THRIVING after the FALL

The Library · Document 70 · FEASTING · Storage and preservation

Salt Pork Curing Guide

Its printed title: The Biochemical, Thermodynamic, and Procedural Paradigms of Salt-Cured Pork

Salt pork as ships and armies once carried it, set beside modern curing chemistry. It covers dry salting against wet brining, how salt moves through lean and fat, nitrite and the pink of cured meat, nitrosamines in fried bacon, citing the American rule of 120 ppm nitrite for pumped bacon with 550 ppm ascorbate, and the old packing in white oak barrels. Its fat chemistry repeats doc 53 nearly word for word, and several temperatures dropped out in extraction.

Open the PDF 19 pages · 523 KB

Number
70
Book
FEASTING after the FALL
Shelf
Storage and preservation
File
70 Salt Pork Curing Guide.pdf
Pages
19
Works cited
100

Used in

On the Menu

Salt pork

The rows that check it

  • 1 confirmed
  • 4 amended
  • 3 marked for safety
  • S1 amended Safety Pink curing salt (6.25 % NaNO₂) at 2.5 g per kg meat, never more than 3 g; about 150 ppm ingoing nitrite
  • S3 amended Safety Vitamin C at 0.5 g per kg; rose hip or sea buckthorn as substitute
  • S4 amended Safety Strong brine 18 to 20 % for pork and fish; pork about 2 days per kg of thickness; fish 2 to 4 h fillets, 12 to 24 h whole
  • S10 amended Egg floats at about 10 to 12 % brine; potato floats at 3 to 5 %
  • S8 confirmed Saturated brine 26.4 % by weight = 100 °SAL; each 10 ° about 2.6 %

In the Index

The pig Salt and brine Smoke and the cure

Its works cited 100

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

  • 54 journals, universities and public bodies
  • 1 book, archive or patent
  • 11 document-sharing sites
  • 2 forums, video and social sites
  • 5 blogs
  • 26 other web pages
  • 1 without an address
Show all 100
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