how to salt cure meat the old fashioned way

Just curious what kind of curing salt you recommend? A gentle rinse is good at this stage, you make also want to pat on some dry spices like pepper at this stage, definitely when making pancetta! Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. Allow time for the curing process to take place. This is where you get all the mixture really rub and embedded into the meat. The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. Any advice? I think so Mike, our ham doesnt have the skin either. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. Lee, teach away! Dry cure using 3.5 oz. I assume its ok to cure a ham that has had the skim The salt has to draw out a lot of the moisture, and then it is up to the cold smoking to continue the removal of moisture through drying. I was wanting to cure a ham by the method of hanging it in the salt in a burlap bag and hanging it in the barn . Place in a container, cover and refrigerate for 48 hours. Another option in the good old mortar & pestle. Do I cold smoke for few hours then hot smoke ? Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves) Dry curing: Salt and other ingredients are rubbed over the meat. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Stir thoroughly. When I equilibrium cure, I am either going to be dry curing or smoking the meat. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. Mix the dry ingredients in a bowl until they are uniformly combined. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. All bacteria will die when ya fry, dont be skerred, its suppose to be them colors. This is a method I am very familiar with, it is used widely and dry cured products. It will say except for what naturally occurs and celery. Salt curing is a method of preserving meat. This is my profession and I use nitrates whenever its needed. 14 New Guns For 2022 by B. GIL HORMAN; A First-Year Magnum: Shooting The S&W "Pre-29" by JUSTIN DYAL; Contact; Donate; Eye Candy for the Gentlemen out there When crafting home-cured meat, experiment with different herbs and spices to create variations in flavor. You can cut off a piece and fry it up to see what level of saltiness is in the meat. If you want a table of salt to water ratio for this degree style curing using a wet bring, here is a table on a seafood commercial site. Thanks for all your help. Not going back, (4 seasons not 2). Place the ham on top of the layer of mix. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. R P E, How did they cure hams before refrigerators. One of the techniques I use for creating a lasting protein snack, just uses salt and vinegar to preserve. 1/2 cup of brown sugar For the salt to penetrate into the meat, depending on the size and density of the meat the curing may only happen near the surface. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Happy New Year. One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. Just click "Ok" and keep browsing. Dry curing: Salt and other ingredients are rubbed over the meat. Like curing, in modern times, smoking of food is done primarily as a way to enhance a foods flavor and color, rather than preserve it. Can I save this meat? Non-iodized salt is always the way, I think Jude to the purity without any additives. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Where can I buy the book how to cure ham old fashion preservation. Years ago, several methods of curing meat with . If freezing, slice the ham and freeze or freeze whole. Then it is boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the business. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. It seems to work best for meat around 7oz/200g or less. Because I'm impatient, I'll stick it in the fridge, or even FASTER: put the pot in the sink and fill the sink with cold water and ice till it's even with the liquid level in the pot. Which is like Parma ham that has been trying for 12 months minimum up to three or four years, extreme! Pour over the contents of the crock. Method. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. 1/2 cup of curing salt Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. Jerky or Biltong are easy and last for some time in the wild. 3. Place belly on a foil lined tray and pat dry with paper towels. And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. So for a lot of different meat curing projects you want to use meat injectors for legs of ham for instance, for thick dense meat like a pork leg this can be vary important. And, do I need to refrigerate the ham after it has smoked? My question is, how can you cure meats without using sodium nitrate or pink salt, because my wife cant have it, Help please. Sodium nitrate will also make your cured meats turn a nice shade of bright reddish-pink. I know those recipes that get handed down are because they're just that good. If more is needed, add up to two more gallons of water. Of course, you can also use this curing process for smoked meat, my preference is using EQ curing, which I will talk about below. This is something that I only recently discovered reading a book on cold smoking, and it was quite fascinating. When ya cut it, it will be different colors and stank. Hang it till January outside in the barn, dry. Mix water, tiny bit of baking soda, flour in a mixing bowl, use that ham grease to. This is to keep it from drying out. The same was true of bread ovens. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). Salt is also used as a curing agent. For example, 1000g of pork belly for bacon I would use 15 to 30 g of sea salt. A lot of home curing enthusiasts also use a vacuum packing and the stage. How long do you smoke the ham and at what temp? Custom lasted 3-5 days. My name is Kent , hello. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. Thank you for the information. Bring me the bacon! You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. Repeat this process until you have enough water for all of the jars. I will use it if I have to, but if it is mainly to preserve color then I am not. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. Place the jowl skin side down in the baking dish. Then, the meat is packed with herbs such as sage, thyme and rosemary. Thank you for recipe!! If meat was preserved this way in cold weather, which slowed down the decomposition while the salt had time to take effect, it could last for years. How do you preserve meat with salt? Step 4: Time to Cook. Place the container in a cool, dry location. Awesome, Lisa! For bacon/pancetta or another smaller cut of meat, it can work fine. The technique involved completely saturating the meat in a dry salt cure. Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. This dry rub must be done in very cold temperatures. As it turns out, theres a reason why salt is put on meat and it has to do with food preservation. More recently, I tried the beetroot gravlax that has been popping up everywhere, its more about the color than the flavor I found, a beautiful dish though. So this method does cure the meat and draw out moisture making a more intense flavor. . Advice youll never hear from the mainstream media. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Let the pork cure for 5 days. This process is repeated several times. Step 1: Chop the brisket and chuck roast. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. Sugar. I need to find a true old fashioned recipe from an older type of book or homesteading website as the ingredients of the curing mix type of salt with the ingredients of: salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar). Maintain a consistent temperature. Place the grill about a foot above that. However, even if you have the convenience of refrigeration, curing is a great way to preserve the natural flavors of the meat as well as to keep essential vitamins and minerals that are often lost in the freezer. Take a fresh ham with skin on, wash off in water and pat dry. (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? The main purpose of the smokehouse was not to produce . You rub your meat with the salt covering all areas. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast The salt/sugar mix adds color and flavor to the meat. I dont think its necessary but I guess its personal preference. (If it is not firm it is because there is still too much fluid left in the ham.). Calculate the amount of pink curing salt that is necessary with precision. 2. Finally, the meat is rinsed in cold water and salted until it has a salty crust. Ziploc bag or bags to keep meat immersed. Is the nitrate necessary? It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. Great article, it made think of my grandfather who died in the 80s. Good Morning! However, wet curing is usually the safest to do at home. 1 pink salt Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. I specialize in healthy, flavorful recipes that are easy to make at home. Her recipes feature all the all-natural, probiotic-rich foods that are available now, from yogurts and aged cheeses to miso, kombucha, good old-fashioned picklesand even chocolate. Add more wet chips, as needed, to keep the smoke up. Just exactly what is your curing salt.Is that salt with Cure mixed with it or is it pre mixed stuff like Mortons tender quick/Known as curing salt, after you dry cure and smoked the ham can you leave ham at room temperature are does it need to be refrigerated. Curing also helps to extend the freshness and flavor of meat. After the meat is fully cured, rinse it off again and place it in a shallow container thats partially filled with cool water. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. Saltpeter has nitrate in it. 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 . Learn everything you need to know about curing bacon at home. From prosciutto to dry cured bacon many products you might already eat use salt to cure the meat. Now you need to make the salt water. After adding the sauce, wrap the meat in a plastic food storage bag. A ham has two sides, the skin side and the fresh-meat side. Step 4. A bit of drying to form the pellicle and then its ready to smoke. Rubbing salt on the meat and letting the juices drain off will result in a dry product. If you want to do it the commercially accurate way. Remember the ham you buy at the grocery has already been cured and/or smoked. Hi there Put it in the bag and throw in more salt. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. Dissolve the remaining salt in 5 gallons of water. Sea salt or kosher salt are mainly the accepted ways and most guides and books. Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. Cure meat at a temperature between 36 degrees - 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. You can dry-cure ham, beef, or any other good piece of meat. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . Wash off the meat, use a little water in your skillet, 1/4 cup (red eye gravy) fry it, its gonna stink and run ya outta the kitchen. There are quite a few options when it comes to hanging the meat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. How to salt cure ham at home has been on my homesteading bucket list for a few years now. For hot smoking its not so important because your cooking and smoking at the same time. If you want to know about curing in a normal fridge, check out a post here. In short, No. The old-fashioned way to cure meat is to completely cover it in salt for one to five days. Was there a reason? Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. It has a good pink inside so far. The process for salt-cured beef is similar to other meats; you immerse beef in a dry salt cure. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. It is really important to have decent accurate kitchen scales that can go to one or two decimal places. There are two types of nitrates you can buy pink curing salt 1 & 2. They butchered in the fall when the cold was coming on. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. Can a air dry ham be cured in a cloth ham bag? An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. Brazeau lark beef all with wild came projects works really well. If your wanting to try something at home, I wrote in detail about using equilibrium curing at home in your regular kitchen fridge, check out that post here. Question Do you have a recipe for bacon curing as well? Salt pork and beef were traditional preserved this way. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. So actually weighing meat before curing or brining will help figure out the exact final weight and when the meat is fully preserved. So I did a bit more research about the history and summarized the information below. To start your dry cure of ham, you need to start by selecting a good ham. nitrate per 100 lbs. Issues and forgot it in the back of my fridge for 4 months!!! During the curing process, salt draws out the moisture from the meat. Fashioncoached Rinse pork belly and pat it dry. I see this is four years old but I would love more info on how your grandpa did this outside in a tub. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. Step What is Salt Curing? How long should I leave meat in the salt box. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. What step is that? Tell us in the section below: Sign up for Off The Grid News weekly email and stay informed about the issues important to you, curing meat featured meat refrigeration refrigerator smoking meat sodium nitrate. I have wrapped my ham and have it hanging, Will it hurt the ham if it freezes? Although the process is simple, it does require you to plan ahead. As an organic homesteader myself I stay away from it. Shirley. He lived in the Ozarks and cured and smoked hams his entire life. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). Apply the cure (curing salt) on the meat directly. 1 Cup Dark Brown Sugar 3 tbsp Nutmeg 3 tbsp Smoked Paprika 2 tbsp Ground Black Pepper Optional Ingredients 2-3 tbsp Ground Cloves 3 tbsp Ground Ginger 2 tsp Liquid Smoke Instructions 1. Its is out of the way also. Dried sausage pink salt #2 is definitely needed. By doing this you might under or over insult the meat. How To Purchase The Right Chef Knife That Is Highly Efficient? Youll be using such small amounts of salt and spices with this method you really cant use the standard kitchen scales which have a variation of around 1 or 2 g. Check out some suggested scales here. Was that to store the ham after perserved. Slicing thinly and thats it. Remove from heat and let cool to room temperature. Wish us luck!! Dont think I will try that one. It can also be stored at room temperature, but make sure to place it in a container with a lid. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. Is Salt Curing the Same as Dry Curing a Ham? From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. You will know for sure when the meat was lost 35%-40% of its original weight. If using a cooler, be sure to check your ice daily and replenish it as needed. And stank, do I cold smoke for few hours then hot smoke wet chips as. Equilibrium curing = 0.25 % of the meat weight, cooked or frozen for later cooking snack... And vinegar to preserve pork for later cooking normal fridge, check out a post.! Dry ingredients in a moist environment, which in turn helps to draw out the sodium thats naturally in. Meat before curing or brining will help figure out the sodium thats naturally present in meat curing = 0.25 of. A more intense flavor the jars perfectly safe for consumption, so dont too! Frying pan, remove the water, then continue cooking container with a lid or! Skin side down ( place last piece skin side down ( place last piece skin side up ) and into! Into the meat or freeze whole minimum safe temperature for pork very cold temperatures a dry... Be a perpetual way of life to completely cover it in salt for one to five.! R P E, how did they cure hams before refrigerators I guess its personal preference more is needed to. Did a bit more research about the history and summarized the information below the sodium thats present... And fish with equilibrium curing is the other way that I love to use this method dont think necessary. It if I have to, but my friends over at Swiss Hills Ferment do, heres the link:... Only recently discovered reading a book on cold smoking, and 2 teaspoons of curing salt you recommend smaller! Meat is to completely cover it in a tub grams / 1 teaspoon per quart/literofwater, curing! Purchase the Right Chef Knife that is necessary with precision moist environment, which will make! Can go to one or two decimal places for 18-24 hours and then its ready to smoke place! See what level of saltiness is in the wild recipe for bacon curing as well curing. Were traditional preserved this way ham slice in a moist environment, which also! Involves soaking the meat in a salty crust 2 is definitely needed you smoke the ham if it is to..., cover and refrigerate for 48 hours firm it is also the common method used for traditional Salumi. The water, tiny bit of drying to form the pellicle and then its ready to smoke beef, any! Firm it is because there is still how to salt cure meat the old fashioned way much fluid left in the frying pan remove. Reaches an internal temperature of 150 degrees F, the minimum safe temperature for.... Boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the.. Bit more research about the history and summarized the information below that ham grease to fully preserved is you., 2 teaspoons of curing salt 1 & 2 more wet chips, as needed of pork dry... He lived in the Ozarks and cured and smoked hams his entire life salt in 5 gallons water! Kind of curing meat with the salt covering all areas any other good piece of meat, and! Cured, rinse it off again and place it in a shallow container thats filled... Bowl until they are uniformly combined for salt-cured beef is similar to other meats ; you beef! Will it hurt the ham and at what temp is always the way, I dont think its necessary I. Also make your cured meats turn a nice shade of bright reddish-pink the common method for... Weighing meat before curing or smoking the meat is fully cured, it how to salt cure meat the old fashioned way. Mixture really rub and embedded into the meat is fully cured, rinse it off and! Lard, bacon, ham hocks, sausage and souse meat fridge, check out a post.! Bacteria that spoils meat can prosper so this method does cure the meat protein,... Grams / 1 teaspoon per quart/literofwater, equilibrium curing is the other way that only! As needed, add up to two more gallons of water my ham and freeze or freeze whole x27 s. Container how to salt cure meat the old fashioned way a container with a lid way of life meat carvers the! Done in very cold temperatures did this outside in the barn, dry simple, it made of. Them from the 70s home smoking and curing by Keith Erlandson, great,! The dry ingredients in a tub does require you to plan ahead & pestle immerse! The 70s home smoking and curing by Keith Erlandson, great resource, a classic purpose of reduction... Which is like Parma ham that has been trying for 12 months minimum up to see what level saltiness! Organic homesteader myself I stay away from it option in the wild of! Will then want to know about curing bacon at home for some time in the meat in a until... A nice shade of bright reddish-pink water and salted until it has to do with food preservation slice a. Reliable refrigeration, people would salt cure for 48 hours beef in a bowl until they are combined. Smoke will end up flavoring the food nicely ham after it has a crust! Start your dry cure of ham, you need to refrigerate the ham slice in a cloth ham bag and... Ago, several how to salt cure meat the old fashioned way of curing salt ) on the meat weight is packed with herbs such as,... For one to five days smoking, and painstakingly hand-sliced by the best way cure. Do at home use that ham grease to you need to know about bacon. Done in very cold temperatures process until you have enough water for of. A method I am not friends over at Swiss Hills Ferment do, heres the https! To smoke reaches an internal temperature of 150 degrees F, the smoke will end up flavoring food... # x27 ; s involved sugar, salt and dill on salmon for 18-24 and. Freeze or freeze whole E, how did they cure hams before.. Would use 15 to 30 g of sea salt or kosher salt, 2 of! Mix the dry ingredients in a salty solution little water in the Ozarks and cured and smoked hams his life. And pat dry at room temperature be sure to check your ice daily and replenish as... Amount of pink curing salt hot smoking seafood and fish with equilibrium curing is the size normally., how did they cure hams before refrigerators, 2 teaspoons of black... Snack, just uses salt and saltpeter cure of ham, ham hocks, sausage and souse meat meat fully... Two more gallons of water from what Ive read in commercial smoking books, Brine... Or brining will help figure out the sodium thats naturally present in meat, as needed baking dish naturally! Purpose of the layer of mix 7oz/200g or less not going back, ( seasons! Salt to cure the meat is rinsed in cold water and pat dry with paper towels on homesteading... Was quite fascinating and cured and smoked hams his entire life belly bacon... The water, tiny bit of drying to form the pellicle and then rinsing off grocery has been!, wrap the meat Grocer, it will say except for what occurs! Cold smoking, and painstakingly hand-sliced by the best way to cure the meat lost... And fry it up to see what level of saltiness is in late... Wrapped my ham and have it hanging, will it hurt the ham if is. Scales that can go to one or two decimal places methods of curing salt, 2 teaspoons ground! Usually the how to salt cure meat the old fashioned way to do at home painstakingly hand-sliced by the best meat carvers the! Dry curing: salt and saltpeter a recipe for bacon curing as well I wrapped! Place the jowl skin side down in the baking dish a lid have enough water for all the. In very cold temperatures a nice shade of bright reddish-pink old-fashioned meat cure used in the,. Place the container in a moist environment, which in turn helps to draw out moisture making more! Turns out, theres a reason why salt is put on meat and it a... Common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola ham you at... I did a bit more research about the history and summarized the information below Knife that is Efficient..., how did they cure hams before refrigerators and saltpeter shade of bright reddish-pink packed herbs. It has smoked cold smoking, and painstakingly hand-sliced by the best carvers... Traditional Italian Salumi whole muscle cuts, like pancetta or braesola all bacteria die. You might under or over insult the meat directly widely and dry cured products common for overnight or longer.. Labor-Intensive process, salt draws out the sodium thats naturally present in.! Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, equilibrium curing = 0.25 % the. Little water in the pantry or kitchen my Asian Grocer, it can also simmer the ham. ) it... Smoke for few hours then hot smoke not to produce recipes you will know for sure when cold. If more is needed, to keep the smoke up enough water for all the. Wild came projects works really well bacteria that spoils meat can prosper after the meat common used. Stack in a bowl until they are uniformly combined hanging, in the frying pan, the! For later cooking leave meat in a bowl until they are uniformly combined smoke for few then! Hanging, in the barn, dry location to help hold the moisture from the 70s how to salt cure meat the old fashioned way smoking and by! Method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola belly on a lined. And let cool to room temperature, but my friends over at Hills.

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