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meat curing at home the setup
Wrightfood ^ | 1/21/10 | unsure

Posted on 11/23/2011 12:14:57 PM PST by outofsalt

When I first started making moldy meat in my garage over a year ago I figured that it must take very specialist equipment, and a team of well read meat science boffins to make anything resembling a decent cured product. I quite frankly am not a meat science boffin, or have very specialist equipment. Nor do the thousands of other people around the globe that cure meat at home, and make a darn fine product too I should add. It turns out it is actually exceptionally easy to make a basic reliable setup at home to cure meat in, and one that doesn’t cost a pretty penny either. In fact, with a little wheeling and dealing, I reckon the whole thing can be put together for around $100 – even less if you have an old fridge already

(Excerpt) Read more at mattikaarts.com ...


TOPICS: Education; Food
KEYWORDS: curing; curingmeat; emergencyprep; food; foodstorage; getreadyhereitcomes; meat; meatcuring; prepper; prepperping; selfreliance; shtf; smokingmeat; survivalping
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A blog entry but not my blog.

1 posted on 11/23/2011 12:15:02 PM PST by outofsalt
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To: outofsalt; Kartographer

Darn, a red X..! fail...


2 posted on 11/23/2011 12:18:26 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: Kartographer

Ping.


3 posted on 11/23/2011 12:21:26 PM PST by DuncanWaring (The Lord uses the good ones; the bad ones use the Lord.)
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To: outofsalt

I’ve made probably made half a ton of venison jerky and sausage with a Little Chief smoker over the last ten years. It’s not rocket science to cure meat, but a good mix of salt, sugar, and spices does help.


4 posted on 11/23/2011 12:31:12 PM PST by factoryrat (We are the producers, the creators. Grow it, mine it, build it.)
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To: outofsalt

I’ve made probably made half a ton of venison jerky and sausage with a Little Chief smoker over the last ten years. It’s not rocket science to cure meat, but a good mix of salt, sugar, and spices does help.


5 posted on 11/23/2011 12:31:29 PM PST by factoryrat (We are the producers, the creators. Grow it, mine it, build it.)
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To: factoryrat

I will log on later on tonite with the best damn jerky recipe ever....... and you can dry it in your oven!!! ( the smell in the house will make your mouth water )


6 posted on 11/23/2011 12:33:03 PM PST by joe fonebone (Project Gunwalker, this will make watergate look like the warm up band......)
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To: factoryrat

Curing 10 pounds of flank right now. There is goodness in Jerky!


7 posted on 11/23/2011 12:33:55 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: factoryrat

Italian prosciutto is basically made by submerging a raw pork leg or butt into salt and let it cure in the salt for a period of time.


8 posted on 11/23/2011 12:35:02 PM PST by Victor (If an expert says it can't be done, get another expert." -David Ben-Gurion, the first Prime Minister)
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To: outofsalt

Great link, thank you.

The charcuterie recipes look great!


9 posted on 11/23/2011 12:35:15 PM PST by Constitution Day
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To: joe fonebone

THIS is why I posted!
Thanks, jfb!


10 posted on 11/23/2011 12:35:25 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: joe fonebone

Please ping me when you do. Thanks in advance.

Happy Thanksgiving!


11 posted on 11/23/2011 12:35:30 PM PST by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: outofsalt

Bookmark


12 posted on 11/23/2011 12:36:30 PM PST by Holen1 ("Those possessed by nothing possess everything.")
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To: outofsalt

As I understand it, back in the day people used to make s*it on a shingle with dehydrated beef. Jerky, a can of mushroom soup, some toast and that’s some good SHTF eatin.


13 posted on 11/23/2011 12:40:11 PM PST by txhurl
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To: outofsalt

bkmk


14 posted on 11/23/2011 12:40:55 PM PST by Sergio (An object at rest cannot be stopped! - The Evil Midnight Bomber What Bombs at Midnight)
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To: factoryrat

Most of the deer I harvest...become Jerky.


15 posted on 11/23/2011 12:44:40 PM PST by Osage Orange (Si Vis Pacem, Para Bellum)
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To: outofsalt

For later.


16 posted on 11/23/2011 12:47:15 PM PST by TalBlack ( Evil doesn't have a day job.)
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To: outofsalt
Darn, a red X..!

I hate it when that happens:

Photobucket

17 posted on 11/23/2011 12:49:21 PM PST by freedumb2003 (Herman Cain 2012 -- the man we need at the time we need him)
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To: appalachian_dweller; OldPossum; DuncanWaring; VirginiaMom; CodeToad; goosie; kalee; ...

Preppers Ping!


18 posted on 11/23/2011 12:50:17 PM PST by Kartographer (".. we mutually pledge to each other our lives, our fortunes, and our sacred honor.")
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To: outofsalt

19 posted on 11/23/2011 12:50:55 PM PST by freedumb2003 (Herman Cain 2012 -- the man we need at the time we need him)
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To: joe fonebone

I’m always open to to a good jerky recipe!


20 posted on 11/23/2011 12:58:32 PM PST by factoryrat (We are the producers, the creators. Grow it, mine it, build it.)
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To: txhurl

Toast? If your toaster is working then the Scat missed the fan. Hardtack is edible, can substitute for target pigeons or be used to play hockey. That’s SHTF food!


21 posted on 11/23/2011 1:05:19 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: freedumb2003

Well, at least you went to the link.
Thanks!


22 posted on 11/23/2011 1:07:27 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: outofsalt

Not if you toast your piece of bread you made in your coal-fired dutch oven over the flames on a stick!


23 posted on 11/23/2011 1:08:31 PM PST by txhurl
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To: joe fonebone

Oh please ping me with the recipe. I have a bowl of antelope in the fridge waiting to be done and no recipe that looks good.


24 posted on 11/23/2011 1:17:53 PM PST by Duchess47 ("One day I will leave this world and dream myself to Reality" Crazy Horse)
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To: outofsalt

bkmk


25 posted on 11/23/2011 1:19:44 PM PST by novemberslady
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To: Duchess47
We used to marinate Antelope and make Kabobs out of it.
26 posted on 11/23/2011 1:32:22 PM PST by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: joe fonebone

Venison Jerky PING.


27 posted on 11/23/2011 1:35:31 PM PST by Tucker39
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To: joe fonebone

Keep me in the loop please


28 posted on 11/23/2011 1:46:25 PM PST by Bitsy
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To: outofsalt
"Darn, a red X..! fail..."

Poking the red X

29 posted on 11/23/2011 1:50:11 PM PST by Raven6 (Psalm 144:1 and Proverbs 22:3)
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To: Raven6

A clean kill! Now gut it, cure it, and smoke it!
Lay some of that X meat up for winter!


30 posted on 11/23/2011 2:02:43 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: joe fonebone

Ping so I can get that recipe! thanks


31 posted on 11/23/2011 2:08:41 PM PST by DukeBillie
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To: ladyvet

Thanks for the idea.


32 posted on 11/23/2011 2:12:24 PM PST by Duchess47 ("One day I will leave this world and dream myself to Reality" Crazy Horse)
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To: txhurl

We made it with homemade white sauce, which is easy to make.


33 posted on 11/23/2011 2:16:00 PM PST by NEMDF
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To: outofsalt; Lurker; factoryrat; Duchess47; Tucker39; Bitsy

Here it is... this is not a dry rub, this is a wet recipe, it takes 5 to 7 days to marinade, then 4 to 5 hours in the oven ( it is worth it ) you will need:

3 pounds of your favorite meat, cut into strips about 1/4 inch thick, by however wide and long you want

a 12 ounce bottle of soy sauce

a 12 ounce bottle of teryaki sauce

about a 1/4 cup of italian dressing

about a 1/4 cup of steak sauce

ceyanne pepper, black pepper

a 1 gallon ziplock bag

get a tall thin mixing bowl, add all wet ingredients, stir with a metal whisk, add a thin layer of ceyanne pepper( cover the entire top of the bowl, but a very thin layer) whisk thoroughly.. add a THICK layer of black pepper, whisk thoroughly, set aside

cut meat and place in sink with cold water for a few minutes... squeeze meat and layer into ziplock, add marinade, squeeze out the air and seal. Place into refrigerator in a vessel ( I use a meat loaf pan ) leave there for 5 to 7 days, turning bag over once a day.

On drying day, pull lower rack out of oven and line with tin foil ( this is to catch drippings, so you don’t trash your oven and piss off your wife ) put this rack on the bottom level of oven. Pull out upper rack. Set this rack on a layer of paper towel ( to catch the drippings, so you do not trash your counter and piss off your wife )set oven to 180 degrees. Line another area of the counter with paper towel. Take bag “o” meat and dump it into the sink. lay out the meat on the paper towel. when all laid out, place a layer on top of the meat and GENTLY pat it ( you want the meat to be wet, not soaking) discard top layer of paper towel. stretch meat out on rack, not too much stretching, but enough to keep it straight. fill rack with meat, you do not have to leave any gaps, these will form as it dries. Put rack in next to top level of oven, prop door open slightly ( I use a wooden spoon, just a crack is all you need) and walk away......

in about 2 hours, you will begin to smell the wonderful aroma.... now, you can either pull some meat out a little wet, kinda like a kipper steak, or dry it to jerky consistency...either way, I will bet a third of it is eaten before it even gets out of the oven..after about 3 hours begin to check it, some will dry faster than others.. if you have a double batch, as some dries, put new pieces in their place...

you can customise this easy... I have substitued the italian with french... have added cholula.. garlic powder, etc.... but the basic recipe will make you very happy... ( hint, the worse the cut of meat, the better it will jerk )....good luck, and let me know how it turns out for you ( my boy just got a 4 point, my kitchen will be crankin out jerkey for weeks )


34 posted on 11/23/2011 2:32:48 PM PST by joe fonebone (Project Gunwalker, this will make watergate look like the warm up band......)
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To: joe fonebone

That sounds awesome...... tagged for later.....


35 posted on 11/23/2011 2:39:28 PM PST by birddog
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To: joe fonebone

Thank you very much. I’ll let you know how it turns out.


36 posted on 11/23/2011 2:40:39 PM PST by Duchess47 ("One day I will leave this world and dream myself to Reality" Crazy Horse)
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To: joe fonebone

THank you very much, sir.


37 posted on 11/23/2011 3:00:12 PM PST by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: joe fonebone

Ping me too!

Please.


38 posted on 11/23/2011 3:07:01 PM PST by Randy Larsen (Hang in there Herman, conservatives love you!)
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I feel a batch of jerky coming on, too. Real smoke does help. I have no smoker, so I use liquid smoke.


39 posted on 11/23/2011 3:07:15 PM PST by Rio
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To: Osage Orange

Nothing beats venison breakfast sausage. I’m learning to make my own.


40 posted on 11/23/2011 3:09:13 PM PST by Randy Larsen (Hang in there Herman, conservatives love you!)
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To: joe fonebone

Got it!

Thanks Joe!!


41 posted on 11/23/2011 3:14:45 PM PST by Randy Larsen (Hang in there Herman, conservatives love you!)
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To: outofsalt

ping


42 posted on 11/23/2011 3:26:21 PM PST by PoloSec ( Believe how that Christ died for our sins, was buried and rose again for our justification)
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To: outofsalt

Yep... I’m gonna follow the recipe above and see how it turns out. Never had Red X jerky before... After that, I’m gonna use the same recipe on some venison and some beef. For some reason, I’m betting that those will turn out better than the Red X jerky! :-)


43 posted on 11/23/2011 3:34:14 PM PST by Raven6 (Psalm 144:1 and Proverbs 22:3)
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To: Raven6

“Never had Red X jerky before...”

Actually..? Tastes like chicken...


44 posted on 11/23/2011 3:40:41 PM PST by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: Randy Larsen

I was thinking of trying to make that if I get a deer this year. Not even sure yet if I’ll be able to get out hunting this year, though.


45 posted on 11/23/2011 5:41:28 PM PST by Ellendra ("It's astounding how often people mistake their own stupidity for a lack of fairness." --Thunt)
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To: outofsalt

I used to get a kick out of making toast by setting it on top of the woodstove. There was toast before there were electric toasters :p


46 posted on 11/23/2011 5:46:53 PM PST by Ellendra ("It's astounding how often people mistake their own stupidity for a lack of fairness." --Thunt)
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To: outofsalt

bmfl


47 posted on 11/23/2011 5:53:29 PM PST by Manic_Episode (Some mornings, it's just not worth chewing through the leather straps...)
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To: Kartographer

You need to scale back on your ping list. I’m not going to reply to your 5 or so daily threads. Pick the most important topics. Your bombardment is getting frustrating. Us preppers know what to do, you don’t need to ping us to basic crap.


48 posted on 11/23/2011 6:37:51 PM PST by Indy Pendance
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To: Ellendra

You can still make your own, just order the breakfast sausage mix and buy yourself a pork butt or two.

www.sausagemaker.com is a good place to get the mix.


49 posted on 11/23/2011 6:45:42 PM PST by Randy Larsen (Hang in there Herman, conservatives love you!)
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To: Ellendra

http://www.sausagemaker.com/


50 posted on 11/23/2011 6:49:18 PM PST by Randy Larsen (Hang in there Herman, conservatives love you!)
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