de Scholls
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We Nearp Ag
Licgut & Heat Corporation
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