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

I intend to build the smokehouse from block. I am trying to find several different plans and see if I can use it for both cold smoking and hot smoking.
As I said I am just looking for alternatvie methods of preservation for meat, besides canning. I have so many jars stored right now of preserves and fruit and pickles and veggies, etc.
I am afraid that someday, we will need to have these skills, besides it is always good to be self sufficient.
I am also a couponer and get many items either free or at a very low price. I will have to take pic of my coupon goods storage. :)

Thanks for all the ideas and input, it has been very helpful.

--- In Homesteadingfamily@yahoogroups.com, "Deb" <debsbread@...> wrote:
>
> 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]
> > >
> >
>
>
>
> [Non-text portions of this message have been removed]
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