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 …
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 …
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 …
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 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 …
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 …
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 …
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 …
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 …