.

BUY WISELY
Approximate pounds of meat to buy for an average serving:

Boneless roasts 1/4 to 1/3 Ground meat 1/4 to 1/3

Bone-in roasts 1/3 to 1/2 Cold cuts 1/8
Steaks 1/3 to 1/2 Liver 1/4 to 1/3
Chops 1/3 to 1/2 Kidneys 1/3
Stew meat (boneless) 1/3 Heart 1/4 to 1/3
Stew meat (bone-in) . 1/2 Tongue 1/2

The number of servings which can be obtained from a pound of meat

depends on the amount of bone and fat, cooking loss and size of

serving.

STORE CAREFULLY
Approximate time to store:
in refrigerator in home freezer

at 40°F atO°F
Roasts 2 to 3 days 4 to 5 months
Chops 2 to 3 days 3 to 4 months
Ground meat 1 to 2 days 2 to 3 months
Liver, Heart, Kidney, etc 1 day 3 to 4 months
Cured, smoked meats 6 to 7 days 1 to 2 months
Sausages 1 to 2 days 2 to 3 weeks
Wieners 2 to 3 days 2 to 3 weeks
Cooked Roasts 3 to 4 days 2 to 3 months
Leftover casseroles, stews, etc. . . 2 to 3 days 1 to 2 months
Jellied meats 1 to 2 days ...
When storing meat in refrigerator, paper and transparent wrappings
should be removed except from cured and smoked meats which may
be stored in the wrapping. Fresh roasts should be wiped with a
damp cloth, placed on a dry plate and covered loosely preferably
with waxed paper. Cooked meat should be cooled, then tightly

covered to prevent drying out and absorption of odors.

When freezing meat, wrap it tightly in special freezer wrappings.

Do not refreeze meat which is completely thawed. Cook promptly
to prevent spoilage.
PORK—fresh, cured or smoked —
is a tender, juicy, flavorful meat. Be-

cause it is sold in so many different forms, it can be served often.

Pork is available the year round but is most plentiful and economical
tobuy during the fall and winter months.
Pork in the carcass is thoroughly chilled but not aged before cutting.

In Canada over a 5-year period (1954-58) three out of ten pounds of

meat eaten were pork. During this period, the yearly consumption of
pork averaged 48 pounds per person.
Pork rivals beef in popularity. Each year the consumption of pork
and beef varies with the relative prices.

Buying
Pork is not sold by grade on the retail market.

Good quality pork is firm and fine grained. The lean should be light,
greyish pink in color and a deeper rose color in older animals.

The outer fat covering should be firm and white and there should be
a good proportion of lean to fat. Pork cuts are usually trimmed and
made fairly uniform before they come on the retail market.
The bones will be porous and slightly pink in color. The amount of
bone in relation to meat is small.

Smoked hams and bacon may often be purchased according to brand

names. Many companies have two or more brands which represent
differences in quality. With hams, the differences are mainly in the
amount of fat, type of cure, texture and weight; with bacon, in the
proportion of lean to fat, uniformity of slice and type of cure.

Reprinted from Publication 971

MEAT — How To Buy, How To Cook

Complete copies of Publication 971 are obtainable
from the Queen's Printer, Ottawa, at 50 cents each.
FRESH PORK CUTS
Leg -Fresh Ham (Roast)*

Leg may be left whole or divided into

shank and butt. A meaty cut with a
small amount of bone, usually sold with
bone in.The outer fat layer isusually
trimmed.

Leg (Roast)*

(1) —
Shank The lower end of the leg
containing shank and part of leg bone.
(2) Butt —
The upper, thicker part of the
leg containing part of leg and hip bone.

Leg - Fresh Ham Steak

(Panfry, Bake, Braise)*
Steak cut from the center part of leg,
oval in shape, with a small round bone.

Loin - Leg End (Roast)*

The meaty part of the loin. Contains

most of the tenderloin and some bone.
Skin and most of surface fat is removed.
May be sold as roasts or chops.

*Cooking Methods
FRESH PORK CUTS
Loin - Center Cut (Roast)*

Less meaty than the leg end. Contains

rib bone, T-shape bone and little or no
tenderloin. Skin and most surface fat is
removed. May be sold as roasts or chops.

Loin - Rib End (Roast)*

Contains rib bones, a portion of the

blade bone and no tenderloin. Skin and
most surface fat is removed. May be
sold as roasts or chops.

Chops (Panfry, Bake)*

(1) Rib, (2) Loin-center, (3) Loin-leg end

are cut from the three parts of the loin.

Tenderloin
(Bake, Braise, Panfry)*

Long, tapering, very tender piece of lean

meat from the loin. May be sold in one
piece or cut into thick slices which are
sometimes "Frenched" (flattened) to
make the slices larger and thinner.

*Cooking Methods
FSESH POUK CUTS
New York Shoulder
Shoulder from which skin and surface
fat is removed from the butt end only.
Shank is usually removed, jowl is trim-
med off and neck and rib bones taken
out. Usually divided and sold as picnic
shoulder and Boston butt.
Shoulders are known as New York
or Montreal shoulders depending
on the method of trimming.

Montreal Shoulder
Shoulder from which the skin is com-
pletely removed and only a thin layer of
fat is left on. Shank is removed, jowl
trimmed off but neck and rib bones are
not taken out. Usually divided and sold
as picnic shoulder and Boston butt.

Boston Butt (Roast)*

From the upper part of the shoulder.

Contains a portion of the blade bone
and has a thin layer of surface fat. May
be boned.

Picnic Shoulder (Roast)*

The lower part of the shoulder. Skin

is left on comes from New York
if cut
shoulder. Contains round bone which
may be removed leaving a pocket for
stuffing. May be sold with shank on or
off.

* Cooking Methods
 FRESH PORK CUTS
Shoulder Chops
(Panfry, Bake, Braise)*

(1) Blade Chops —Cut from the Boston

butt. Most chops contain a portion of
blade bone.
(2) Round Bone Shoulder Chops Cut —
from the picnic shoulder. Contain small
round bone and are finer grained than
blade chops.

Spareribs
(Bake, Pressure Cook)*

(1) Loin (Back) (2) Side —

Contain ends
of ribs and breast bone. There are two
types — loin (back) and side ribs named
from the section from which they are
taken. The back ribs have more meat in
proportion to bone than the side ribs.
May be sold fresh or pickled.
C\£»
V

Neck Bones, Riblets (Boil)*

Neck and rib bones removed in trim-

ming a New York shoulder.

Hocks, Pigs Feet (Boil)*

(1) Hocks —From the front leg. Round

tapering cut containing shank bones.
May be sold fresh or pickled.
(2) Pigs Feet —
Contain bone and tendons
of feet and ankles with very little meat.
May be sold fresh or pickled.

*Cooking Methods
 —

HOW TO COOK PORK ftxttti

All cuts of fresh pork are tender enough to be roasted.
Roast uncovered in oven to the well-done stage (internal tempera-
ture 185°F. as indicated on a meat thermometer). The cooked meat
should be greyish white in color with no trace of pink, particularly
near the bone, and should be fork tender.
Score the rind or remove it before roasting.
Season halfway through cooking.
Serve with gravy.
Roasting times are based on the temperature of the meat (40°F.)
when taken from the refrigerator.

Roasting Timetable
(325°F. Oven)

WEIGHT (pounds) MINUTES PER POUND

Leg, Shank 6 to 8 40 to 45
Leg, Butt 5 to 7 45 to 50
Loin 3 to 4 40 to 45
5 to 7 35 to 40
Shoulder (Picnic, Boston butt) 3 to 4 55 to 60
5 to 7 40 to 45
Rolled Shoulder 3 to 5 55 to 60

NOTE: Allow the longer times for lighter weight roasts and the shorter times for
heavier roasts.

* To cook frozen roasts

—
Thawed cook as fresh.
—
Unthawed increase cooking time by half that required for fresh; e.g., if a fresh
roast takes 40 minutes per pound, a frozen roast will require 60
minutes per pound.

Seasonings for Pork

For special flavor, sprinkle or rub into the cut surface of the pork before
cooking, any of the following seasonings: sage, thyme, oregano,
paprika, cloves, chili powder, marjoram, dry mustard, garlic.
Add sage or savory, onion, parsley and chopped apple to stuffing
for roasts.

Serve with Pork

Applesauce or spiced apples, broiled or sauteed apple rings.

Apple or currant jelly, cranberry sauce or relish.

Pickled peaches, crabapples or mustard pickles.

Baked beans, heated or cooked around the roast.

8
 ——

HOW TO COOK PORK Ckopi,SteaJtf

All pork chops and leg steaks are tender enough to panfry (covered) or
bake. Shoulder chops and leg steaks may be braised in a well-seasoned
gravy.

Before cooking, snip fat edge of meat. Remove rind from round-bone
shoulder chops. Season after browning. Cook to the well-done stage.
The cooked meat should be greyish white in color with no trace of
pink and should be fork tender. Make slit in meat near bone to check
doneness.
Cooking times are based on the temperature of meat (40°F.) when
taken from refrigerator.

PANFRY _ chops, steaks

Rub hot pan with fat cut from pork or, if meat is lean, add a small
amount of fat. Brown over moderate heat allowing 3 to 4 minutes each
side. Pour off excess fat. Turn meat, cover and continue cooking slowly
over low heat:
1-inch chops 8 to 10 minutes each side
!/2-inch chops 4 to 6 minutes each side
1-inch steaks 12 to 14 minutes each side
'/2-inchsteaks 8 to 10 minutes each side
• To panfry
frozen chops, steaks
Thawed ——
panfry as fresh.
Unthawed increase panfrying time by half that required for fresh.

BAKE —chops, steaks

Rub hot pan with fat cut from pork or, if meat is lean, add a small
amount of fat. Brown over moderate heat allowing 3 to 4 minutes each
side. Pour off excess fat. Turn meat and place uncovered in the center of
moderately slow oven (325 °F.). Bake:
1-inch loin and rib chops 10 to 12 minutes each side
1-inch shoulder chops 16 to 18 minutes each side
1-inch steaks
Breaded chops — Coat with seasoned
egg mixture (2 tablespoons water to 1
26 to 28 minutes each side
flour and dip into
egg). Roll in fine, dry bread
slightly beaten
crumbs.
Bake as above.
Stuffed chops To stuff 1-inch chops before baking, cut a slit along
the outer fat side of the chop almost to the bone. Fill this pocket with
well-seasoned dry, bread stuffing. Skewer and bake as above.
Stuffed chop roast
stuffing. Brown six
— Make
about 3 cups well-seasoned, dry bread
chops well on each side. Place chops fat
!/2-inch rib
side up in a greased loaf pan, alternating chops and stuffing. Skewer or tie
chops and stuffing together as a roast. Bake in center of a moderately slow
oven (325 °F.) \ 3A to 2 hours. 6 servings.
• To bake frozen chops, steaks
—
Thawed bake as fresh.
—
Unthawed increase baking time by half that required for fresh.
 HOW TO COOK PORK Cbopi,SteaJ*$
BRAISE — shoulder chops, steaks
Brown pork in a small amount of fat over moderate heat allowing
3 to 4 minutes each side. Season with salt and pepper. Sprinkle both sides
lightly with flour and brown again. Add water or vegetable liquid to a
depth of one-quarter inch and stir well. Add more liquid if necessary
during cooking. Cover closely and cook slowly on top of stove or in center
of moderately slow oven (325 °F.). Braise:
1-inch shoulder chops, steaks 28 to 30 minutes each side
Vz-'mch shoulder chops, steaks 24 to 26 minutes each side
• To braise frozen chops, steaks —Thaw and braise as fresh.

Baked Pork Tenderloin

2 whole tenderloins (Vfz to 3A pound each). Spread
Split lengthwise
open and cover one tenderloin with bread or apple stuffing. Place second
split tenderloin on top and skewer or tie. Place two or three strips of bacon
or pieces of fat pork over the top. Roast on rack in shallow pan in center
of moderately slow oven (325°F.) Wa to \Vi hours. 4 to 6 servings.

"Frenched" Pork Tenderloin

Cut \Vi pounds tenderloin in pieces 2-inches long. "French" (flatten)
pieces into patties V^-inch thick. 6 servings (2 to 3 patties per serving).

Braise —
Brown patties in a small amount of fat over moderate heat allow-
ing 3 to 4 minutes each side. Season with salt and pepper. Sprinkle both
sides lightly with flour and brown again. Add liquid (water, tomato juice,
dilute mushroom soup or dilute sour cream) to a depth of one-quarter inch
and stir well. Add more liquid if necessary during cooking. Cover closely
and cook slowly on top stove or in center of moderately slow oven (325 °F.)
1 5 to 17 minutes each side.

Panfry —
Coat patties with seasoned flour. Brown in a small amount of fat
over moderate heat allowing 3 to 4 minutes each side. Turn patties, cover
and cook slowly over low heat 7 to 8 minutes each side.
Bake —
Coat patties with seasoned flour. Brown in a small amount of fat
over moderate heat allowing 3 to 4 minutes each side. Turn patties and
place in center of moderately slow oven (325 °F.) 12 to 15 minutes each
side.
Barbecue Sauce
Mix 2 tablespoons brown Wi
teaspoons dry mustard,
sugar, with
Vi to %
teaspoon chili powder, 1 teaspoon salt and Vs teaspoon pepper.
Add 1 Vi tablespoons spicy meat sauce, 3 tablespoons vinegar, 3A cup
finely chopped onion and 3 cups tomato juice. Simmer 10 minutes.
Makes 3 cups.

10
 Baked Spareribs
Use 2 pieces side spareribs {\Vi pounds each). Sprinkle with salt and
pepper. Place one piece, hollow side up, on rack in shallow roasting pan.
Spread with well-seasoned bread or apple stuffing. Cover with second
piece placed hollow side down. Skewer or tie ribs together. For individual
servings cut spareribs in 3-inch pieces, 5 to 6 ribs each, stuff, roll and tie.
Bake uncovered in center of a moderately slow oven (325 °F.) 2 hours.
4 to 6 servings.
Barbecued Spareribs

Use 3 pounds side ribs or Wi

pounds back ribs. Cut in 3-inch
to 2
pieces, 3 ribs each. Place on rack in roasting pan. Bake in center of very
hot oven (425 °F.) 30 minutes. Pour off fat. Remove rack and cover with
3 cups Barbecue sauce (page 10). Reduce oven temperature to 325°F. and
continue baking 1 Vi hours. Baste several times with sauce. 4 servings.

To pressure cook: Brown spareribs well in a small amount of fat, about

10 minutes. Add A cup water and cook 10 minutes in a pressure saucepan
l

at 15 pounds pressure. Allow pressure saucepan to cool slowly. Place ribs

on rack in roasting pan and baste with 1 cup Barbecue sauce. Brown 10
minutes under preheated broiler with ribs about 6 inches from heating unit.
Baste several times with sauce.

NOTE: Pickled spareribs may be used in above recipes in place of fresh.

Soak them overnight in cold water to cover, wipe dry and cook
as for fresh.

"Boiled" Pork Hocks

3 pounds pork hocks 2Vi cups drained sauerkraut

6 to 8 cups hot water (28 ounce can) OR
V2 cup sliced onion 1 small cabbage
1 tablespoon salt

1 tablespoon mixed pickling spice

Scrub pork hocks well. Cover with hot water. Add sliced onion and
seasonings. Cover closely and simmer on top of stove V2 to 3A hours. 1 \

Skim off fat and strain cooking liquid. Add cup cooking liquid and
1

sauerkraut or cabbage to pork hocks. Simmer 10 to 12 minutes. Arrange

sauerkraut or cabbage around pork hocks. 6 servings.

To pressure cook: Follow above recipe using only V2 cups water. Cook 1

hocks 30 to 35 minutes in pressure saucepan at 15 pounds pressure. Allow

pressure saucepan to cool slowly. Add sauerkraut and simmer 10 to 12
minutes in about 1 cup strained cooking liquid OR
add cabbage and cook
1 minute at 15 pounds pressure.

11
 Sausages
Sausages are available on the market in many forms. They are sold fresh,
smoked, or cooked. They are made from a mixture of pork and pork fat
or a mixture of beef, porK and fat with added salt, spices, cereal and water.
The cereal and moisture content must comply with Food and Drug
Regulations.

Fresh sausage may be sold in casings, skinless or in bulk. The

"Country style" or "Farmer's sausage" is made from coarsely ground
pork packed into a large casing which is not linked.
When first made, sausages are bright pink in color turning to grey on
exposure to air. Since they are made from uncooked meat, they must
be kept refrigerated.

How to Cook Fresh Sausages

Since sausages shrink considerably, owing to their high proportion of
fat, they should be cooked slowly over moderate heat to reduce shrinkage.

Panfry —
Place sausages in cold pan and brown over moderate heat 20 to
25 minutes. Turn occasionally. Pour off fat as it collects. Sausages in
casings may be parboiled 5 to 10 minutes before browning, in enough
water to cover.

—
Bake Bake uncovered in the center of moderately slow oven (325°F.).
Turn when first side is browned. Bake 30 to 35 minutes; "Country style"
40 to 45 minutes.
Broil —Preheat broiler. Place sausages on cold rack of broiler pan so that
sausages are 6 inches from heating unit, about center of oven. Broil 4 to
6 minutes each side.

Sausage Patties
Make
sausage meat into 3-inch patties, Vi-inch thick. Brown lightly
over moderate heat 1 to 2 minutes each side. Pour off fat. Cover and cook
slowly over low heat 8 to 10 minutes each side.

Wieners
Wieners are made from beef and pork or all beef with a blend of spices
and seasonings. They are smoked in the casing and are fully cooked.

To heat: Place in boiling water to cover. Do not prick. Simmer over low
heat 4 to 6 minutes.

Broil: Preheat broiler. Place on cold rack of broiler pan so that wieners are
about 6 inches from heat. Brush with fat or baste with Barbecue sauce.
Broil about 6 minutes.
Wieners may be split lengthwise and stuffed before broiling with one
of the following: processed cheese, pickle, chili sauce, prepared mustard
or baked beans OR wrapped with bacon before broiling.

12
CURED AND SMOKED PORK CUTS
Ham (Bake)*

(1) Shank (2) Butt. The ham is a leg of

pork which has been cured and smoked.
It may be left whole, divided into shank

and butt, cut lengthwise or sliced as ham

steaks. Hams are sold bone-in or bone-
less. Skin may be partly or completely
removed. They may be partially or
completely cooked.

Boneless Ham (Bake)*

Boneless hams may be sold in trans-

parent casings.

Cooked Ham
Cooked hams are cured, boned, skinned
and trimmed. They are then pressed into
special containers, completely cooked,
chilled and wrapped, or processed in
cans.

Back Bacon
(Panfry, Broil, Bake)*

The back (loin) from which the surface

fat, tenderloin and bones are removed.
It is cured and smoked, sold in the piece
or sliced, with or without the casing.
"Peameal" bacon is back bacon cured
but not smoked and is rolled in corn-
meal.

* Cooking Methods

13
CURED AND SMOKED PORK CUTS
Side Bacon
(Panfry, Broil, Bake)*

Boneless side trimmed into a rectangular

piece, cured, smoked and sold either in
slabs or as sliced breakfast bacon.

Picnic Shoulder
(Bake, "Boil", Pressure Cook)*

The lower part of the shoulder which is

cured, smoked and sold bone-in or bone-
less. May be sold with shank on or off.

Cottage Roil
("Boil", Pressure Cook, Bake)*
The butt end of the shoulder which is
boned, cured and often smoked. When
cured only, it is sold as sweet pickled
rolland if rolled in cornmeal as "pea-
meal" roll.

Bacon Squares ("Boil")*

Jowls which are trimmed, cured and

smoked. Very fat.

" ^Cooking Methods

I

14
 CURED AND SMOKED PORK
Cured, smoked pork cuts are given varying degrees of "tenderizing" during
the smoking process. Some may be fully cooked. It is wise to follow the
cooking directions for the particular cut when they appear on the label.
The following cooking directions are given only as a guide.
Many cured, smoked pork cuts are tender enough to be baked.

Bake on rack, uncovered in oven, to the well-done stage (internal

temperature 170°F. as indicated on a meat thermometer). The cooked
meat will become a light pink color and should be fork tender.
The casing is best left on during cooking.

Glaze if desired.

Baking times are based on the temperature of the meat (40° F.) when
taken from refrigerator.

Baking Timetable
(325°F. oven)

WEIGHT (pounds) MINUTES PER POUND

Whole ham 13 to 15 20 to 25
Ham (boneless) 9 to 12 25 to 30
Half ham (shank or butt) 5 to 8 30 to 35
Half ham (boneless) 4 to 6 35 to 40
Picnic shoulder 5 to 7 35 to 40
Picnic shoulder (boneless) 3 to 5 40 to 45
Cottage roll (pickled, smoked) 4 to 6 35 to 40
Midget pork roll 3 to 4 45 to 50
NOTE: Allow the longer baking times for lighter weight cuts and the shorter times
for heavier cuts.
When cooking picnic shoulders, cottage rolls and midget rolls in the oven,
a covered pan may be used and V2 cup water added.
Hams marked as "ready-to-serve", "ready-to-eat" etc. may be heated in a
325°F. oven 10 to 15 minutes per pound before serving.

Ham Glaze
Remove rind or casing from cooked meat. Cut gashes diagonally in
the fat, about V^-inch deep, to form diamonds. Spread with glaze and stud
with cloves. Bake in very hot oven (425 °F.) 15 minutes, basting once or
twice with glaze.

To make glaze: Combine 1 cup brown sugar, 2 teaspoons dry mustard,

3 tablespoons flour and moisten with 3 tablespoons vinegar. Spread glaze
over meat (makes enough for a half ham).

Instead of the glaze, the meat may be basted with maple syrup, honey,
apple jelly or fruit juice during cooking.

15
 Picnic Shoulders and Cottage Rolls

Picnic shoulders and cottage rolls may be cooked in water. Add hot
water to cover meat. Cover and simmer slowly until tender and well done
(internal temperature 170°F. as indicated on a meat thermometer). Boil:

Minutes per pound

5 to 7 pound picnic shoulder 30 to 35
4 to 6 pound picnic shoulder (boneless) 35 to 40
4 to 6 pound cottage roll (pickled, smoked) 35 to 40

To pressure cook: Add 1 cup water to pressure saucepan. Cook meat at

15 pounds pressure for required time. Allow pressure saucepan to cool
slowly. Pressure cook:

Minutes per pound

5 to 7 pound picnic shoulder 16 to 18
4 to 6 pound picnic shoulder (boneless) 20 to 22
4 to 6 pound cottage roll (pickled, smoked) 18 to 20

How to Cook Ham Steaks

Cured and smoked ham steaks are tender enough to panfry, broil or bake.
Before cooking snip fat edge of meat. Cook to the well-done stage.
The cooked meat will become a lighter pink color and should be fork
tender.
Cooking times are based on the temperature of meat (40°F.) when
taken from refrigerator.

—
Panfry Brown steak over high heat 1 to 2 minutes each side. Turn steak,
cover and cook slowly over moderate heat. Panfry:
1-inch steak 8 to 10 minutes each side
Vs-inch steak 6 to 8 minutes each side
Add 1 to 2 tablespoons maple syrup after turning.

Broil — Preheat broiler. Place ham steak on cold rack of broiler pan so the
top of the meat is 3 inches from heating unit. Broil:

1-inch steak 9 to 10 minutes each side

Vi-inch steak 4 to 5 minutes each side
Glaze with Ham Glaze (page 15) after turning.

Bake- Stick several cloves in steak fat if desired. Place steak in shallow
baking pan. Spread with Ham Glaze. Place in center of moderately slow
oven (325°F.) Bake:
1-inch steak 50 to 55 minutes
1/2 -inch steak 25 to 30 minutes
V2 cup apple juice may be added halfway through cooking.

16
 > Bacon
Side Bacon
Side bacon which is cured and smoked is usually sold as sliced break-
fast bacon, rind on or rindless, in half-pound or one-pound packages. It
may also be cured but not smoked and sold in pieces.
Bacon may be purchased by brand name. Many companies have two
or more brands which represent differences in quality (i.e. the proportion
of lean to fat, uniformity of slice and type of cure).

Side bacon even of high quality has a fairly high proportion of fat to
lean. The fat is firm and white and the lean is deep pink to reddish-brown
in color. The flavor may vary with the type of cure.

Back Bacon
Back bacon which is cured and smoked is sold in the piece or sliced,

with or without casing. "Peameal" bacon is back bacon cured but not
smoked and is rolled in cornmeal. It is a deep pink color, leaner than side
bacon and usually higher priced.

Storing —Bacon
should be well wrapped and kept in the refrigerator.
Bacon drippings may be stored in a covered jar in a cool place and should
be used within two weeks for panfrying.

How to Cook Bacon

Since bacon shrinks considerably owing to its high proportion of fat, it
should be cooked slowly over moderate heat to reduce shrinkage. If over-
cooked, it will become hard and very crisp.

Panfry — sliced side and back (smoked or peamealed)

Place bacon slices in a cold pan and separate slices so that they will
be flat in the pan. Cook slowly over moderate heat until well browned,
6 to 8 minutes. Turn bacon often during cooking. For more uniformly
cooked slices, pour off the fat as it collects. Drain on absorbent paper.

Broil — sliced side and back (smoked or peamealed)

Preheat broiler. Place bacon on cold rack of broiler pan about 3 inches
from heating unit. Broil 2 to 3 minutes each side.

Bake — back (smoked or peamealed)

Bake on rack, uncovered, in center of moderately slow oven (325°F.)
until well done and fork tender, about 50 minutes per pound.
If smoked, the baked bacon may be glazed with Ham Glaze (page 15).

17
 CANNED PORK
pORK
A wide variety of canned meats is now appearing
on the market in consumer size tins. They are ready to heat,
to chill and serve, or to "dress up" in innumerable ways.

Canned meats are so easy to buy, use and store

that they are becoming a popular staple food. Trimming,
boning and cooking is done before the meat is placed
in the can so that every ounce of meat is usable.

Check theon the can for the ingredients,

label
weight, approximate number of
servings and suggestions for
use. Look for the government inspection stamp it —
guarantees the wholesomeness of the product.

Canned pork products include luncheon meats, hams,

bacon, sausage, picnics, sandwich spreads, baby meats, etc.

Storing: —
Most canned pork may be kept at room
temperature. Some canned hams, however, require refriger-
ation and are labelled "keep under refrigeration". When
canned pork is opened, treat it the same as other cooked
meat —
cover and store it in the refrigerator.

Serving: —
Since all canned pork is thoroughly cooked,
it ready for slicing and serving for sandwiches, salads,
is

snacks or cold meat trays. Chill for 1 or 2 hours before

opening for easier slicing. Canned pork may also be heated
and served alone or in casseroles.

NEW AT THE PORK COUNTER

From the wide variety of pork cuts displayed at the meat
counter today, the housewife can find a cut of the type and weight to
suit any size family.

• Fresh pork cuts are available both bone-in and boneless.

Boneless shoulders, loins, and chops are recent innovations.

• Smoked and cured cuts are now sold in smaller cuts and
packages to the small family.

• Hams, picnics, cottage rolls, are sold in halves or small pieces.

• Midget rolls (from the ham section) and pork rolls (from the
loin) are boneless, smoked, and sold in casing.

18
MEAT INSPECTION
for your protection

"YT EAT inspection is a guarantee that Through its inspectors, the Federal
**•"*
meat which has been health in- Government closely controls facilities
spected and passed by Federal Govern- which ensure the sanitary preparation,
ment inspectors is wholesome and fit for handling and storing of meat and meat
human consumption. It is compulsory products.
that meat for interprovincial, foreign or
import trade be health inspected in this Meat inspection is also carried out in
the processing departments of the meat
way. Meat sold within the province in
which it is produced may or may not packing plants. Meat used in the making
of sausage, wieners, prepared and canned
be federally inspected. It is estimated
that more than 70 per cent of Canada's
meats, etc. is also inspected. This guards
against possible contamination from im-
meat supply is federally inspected. Some
provinces and municipalities have their proper handling of the meat and against
own regulations requiring the inspection adulteration or the addition of harmful
preservatives. The inspection stamp is
of meat sold within the province or
municipality. included on the label of all federally
inspected products such as canned and
All animals entering federally in-
packaged meat. The stamp is burned
spected plants are inspected before and
into smoked pork and, although not
after slaughter. This is done under the
readily discernable, into liver, hearts,
constant supervision of the inspectors
tongues and oxtails.
who are qualified veterinarians employed
by the Canada Department of Agricul- Standards have been established and
ture. Thsy examine each animal for are administered by the Food and Drug
disease before slaughter and all parts Directorate, Department of National
including internal organs and glands of Health and Welfare, as to what spices,
every carcass after slaughter. The meat preservatives and stabilizers are permit-
is reinspected during storage and when ted in prepared meat products such as
it leaves the plant. The inspection system sausage, headcheese and bologna. The
also checks the maturity of calves. If not amount of meat binder and moisture
considered sufficiently mature to be sold content is specified and, in the case of
as veal, they are condemned by the hamburg, the kind of meat and the fat
veterinarian. content. The labelling of these products

Once a is also checked to see that it is informa-

carcass has been health in-
spected and passed for human consump- tive and not deceptive.
tion, it is stamped with a health in-
spection stamp in several places usually
on each wholesale section. The stamp
does not indicate quality or grade but
indicates that the meat is fit for human
consumption. The stamp is round, brown
in color with a pattern of the crown in
the center and bears the words "Canada
Approved". A harmless vegetable dye is
used for stamping and need not be cut
off before cooking.

19
 PORK CHART
Hind Foot

Leg or Ham
(Shank)

Leg or Ham
(Butt)

LOIN ^ Side

— Spareribs
Picnic
Boston Shoulder
Butt Hock

Front Foot

Jowl