how to salt cure meat the old fashioned way

I like to stick it in the vegetable area and then place something heavy on top. Now thats some stinky old salty ham. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. Curing through dry salt and wet brining is generally seen as an important step in the hot smoking process. Ensure you cut the area with whole muscle groups like pork belly and loin, mutton legs, and duck breasts. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Calculate the amount of pink curing salt that is necessary with precision. Repack with salt on the new cuts, lett her hang. 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. If you are going to smoke your ham, it has to be firm to the touch. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you're okay with that, you don't need to do a thing! 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. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Since this isnt the focus of the post, make sure to read about nitrates, it is my advise to use them for the correct project: ie. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Additionally, some of our hams will also go into the smoker. Plus, using salt to cure meat helps to keep it from drying out during the curing process. My parents are both great cooks, and they taught me a lot about the kitchen. Do It Yourself With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, There are two ways to salt-cure meat. 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). Turn over and repeat on other side with remaining mix. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months. How long do you smoke it if you have acces to a traditional Smoke house and can you store it in room temperature after it is smoke with your method? Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? A lot of home curing enthusiasts also use a vacuum packing and the stage. Thank you for recipe!! Cure for 18 days (or more see recipe notes). As a chef and restaurant owner I have tried to recreate that flavor without the months log process and just cant get it. You consent to our cookies if you continue to use our website. In order to have the word cured on the label, there is some set minimum of nitrates that the government says the meat must be cured with, which cannot be guaranteed with celery juice curing. Uncured hams are very hard to get up here in Me. Step 4: Wrap in plastic wrap and refrigerate. Heavily salted pork is left to cure for at least a week. Salt can be used to cure meat. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. Personally, I dont like to waste salt brine. 1 teaspoon of juniper berries Hello there, nice article. It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth. 2 tablespoons of thyme document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. Im trying to cure two 45 lb hams. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. If not firm to the touch it is not ready to come out of the curing mix. Where can I buy the book how to cure ham old fashion preservation. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. The bacon is ready when it feels firm to the touch. Step 4: Wrap in plastic wrap and refrigerate. Where can I buy salt cure ham old fashion preservation? Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. 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. To buy: Look in your local . Any advice? I put a large plastic cutting board on the stainless steel table to protect it from. Of course, it really does depend on what size the meat is. 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. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. They also add that ham flavor everyone knows of. Step What is Salt Curing? So I pour water in with the meat to get an idea of the requirements of quarts/liters. I am from Ms, North since 86. This is a method I am very familiar with, it is used widely and dry cured products. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. Its about getting it soft, cooked with good smoke flavor attached. 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. When it all started with using salt to preserve things like prosciutto ham. If yes, How long do I cure it in the bag? When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. Basics of it as you are using a percentage of the total weight to work out how much salt you will use. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Remove the cured product from the refrigerator and thoroughly rinse it. Place the ham on top of the layer of mix. Was that to store the ham after perserved. Advice youll never hear from the mainstream media. Salt can be used to preserve meat, and cure it of certain bacteria that can cause spoilage. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. Pour over the contents of the crock. Salt pork has quite a lot of history, going back to the 17th century. If you want to know about curing in a normal fridge, check out a post here. Rub and cover the rest of the ham with the curing mix. 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. So this was a way of providing routine on long voyages or during all types of military campaigns. I am country girl want to serve some red eye ham and gravy. Why Almost Everyone Is Wrong About Cooking With Lard, Long-Term Food Storage For Those Who Care About Taste, The Long-Lasting, Never-Go-Bad Survival Soup The Pioneers Ate. The pioneers didnt have nitrates and nitrites back when either, yet they were able to store ham by salt curing! They were far too expensive for one household to own, so many shared the same one. Nitrite. What step is that? 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. 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. I am ready to smoke the ham, do you have good instructions for that process. 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. They butchered in the fall when the cold was coming on. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). Salt is also used as a curing agent. Gravlax is a Scandinavian dish I do quite often with salmon that uses this method. Salt corrosion, line heavy cards boxes with 3 layers of corrugated cardboard from cut down boxes to absorb the drainage, mix my salt/sugar cure, insta cure #1, celery seed, red pepper and kosher salt. 1. 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. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. These methods of preservation can be used alone or in conjunction with each other. True you do not need it on hams. I am going to freeze the ham after the process is complete to use for holidays. There are affiliate programs and is compensated for referring traffic and business to these companies. Finely slice and eat, an amazing simple cure which produces a mighty fine produce. Another option in the good old mortar & pestle. I cured a ham in my refrigerator, I had family. To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. This process can also give it a deeper, savory flavor. No.2 pink curing salt is for dry curing meats that will be drying for more than 30 days such as all the Italian Salumi. Hang it till January outside in the barn, dry. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . Although there are other techniques for storing meet this is one of the oldest and most traditional ways. 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? I will use it if I have to, but if it is mainly to preserve color then I am not. I real would like to read it. Adding about a pound of salt and half a cup of sugar to three quarts of water should do. 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. Before making just about any salami or salumi you are primarily using dry salt curing. However, salt can be used to cure some meats. Instructions. Once you have had a ham cured and smoked to perfection, you will never buy a store bought again. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. Your recipi doesnt say if this now cured ham is ok to be kept hanging somewhere or if it must be frozen Im looking for a recipie where I can keep it hung. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. Did he do it in the winter? Although many low and slow smoking recipes are based on dry rub so you are not curing the meat before cooking\smoking. I wrote an overview of building a chamber here. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. 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. Could I put ham in pail with hock bone down when in fridge? Or how to get a more intense flavor from your meat? A ham has two sides, the skin side and the fresh-meat side. It can also be stored at room temperature, but make sure to place it in a container with a lid. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. After adding the sauce, wrap the meat in a plastic food storage bag. If it is still too salty, I soak it for 30 mins and then try it again. Ive just cut into a ham Ive cured for around 18 months, and it looks and smells great. If freezing, slice the ham and freeze or freeze whole. 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. 2. SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter This is the first year we have had hogs! Step 2: Mix the ingredients in a large mixing bowl. My name is Kent , hello. The different methods for curing meat with salt goes back thousands of years. The salt/sugar mix adds color and flavor to the 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. Salt curing meat is a traditional method of doing this. Its for food safety. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Wet brining is definitely my favorite way of doing wild turkey breasts or any wild game meat that will be hot smoked. But thats more for flavor and moisture rather than preservation. If you're grinding the meat you need to include some type of sodium nitrate or pink salt, and it's .25% in order to prevent botulism. Rubbing salt on the meat and letting the juices drain off will result in a dry product. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? I can vaguely remember Daddy storing our hams in the smoke house. How long do you smoke the ham and at what temp? Step 4: Time to Cook. 1/4 cup of red pepper flakes In the future, remember to rinse cured meat or reduce curing time. Nitrates are used to prevent bacteria from forming. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. Curing meat basically involves putting salt on it and letting it dry. Jerky or Biltong are easy and last for some time in the wild. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. 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 just leave it overnight in the fridge and give uncovered it in the morning. How to salt cure ham at home has been on my homesteading bucket list for a few years now. Now I cant find the protocol. Great article, it made think of my grandfather who died in the 80s. Origin: Either the sea or the earth. Limited Time 50% OFF, Saturation or Salt Box Method for Smoking or Dry Curing, Equilibrium Curing for Dry Curing & Smoking, Brine Injecting for Smoking, Preserving & Dry, Tends to dilute flavors like aromatics, herbs and spices. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! Mainly, I just want to touch on each method so you can get some ideas. Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 F. or above. 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. Remove from heat and let cool to room temperature. I would like to smoke the ham after curing. It will say except for what naturally occurs and celery. Place belly on a foil lined tray and pat dry with paper towels. I never had the chance to learn from Mama or Aunt Edna. In any case, it is important to have some outdoor space to do your smoking. 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 This process is repeated several times. For the most consistent results, pure sea salt or kosher salt should be used. You just can't get the same flavor and melt-in-your-mouth texture any other way! Can a air dry ham be cured in a cloth ham bag? At such times Whole Family was involved to their elbows and knees as we said. 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. 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. 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. As you can imagine a big pork leg needs to be completely cured so this method makes sure a complete penetration. Interested in DIY Curing chambers? Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. Thank you so much for your post. 2 cups of salt Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. I suppose chickens were butchered on demand, but beef? Did I mention you need to rub the 'ol pork belly down with the sugar and salt? R P E, How did they cure hams before refrigerators. Again, you really need some type of scale. Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. 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. ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. Its is out of the way also. The goal of weight loss to both intensify the flavor and for preserving the meat. Salt pork and salt beef which were a useful preserved protein that was used during many military campaigns in the early 19th century (see here for easy salt pork post). Sodium nitrate can be found in all kinds of leafy green vegetables and can be added to your salt mixture in the form of celery juice, ground spinach or pink salt (curing salt #1, which is 7 percent sodium nitrate). The next time youre curing some meat, consider using some salt. As mentioned previously the over-salting is the biggest issue with saltbox method. 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. I see this is four years old but I would love more info on how your grandpa did this outside in a tub. Here is How to Cure Ham But first, you'll need: a fresh ham 8 pounds of salt 2 pounds of dark brown sugar 4/10 pound of cayenne pepper 4/10 pound of black pepper butcher paper 2 ham socks a smoker 1. Leave the meat on the tray, all the salt will draw out the moisture. Lord, a few fried eggs and you got a whale of a breakfast. I find with leaner types of meat, using a wet brine helps to get more moisture in the finished product, especially when hot smoking. Its traditionally used to cure a salmon fillet. I think the difference is that over the long hours of low and slow smoking the meat has enough time to get smoke flavor. you didnt tell me how much the ham weighed for your recipe. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. For example, 1000g of pork belly for bacon I would use 15 to 30 g of sea salt. Have you ever wondered how meat stays so moist when youre trying to make jerky? How To Purchase The Right Chef Knife That Is Highly Efficient? I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. It is an essential step in cold smoking. Put salt on the bottom of the crock, rub each piece well, and sprinkle salt between layers and on top. Awesome, Lisa! Maintain a consistent temperature. So we want to do everything we can to make sure that our cured meats are as safe as possible. 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. Good Morning! Combine the salt, spices, and cure and apply it to the meat. So the salt has a different purpose. This is a process of coating the meat with a salt cure rub which draws out the moisture. Smoking has been used as a means of preserving meats for centuries because the smoke creates an acidic coating around the meat that keeps the bacteria from growing, as well as gives the meat a unique, rich and mouthwatering flavor. . Smokers come in all shapes and sizes to fit your individual needs and are fueled by charcoal, electricity, gas, wood, etc., in order to generate smoke. To penetrate and let cool to room temperature and add several pounds your... Making just about any salami or Salumi you are not curing the meat in warm weather.! The hot smoking process our cookies if you are primarily using dry salt and dill on salmon for hours... To work out how much the ham and freeze or freeze whole you will never buy a store again. And business to these companies on what size the meat and quickly cause it the. Cuts, lett her hang belly in a dry product pancetta or.! On demand, but make sure that our cured meats are as safe possible... And instant gratification to be firm to the touch it is not ready to smoke the ham on top using... Traditional Italian Salumi whole muscle cuts, like pancetta or braesola in fridge pepper flakes in the fridge give! It a deeper, savory flavor your smoking can get some ideas is james I like this cure at. Own, so dont worry too much aboutit ; just follow the rules ham and.. Cure for at least a week, all the salt will draw out the moisture the tray, all Italian. To room temperature and add several pounds of your fish common method used for traditional Italian whole... Get up here in me curing as opposed to injecting or immersing the and. Perpetual way of doing this our website was coming on curing salt is for dry curing as to. And freeze or freeze whole ham bag touch on each method how to salt cure meat the old fashioned way you get... Grill, cover, and cure it in the barn, dry familiar... Me how much salt you will use it if I have tried to recreate flavor. Traffic and business to these companies, how did they cure hams before refrigerators 1 teaspoon juniper... It again would love more info on how your grandpa did this outside in the hot meat. The smoker home curing enthusiasts also use a vacuum packing and the stage conjunction with each other just into. The body, which revolve around salt normally also butchered in the future, to. Elbows and knees as we said a mix of salt and sugar are dissolved, cool the brine to temperature! Flavor to the meat on the bottom of the layer of mix with salt on and! Country girl want to know about curing in a zip-top bag and place it in bag... Often with salmon that uses this method makes sure a complete penetration to do a thing juices drain off result! To room temperature and add several pounds of your fish and dill on salmon for 18-24 hours and then it. Erlandson, great resource, a classic your recipe and apply it to the meat is 150 F. or.. Be completely cured so this was a way of doing this, bacteria would grow in and on the,! The 70s home smoking and curing by Keith Erlandson, great resource, a few fried eggs and you a. Widely and dry cured products 30 mins and then place something heavy on top of the curing.... Is four years old but I would use 15 to 30 g of sea salt or kosher salt be... The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients make... Things like how to salt cure meat the old fashioned way ham product from the body, which revolve around salt normally also at room and... And dill on salmon for 18-24 hours how to salt cure meat the old fashioned way then try it again savory.... Like pork belly down with the meat in warm weather months is the biggest issue with saltbox method game that! Is for dry curing as opposed to injecting or immersing the ham a... Area and then try it again by Keith Erlandson, great resource, a classic tell me how salt! Use for holidays sodium needs to be completely cured so this method makes a. Wanted to cure for 18 days ( or more see how to salt cure meat the old fashioned way notes ) cure ham old fashion preservation thing... The belly, and duck breasts and you got a whale of a breakfast techniques for meet! Lined tray and pat dry with paper towels can leave the meat salt. Loss to both intensify the flavor and moisture rather than preservation a penetration! Pounds of your fish more info on how your grandpa did this outside in a large cutting. After adding the sauce, wrap the meat and quickly cause it to go bad would cure for. Drain off will result in a zip-top bag and place it in large should I ham. You are using a percentage of the ham weighed for your recipe brine to room temperature, but sure! Like pancetta or braesola protect it from time to get an idea of the layer of mix juniper berries there! The flavor and moisture rather than preservation used alone or in conjunction with other. For flavor and for preserving the meat on the grill, cover, and to share some of our will! 15 to 30 g of sea salt or kosher salt should be used to cure ham fashion... Coating the meat prosciutto ham come out of cells which deprives pathogens of moisture! Protect it from I soak it for 30 mins and then rinsing.. Heavily salted pork is left to cure ham old fashion preservation a percentage of the ham do. Some red eye ham and gravy I have to, but beef, sodium needs to be expelled the! To cure meat helps to keep it from drying out during the curing process the smoker air dry be! Normal fridge, check out a post here my homesteading bucket list for a few eggs... For your recipe you 're okay with that, you do n't need do! His smokehouse hocks, sausage and souse meat additionally, some of our hams will also go the! Fresh-Meat side method used for traditional Italian Salumi whole muscle cuts, like pancetta braesola! Need to rub the & # x27 ; ol pork belly down with meat! Chef Knife that is Highly Efficient it as you are not curing the has... My refrigerator, I had to put it in a dry product available, curing was just any. Flavor everyone knows of will never buy a store bought again add several pounds of fish! Curing the meat has enough time to get a more intense flavor from your?! Preservation can be used be cured in a dry product will use meat letting... Ive just cut into a ham that 's between 36 and 40 degrees Fahrenheit, rinse in cold and... ; ol pork belly for bacon I would use 15 to 30 g sea! Your grandpa did this outside in a zip-top bag and place it in normal. Old mortar & pestle girl want to know about curing in a salty.... Me how much salt you will use it if I have tried recreate... It looks and smells great did this outside in the good old mortar pestle! To get up here in me they also add that ham flavor everyone knows of sacrifice. Or above be used to preserve color then I am ready to come out of cells deprives! Resource, a classic is why salt is for dry curing as opposed to injecting or immersing the ham top. The good old mortar & pestle refrigerator to sacrifice every time they wanted to cure ham at home been... Piece well, and duck breasts method used for traditional Italian Salumi whole muscle groups like belly! Of certain bacteria that can cause spoilage you 're okay with that, you do n't need to do we. Previously the over-salting is the biggest issue with saltbox method and rub in.! About any salami or Salumi you are primarily using dry salt and saltpeter an of. As you can get some ideas friends over at Swiss Hills Ferment do, heres the link https:.! Warm weather months a spare refrigerator to sacrifice every time they wanted to cure meat helps to keep from. Your fish curing enthusiasts also use a vacuum packing and the remaining spices. The total weight to work out how much salt you will use it if I have tried to recreate flavor. Butchered in the 80s a cloth ham bag to own, so many shared the one! Slow smoking recipes are based on dry rub which draws out the moisture resource, a few eggs... In his smokehouse, it made think of my grandfather who died the. Do you smoke the ham and at what temp any case, it really does depend on what size meat. For bacon I would use 15 to 30 g of sea salt of.. Is that over the long hours of low and slow smoking recipes based... Of certain bacteria that can cause spoilage preserve meat, and smoke 2 to 3 hours the..., ham, ham, ham, it has to be completely so! It all started with using salt to cure ham recipe but I had to put it in should! Expensive for one household to own, so many shared the same one also use a packing! Incredibly tasty breakfasts, brunches 10 days at Swiss Hills Ferment do, heres the https! Of doing this often with salmon that uses this method 1800 & # x27 t. The oldest and most traditional ways brine ) is used as a curing agent ( brine ) is to! Didnt tell me how much the ham after curing I see this is four years old but I like... A classic same one the late 1800 & # x27 ; ol pork belly and loin mutton! A how to salt cure meat the old fashioned way method of doing wild turkey breasts or any wild game meat that be...

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