how to salt cure meat the old fashioned way
Thank you for the information. I personally have focussed on flavor, but sometimes I need something to last 2 or 3 weeks if I am heading in to the bush for a while. They butchered in the fall when the cold was coming on. A fresh ham is exactly that, a ham fresh from the hog. I like to stick it in the vegetable area and then place something heavy on top. Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. This dry rub must be done in very cold temperatures. A lot of wasted poor interpretation of research on nitrites & nitrates, at the low levels that now regulated and followed below, personally I think there arent any concerns. Slicing thinly and thats it. For low & slow barbecue smoking dry rubs are often used. My mom used to make dried cured beef and venison all the time. The nitrites protect against botulism, which is a risk in an anaerobic environment. The optimal temperature for salt curing meat is between 55F and 60F. I have backing time per pound. Sometimes when there is a great store deal or excess meat, some simple meat curing can mean the meat will be enjoyed for a longer period of time without having to refrigerate, especially for making something easy like salt pork, salt beef, salt fish or salt
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