Meat Curing 101

I'd like to learn more about curing meats, whether it be by smoking, pickling, salting, etc.....etc......

Just share your ideas and thoughts please, no links. I rarely click on any link and would rather hear from your own experiences.

Thanks

[GREENCOUNTYPETE]

the recipie i have for canning meat is brown meat pack in jars with one table spoon of salt per quart and procces i have to look up the time as i don't want to tell you to short also i am saving for a new grinder i want an amarican eagle as my department store one has failed i did 30 pounds a brats with it and the next deer i did it broke the bushing i have bought a few differnet seasonings/cures but the one thing i learn is mix the meat ad pack in casings as soon ad possable i left it to mellow over night once
the salt makes the meat set and become very hard to pack in casings i think those were the most dence sausage i ever had .

[cowgirlone]

We cure and smoke our own meat....There have been posts on the pig forum and the cooking forum. If you use the search engine in the pig forum you will run across a few threads on the topic.

Here's an easy candian bacon recipe if you are interested. http://homesteadingtoday.com/showthread.php?t=160804

[moopups]

There is a food preservation section in the Cooking and Crafts section of the listings. Articles are there.

Originally Posted by cowgirlone

We cure and smoke our own meat....There have been posts on the pig forum and the cooking forum. If you use the search engine in the pig forum you will run across a few threads on the topic.

Here's an easy candian bacon recipe if you are interested. http://homesteadingtoday.com/showthread.php?t=160804

Shame on ya girl.......... now you've got me chompin at the bits for some of that canadian bacon...... my gosh that was great looking stuff! Thanks for sharing............... I think,

[cowgirlone]

LOL! I still can't decide which recipe I like the best. They are different, but both fry up nice.

[mtc]

Irish Style Bacon (too late for St. Patricks, but just in time for Easter)

1 9-10 pound pork loin (make sure it hasn't been pumped with anything)
10 tablespoons Morton's Sugar Cure
10 teaspoons brown sugar
(optional 2 teaspoons pepper)

Put the pork loin in a two gallon Zip lock bag. Take the sugar cure and sugar and pepper if it's used and sprinkle it over the meat. Massage in well.

Seal the bag and put it either on a rimmed cookie sheet or in the veg drawer of your fridge. Twice a day turn it massaging the meat to help it absorb the cure. Brine will form.

Cure for 10 days or 1 day per pound.

Remove from cure and place in a large pot of cold water. Let soak for an hour. Change water and soak for an additional hour if you prefer a milder less salty piece of meat.

Cut into 3 pieces and freeze.

For Rashers (Irish bacon)
Partially freeze until firm. Slice thinly rotating every 3rd cut or so to keep the slices even.

Fry in a greased skilled until lightly brown.

[Christiaan]

I make Dutch Rookvlees, otherwise known as dried chipped beef.

I large beef round roast
Morton's Tender Cure
Garlic flakes
Pepper
Red pepper flakes if desired

Follow Morton directions for making a brine. 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. Great as a snack, for sandwiches, salads, and, of course, SOS.

[shellyr44]

We've got a couple of really good hunting books that tells how to smoke and cure meat. You could apply these methods to beef and pork also (give ideas and methods for domestic meats in one book). I love the taste and smell of smoked meat. One question though, I've never been able to find sugar cures, can you make your own?

[Rockin'B]

Go to: www.sausagemaker.com and buy Rytek's book. Everything you need to know about curing meat and a ton of recipes.
It really is worth the price.