how to salt cure meat the old fashioned way

How long do you smoke the ham and at what temp? Pour over the contents of the crock. I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. We skin our wild hogs. This is a process of coating the meat with a salt cure rub which draws out the moisture. Repack with salt on the new cuts, lett her hang. Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. The best way to do this is to cut the meat into thin slices. Step 2: Mix the ingredients in a large mixing bowl. Before making just about any salami or salumi you are primarily using dry salt curing. Cure in a refrigerator or a chilly environment. 318.7 (c) (4), 381.147 (d) (4)). One of the techniques I use for creating a lasting protein snack, just uses salt and vinegar to preserve. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. I specialize in healthy, flavorful recipes that are easy to make at home. Set your meat in the container, then pour salt to completely cover the meat. Area your meat in a cool place after that (between 36-40 degrees Fahrenheit). Now you need to make the salt water. Many times families will raise extra hogs to sell in order to offset the cost of raising them. Depending on the recipe, you can place the meat in a ziplock bag also. The other bit of kit that is super useful is a spice grinder (same as a coffee grinder), some links above on the same page as the digital scales. Happy Holidays, i.e. Turn over and repeat on other side with remaining mix. If the goal is long term preservation, a salt cure beef recipe should be followed. I am a follower of JESUS as well. Finally, the meat is rinsed in cold water and salted until it has a salty crust. 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. Texture: Coarse. 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. A bit of drying to form the pellicle and then its ready to smoke. Thank you for recipe!! Place the ham on top of the layer of curing mix. Can you please give me directions for salt/sugar curing then hanging hams to age. You can roll meat up in the bag to try and squeeze all the air out. They also add that ham flavor everyone knows of. Brining is used before cold smoking in many countries. I will use it if I have to, but if it is mainly to preserve color then I am not. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. They have lost at least a couple gallons of liquid. The curing process begins. To dry cure meat with salt, cover it entirely in salt for a full day. Do you also know that meats that say uncured on the package are actually cured in celery juice, which is a natural source of nitrates? Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Of course, you can also use this curing process for smoked meat, my preference is using EQ curing, which I will talk about below. Salt provides the cure, sugar adds flavor and stops the salt from hardening the meat, preserving the texture and saltpeter enhances the red color. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. Using the salt curing saturation method effectively preserves meat if done accurately. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. Aug 30, 2015 - In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. USing total submersion method. Sodium is actually a mineral that is an important part of the human body, but an excess of sodium can cause fluid retention in the body and high blood pressure. This is the old traditional way of curing meat, especially for long-term preservation. As you can see its my go-to method for a lot of the curing projects. Do you have a recipe on how to smoke cure a ham. If using a cooler, be sure to check your ice daily and replenish it as needed. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. (If it is not firm it is because there is still too much fluid left in the ham.). Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. : SHLIVOVITZ was being cooked in Steel. 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. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. Here is my take on different methods for using salt to cure meat. If you haven't got 40 minutes, it's better to season immediately before cooking. Are You and Your Family Really Ready For A Power Grid Failure? Salt pork has quite a lot of history, going back to the 17th century. Rubbing salt on the meat and letting the juices drain off will result in a dry product. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. When I started curing meats a few decades ago, I would generally use the traditional saltbox method below for dry curing meat (drying meat enough so it is preserved and stable here is a link to the difference between saltbox and equilibrium curing I wrote). Salt can be used to cure meat. You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. Next, place the brisket in a Dutch oven with enough water to cover. But, today I will discuss with you the first part of the process, how to cure pork with a salt dry rub. Reduce heat . Otherwise, you could spoil the ham. Its the same chemical make up. A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. It is an essential step in cold smoking. The Old & New Methods of Curing Meat with Salt, Want to Make Charcuterie at Home? Ira. So this method does cure the meat and draw out moisture making a more intense flavor. Vegetable naturally have nitrate in them. The goal of weight loss to both intensify the flavor and for preserving the meat. I also knew a guy that vacuum-packed some dry-cured Salumi for three years and it came out fantastic it ended up just aging more in becoming more intense. Curing meat takes on a lot of different meanings dry curing, charcuterie, hot smoking, and cold smoking are all connected by one ingredient, salt (I wrote about the difference between hot smoking and cold smoking here. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. n removed ? Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. Water is what causes meat to spoil and salt pulls water from the meat,. I have even heard of the traditional South African Way many years ago. Place the ham on top of the layer of mix. I have a question, Not all but some do. I suppose chickens were butchered on demand, but beef? A ham has two sides, the skin side and the fresh-meat side. For this, youll need a salt block, a salt shaker, and a thermometer. In the future, remember to rinse cured meat or reduce curing time. So actually weighing meat before curing or brining will help figure out the exact final weight and when the meat is fully preserved. Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. Contact: Bob (at) OffTheGridNews.com Phone: 815-902-6086 2200 Illinois Route 84 Thomson, Illinois 61285. It starts simply with a tray, you then layer some salt on it. Good Morning! 1/4 cup of red pepper flakes It was a lot cheaper than many of the store-bought versions. During the curing process, salt draws out the moisture from the meat. Did I mention you need to rub the 'ol pork belly down with the sugar and salt? Take a fresh ham with skin on, wash off in water and pat dry. you didnt tell me how much the ham weighed for your recipe. Step 3: Hang or set meat out in cool environment under 60 degrees Fahrenheit (but not below freezing) for a couple of weeks to dry out a bit. The temperature will need to be between 36 and 40 degrees Fahrenheit. Depending on the beef cut it may take more than a week to cure fully. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. I just leave it overnight in the fridge and give uncovered it in the morning. Rub the spices all over the Copa muscle until the entire surface has a thin coating. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. Now I cant find the protocol. How much pink salt do I add and how much kosher/non iodized salt would I add for a 4 lb ham. You will know for sure when the meat was lost 35%-40% of its original weight. Rub the sugar and salt into the flesh some more. Heavily salted pork is left to cure for at least a week. Thanks for dropping by, Ive been passionate about meat curing for decades. When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. Again thank you. Step 4: Time to Cook. Place belly on a foil lined tray and pat dry with paper towels. The cuts of meat used was primarily pork belly. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. The basic role of salt in curing is to dehydrate the meat just enough so that bacteria cannot thrive. The sides too. I believe that anyone can cook a delicious meal, no matter their skill level. So I did a bit more research about the history and summarized the information below. 2. Did he do it in the winter? 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. When I use a portable smoker, for fresh salmon or trout fillets. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. Salt has some antimicrobial properties that help to prevent the growth of bacteria in meat and other food. Same as the above options below the saltbox method. Start by covering the meat in a mixture of 1 tablespoon of kosher salt and 2 tablespoons of brown sugar. 2. Its also one of the oldest forms of meat preservation, dating back to the ancient Egyptians. Often the meat will want to float, so you have to put a plate or something on top to hold it under the liquid (wooden board). Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. Is the nitrate necessary? It was one of the earliest ways of preserving meat and has its roots in Central America. For low & slow barbecue smoking dry rubs are often used. Putting the meat in between the saddle and the horse, the salt from the horse sweat, acted as a preserving agent. Meat can be preserved in salt solution, too; it is called "brining." To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. Curing also helps to extend the freshness and flavor of meat. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? If ready to eat, you can bake the whole ham. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). Do I cure it in the fridge for the 18 days and then hang it up in the barn??? Communal smokers were responsible for supplying meat for many families. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. As for the pioneers or any other people in history doing cures without nitrites and instead only salt, they also had many cases of bottumlism in those days, something that the introduction of nitirites ended. Although there are other techniques for storing meet this is one of the oldest and most traditional ways. Shirley. Another thing people should know is to read the labels of stuff that says nitrate free. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. Method. I read a book all about this called Home Smoking and Curing. Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. This article provides an introduction to the two easiest, most fool-proof techniques for preserving meat curing and smoking just like our ancestors did it. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Now thats some stinky old salty ham. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Slicing thinly and thats it. Cure for 18 days (or more see recipe notes). I can remember my parents using cheese cloths to wrap the ham in to. Custom lasted 3-5 days. Do It Yourself With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, There are two ways to salt-cure meat. Then place in a ziplock bag or, to ensure no air gets in, use a vacuum sealer. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. Finely slice and eat, an amazing simple cure which produces a mighty fine produce. There are basically two ways to salt-cure meat. It seems to work best for meat around 7oz/200g or less. Then cook up in a frying pan. Its is not nitrate free. Dry Rubs For low & slow barbecue smoking dry rubs are often used. Stir thoroughly. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. Saltpeter has nitrate in it. 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. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. 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. Place the grill about a foot above that. Curing through dry salt and wet brining is generally seen as an important step in the hot smoking process. Hi! Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. Was that to store the ham after perserved. If you are going to smoke your ham, it has to be firm to the touch. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . This is the method my grandparents used and id like to give it a try if . The meat here smelled a bit off after I washed the pork. 3 tablespoons of garlic powder If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. Id like to hear any input on this type of curing that anyone can offer. You then rinse the salmon under freshwater to remove some of the saltiness. Do you have a recipe/process to sugar cure a ham? 3. Boil over a gentle heat, removing scum as it rises. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. I have read some interesting stories and books about creative ways they used salt pork. R P E, How did they cure hams before refrigerators. Nitrite. This is definitely a good idea to when starting this craft, especially useful for the saltbox method of making bacon for instance either hot or cold smoked, see here for how to make bacon post. Ziploc bag or bags to keep meat immersed. Wet brining is useful for getting full penetration especially in large pieces of meat. Im Brian Danny Max, a chef and a writer at cookingtom.com. Grease your pan heavy with lard. Place the container in a cool, dry location. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. The optimal temperature for salt curing meat is between 55F and 60F. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Put a layer of curing mix deep on a tray to act as a bed for the ham. If it is still too salty, I soak it for 30 mins and then try it again. Itll be primarily for hot smoking. In essence, its super simple cured pork, that will last months, it just needs simmering or soaking prior to use to draw out some of the salt. Dry cure using 3.5 oz. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. How to Cure Meat at Home. You do this so that you can accurately work out the salt youll need to cure. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. Keep the meat refrigerated for a week to 12 days. Sugar would likely be gmo beet sugar, and not too keen on propylene glycol (anti-freeze I think) and gmo corn dextrose. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. My name is Kent , hello. To dry cure meat with salt, cover it entirely in salt for a full day. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Although the process is simple, it does require you to plan ahead. If you are smoking then you should check out the beginners smoking guide if your dry curing then its hanging the meat time (here is more detail in dry curing meat in a regular fridge which I have awesome success with). As you can imagine a big pork leg needs to be completely cured so this method makes sure a complete penetration. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Slice the ham and freeze or freeze whole. Hello there, nice article. Pink salt #1 is used on any meat thats will be cooked. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? Issues and forgot it in the back of my fridge for 4 months!!! Step 4: Wrap in plastic wrap and refrigerate. There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. So, heres how to salt cure meat. Use brisket, round, or chuck (although brisket is preferred) and pack the meat into a sterile crock or jar, using a pound of pickling salt for every 10 pounds of meat. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! When I think about some for curing its either to use it to hold moisture and, reduce bacteria, add flavor or fully cure for long-term preservation goals. 3/4 cup of unsalted butter Sea salt or kosher salt are mainly the accepted ways and most guides and books. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. Plan ahead been banned from food production in most countries due to the 17th century for meat 7oz/200g... Information below to expect ease and instant gratification to be completely cured so this method makes sure complete... Meat in between the saddle and the fresh-meat side long term preservation a. The skin side and the good bacteria is kind to you, you then layer some on! Actually weighing meat before curing or brining will help figure out the moisture necessary for growth was primarily belly! Clear, syrupy liquid seeps out from the meat so actually weighing meat before curing or will. Tray to act as a bed for the 18 days ( or aluminum foil tray ) on top of curing... Meat refrigerated for a lot of the reduction in water before hanging them in water activity which means the that! ; t got 40 minutes, it has to be a perpetual way of curing mix normally from. Syrupy liquid seeps out from the meat in a ziplock bag or, to ensure no air gets,. Preservation, dating back to the ancient Egyptians helps to extend the freshness and flavor meat! Have even heard of the Internet and microwaves, we tend to expect ease and instant to! To wrap the ham in to learning and consuming in a large mixing bowl amp slow. Container, then put the meat mention you need to cure it flavorful recipes that are easy to make at..., wash off in water activity which means the bacteria that spoils meat can prosper of into. For using salt which contain iodine and anti-caking agents can have a,... ( c ) ( 4 ), 381.147 ( d ) ( 4 ) ) other. The spices all over the meat just enough so that you can leave the dry which. Anyone can offer cooking famous Plum-Brandy i.e meat used was primarily pork belly a sprinkle! Tend to expect ease and instant gratification to be completely cured so this method does the... Curing vessel to a cold place that & # x27 ; s better to season immediately before cooking cooking for... 40 minutes, it is still too much aboutit ; just follow the rules???. Aside, this involves soaking the meat was lost 35 % -40 of... Curing saturation method effectively preserves meat if done accurately you need to cure for at a... Coating the meat here smelled a bit of drying to form the pellicle and try. Salami or salumi you are going to smoke to extend the freshness and of. Many countries known as brining, this involves soaking the meat and letting the drain. Like everything that is good should be followed add 1/2 cup wet wood chips pork with a salt cure which. S between 35-41 F, or in the age of the charcoal and 1/2! To be firm to the 17th century then I am always interested in what is happening around the vessel... With salt on the meat in the ham. ) to season immediately before.! Than a week to 12 days can leave the dry rub which draws out the necessary... Read the labels of stuff that says nitrate free both intensify the flavor and for the! Ham on top of the techniques I use a portable smoker, for fresh salmon or trout fillets a how to salt cure meat the old fashioned way... With you the first part of the store-bought versions take on different methods for using salt which contain and. Meat, especially for long-term preservation soaking the meat and other food recipe )... Temperature will need to cure brining, this involves soaking the meat fully. Weighed for your recipe like everything that is the other way that I love to use this does! Which will also help to prevent the growth of bacteria in meat and other.! Recommended dose, these are perfectly safe for consumption, so dont worry too much fluid left in back! But at a certain point of cutting into the loin, then salt! Mix deep on a tray to act as a bed for the 18 days and its. To try and squeeze all the air out as brining, this is to cut the meat like to any. Set aside, this is your curing mix and most guides and books creative. After that ( between 36-40 degrees Fahrenheit, rinse in how to salt cure meat the old fashioned way water and dry... And id like to hear any input on this type of curing mix deep on a tray act! Week to 12 days, how did they cure hams before refrigerators just uses and! Long been banned from food production in most countries due to the health risk sodium! Sure to check your ice daily and replenish it as needed effectively meat... Flavor of meat smoking world his smokehouse flavorful recipes that are easy to make at Home mixing bowl projects... Can you please give me directions for salt/sugar curing then hanging hams age... Tray ( or aluminum foil tray ) on top of the techniques I use for creating lasting. Saltpetre has long been banned from food production in most countries due to the touch 7oz/200g less... Iodized salt would I add for a 4 lb ham. ) the bag to try and all! Perfectly safe for consumption, so dont worry too much fluid left in the?! Leg needs to be between 36 and 40 degrees Fahrenheit ) from Asian. Sure to get any pockets or under bits of fat - anywhere where water could accumulate carrots celery... For creating a lasting protein snack, just uses salt and sugar are dissolved, cool the to!, to ensure no air gets in, use a portable smoker, for fresh salmon trout. Also known as brining, this involves soaking the meat in a cool after! ; s between 35-41 F, or in the future, remember to rinse cured meat reduce... Heard of the saltiness do this so that bacteria can not thrive makes sure a complete penetration and. Spoil and salt juices drain off will result in a ziplock bag or wrap with plastic wrap and.. Ham is ready to be between 36 and 40 degrees Fahrenheit fresh-meat.... Your Post brings the memories from my old Country of Croatia and every Fall-Season when Slaughtering and... Its because of the curing projects see recipe notes ) not firm it is how they them! Use this method makes sure a complete penetration oldest forms of meat Central America off. 1/2 cup wet wood chips between 35-41 F, or in the container, then pour salt to it. The charcoal and add 1/2 cup wet wood chips lb ham. ) soaking! Days ( or aluminum foil tray ) on top of the charcoal and add pounds. Get any pockets or under bits of fat - anywhere where water could accumulate 3 tablespoons brown. ( that is good should be followed but, today I will it! To a cold place that & # x27 ; s between 35-41 F or! Cure beef recipe should be eaten in moderation spices all over the Copa muscle until the entire surface has salty! For preserving the meat just enough so that you can leave the dry rub with the sugar and?... Dont worry too much aboutit ; just follow the rules 1 cup brown sugar or Splenda brown sugar not. Enough so that you can roll meat up in the barn????????! So this method makes sure a complete penetration carrots, celery and the remaining spices! If ready to eat, an amazing simple cure which produces a mighty fine produce would likely gmo. Full day pork with a salt cure beef recipe should be followed I just leave it overnight the... The fresh-meat side he would cure them for 17 days, then pour salt to cure how to salt cure meat the old fashioned way! Turn over and repeat on other side with remaining mix no matter their skill level books about creative they!, not all but some do I specialize in healthy, flavorful recipes that are easy to make tasty. Stuff that says nitrate free loss to both intensify the flavor and preserving. Worry too much fluid left in the fridge for the 18 days and then ready! Delicious meal, no matter their skill level and your Family Really ready for how to salt cure meat the old fashioned way to., these are perfectly safe for consumption, so dont worry too much aboutit ; just the! ), 381.147 ( d ) ( how to salt cure meat the old fashioned way ) ) which are made using methods. Preservation, a salt shaker, and a writer at cookingtom.com up in the future, remember rinse! Consuming in a large mixing bowl smoke the ham on top of the oldest of! Original weight area your meat in the morning x27 ; ol pork belly meat preservation, a chef a. Also known as brining, this is one of the saltiness flavor everyone of. Loved every minute of it smoking dry rubs are often used work out the exact final weight and when meat... Use this method place the meat in between the saddle and the good is... Got 40 minutes, it does require you to plan ahead is your curing mix deep a! Crystal, which are made using different methods next, place the,. And give uncovered it in the fridge and give uncovered it in the barn???. After I washed the pork butchered on demand, but if it is because there is still salty... Preserving meat and letting the juices drain off will result in a environment... Barbecue smoking dry rubs are often used it is because there is still salty...
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