1. Welcome to Oklahoma Shooters Association! Join today, registration is easy!

    You can register using your Google, Facebook, or Twitter account, just click here.
  2. All members receive 3 free listings a month. Get unlimited listings for just $10 a year! Click here for all the info.

Preserving Meat via Salt

Discussion in 'Preppers' Corner' started by Blinocac200sx, Oct 14, 2014.

  1. subprep

    subprep Sharpshooter

    Messages:
    1,499
    Likes Received:
    0
    Joined:
    Feb 20, 2013
    Location:
    broken arrow
    you mean you don't trust wiki whatever to teach me how to salt cure meat? its on the interwebs! it has to be true! ;-)
     
  2. swampratt

    swampratt Sharpshooter

    Supporter
    Messages:
    7,761
    Likes Received:
    3,856
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    Good read dennishoddy Thanks.

    Old friend told me they would salt and smoke the pork and remembers reaching into a barrel of salt as a kid and pulling out a chunk of meat and eating it.. sometimes there was a barrel of brine that had meat in it for many months.

    I have been thinking of canning some deer meat this year instead of freezing all of it
     
  3. TedKennedy

    TedKennedy Sharpshooter

    Supporter
    Messages:
    6,786
    Likes Received:
    1,698
    Joined:
    Oct 9, 2012
    Location:
    Tulsa
    Rating
    100%
    I killed some wild hogs in 2008, right before a long cold spell. I hung the hams in cheescloth, and covered them with sodium nitrate I bought at Heber's meats. I kept a thermometer in the garage to make sure it didn't get too warm - the cold spell lasted about 9 days, iirc.
    The hams dripped juice throughout the process, when temps started to climb, my wife put the hams on the smoker for 8-10 hours. You talk about good eatin! Very tasty!
    I cured some meat the next year in the fridge the same way, (on a smaller scale) rigging up a drip pan/Tupperware combo. Turned out great.

    Problem here is, it doesn't stay cold enough long enough in Oklahoma to thoroughly cure a ham, unless you've got a cellar, or outside smokehouse(even that is iffy). (most of the time)
     
  4. BadgeBunny

    BadgeBunny Sharpshooter

    Messages:
    38,224
    Likes Received:
    9
    Joined:
    Feb 5, 2007
    Location:
    Port Charles
    Mr. Kennedy, I am soooo wanting to build a small smokehouse. That is on my "to do" list when we get moved ... I'm thinking about tearing the shelves out of this old fridge we have and dedicating it to using for hanging meat to dry cure.

    My wish list for an acreage is quite a site. I think it kinda weird GC out sometimes, but HEY!! we'll both be retired so we'll have all the time in the world ... right?? Lol
     
  5. okietom

    okietom Sharpshooter

    Messages:
    1,488
    Likes Received:
    5
    Joined:
    May 1, 2011
    Location:
    Geary
    Rating
    100%
    Morton salt has books on curing meat.
     
  6. dennishoddy

    dennishoddy Sharpshooter

    Supporter
    Messages:
    71,992
    Likes Received:
    30,051
    Joined:
    Dec 9, 2008
    Location:
    Ponca City Ok
    Rating
    100%
    My uncle built a smokehouse from brick that could do 1/2 beef.
    He spent a lot of time cooking for others.

    The misconception that
    Anyone has about free time after retirement is going to be an eye opener, unless your a slug in the working world.

    If your a slug, disregard this post
     
  7. BadgeBunny

    BadgeBunny Sharpshooter

    Messages:
    38,224
    Likes Received:
    9
    Joined:
    Feb 5, 2007
    Location:
    Port Charles
    I have all kinds of free time. I also learned a long, long time ago how to say "NO".
     
  8. subprep

    subprep Sharpshooter

    Messages:
    1,499
    Likes Received:
    0
    Joined:
    Feb 20, 2013
    Location:
    broken arrow
    found this recipe in an old canning/preserving book from 1942
    Dried Beef
    200lbs good fresh killed beef
    (the rounds) <--whatever that means

    1 pint fine salt
    1 teaspoon saltpeter
    1/4lb brown sugar
    Mix last 3 ingredients well, rubbing out all lumps
    Divide mixture into three equal portions.
    Place meat in large crocks and rub thoroughly with one portion of above mix.
    let stand 1 day.
    follow same procedure on second and third days.
    Turn meat several times a day.
    allow meat to remain in crocks 7 more days, then hang in a warm place until meat stops dripping.

    When dripping has stopped, hang in cool shed about 6 weeks to dry thoroughly.
    Wrap meat in clean muslin bags and keep in cool place.
    If in 6 months meat becomes too hard, soak it in cold water 24 hours and wipe dry.
    Wrap again in muslin bags and hang in cool place
     
  9. Coded-Dude

    Coded-Dude Sharpshooter

    Messages:
    2,633
    Likes Received:
    8
    Joined:
    Jan 14, 2011
    Location:
    Okiehoma
    If anyone wants to take a gander at Home Butchering And Meat Preservation, send me a PM.
     
  10. Okie4570

    Okie4570 Sharpshooter

    Messages:
    17,820
    Likes Received:
    10,462
    Joined:
    Nov 28, 2010
    Location:
    NWOK
    Rating
    100%
    Rounds are what we call the tough butt muscles. Jerky, stew meat, ground meat, etc comes from here.
     

Share This Page