[Homesteadingfamily] Re: salt cure

Just to add to Danny's ideas....when I take fresh hams (have not tried
beef yet) for curing/smoking at the local cannery, they use this scale:2
days of curing for each 1 pound of meat, regardless what kind of animal
if it has a bone it in it. This is their rule of thumb for
curing/smoking there. Maybe this will give you some kind of guideline
for timing. I use 3 c pickling salt, 2 c brown sugar (if sugar curing)
and 1/3 c red or black pepper. Double or triple as needed. All the nooks
and crannies need to be packed as full as one can get them...especially
especially around the bones. Most meats will "leak" liquid for days, so
be prepared to have drainage and a way to remove it from the meat...you
won't want it to pool around the meat or it will sour and ruin it. I use
enamel coated racks from the housewares dept at Walmart or such to keep
the meat elevated and out of the drainage. I also repack my meats with
this mix or just salt about every 3 days until the first two weeks have
past and the drainage slows. Once cured/smoked, you will notice that the
salt mix is now sticking to the meat and holding on. When packaging, try
not to disturb the crust that has formed. We simply tie our meats up in
clean white pillow cases and knot them for hanging. We hang them in our
cellar from bent clothes hangers until needed. Works great for us here
in NGA! Hope this helps....~deb
PS-Lisa, I did not mean to insult you if I did, by telling again that
one can can the meats for storage. Some people are new to this list and
may not have known and I don't know you or your skill level. Thanks for
bringing up this topic! :-)

--- In Homesteadingfamily@yahoogroups.com, "Danny R" <ninja69_97720@...>
wrote:
>
> All though beef can be dry-cured pork is by far the most popular salt
cured meat.
> So, I will start there: Be sure your eat is fresh and chilled. You
will need a large container such as a camping ice chest.
> Rub each piece on all sides with salt place each one on a bed of salt
in your chest. ( use non iodized )Now, up north I leave mine for about a
week in a cool place. ( basement )Try for about that time.
> Since you are down south I would then wrap each piece and store in
the fridge or freezer till needed.
> Wash the salt off good when you are ready to cook.
> You mentioned building a smoke house which I think is a great idea for
where you live. In your area I would think cold-smoking would be best.
> Check out how they do some of the country salt cured hams in your
area.
> Maybe check out ( google ) Smithfield Hams and they may also have some
cooking recipes on their site.
> I hope this helps.
> Regards, Ninja
>

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