Last edited by Kazranos
Wednesday, July 29, 2020 | History

1 edition of The Pickling and curing of meat in hot weather found in the catalog.

The Pickling and curing of meat in hot weather

by George Washington Carver

  • 56 Want to read
  • 37 Currently reading

Published by Tuskegee Normal and Industrial Institute in Alabama .
Written in English

    Subjects:
  • Meat industry and trade,
  • Meat,
  • Preservation

  • Edition Notes

    Bound with: Tuskegee Institute Experiment Station Bulletin, nos. 1-43.

    Statementby George W. Carver
    SeriesBulletin / Tuskegee Institute. Experiment Station -- no. 24, Bulletin (Tuskegee Institute. Experiment Station) -- no. 24.
    The Physical Object
    Pagination22 pages ;
    Number of Pages22
    ID Numbers
    Open LibraryOL25939239M
    OCLC/WorldCa22189366

    Hi, I tried pickling today for the first time as my garlic wasn't getting used quickle enough. I pickled about 7 heads of garlic today in two,what I estimate to be ml, jars today. The hot brine recipe asked for 1 and a quarter cup of vinegar, 3/4 cup of water and a tbsp of coarse salt. If the dry cure mix is dissolved in water, it is called a brine or pickle. The meat can be covered with this pickle and the system is known as immersion curing. Immersion curing is slower and the pickle solution has to be changed every 7 days to prevent spoilage. A sweet pickle cure with a salimeter.

    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.   Rinse the meat well with water to fully cleanse it, and set aside. #3. Add enough water to the brining container of your choice to allow room for the meat to be added later and be fully submerged. #4. Add the salt (the amount will be determined by the size of container). For one canning jar, I used about 1 cup salt. #5. Stir until the salt is.

    The Canning, Freezing, Curing & Smoking of Meat, Fish & Game This new book describes the best ways of processing Meat, Fish and Game with emphasis on Canning, Freezing, Curing and Smoking in the home at the camp anywhere! A "How-To" book. Practical -- with an outline of easy-to-follow procedures and approved shortcuts. Economical in its. The hot pack is preferred for best liquid cover and quality during storage. Natural poultry fat and juices are usually not enough to cover the meat in raw packs. Hot pack – Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving /4 inch headspace.


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The Pickling and curing of meat in hot weather by George Washington Carver Download PDF EPUB FB2

The Pickling and Curing of Meat In Hot Weather will shed considerable light on age old techniques of meat preservation, including smoking and pickling, especially in areas with hot climates like the Deep American South.

Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern by: 2. The Pickling and Curing of Meat in Hot Weather book.

Read reviews from world’s largest community for readers. In The Hall of Fame for Great Americans Ind Author: George Washington Carver. Pickling and curing of meat in hot weather - Kindle edition by Carver, George Washington. Download it once and read it on your Kindle device, PC, phones or tablets.

Use features like bookmarks, note taking and highlighting while reading Pickling and curing of meat in hot weather.3/5(2). Find helpful customer reviews and review ratings for The Pickling and Curing of Meat In Hot Weather at Read honest and unbiased product reviews from our The Pickling and curing of meat in hot weather book.

Excerpt from The Pickling and Curing of Meat in Hot Weather I think possibly that these two things have done more to keep the South from being a great pork-raising center than all the others combined. With this situation before us, a pickling solution seemed the most feasible; so, therefore, we set about to find : George Washington Carver.

Alabama The Pickling and Curing of Meat in Hot Weather Bulletin No. 24, By George W. Carver, M. Agr. FOREWORD I wish to gratefully acknowledge assistance in the preparation of this bulletin from the following sources, some of which I have copied word for word: Farmers’ Bulletins No.U.

Department of Agriculture. Pickling meat is a way of curing and preserving different types of meats. This method was developed before the days of refrigeration or easy access to ice for keeping meats cold.

Thus, we have pickled pigs feet, pickled herring, and other pickled meets. fowl, and fishes. Curing refers to any way of preserving food and preventing spoilage: it can mean brining, pickling, or marinating (as well as smoking, which isn’t on today’s lesson plan). If you’re doing.

The Morton Salt Book: Curing Meat at Home Keeping Crops Cool During Hot Weather: 13 Ways to Beat the Heat -Advertisement-Subscribe Today - Pay Now &. Cure. The process of curing is simply using the benefits of salt to preserve meat. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months.

Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. Pack the pieces of meat in a sterilized crock or jar and cover with a brine of 3 quarts water, 1 pound pickling salt, and ½ cup of brown sugar.

Be sure the salt and sugar are dissolved. The brine must cover every inch of the meat, so if it doesn’t, weigh it down with a plate and a heavy object like a canning. Pickling and curing of meat in hot weather Item Preview remove-circle This book is available with additional data at Biodiversity Heritage Library.

plus-circle Add Review. comment. Reviews There are no reviews yet. Be the first one to write a review. Views. Hot Pack Canning. Typically, the meat is cubed to fit in quart glass canning jars and is pre-cooked until rare by roasting, or pan-frying with a small amount of cooking oil.

Add one teaspoon of salt to the quart canning jars. Pack the meat into the jars leaving a one-inch space at the top. Cold Pack. Bulletin No. The Pickling and Curing of Meat in Hot Weather Staple Bound – January 1, by George W. CARVER (Author) See all formats and editions Hide other formats and editions.

Price New from Used from Staple Bound, January 1, "Please retry" — — $ Staple Bound Author: George W. CARVER. Which Salt for Meat Curing. Certain meat curing does not require nitrate curing salts (‘pink curing salt’).

It is very dependent on the recipe and technique. Generally, if hot smoking, curing salt with sodium nitrite only should be used (like for pastrami or corned meats).

Basically for meat curing projects under 30. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. After the application, place meat into a plastic food storage bag and tightly seal.

From there, put your meat in the refrigerator and let the curing process take place. After curing, remove excess salt by rinsing your meat. Save money and avoid hormones and other additives in commercial meats.

Join generations of cooks who have learned to process and preserve their own meats at home. Simple, safety-conscious instructions, pros and cons, money-saving shortcuts and how-tos (even how to build smokehouses).

Make your own beef jerky, bacon, bologna, hams, cured turkey, mincemeat, smoked sausage and. The Pickling and Curing of Meat in Hot Weather; The Pickling and Curing of Meat in Hot Weather by George Washington Carver.

The Pickling and Curing of Meat in Hot Weather Everywoman's Canning Book The A B C of Safe Home Canning and Preserving by the Cold Pack Method by Mary B. How to Can Meat (Hot Pack Method for Canning Meat) Beef, venison, elk, or pork; Salt (optional) Water; Canning jars, lids, and rings (quarts or pints are fine) A pressure canner; Trim the meat to remove excess fat and gristle.

(I usually try to do this when the meat is half-frozen. It makes the trimming much easier). The Pickling and curing of meat in hot weather / By George Washington Carver. Topics: Meat, Meat industry and trade, Preservation.

Publisher: Alabama:Tuskegee Normal and Industrial Institute, Year: OAI identifier: oai::title/ Provided by: Biodiversity. Home Canning. Canning meat is convenient and economical, and is not dependent upon electricity for storage.

Canned foods keep for a very long time (years). The key to safe canning is to follow proper canning recipes and procedures. More: The All New Ball Book Of Canning. More: 12 Lifesaving Canning Rules. More: How To Can Chicken. Curing.Prep the produce and make the brine: Thoroughly wash produce and cut into desired shapes.

For green beans, cucumber spears and other vegetables standing upright, trim as needed to fit inside the.Smoking does NOT preserve meat.

Methods of smoking are, hot and cold. The main reason for using smoke in past was to keep the insects away. Slow cold smoking also helps a drying process, and flavoring at the same time.

Drying sliced meat is very practical in an old tent with mosquito screens on the walls, and a small fire pit.