Curing meat AFTER freezing? - Homesteading Forum
Oct 19, 2010 · Sprinkled them with curing salt on both sides and refrigerated for a few days, then rinsed and cooked. Put a lot of them on the grill to cook and that put the smoke flavor in them. This wasn't quite as good as if it had been cured and smoked initially but it was still good. We got the curing salt from Hi Mountain Jerky www.himtnjerky.com
Meat Curing 101 - Homesteading Forum
Mar 16, 2007 · Add spices as desired. Place meat and brine in a ziplock bag. Refrigerate, turning meat daily. I let it cure for 3 to 6 weeks, depending on thickness of the cut. Cold smoke for 16 to 24 hours, this is actual smoke time, it usually takes me about three days to do this. Take the meat to a custom slaughter house to have it chipped.
curing pork belly [middling] - Homesteading Forum
Mar 2, 2014 · The cuts you are talking about are basically bacon. About curing,what are you trying to achieve? If you just want to add flavor it's one thing but if you want to actually cure the meat so it doesn't require refrigeration is totally different.A couple youtube clips I like are on kyafield hosted by Tim Farmer.You can get lost on this subject, There …
Salt curing hams - Homesteading Forum
Dec 18, 2013 · Please stop reading internet recipes and get a published text on meat curing. The recipes are much more throughly vetted than whatever recipe some random individual will put on the internet. Check out this book by Kutas. Great Sausage Recipes and Meat Curing: Kutas, Rytek: 0015913712001: Amazon.com: Books
Meat Preservation - Homesteading Forum
Mar 15, 2020 · Planning ahead? Dried meat in plastic buckets w/lids down tight to keep the varmints at bay. Long term? O2 dessicant and mylar bags. In a 'right now' no time to get ready shtf, salting it and drying. I keep a few bottles of Sodium Nitrite for 'curing' meat on hand. Only a 1.25/bottle, doesn't go bad, and could save a lot of meat.
Fresh butchered meat smells of Urine (or perhaps the evisc)???
Apr 18, 2010 · the old way of curing was to put your "cure" on wrap in burlap and hang in a well ventilated area, the cure draws out moisture and then if desired you can smoke it for added preservation propertys further drying the meat. remember smoking is a low temp deal, when its hot its bbq! 100 degrees no higher then 120 is my rule.
Processing chickens after slaughter...resting before freezing?
Apr 26, 2013 · Rigor Mortis is the break down of tissue. Basically when you hang something and age it you are essentially allowing the meat to break down its cross links in the muscle. In retrospect the meat is rotting. I know it's gross but also true. We do this with beef because when you process a cow it's age is roughly 18 months.
Preserving meat with no electricity - Homesteading Forum
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Does anyone raise pot bellied pigs for meat? - Homesteading Forum
Mar 15, 2012 · The meat wasn't that good but they could be fattened on the free range. We crossed bred some with hamps and sold the weaner pigs. They were a little better but if we waited until they were a little larger the price we got for them dropped like a rock.
curing meat - Homesteading Forum
Dec 10, 2004 · curing meat. 1767 Views 8 Replies 7 Participants Last post by willy, Feb 8, 2005 Jump to Latest U. unixguy ...