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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 doesnt 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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To: joe fonebone
41
posted on
11/23/2011 3:14:45 PM PST
by
Randy Larsen
(Hang in there Herman, conservatives love you!)
To: outofsalt
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)
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)
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")
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)
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)
To: outofsalt
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...)
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.
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!)
To: Ellendra
50
posted on
11/23/2011 6:49:18 PM PST
by
Randy Larsen
(Hang in there Herman, conservatives love you!)
To: joe fonebone
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 Thanks.
51
posted on
11/23/2011 6:57:40 PM PST
by
GOPJ
( Democrats are the only reason to vote for Republicans.... Will Rogers)
To: outofsalt
When I was growing up, Italian families hung Lonza from their basement ceilings to cure.
To: Born Conservative
You didn't mention what was ailing poor Lanza but, I suspect if Obamacare is not repealed, these types of home remedies will become common here too. It sounds like the cure was worse than the disease but I hope Lonza is feeling better. ;)
53
posted on
11/25/2011 7:40:01 AM PST
by
outofsalt
("If History teaches us anything it's that history rarely teaches us anything")
To: joe fonebone
Yup. Thanks for the recipe. I used to make beef jerky for my son and his friends when they went racing - it was gone before they hit the state line. He loves it to this day and so do I but I never got to each much of it:-).
54
posted on
11/28/2011 6:15:06 AM PST
by
Bitsy
To: outofsalt
As I posted, I made jerky for my son and friends but it didn’t last long. How long does jerky actually last? I live in the south.
55
posted on
11/28/2011 6:18:41 AM PST
by
Bitsy
To: Bitsy
Hi Bitsy,
According to wiki it has no expiration date as it is fully dehydrated and cured in salts, bacteria can't grow.
I make batches of 10 lbs or more and my kids polish it off in a week so I can't vouch for this answer but, I will say that vacuum pouching it would extend the time and certainly refrigerating it would help too. In the old days properly cured meat could last through the winter if kept in a cool cellar but, even then, by Spring folks would have a party to finish off the previous years supply.
As a Southerner you know that country ham keeps a long, long time and when vacuum pouched doesn't need refrigeration till you open the pack.
56
posted on
11/28/2011 8:57:31 AM PST
by
outofsalt
("If History teaches us anything it's that history rarely teaches us anything")
To: outofsalt
As a Southerner you know that country ham keeps a long, long time and when vacuum pouched doesn't need refrigeration till you open the pack.
I am ashamed to say, I didn't know that. Country ham is pretty much done by dry smoke, right? And is sort of dehydrated in the process, correct? I can relate to the 10 lbs at a time jerky. I never could keep up with the demand. Now with beef prices so high Jerky is a real treat.
57
posted on
11/28/2011 10:07:01 AM PST
by
Bitsy
To: Bitsy
You have heard of grits, haven't you..? Just what kind of southerner are you?!
Country ham is cured with salts and sugar. It can be smoked but is not generally dehydrated. It’s yummy but quite salty and you'll want a bucket of tea to go with it!
You do know about tea?
58
posted on
11/28/2011 10:20:02 AM PST
by
outofsalt
("If History teaches us anything it's that history rarely teaches us anything")
To: outofsalt
You have heard of grits, haven’t you..? Just what kind of southerner are you
I’m a gator, roadkill, sweet tea drink’n southerner. I know about Country ham (with my grits) but I didn’t know the process. And, I might add, we can do a killer grits!
59
posted on
11/28/2011 10:31:20 AM PST
by
Bitsy
To: Bitsy
Ah......grits.
I used to hate em, but not as much as hominy style. Then I was in Savannah about seven years back, and we went to this Brewery restaurant. Had the BBQ meatloaf and some cheesey grits, and those grits changed my attitude about grits forever.
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