Curing Pork Country Style
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A USDA film. "Curing pork by the dry and brine methods. Cured pork is soaked, strung, and scrubbed. Then it is hung in the smokehouse in a haze of hardwood smoke. This drives off moisture, adds flavors, and dries it. The smoked pork is cooled to air temperatures, wrapped in grease-resistant paper, and bagged to protect it from insects. Then it is hung in a dark, dry, well-ventilated room or storage." "A brief sequence shows how hams and shoulders are artery pumped by commercial packers to speed up curing. Another sequence shows how to construct a farm smokehouse. The picture closes with finalizing color shots of smoked hams, biscuits and red gravy, sliced baked ham, designed to whet the appetite and create a desire to put more country cured pork into the American larder." Georgia.
Complete catalog record
Shows how to cure pork by the dry and brine methods. Gives instructions on the preparation, smoking, cooling, wrapping and storage of meat.
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Sources
- 16mm Filmography (legacy record) — title, year, format, sound, catalog record
- 3434 U.S. Government Films — title, year, creator, length, format, description, catalog record
- 16mm Filmography editors — length, description
Original permalink · Record added 2023-02-27 02:08:27