THRIVING after the FALL

The Library · Document 53 · FEASTING · Animals

Pork Primal Cuts and Curing

Its printed title: The Porcine Carcass: Anatomical Fabrication and Biochemical Dynamics of Salt-Cured Pork

Cutting a pig into primals and curing them in salt, grounded in the chemistry of fat and brine. It tables the three layers of back fat, explains fat firmness by iodine value, and follows salt into lean meat, swelling it at moderate strength and drawing it dry near 10%, by its account. For equilibrium curing it puts bacon and pancetta salt at 2.25 to 2.75% of the meat's weight over 7 to 14 days. Temperatures and diffusion figures dropped out in extraction.

Open the PDF 19 pages · 486 KB

Number
53
Book
FEASTING after the FALL
Shelf
Animals
File
53 Pork Primal Cuts and Curing.pdf
Pages
19
Works cited
103

Used in

In the Workshop

The German cuts

The rows that check it

  • 2 confirmed
  • 0 marked for safety
  • B40 confirmed Pig: pale weeping meat after 10 min chase (PSE, no salt uptake); restraint two people, corner/board or jaw snare; head on for the hang so cheeks, ears, tongue, brain reach the …
  • B46 confirmed Eight German pig parts and destinations: Schinken 9–10 kg each to dry salt (Ch 11); Bug 6–7 kg roasts and sausage; Rücken/Kotelettstrang chops and Kassler; Kamm best roast; Bauch …

In the Index

The pig Slaughter and butchery Salt and brine Smoke and the cure

Its works cited 103

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 56 journals, universities and public bodies
  • 2 document-sharing sites
  • 3 encyclopaedias
  • 2 forums, video and social sites
  • 5 blogs
  • 34 other web pages
  • 1 without an address
Show all 103
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