[Homesteadingfamily] Re: Does anyone know how to salt cure meat??

Yes, I am aware that it can be canned. I have a pressure cooker for that, but wanted info on salt curing and smoking, etc as it will have a much different flavor.
I am aware that I will need to use a fridge/freezer since I live in North Central Florida.
I am hoping to build a smokehouse this coming year.

Thanks

Lisa

--- In Homesteadingfamily@yahoogroups.com, "Deb" <debsbread@...> wrote:
>
> Hi Lisa:Did you know that you can can meat, also? I can ground beef,
> stew beef, turkey breasts, hams, chicken (raw pack and cooked), smoked
> pork, and even fish in pint jars. Wild game would be processed the saw
> way. To salt cure, you will need long days of freezing temps to keep it
> for long term. I do salt/sugar/pepper cure hams, but they have to go
> into a room like a commercial fridge...I am in NGA and the temps just do
> not get cold enough for long enough here. :-( I do make bacon in a
> commercial fridge that we have in our barn, though..takes about 4-5
> weeks and it is very tasty! I also make streak- o-lean and fat back for
> seasoning using salt only cures....I want to hubby made me a "salt box"
> for that. Simply a small (approx 2' long x 2' wide) wooden box. I then
> will fill it with pickling salt. I will bury the pork fat into the salt
> after coating by hand first. Should keep for a year at least.
> You are wise not to want everything in the freezer in these
> times.....like you said, if they go out, sooner or later you will lose
> all it's contents. When we process our beef this year, I will keep a
> whole cow instead of the usual side...and can about 1/3 - 1/2 of that.
> It will keep for 4-5 years in jars...and no freezer burn!
> Ninja may have even better ideas for this...wait for his response, too!
> Good luck in the endeavor!~deb
> --- In Homesteadingfamily@yahoogroups.com, "Lisa" <lcannon1967@>
> wrote:
> >
> > I've been learning to can all the stuff that I've been growing in the
> veggie garden. We also hunt and freeze the meat that we get. I would
> like to learn how to salt cure the meat, so I would know how to keep
> meat in the case that there was no electricity.
> > Any other forms of treating meat so that it will last without
> electricity would be helpful.
> >
> > Thanks
> > Lisa
> >
>
>
>
> [Non-text portions of this message have been removed]
>