Curing meat AFTER freezing? - Homesteading Forum
2010年10月19日 · 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
Dry Curing Ham in the Tropics - Homesteading Forum
2010年5月5日 · To obtain 22 milligrams of sodium nitrite per kilogram of body weight (a lethal dose), a 154-pound adult would have to consume, at once, 18.57 pounds of cured meat product containing 200 ppm sodium nitrite (because nitrite is rapidly converted to nitric oxide during the curing process, the 18.57 pound figure should be tripled at least).
Salt curing hams - Homesteading Forum
2013年12月18日 · 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
curing pork belly [middling] - Homesteading Forum
2014年3月2日 · 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 are many different ways …
Meat Curing 101 - Homesteading Forum
2007年3月16日 · 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 meat - Homesteading Forum
2004年12月10日 · curing meat. 1767 Views 8 Replies 7 Participants Last post by willy, Feb 8, 2005 Jump to Latest U. unixguy ...
Does anyone raise pot bellied pigs for meat? - Homesteading Forum
2012年3月15日 · Depending on the amount of meat we get from these two (I have an estimate I've used for my current figures) They have only cost me .14 cents per pound more to raise than the yorks. Of course I have the expenses of purchasing the parents and feeding them figured in there, next litter will only figure in the upkeep of the parents into the final ...
Hanging pork- Skin on? Skin off? - Homesteading Forum
2020年8月3日 · Just do your best and don't waste the meat. My suggestion is to skip the ham curing at first and get the animal processed first them circle back around to the curing/smoking/ect after you have the hang of taking the animal down into parts and then cutting/wrapping.
Butchered Beef? Taste? - Homesteading Forum
2008年12月16日 · Was this bull on grain for 6-8 weeks before slaughter? Most meat your are used to eating has been grain fed. Grass (or hay) fed beef has a distinct different flavor. Some people get used to that grass fed taste. Some people get used to eating venison or bear meat. It takes awhile to accept meat with a "different" taste.
Sticking your pig. - Homesteading Forum
2003年9月23日 · I bought some tools from a retired butcher and he had the Morton Salt Complete Guide to Home Meat Curing. It is a fine little book. I've always plinked the hog with a 22 then I stuck the heart. I also usually sliced into the brisket and bruised the meat. r.h. is right, I should slit up by the head. Morton Salt tells how to stick the hog correctly.