Curing Pork Country Style
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Duration: 15 min
Year Published: 1945
Creator: U.S. Department of Agriculture
Format: 16mm
Sound: sound
Description: 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 Record: Shows how to cure pork by the dry and brine methods. Gives instructions on the preparation, smoking, cooling, wrapping and storage of meat.
Metadata Source:Educational Film Guide 1946
2 users have this film:
Library of Congress, Prelinger Archives
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Original permalink · Record added: 2023-02-27 02:08:27