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Preserving Meat via Salt
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<blockquote data-quote="TedKennedy" data-source="post: 2637812" data-attributes="member: 25419"><p>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.</p><p> 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!</p><p> 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.</p><p></p><p>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)</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 2637812, member: 25419"] 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) [/QUOTE]
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