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

Smoke houses are great to have...but here, we just don't have the temps
for them alone...how do you intend to keep it cool enough for curing? I
would be interested in that..or are you just gonna make it to use smoke
only??? I'd like to hear back what you eventually decide to do with
this...that is a needed skill for sure. Gonna use concrete block for the
building? My MIL had hers built form block, but that is about as far as
I know....not sure what makes it "tick".....lol~deb
--- In Homesteadingfamily@yahoogroups.com, "Lisa" <lcannon1967@...>
wrote:
>
> 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]
> >
>

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