Curing Meats
- Thread starter pmbug
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Watching this vid made me hungry.
All in all, smoking meat is a LOTTA work.
All in all, smoking meat is a LOTTA work.
Fun little vid. Why do so many push their view as forgotten knowledge or better way?
We don’t need salt pork with modern refrigeration. Cold-cured ham is all over europe—i don’t like the taste as much, but it is durable.
I like fresh grapes more than raisins. I salt my meat after i cook it because it tastes better.
I ate hamburger best by 2/1/21 right before i watched this. Pretty good but not as good as the moose burgers. Keep your meat in a non-auto defrost freezer. Auto defrost “frost-free” desiccates the meat over time if it is not totally sealed. Freezing your meat swells the water in the cells and they can burst, releasing more juiciness as you cook it, just like salting prior to cooking. Not my desired taste. Fresh is better.
Shoot a moose and we hang the meat. Get it DRY and cool. get it under 60 degrees down to the bone. If moisture is a prob, we spray it with citric acid solution and then let it dry. It forms that pellicle and maggots can’t penetrate it either. I canned a lot of red meat and that is shelf-stable (barring earthquakes) and fast way to prep a delicious meal. I am eating moose meat everyday (except today getting rid of old organic hamburger.)
We don’t need salt pork with modern refrigeration. Cold-cured ham is all over europe—i don’t like the taste as much, but it is durable.
I like fresh grapes more than raisins. I salt my meat after i cook it because it tastes better.
I ate hamburger best by 2/1/21 right before i watched this. Pretty good but not as good as the moose burgers. Keep your meat in a non-auto defrost freezer. Auto defrost “frost-free” desiccates the meat over time if it is not totally sealed. Freezing your meat swells the water in the cells and they can burst, releasing more juiciness as you cook it, just like salting prior to cooking. Not my desired taste. Fresh is better.
Shoot a moose and we hang the meat. Get it DRY and cool. get it under 60 degrees down to the bone. If moisture is a prob, we spray it with citric acid solution and then let it dry. It forms that pellicle and maggots can’t penetrate it either. I canned a lot of red meat and that is shelf-stable (barring earthquakes) and fast way to prep a delicious meal. I am eating moose meat everyday (except today getting rid of old organic hamburger.)
Most store-bread on the other hand WON’T mold after a few days and it starts out crumbly, dry and gross. Real food should mold and sprout. The anti-growth hormones and “natural mold inhibitors[antibiotics]” are messing things up.
Can’t find a good hamburger bun lately? Try a fresh french roll. Yum with a burger.
Can’t find a good hamburger bun lately? Try a fresh french roll. Yum with a burger.
A1) You can find YouTube channels that specialize in just about any subject or point of view. I happened to watch a few videos with this forgotten knowledge theme and now YT keeps suggesting videos in this theme (from many different channels) all the time. Occasionally, I watch one so I guess YT won't stop recommending them to me.
A2) Where I live on the Gulf Coast, no one has root cellars or basements (water table and soil conditions prohibit it) and there is no cold storage without refrigeration. Folks who enjoy hunting in these parts all own and use deep freezers for their game (mostly deer). Some folks around here even use deep freezers for whole cows which they buy directly from ranches partially butchered.
But most folks just buy grocery store meats and every bit of that is salt water injected and or celery root cured like the video described. There is a butcher/smokehouse/meat market in the neighboring town (about 15 minute drive for me) that supposedly sells product that they process in house. I know of them, but have never been/shopped there. I'm thinking I need to swing by and see how they process their meats.
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I used to live in a more rural area where country ham was common. People that were comfortable with it didn't think anything about keeping a ham hanging in their cellar for months, going down to cut off a slice for a meal, but it freaked me out. I didn't know what I didn't know. They were the smart ones, and I didn't realize that.
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Synopsis
Weigh the pork belly
Use 2% in salt - mix the salt with small amount of curing salt, pink salt, or Prague powder #1 - buy it online
Rub salt mixture over every surface of the meat
Place in a nonreactive container, glass, or food grade plastic and place in refrigerator
Flip every 2 days and drain any liquid that accumulates
After 7 days rinse under cold water and pat it dry
Let it dry - wrap in cheese cloth and hang in a cool dry place between 50°–60°F for 2 to 4 weeks
It will lose 15 to 20% of its weight and firm up.
The fat will turn translucent.
If you want to smoke it, cold smoke for 8 to 12 hours using hardwood like oak or hickory.
Keep temperature below 80°F
When done bacon will be hard and dark. It will last months in refrigerator, or weeks at room temperature.
Keep it dry. Slice it thin. Flavor is intense. Salty, smoky.
Celery powder = nitrites
Weigh the pork belly
Use 2% in salt - mix the salt with small amount of curing salt, pink salt, or Prague powder #1 - buy it online
Rub salt mixture over every surface of the meat
Place in a nonreactive container, glass, or food grade plastic and place in refrigerator
Flip every 2 days and drain any liquid that accumulates
After 7 days rinse under cold water and pat it dry
Let it dry - wrap in cheese cloth and hang in a cool dry place between 50°–60°F for 2 to 4 weeks
It will lose 15 to 20% of its weight and firm up.
The fat will turn translucent.
If you want to smoke it, cold smoke for 8 to 12 hours using hardwood like oak or hickory.
Keep temperature below 80°F
When done bacon will be hard and dark. It will last months in refrigerator, or weeks at room temperature.
Keep it dry. Slice it thin. Flavor is intense. Salty, smoky.
Celery powder = nitrites
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