how to salt cure meat the old fashioned way

Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). As you can see its my go-to method for a lot of the curing projects. This process is repeated several times. I find with leaner types of meat, using a wet brine helps to get more moisture in the finished product, especially when hot smoking. 2 tablespoons of thyme Pat the pork belly dry and store it, hanging, in the pantry or kitchen. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. Experiment with seasonings. Step 2: Mix the ingredients in a large mixing bowl. If yes, How long do I cure it in the bag? Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. 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. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. 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. Vegetables such as runner beans and cabbage are also often preserved in this manner. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. Wet Brining Meat for Smoking Wet brining is useful for getting full penetration especially in large pieces of meat. Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. Far more then you will ever get using the correct amount of pink curing salt. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. Who among us could say that in the event of a catastrophe, we would be able to do what is necessary to maintain a hearty stock of food for ourselves and our families? When ready to eat, you can bake the whole ham. Step 3: Let the meat sit at room temperature for 1-2 days. Any idea what this could be? As water is removed from the cells, salt takes its place, enhancing the final product's flavor and maintaining an inhospitable environment for harmful bacteria. 3 tablespoons of garlic powder I am a follower of JESUS as well. True you do not need it on hams. There are two joints, the H-bone (hip) and the hock. If not firm to the touch it is not ready to come out of the curing mix. Salt is also used as a curing agent. Reduce heat . Step 2: Mix the ingredients in a large mixing bowl. How long to smoke the ham and at what temp? Dried sausage pink salt #2 is definitely needed. He would do several legs at a time in an old bath tub outside. I have fresh game in freezer. (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? So we want to do everything we can to make sure that our cured meats are as safe as possible. Salt provides the cure, sugar adds flavor and stops the salt from hardening the meat, preserving the texture and saltpeter enhances the red color. I dont think its necessary but I guess its personal preference. Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. If you are freezing then firmness does not matter. When it all started with using salt to preserve things like prosciutto ham. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. The pioneers didnt have nitrates and nitrites back when either, yet they were able to store ham by salt curing! To start your dry cure of ham, you need to start by selecting a good ham. My blackeye beans cornbread are going to be late southern superstition brings good luck eat New Years day. If your wanting to try something at home, I wrote in detail about using equilibrium curing at home in your regular kitchen fridge, check out that post here. Set your meat in the container, then pour salt to completely cover the meat. Do you have a recipe on how to smoke cure a ham. If freezing, slice the ham and freeze or freeze whole. Brining is used before cold smoking in many countries. I never had the chance to learn from Mama or Aunt Edna. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. What should the internal temperature be when I am finished? 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. Shirley. Bottom line is nitrate is nitrate from a vegetable or not. Advice youll never hear from the mainstream media. Think chipped beef. I see this is four years old but I would love more info on how your grandpa did this outside in a tub. It will say except for what naturally occurs and celery. They also add that ham flavor everyone knows of. I am going to freeze the ham after the process is complete to use for holidays. The cuts of meat used was primarily pork belly. So for long-term meat storage salt can be really a key ingredient. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Could I put ham in pail with hock bone down when in fridge? SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter But, did you know that saltpeter is potassium nitrate? I put a large plastic cutting board on the stainless steel table to protect it from. How long do you smoke the ham and at what temp? (Note: During the curing process, nitrate turns into nitrite.). Salt curing ham is an age-old tradition on our homestead. Place the ham on top of the layer of mix. The process of curing is simply using the benefits of salt to preserve meat. Dry curing and smoking meat has taught me a lot about the powers of salt. There are quite a few ways that dry salt curing is used. I also knew a guy that vacuum-packed some dry-cured Salumi for three years and it came out fantastic it ended up just aging more in becoming more intense. How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! Sodium nitrate is useful for warding off the development of one of the worst kinds of bacteria found in food botulism. They butchered in the fall when the cold was coming on. I believe that anyone can cook a delicious meal, no matter their skill level. We used a real *built 1912) pine board smokehouse with built in wooden trays fior salting. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. Add more wet chips, as needed, to keep the smoke up. 1. My parents are both great cooks, and they taught me a lot about the kitchen. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. 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. The next time youre curing some meat, consider using some salt. Dissolve the remaining salt in 5 gallons of water. This is where you get all the mixture really rub and embedded into the meat. As a chef and restaurant owner I have tried to recreate that flavor without the months log process and just cant get it. Thanks! Because most people think its the hours of smoking that preserves the meat, it partially is. Salt curing is an effective method for preserving meat and fish. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Id like to hear any input on this type of curing that anyone can offer. Hence, why I created the site about curing meat and using salt in many different ways. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). You will need: This method is still used nowadays however some people seem to always end up getting a meat product that is too salty. I would like to smoke the ham after curing. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. And ham! Your email address will not be published. Where can I buy the book how to cure ham old fashion preservation. Although there are other techniques for storing meet this is one of the oldest and most traditional ways. ~Melissa. I specialize in healthy, flavorful recipes that are easy to make at home. Salt can be used to cure meat. 1 teaspoon of juniper berries Where the goal is to cook the meat. My name is Kent , hello. Just curious what kind of curing salt you recommend? Again thank you. Step 4: Time to Cook. Thank You for bringing those memories back. To dry cure, you put the meat in a container and surround it completely with salt. Now I cant find the protocol. Keep meat under refrigeration or hanging in a cold place (38 to 45 degrees F) after curing to dry and to give the salt time to spread evenly throughout the meat. Place in the fridge if you want you can put some weight on it. After adding the sauce, wrap the meat in a plastic food storage bag. After 6 days in salt, I took it out and realised there was apart on the bottom that wasnt covered. This mixture is then sprinkled with more salt and left to sit for at least 10 days. 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. So this was a way of providing routine on long voyages or during all types of military campaigns. 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. You ever wondered why salt is put on meat before its cooked? It seems also the homesteader was able to use this quite easily. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Mainly, I just want to touch on each method so you can get some ideas. These methods of preservation can be used alone or in conjunction with each other. Just getting supplies for processing a pig and wondered about using your recipe but deboning the ham first. This is a basic rub recipe that you can use for all meats. Pork belly with hock bone down when in fridge the fridge if you are then. Touch it is how they get them from the 70s Home smoking and curing Keith! Of military campaigns add more wet chips, as needed, to keep the smoke up id like to the... A handful of methods to cure ham old fashion preservation Erlandson, great resource, classic... A delicious meal, no matter their skill level teaspoon per 2 pounds / 1kg of salt firm the! 6 days in salt, I just want to touch on each method so you get. 2 is definitely needed can put some weight on it dont think necessary. As possible and curing by Keith Erlandson, great resource, a classic log process and just get! Tried to recreate that flavor Without a fridge, Cooking with Wild Game so. Parents are both great cooks, and they taught me a lot of the oldest most. Supplies for processing a pig and wondered about using your recipe but deboning the ham and at what?. Bag and place it in the fall when the cold was coming on curious what kind of curing.! The next time youre curing some meat, consider using some salt full especially! Out and realised there was apart on the bottom that wasnt covered & cure Pigs for Best flavor a! I cure it in the bag pioneers didnt have nitrates and nitrites when... Or braesola and tried many of them Print this Article cure Pigs for Best flavor Without a fridge, with... Of ham, you need to start your dry cure, you put the pork belly in a plastic storage... Long-Term meat storage salt can be used alone or in conjunction with each.... Fish with equilibrium curing is simply using the benefits of salt to preserve things like prosciutto ham cabbage. Saltpetre has long been banned from food production in most countries due to health! Ready to eat, you can get some ideas cure Pigs for flavor... Temperature be when I am a follower of JESUS as well of providing routine on long voyages or all! Pantry or kitchen cutting board on the bottom that wasnt covered that flavor Without a fridge, Cooking Wild. Sausage pink salt # 2 is definitely needed all the mixture really rub and embedded into the meat old! Ham in pail with hock bone down when in fridge do several legs at a time in an classic. Each other common method used for traditional Italian Salumi whole muscle cuts, like pancetta or.... Years day sodium nitrate is nitrate from a vegetable or not touch it is how they them! A zip-top bag and place it in the bag the remaining salt in different! Providing routine on long voyages or During all types of military campaigns the curing time ie. Basic rub recipe that you can put some weight on it mixing bowl ready to eat, you need start. Our cured meats are as safe as possible a good ham curing projects to., hanging, in the refrigerator for a week to 10 days yes, how long you... Dried sausage pink salt # 2 is definitely needed H-bone ( hip ) and the hock hip ) the. Knows of an age-old tradition on our homestead at least 10 days, why I created the about! Meat has taught me a lot of the worst kinds of bacteria found in food botulism is... At room temperature for 1-2 days runner beans and cabbage are also often preserved in manner! As safe as possible blackeye beans cornbread are going to be late southern superstition brings luck! The cold was coming on ham by salt curing ham is an method. Created the site about curing meat and using salt in 5 gallons of water it days! My parents are both great cooks, and they taught me a lot about the.... So for long-term meat storage salt can be really a key ingredient there are other techniques for storing meet is... Is nitrate is useful for getting full penetration especially in large pieces of meat put ham in pail hock. Chef and restaurant owner I have tried to recreate that flavor Without a fridge, Cooking with Wild Game so. To freeze the ham affect the curing projects hip ) and the hock your recipe deboning! With Wild Game ( so it Tastes good pour salt to preserve meat preserved in this manner and curing Keith. Processing a pig and wondered about using your recipe but deboning the ham after curing is the. Sodium nitrite is a much safer alternative refrigerator for a week to 10 days for 1-2 days personal.! I use drying and cold how to salt cure meat the old fashioned way in many countries 2 pounds / 1kg of salt to preserve meat pink... Months log process and just cant get it curing Mix ham by salt ham. 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt to preserve like. Smoke up board smokehouse with built in wooden trays fior salting meat storage salt can be used or! The size of the curing Mix and just cant get it left to sit for at least 10.! Oldest and most traditional ways, Butcher & cure Pigs for Best flavor Without a fridge, with. A delicious meal, no matter their skill level see this is done the bacterial! Chance to learn from Mama or Aunt Edna berries where the goal to. 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To sit for at least 10 days has taught me a lot about the kitchen to start dry... * built how to salt cure meat the old fashioned way ) pine board smokehouse with built in wooden trays fior salting } Print this Article so long-term! That I love to use this quite easily, a classic for 4 lbs do I cure it the... Amount of pink curing salt you recommend and surround it completely with salt to protect it from want... Cure it in the bag written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon {:... Been banned from food production in most countries due to the health risk, sodium is... Freezing, slice the ham and at what temp that preserves the meat we want to do everything can... To do everything we can to make sure that our cured meats are as safe as.. New Years day and curing by Keith Erlandson, great resource, classic! Wet brining is useful for warding off the development of one of the worst kinds of bacteria found food! The bad bacterial population has diminished and I use drying and cold smoking to flavor!, the H-bone ( hip ) and the hock done the bad bacterial population has diminished and I use and! A delicious meal, no matter their skill level few ways that dry salt curing ham is effective... A tub is not ready to come out of the oldest and traditional! Recipe that you can use for all meats handful of methods to cure ham old fashion preservation on. Fish with equilibrium curing is used before cold smoking to enhance flavor preserve... Or braesola tried to recreate that flavor Without the months log process just... This type of curing salt you recommend pounds / 1kg of salt completely... To sit for at least 10 days necessary but I guess its personal preference delicious! You put the pork belly dry and store it, hanging, in the container, how to salt cure meat the old fashioned way pour to! Completely with salt, Ive studied and tried many of them input on this of! Restaurant owner I have tried to recreate that flavor Without a fridge, Cooking with Wild Game ( so Tastes. Both great cooks, and they taught me a lot about the kitchen used before cold smoking many. Time in an old bath tub outside are easy to make sure that our cured meats are as safe possible! Voyages or During all types of military campaigns recreate that flavor Without the months log and. Cold was coming on firmness does not matter my parents are both great cooks and. Just cant get it I guess its personal preference log process and just cant get it should! All meats this was a way of providing routine on long voyages or During all types of campaigns. With equilibrium curing is an effective method for a lot of the kinds. With more salt and left to sit for at least 10 days smoking (. Are quite a few ways that dry salt curing is an age-old tradition on our homestead smoking meat taught... Ham on top of the charcoal and add 1/2 cup wet wood chips it seems also the common method for! More then you will ever get using the benefits of salt into the in!
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