Smoked meat question

[grandmajo]

I purchased a butchered hog from a neighbor. He soaked the bacon and ham in a salt brine, then smoked it in the smokehouse.

How long does meat prepped like this stay good without being frozen?

[MullersLaneFarm]

I'd ask your neighbor this question.

I suppose it would depend on the concentration of the brine solution, how long it was brined and how long it was smoked.

[dkhern]

dont have experence with brine but like said lenght of time in solution and the mix would determin. salt cure meat can be kept for years. smoke is for flavor and appearence

[homesteadforty]

Originally Posted by dkhern

dont have experence with brine but like said lenght of time in solution and the mix would determin. salt cure meat can be kept for years. smoke is for flavor and appearence

Smoking also keeps flies off.

I put mine in drawstring muslin bags for further protection from critters and let it hang in the smokehouse. I check it periodically and if I see any mold I wipe it down lightly with a brine solution, let it dry, put it back in the bag and hang it back up. It'll last for a couple of years but I'm usually using the last of mine as butchering time comes around the following year.

If I didn't have a smokehouse I'd keep it in a cool, dark, dry place.

Finally... don't forget to soak it (overnight at least) to remove some of the salt.