I didn't think the video was too long or complicated. The process for curing meat takes time so explaining it will take time as well. I'm going to use your process for my meats. Good job!
It was a point more for the younger generations that don't have the patience to watch anything longer then a tik tok short video. You and I both know that good things take time, that's the sacrifice part of life, we sacrifice the present for a potential better future. Thanks for the feedback an for the time to watch it. Let me know how your meat projects turn out. All the best.
This was a wonderful experience my friend! Subbed straightaway and look forward to watching your previous content. I love your manner, personality and delivery
Thanks Michael - very appreciated. The life of the chef in restaurants teach you that ''to much taka taka'' is not good and you either get the work done or get out of the way. 😅 Take care and hope you will find the other videos as useful as this one. All the best
Been looking into learning how to be more independent homestead wise so really appreciate how detailed you were really help my dumb butt get on the same page
We all need a kick in the but sometimes, Comfort and the path of least resistance is what we instinctively strive for, only to realize later that we need a balance of order and chaos in order to live a meaningful life. Let me know how it turns out for you once you make a batch, and don't forget to soak a piece you want to use in cold water for 10 to 15 min, before cooking with it - its really salty otherwise and wont be enjoyable in a dish otherwise. Potato stew, beans stew and many other dishes like that benefit from the strong and delicious flavour of this meat. Once soaked and ''de-salted'' I even slice it thin and eat it like that in a sandwich - its cured - its safe. Take care and all the best.
@@Mr_Smith_369 Technically yes, but realize that salt wont penetrate bone as well as the soft tissues of meat hence the shelf life may be shorter. And because the bone is at the core of the meat, if something goes off inside (like elements of the bone barrow) it will spoil your meat from the inside out. A salting and heavy smoking combo may be a solution. That's what I would advise but don't expect salt pork lvl shelf life.. If you look at the Spanish tradition of Jamon curing they have special methods of dealing with the bone element so a whole ham doesnt fo to waste - watch a couple documentaries on how to traditionally Cure Jamon and maybe youll get a better solution then what I've said here. All the best
Yup, it goes great with that and with any type of potato or beans and pulses stews Enjoy it in any way you want if you make it ;) Take care, and all the best
I’ve been curing and smoking meats and fish all my life beginning as a child of about 6 years old. This man is very much worth listening to. Excellent video sir. Thanks
@@dianamartinez9336 I live in Europe and I get my Rock salt in big bags online directly from the salt mine for pennies on the kilo. Maybe someone in the comments(from the US) would step in and advice. But just google salt mines locally or in your state and usually they sell in bulk - Rock salt from the mine is food safe from my knowledge but again Europe and the US may have different rules and ways of doing things - sorry I cant help more. one of the other viewers commented this - maybe it helps : " The Morton Salt Mine in Grand Saline, Texas sells bulk Rock Salt for $63 per ton, (2,000 lbs.), 10 ton minimum. I personally believe that Salt will become as valuable as Gold as it once was in ancient time's age's ago ⬆ Maybe this comment will help a bit? If I find more info ill reply back here but I'm sure there's a way to find it - alternatively if you can find cheap bulk sea salt use that - it does the same job only in my region sea salt cost insane money so rock salt for me.
My family used to do this every year then one year it all stopped to this day I don't know why but I'm glad this process is still kept alive. Thank you very much for sharing what I believe is your family's tradition.
I appreciate your kind words. The way the world is these days, I feel like having any food growing, cooking and preserving skills is a must. Won't go on a full prepper/conspiracy rant but we all know what is happening. Thanks again for the message and hey, its never to late to rekindle your family's tradition - its up to each of us to keep our family safe and nourished. Have a great week Anthony.
my friend and i just slaughtered two pigs, and oh wow, i am so happy to have found your video!! SUBSCRIBED and SHARED!! More than ever, the importance of preservation without refrigeration cannot be overstated! Pemmican, Cowboy cookies, corn pone, dehydrated meats and now salted meats, along with foraging... This is how we thrive, not just survive!!! Again, thank you!!! Granny V
2 pigs, wow , that's an investment in real food security. Congratulation!!! Don't forget about fermented foods and drinks as well. They hold more medicine for our gut microbiome then any other food on the planet (fact). My forefathers and mothers lived like this for hundreds of years until my parents generation, when the promise of city life, easy life, job security and all the BS lies that Gov. from all over the world promised country folk , to get them enslaved in the city . I was what they went through and compared to the life my grandparents lived without jobs, but working the land and never wanting for anything. 90% of all the videos on the channel are a reflection of what they taught me in the summer holidays I spent there. Best time of my life, bar none , and the lessons they shared with me have helped me transition back to nature after 35 years of city living. All the best V and God bless you.
Great information, thank you. Just a note on woods NOT to use when smoking Pine, Fir, Spruce, Redwood, Cedar, Cypress, Elm, Eucalyptus, Sassafras, Sycamore.
I’ve watched a multitude of videos on this subject, this is the best one by far was looking for a faster way to preserve meat efficiently. I’m getting ready for a long car camping road trip and looking forward to eating all of my preserved meat along the way.
The Morton Salt Mine in Grand Saline, Texas sells bulk Rock Salt for $63 per ton, (2,000 lbs.), 10 ton minimum. I personally believe that Salt will become as valuable as Gold as it once was in ancient time's age's ago.
Thank you. I’m trying to learn and have ordered 50 pounds of salt for just in case. My grandparents did this and the salty breakfast meat tasted sooooooo good with milk fresh from the cow. I have a freezer full of meat I don’t want to lose if we have an extended power outage. Yes. I home cook everything and was amazed people were freaking out during covid because nobody knew how to cook.
Same here, I'm not a "prepper" by choice, its just what I've seen in my family and food was never an issue no matter what came along. We always raised livestock and grow our veggies, stored, canned, fermented, cured , salted, aged and dried . It was normal as I grew up and I still love every second of it. I wish you good luck with your 50 Lbs of meat and you can check other videos on how to cure this meat , just so you have variety and abundance. Here's the playlist of all my meat curing, aging and charcouterie products. th-cam.com/play/PLOgVAdfi8D71O4g3jY9T3SdcMQq-MR8tK.html&si=LcrHKgQrM7QYLiKP Hope it helps All the best Barb.
Awesome video. Thank you so much for taking the time to provide an in depth explanation. I've watched many meat preserving videos and a lot seem to over complicate the process. I am currently ageing two pieces of pork (my first try ever) in my fridge using a similar process to yours but in the future I will be following your instruction as it seems to be the best I have seen. I really like the information on sanitising and reusing the salt and your outdoor cooking and smoking station. Thank you from New Zealand 😀
I appreciate the kind words and feedback. I hope all your meat projects and endeavors will be a success and serve you and your family well. These skills are ageless and will keep us going (when, If, everything else fails ) indefinitely. Have a great week and I wish you all the best.😍🙂
Very well presented! As someone who is knowledgeable in other areas of life, I fully understand your frustration with people not listening to the end. 😅😅 I watched this to the end and feel that I am more knowledgeable and ready to give this a go. Thank you for your efforts ✌️
@@markbuker5 Thank you for the time and feedback. we all live in a very new and very fast changing world,where attention is the new currency and because of that attention span suffers in many. It will be an adaptation curve and I hope we won't lose to much in the process as Information (of any kind) is crucial but bite size nuggets of data ANRE never enough if you want the full picture. I do what I can here, it's a passion project that makes me 0 money for my effort, so I can't dedicate more then what I'm already giving it, trying to explain to everyone what's already in the material. Thanks again for your comment and time. Have a great week 😊
I remember my grandfather killing animals and especially pig and prepping for curing. It was cold weather and would have a salt box in the back porch to put meat in after it hung to get all the blood out. There was also a smoke house in the back of the yard. 😢
I think you donne a good job explaining the process because getting in a hurry or half doing it can be a bad thing getting sick or loosing your meat your money time .
Thank you friend. I'm happy you found it useful - food safety is no joke and I've seen my fair share of horrors working in the food industry for the most part of my life. All the best.
That's amazing - so many possibilities 😃 This reminds me of winter as a kid, when my grandparents would sacrifice the hog they raised all year, and that would keep them fed until next winter. Nothing was wasted, back bacon became a cooking bacon, because it was more fat then meat, head cheese , sausages bacon, hams, smoked ribs mmmm. Even the bones, empty of meat would get hanged in the smoke house for a day or to to get some smoke and then used as stock/soup material to give the broth flavour and nutrition. Such a magnificent thing to see people still eating real food and preserving the abundance God blesses us with. All the best to you and congratulation on the investment. It's a win. P.s - do you know what breed the hog is?
I appreciate your kind words Sir. The meat will be Salty AF (pardon my French :D ) - but its meant to be as it's what keeps it preserved for a looong time. The meat Must be soaked in cold water for a minimum of 3 hours before cooking with it or it will ruin your dish with the high salinity in it. Its an old school way to keep meat safe and it worked for thousands of years. Thank you again for leaving a message and for being interested in this type of information. All the best ;)
So a question, I've seen many others salt the meat by rolling it and rubbing it into the meat until its fully covered. Have you tried both methods? And if so what one do you like better? Thank you for your time! ❤
Both work but they work better for specific cuts of meat. Example: Rubbing works better for fatty cuts like bacon, back bacon and any other parts that are heavy in fat, where as the covering in salt and letting it stay in there for a while works better for meaty parts like loin, neck, ham etc. Fat does not reduce, dehydrate, lose volume or moisture as much from salt - it absorbs what it need to stay preserved and that's it - hence rubbing is a fast and appropriate method for lets say bacon. A meatier cut will lose moisture absorb salt to cure at the same time, helping with the shelf life, curing and aging after that if you decide to continue the process for a more special end product. This is why it benefits from being surrounded by salt for a while instead of just rubbed. Hope this helps.
Great video! I'm a little scetchy on doing this but i might give it a go anyway.I have another guy who salt cure's fish, so it might be time to start preserving at home. Thanks for the information and I hope that you have a very blessed Christmas!
Thank you for such a great, detailed video. I've been very curious about this process. I'll be following your steps to preserve some of my deer meat. ❤
I envy you a bit 😅 I love game meat but here (northern Europe) its not easy to find it. People hunt but its very hard to get a license - as you may know Europe is very anti guns so.... I'm very happy the video is useful for you and thank you for the message and the kind words - drop me a message in the next months and let me know how your preservation went.
😁That's the best reason I've heard for a lengthy, technical heavy vid. - you my friend are a revelation and I think more people should take this approach to life, because the 15 min we "save'' today so we can scroll through Tik tok or some other attention stealer could cost us dearly soon - great message and point - you sir , rock🤟
Excellent video brother. I've been into cured meat for a long time now but it's always good to see others perspectives. And despite popular belief, an old dog can learn new tricks. Temps are falling and I'm getting a bit antsy to start a big batch of cured sausage. An awesome recipe I got from a Hungarian friend years ago. Lots of paprika and garlic, makes my mouth water thinking about it! 🙂
Yeah, I have my own Hungarian friends and I know exactly what you mean - good luck with your meat projects and I'm very happy to see people like you doing it home and not running to the shop for everything. Thank you very much for your message and time. All the best.
I really enjoy your video, you take the time to explain the process in great detail and I really enjoyed that part of it. My grandparents on both sides of my family always recycled their salt and the way you explain that was very beneficial especially to people that's never heard of it before. Thank you very much for a really good video.
Thank you very much - I love dong the best I can with what I have. Many believe recycling anything is a waste of time due to the ease of finding all we need in shops and now online. But its not a good long term tactic - look at the state of the world we live in - consumerism is not as good as they keep selling it to be. All the best
I could eat some country ham right about now - I love cured meats from all over the world and each part of the planet has its special and specific flavour. its a shame these skills and secrets are being forgotten and lost in the favor of factory farming and gmo plastic meat from Bill Gates. But there's hope in the individual families who refuse to give this millennia old skill of preserving meat, and reclaiming some of that self sufficiency we all gave away collectively and willingly. all the best
@@truthnshit8709 There is a ingredient list in the description of the video - its meat and rock salt at the base. Then some spices that you prefer for the final step. The recipe per say is in the video ☺ thanks for the interest
You presented this in such a clear and thorough manner that I feel I actually should try this. It’s very appreciated when you explain the food safety aspects and the reasons for the processes. Makes sense. I will soon have venison available and will give this a try. Question: is there a limit on either small or large sized cuts? Thank you for a wonderful video!
Thank you for the kind words. The cuts can be as small or large as you prefer to work with. I make all my meat projects based of pieces I know I will use in one go. Just bear in mind that the thicker the piece the more time it will need in the salt to get cured properly. You can use this video as a guide and scale up or down based on your needs.
I was raised on the farm. We had a smokehouse and we preserved meat. Salting pork raised our own beef chicken lamb for personal use. They were free roaming during the day and put up at night no chemicals no antibiotics. Everything was done natural like the Amish is the best way, natural herbs that will keep your animals healthy from parasites from disease all of that
I couldn't agree more. I grew up in the city but was blessed enough to have foamily in the countryside and spend all my school holidays there. I've been striving ever since to get back to those ways and homestead in harmony with nature - still working on I but I will never give up that dream. Thank you very much for your message and time. All the best.
To be clear about the type of salt, I believe the bad pink salt you’re referring to is not Himalayan pink salt, but the salt sold just for preserving meat that has sodium nitrite in it. Is this correct?
I like to do the confit method with duck. I do 4 ducks at a time, taking the leg quarters and rubbing them thoroughly with salt, pepper, and garlic (ground together with mortar and pestle). Set the salted duck in the fridge for a day or two, then brush (or rinse if you prefer) the salt/pepper/garlic off. Then put in a large casserole dish and cover completely with melted rendered duck fat (you can reuse this over and over, and build up more and more of it every time if you render all your trimmings from whole ducks). Cook this low and slow (300°F or lower) for 6 hours. You can leave it under the duck fat without refrigeration (this was the French preservation technique), or remove the quarters and vacuum seal them for the freezer and keep indefinitely at freezer temp. Being cooked and pretty much slathered in a protective fat layer, they will be slow to spoil if you lose electrical power. When ready to eat, you just have to reheat, though I like to pan-sear the skin just for that crispy texture.
I truly love the way you detail everything and try to bring the point to home for people that like to rush rush rush I understand I know this wasn't just about those kind of people it was about just food safety in general thank you very very much sorry about all the punctuation it looks like it's a run-on sentence but I'm on a mission got to go LOL
So nice of you Thank you for the kind words and for the time to leave a message. P.S don't worry about punctuation, it's the thought behind it that matters. Have a great day Bobby.😉
I mostly vacuum seal it in one time use potions (for a stew, cabbage or casserole dish). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time). The same can be done with a pantry where they can hang. If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;) The thing is, for me, it rarely lasts long enough to even worry about storage space. Lastly, the best way to store it long term is buried in salt - ie a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life. Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too. Hope this helps :) and thanks for the message.
Really? That looked much bigger than a pork tenderloin. It looked like a pork loin, which like a backstrap (outside the spine/ribcage) whereas tenderloin is from the inside.
It means a lot to me to hear this - thank you for taking the time to leave a message and I hope to hear again from you once the project is done. Good luck and all the best.
I do, an entire playlist on this topic ;) Here's the link if you have time to watch more content - th-cam.com/play/PLOgVAdfi8D71O4g3jY9T3SdcMQq-MR8tK.html Thank you for the message and time - all the best Jeff.
What about using a commercially sold home dehydrator to dry the salted meat? I use one for beef jerky and it seems logical it cooled be used do dry salted meats. I don’t know - maybe the slow time aspect is a more important factor than simple moisture content?
It will work - the process I showed is more gear towards someone who does not have that or even access to electricity - more SHTF type stuff. Though keep in mind that with more time and slower process the meat goes through some nice processes akin to fermentation giving the meat a more digestible characteristic that will help with the assimilation of nutrients in the body and also a funky(in a good was) taste - typical to high end charcouterie meats - its a game of patience and time but what you said works as well so don't be discouraged.
Sorry for the late reply , sometimes comments get buried in the pile and I rarely find them unless I go through the entire list - which I've done now 😅 So: I live in a temperate climate so I primarily take advantage of the cold season to cure, age , preserve my meats - meaning from end of September until late March - so bugs are dormant or dead in this time. But you live in Alabama so from watching Roots and Refuge Farm I know you climate is Humid Subtropical. My advice would be to build yourself one of these cheap, fast and easy to make and use curing boxes. I did it and I use it all the time. This link shows how a curing box can be made pretty cheap and this will keep most if not all bugs out - Its not my video but I use their design and it works 100%. - th-cam.com/video/5NC_f6rcFyw/w-d-xo.html Alternatively If I need to do some meat curing in the hotter months I usually do it in an electric dehydrator or oven at the lowest heat setting - like this - th-cam.com/video/pdKFszlWwMA/w-d-xo.html Also remember - once the meat is salted and has absorbed all that salt nothing will want to have anything to do with it - the salinity is to high. If anything where I'm at hornets are my biggest problem not flies because Hornets love to eat and save it for winter. If the meat is salted they run away from it sad and defeated. Hope this helps those who need it ;) And thank you for the message - all the best
🤣🤣🤣 I can be like that sometimes - but only because I've worked in this industry for most of my life and got this drilled down in my head until its second nature. I lost count of all the food safety and H&S courses I had to take. I'm happy and grateful I have the opportunity and platform to share what I learned and practiced. thanks for your message and time - have a good weekend.
And I love your TH-cam name - 😀 I had good teachers in my chef jobs over the years - I sit on the shoulders of Giants. Thank you very much for your message and time. All the best.
@HomevertHomesteader I'm a locomotive engineer for a class 1 railroad. We're sometimes referred to as "hogheads." Plus, I'm chubby just like the original Hogzilla. 👍
@@MegaHogzilla Nice, thanks for the insight. I must admit your the first person(outside family) I know to be a train engineer - this seems to be a job not many have anymore this days though trains are as essential as they've ever been. It's all about the planes and electric cars these days - so it seams. My grate uncle was a train engineer all his life and recently retired. He was and is a very happy and fulfilled man who did what he loved his entire life - I hope you have the same feeling. Take care :)
Id watch this video day after day !!!! Believe me, you didn't bore jack !!!! I stopped at this at 4 1/2 mins in and sent this to a great friend...... Said,dude... check this out !!! You're the bomb dude. You're not fancy, you're not pushy, you're not a dick who thinks he knows everything.... you come off as guy who just tells his story on journey wether right or wrong. I don't even know you.... are you a chef, electrician,plumber, truck driver....... I really don't care ! Love your channel and will definitely share. Thanks
IGOROTS here in the Philippines do that to preserve Meat for a long time. We called it ETAG. The other way how we preserve meat is to put it on a smoker until it dries. We called the smoke meat. KINIING on our own local language.
Yes, we all need to use what's available - where I live now sea salt is a luxury and not worth the price when rock salt is so affordable and easy to source - thanks for taking the time to leave a message.
Did he describe the coarseness of salt that is best? He emphasized “mined” salt, but I’m not sure whether to buy Rock salt, coarse ground, fine ground, kosher ground, etc.
Yes its something between a course and Kosher. I didn't think to specify it because I thought it was clear to see in the video - but I don't have the best camera gear so hope the answer helps ;) Thank you very much for your message and time. All the best.
as a chemist, methanol likes water stronger than salt, so you can crash out salt from methanol then cook off the methanol, lots of tricks. I all ways used a sugar salt mixture my self, I added a dash of sodium bicarbonate as well, but the reason has been forgotten why it was used.
As a non-chemist but no stupid I have to admit I have no idea what your first sentence meant. 😬🥴 Would you please explain or send me in the right direction? Thank you in advance.
I live in Poland at the moment and you can just buy it online - I'm surprised you can't buy rock salt in bulk in Australia... If the big sites don't have it try actual mines - usually they have websites and they can send by courier www.energymining.sa.gov.au/industry/minerals-and-mining/mineral-commodities/salt maybe this link will help - don't know much as I never been there :P Take care ;)
For a cheap source of what is fairly cheap and supposedly pure salt, check out pool salts. A 40-pound bag runs about $8-9. I have not tried to cure anything with it, but if it is pure, it is pure.
I watched the whole video...and it is excellent. Just one thing, how do you store this long term. My parents wrapped all cured meats in strips of cotton...or a cotton bag..and hung in our dug out can house/food storage cellar.
I mostly vacuum seal it in one time use potions (for a stew, cabbage or casserole dish). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time). The same can be done with a pantry where they can hang. If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;) The thing is, for me, it rarely lasts long enough to even worry about storage space. Lastly, the best way to store it long term is buried in salt - i.e. a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life. Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too. Hope this helps :) and thanks for the message.
Ah Greece, how I miss it. I spent a holiday in Greece a few years ago and its the closest place to heaven on earth I ever experienced. Paradise in the best way - all the best and thank you for the comments :)
@@HomevertHomesteader not for curring. There's several types, there's usually a torn bag on the pallet so you can see what you're getting. Some is palletized so I stay clear of that. Seems like 50lb was about $5 last time I bought a bad. A bag lasts a long time so it's probably more now
A question? When curing the salted meat, you said to store where it is dark, “dry, and cold”. That cold has to be above freezing, I think? Thank you. Courtesy of Half Vast Flying
@@HomevertHomesteader G’day, Homevert. Thank you. That’s warmer than I expected. I make salted salmon gravlax in the refrigerator. JARVIS good eating! Courtesy of Half Vast Flying
When smoking meat, I STRONGLY prefer hickory. Partly because that’s what I grew up with, and partly because of its fantastic flavor. Courtesy Of Half Vast Flying
If I cut the meat into smaller chunks, shouldn’t the 35% weight loss of each individual chunk be the goal? Lumping them gives a group average. And, averages are made up of extremes. Thank you. Courtesy of Half Vast Flying
Primarily yes, somewhere like a cold pantry, cellar, earth box style fridge, just because most people don't have unlimited space in their freezer. But also the curing process is done better at a temp between 0 and 12 Celsius. Certain small fermentation processes happen at this magical temp that give the final meat a very delicious and special flavour and smell, also it makes the meat more digestible and because of that we assimilate more of the nutrients in it then otherwise. Thank you very much for your message and time. All the best.
13k subs and 64k views at time of watching this. This video is a wealth of knowledge; I hope more people happen upon it. Humans have been utilizing this technique since 800 BCE. It takes one massive solar flare or global volcanic event to reset human civilization. Knowledge like this should not be lost.
Amen Brother - it's never to early to learn these skills. Food and water is something we all need regardless of social status etc Thanks for the message and the kind words - all the best. P.s there were some pretty big solar flares last week - scary stuff.
th-cam.com/video/9Vv6uFigJIE/w-d-xo.html - for now this is the only recipe I have in video format - but more will fallow in time. There's a lot of recipe requests and I'm doing my best to get to all of them while not sacrificing the quality or reality of them. Thank you for the message and hopefully this salt pork stew will keep you satisfied for now ;) All the best
After you cut into your own product how do you wrap or store the remaining portion! Do you just hang it back up? I wrap mine up in cheesecloth! Should I re-wrap when I open my meat! Excellent presentation!
I do a couple methods based on where I am and what are my possibilities: 1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw. 2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun. 3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it. if its while or gray mould then its the good type that gives t he meat the expensive meat taste. if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop. The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans. Hope this helps
I do a couple methods based on where I am and what are my possibilities: 1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw. 2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun. 3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it. if its while or gray mould then its the good type that gives t he meat the expensive meat taste. if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop. The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans. Hope this helps.
You can, its as good as rock salt. I'm not using it often because where I live, real, clean, high quality sea salt prices are insane - so I use rock salt instead ;) Thanks for the comment and kind words.
There is something you could add. After determining the meat is done. How is it stored. You mentioned that if you left it hanging it would continue to dry out. Is there a way to stop the drying process at some point or am I just over thinking the whole thing. Thanks
Vacuum sealing it in one use chunks , or freezing it if you have the space - otherwise It will keep drying. We don't want that because eventually it will go rancid not because bacteria but because the fat in the meat will. Even in the old old days when they kept it in Wood barrels with salt it still went rancid after a while . So vacuum seal or freeze to answer your question.
Please make a video for what comes next... if i want to save the meat for 5 years, it will continue to dry out? Wont it be too dry? What should i do next? Should it be vaccum sealed? And if so, can those vacuumed packages be kept on a shelf or a fridge?
I mostly vacuum seal it in one time use potions (for a stew, cabbage, casserole or any dish where meat is used really). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time). The same can be done with a pantry where they can hang. If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;) The thing is, for me, it rarely lasts long enough to even worry about storage space. Lastly, the best way to store it long term is buried in salt - ie a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life. Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too. Hope this helps :) and thanks for the message.
Quick answer is yes but I answered your question in depth in this vid which is related to the Salt pork tutorial. th-cam.com/video/EQvkwuQaIDE/w-d-xo.html Have a look if you want - all questions are time stamped and you can find yours fast if you don't want to watch the entire vid. All the best
I didn't think the video was too long or complicated. The process for curing meat takes time so explaining it will take time as well. I'm going to use your process for my meats. Good job!
It was a point more for the younger generations that don't have the patience to watch anything longer then a tik tok short video.
You and I both know that good things take time, that's the sacrifice part of life, we sacrifice the present for a potential better future.
Thanks for the feedback an for the time to watch it.
Let me know how your meat projects turn out.
All the best.
This was a wonderful experience my friend! Subbed straightaway and look forward to watching your previous content. I love your manner, personality and delivery
I appreciate the kind words and feedback.
Have a great week and I wish you all the best.😍🙂
Not a minute wasted in the video, and your articulation and command of the language makes it a joy to receive the well-organized content. Subscribed!
Thanks Michael - very appreciated.
The life of the chef in restaurants teach you that ''to much taka taka'' is not good and you either get the work done or get out of the way. 😅
Take care and hope you will find the other videos as useful as this one.
All the best
Been looking into learning how to be more independent homestead wise so really appreciate how detailed you were really help my dumb butt get on the same page
We all need a kick in the but sometimes,
Comfort and the path of least resistance is what we instinctively strive for, only to realize later that we need a balance of order and chaos in order to live a meaningful life.
Let me know how it turns out for you once you make a batch, and don't forget to soak a piece you want to use in cold water for 10 to 15 min, before cooking with it - its really salty otherwise and wont be enjoyable in a dish otherwise.
Potato stew, beans stew and many other dishes like that benefit from the strong and delicious flavour of this meat.
Once soaked and ''de-salted'' I even slice it thin and eat it like that in a sandwich - its cured - its safe.
Take care and all the best.
@@HomevertHomesteader Can you use meat with bones? Ribs?
@@Mr_Smith_369 Technically yes, but realize that salt wont penetrate bone as well as the soft tissues of meat hence the shelf life may be shorter.
And because the bone is at the core of the meat, if something goes off inside (like elements of the bone barrow) it will spoil your meat from the inside out.
A salting and heavy smoking combo may be a solution.
That's what I would advise but don't expect salt pork lvl shelf life..
If you look at the Spanish tradition of Jamon curing they have special methods of dealing with the bone element so a whole ham doesnt fo to waste - watch a couple documentaries on how to traditionally Cure Jamon and maybe youll get a better solution then what I've said here.
All the best
This is the best and the most informative video on the topic i have ever seen
I'm happy it was useful for you.
Hope you'll make it and let me know about your results.
Sounds like it could be good in red beans n rice! You didn't overwhelm an I want to say thankyou!
Yup, it goes great with that and with any type of potato or beans and pulses stews
Enjoy it in any way you want if you make it ;)
Take care, and all the best
I’ve been curing and smoking meats and fish all my life beginning as a child of about 6 years old. This man is very much worth listening to. Excellent video sir. Thanks
I appreciate the kind words and endorsement.
Have a great weekend and I wish you all the best Sir.
Where can I buy rock salt for salting meat? I’m in Washington state and have not found food grade rock salt. Any website you can suggest?
@@dianamartinez9336
I live in Europe and I get my Rock salt in big bags online directly from the salt mine for pennies on the kilo.
Maybe someone in the comments(from the US) would step in and advice.
But just google salt mines locally or in your state and usually they sell in bulk - Rock salt from the mine is food safe from my knowledge but again Europe and the US may have different rules and ways of doing things - sorry I cant help more.
one of the other viewers commented this - maybe it helps : " The Morton Salt Mine in Grand Saline, Texas sells bulk Rock Salt for $63 per ton, (2,000 lbs.), 10 ton minimum.
I personally believe that Salt will become as valuable as Gold as it once was in ancient time's age's ago
⬆
Maybe this comment will help a bit?
If I find more info ill reply back here but I'm sure there's a way to find it - alternatively if you can find cheap bulk sea salt use that - it does the same job only in my region sea salt cost insane money so rock salt for me.
@@HomevertHomesteader0ppoll
I wish I had someone in my family that could teach me. It’s a skill that I believe will be needed again.
My family used to do this every year then one year it all stopped to this day I don't know why but I'm glad this process is still kept alive.
Thank you very much for sharing what I believe is your family's tradition.
I appreciate your kind words.
The way the world is these days, I feel like having any food growing, cooking and preserving skills is a must.
Won't go on a full prepper/conspiracy rant but we all know what is happening.
Thanks again for the message and hey, its never to late to rekindle your family's tradition - its up to each of us to keep our family safe and nourished.
Have a great week Anthony.
my friend and i just slaughtered two pigs, and oh wow, i am so happy to have found your video!! SUBSCRIBED and SHARED!!
More than ever, the importance of preservation without refrigeration cannot be overstated!
Pemmican, Cowboy cookies, corn pone, dehydrated meats and now salted meats, along with foraging...
This is how we thrive, not just survive!!! Again, thank you!!!
Granny V
2 pigs, wow , that's an investment in real food security. Congratulation!!!
Don't forget about fermented foods and drinks as well. They hold more medicine for our gut microbiome then any other food on the planet (fact).
My forefathers and mothers lived like this for hundreds of years until my parents generation, when the promise of city life, easy life, job security and all the BS lies that Gov. from all over the world promised country folk , to get them enslaved in the city .
I was what they went through and compared to the life my grandparents lived without jobs, but working the land and never wanting for anything.
90% of all the videos on the channel are a reflection of what they taught me in the summer holidays I spent there.
Best time of my life, bar none , and the lessons they shared with me have helped me transition back to nature after 35 years of city living.
All the best V and God bless you.
Great information, thank you. Just a note on woods NOT to use when smoking Pine, Fir, Spruce, Redwood, Cedar, Cypress, Elm, Eucalyptus, Sassafras, Sycamore.
Thank you for the message.
Have a great day :)
I’ve watched a multitude of videos on this subject, this is the best one by far was looking for a faster way to preserve meat efficiently. I’m getting ready for a long car camping road trip and looking forward to eating all of my preserved meat along the way.
Happy to hear it - thanks for the feedback.
Have fun on the trip ;)
Time went so fast I watched and listened till the end, I’m from Georgia and we smoke and dry meat all the time! I love it ❤
Thanks for the kind words - I'm happy it was useful.
Thank you very much for your message and time.
All the best.
The Morton Salt Mine in Grand Saline, Texas sells bulk Rock Salt for $63 per ton, (2,000 lbs.), 10 ton minimum.
I personally believe that Salt will become as valuable as Gold as it once was in ancient time's age's ago.
I sure hope so - there used to be a time when salt was worth its weight in gold.
Lets hope it wont get back there any time soon
thanks for the message
Thanks for your info - I've shared it with a couple of people and I hope they will benefit from it - All the best.
Thanks for a small business idea. Buy 10 tons for $630 and sell 50 pound sacks for around 50 bucks
@@cameronvanatti In some parts of the word this will work like a charm ;)
It sounds pretty straightforward, thank you
Much appreciated 🙂
All the best.
Thank you for this information and your professional experience!!
I'm happy it was of use and thank you for the kind words.
Have a great week sir.
Thank you. I’m trying to learn and have ordered 50 pounds of salt for just in case. My grandparents did this and the salty breakfast meat tasted sooooooo good with milk fresh from the cow. I have a freezer full of meat I don’t want to lose if we have an extended power outage. Yes. I home cook everything and was amazed people were freaking out during covid because nobody knew how to cook.
Same here,
I'm not a "prepper" by choice, its just what I've seen in my family and food was never an issue no matter what came along.
We always raised livestock and grow our veggies, stored, canned, fermented, cured , salted, aged and dried . It was normal as I grew up and I still love every second of it.
I wish you good luck with your 50 Lbs of meat and you can check other videos on how to cure this meat , just so you have variety and abundance. Here's the playlist of all my meat curing, aging and charcouterie products.
th-cam.com/play/PLOgVAdfi8D71O4g3jY9T3SdcMQq-MR8tK.html&si=LcrHKgQrM7QYLiKP
Hope it helps
All the best Barb.
Awesome video. Thank you so much for taking the time to provide an in depth explanation. I've watched many meat preserving videos and a lot seem to over complicate the process. I am currently ageing two pieces of pork (my first try ever) in my fridge using a similar process to yours but in the future I will be following your instruction as it seems to be the best I have seen. I really like the information on sanitising and reusing the salt and your outdoor cooking and smoking station. Thank you from New Zealand 😀
I appreciate the kind words and feedback.
I hope all your meat projects and endeavors will be a success and serve you and your family well.
These skills are ageless and will keep us going (when, If, everything else fails ) indefinitely.
Have a great week and I wish you all the best.😍🙂
Great information. Thank you. I would trust your product and instructions wholeheartedly.
I appreciate you and your kind words.
Have a great week Jaylynn
I have nothing to say but thank you!
Much appreciated
All the best and abundance :)
Very well presented! As someone who is knowledgeable in other areas of life, I fully understand your frustration with people not listening to the end. 😅😅 I watched this to the end and feel that I am more knowledgeable and ready to give this a go. Thank you for your efforts ✌️
@@markbuker5 Thank you for the time and feedback. we all live in a very new and very fast changing world,where attention is the new currency and because of that attention span suffers in many. It will be an adaptation curve and I hope we won't lose to much in the process as Information (of any kind) is crucial but bite size nuggets of data ANRE never enough if you want the full picture. I do what I can here, it's a passion project that makes me 0 money for my effort, so I can't dedicate more then what I'm already giving it, trying to explain to everyone what's already in the material.
Thanks again for your comment and time.
Have a great week 😊
I remember my grandfather killing animals and especially pig and prepping for curing. It was cold weather and would have a salt box in the back porch to put meat in after it hung to get all the blood out. There was also a smoke house in the back of the yard. 😢
Thank you! This made me realize how easy this process can be. Great video!
Glad it was helpful!
Loved the video and got so much out of it. I intend to give this a shot myself as I already can meat. Thanks from Australia 🇦🇺☺️🦘
Fantastic news - with this kind of attitude I have all the confidence you'll ACE it in the first try :)
All the best Kim
Great video my friend! Thank you so much for teaching me. ❤️
Thank you for watching and writing 🙂
I think you donne a good job explaining the process because getting in a hurry or half doing it can be a bad thing getting sick or loosing your meat your money time .
Thank you friend.
I'm happy you found it useful - food safety is no joke and I've seen my fair share of horrors working in the food industry for the most part of my life.
All the best.
I’m getting half of a heritage hog at the end of this week and I so look forward to trying out your methods ❤❤❤
That's amazing - so many possibilities 😃
This reminds me of winter as a kid, when my grandparents would sacrifice the hog they raised all year, and that would keep them fed until next winter.
Nothing was wasted, back bacon became a cooking bacon, because it was more fat then meat, head cheese , sausages bacon, hams, smoked ribs mmmm.
Even the bones, empty of meat would get hanged in the smoke house for a day or to to get some smoke and then used as stock/soup material to give the broth flavour and nutrition.
Such a magnificent thing to see people still eating real food and preserving the abundance God blesses us with.
All the best to you and congratulation on the investment.
It's a win.
P.s - do you know what breed the hog is?
Excellent video! Thank you. So much to learn in so little time, I'm sure, if somewhat salty.....this meat will be sublime...
Actually, I doubt it will be too salty ...
I'd add veggies (and possibly beans) and wouldn't salt the stew so it should be all right, I guess ... 🍲
I appreciate your kind words Sir.
The meat will be Salty AF (pardon my French :D ) - but its meant to be as it's what keeps it preserved for a looong time.
The meat Must be soaked in cold water for a minimum of 3 hours before cooking with it or it will ruin your dish with the high salinity in it.
Its an old school way to keep meat safe and it worked for thousands of years.
Thank you again for leaving a message and for being interested in this type of information.
All the best ;)
So a question, I've seen many others salt the meat by rolling it and rubbing it into the meat until its fully covered. Have you tried both methods? And if so what one do you like better? Thank you for your time! ❤
Both work but they work better for specific cuts of meat.
Example:
Rubbing works better for fatty cuts like bacon, back bacon and any other parts that are heavy in fat, where as the covering in salt and letting it stay in there for a while works better for meaty parts like loin, neck, ham etc.
Fat does not reduce, dehydrate, lose volume or moisture as much from salt - it absorbs what it need to stay preserved and that's it - hence rubbing is a fast and appropriate method for lets say bacon.
A meatier cut will lose moisture absorb salt to cure at the same time, helping with the shelf life, curing and aging after that if you decide to continue the process for a more special end product. This is why it benefits from being surrounded by salt for a while instead of just rubbed.
Hope this helps.
I’ll be making this a upcoming project. Great tips on pre-heating the salt, and recycle of the salt 👍🏼
Happy you found it useful - all the best
Great video. Thank you for sharing. I love the information and the humor. Thank you good sir!
It is my pleasure - thank you for the kind words and for the time to watch and comment
All the best
So glad for all this valuable information 🇿🇲🇿🇲 I am grateful. Thanks.
Thank you for the message and time Evan and I am happy you found it useful.
All the best.
Great video! I'm a little scetchy on doing this but i might give it a go anyway.I have another guy who salt cure's fish, so it might be time to start preserving at home. Thanks for the information and I hope that you have a very blessed Christmas!
It's not hard, and it's very satisfying in the end.
Hope you'll give it a try
Blessed Christmas to you and yours.
You are an awesome teacher. Thank you.
Thank you very much - have a great weekend 🙏
Ahh yes, cheers to your neighbors 😅
Another awesome video and information ❤
They are always watching over the fence - the meat might invade their land 😳
Thank you so much for this! You give such great detail and you take the time to explain why each step is important. Again, thank you.
You are so welcome!
Thank you very much for your message and time.
All the best.
Thank you for such a great, detailed video. I've been very curious about this process. I'll be following your steps to preserve some of my deer meat. ❤
I envy you a bit 😅
I love game meat but here (northern Europe) its not easy to find it.
People hunt but its very hard to get a license - as you may know Europe is very anti guns so....
I'm very happy the video is useful for you and thank you for the message and the kind words - drop me a message in the next months and let me know how your preservation went.
thanks for sharing. I learned possibly, ponderously, plenty more than I perceived possible.
😀 Pleasure, is practically, primarily mine. Promise 😉
Thank you very much for your message and time.
All the best.
This is the first video I have seen of yours. I subscribed. Yes, it was a long video, but still shorter than food poisoning, so not wasted time 😂
😁That's the best reason I've heard for a lengthy, technical heavy vid. - you my friend are a revelation and I think more people should take this approach to life, because the 15 min we "save'' today so we can scroll through Tik tok or some other attention stealer could cost us dearly soon - great message and point - you sir , rock🤟
Excellent video brother. I've been into cured meat for a long time now but it's always good to see others perspectives. And despite popular belief, an old dog can learn new tricks.
Temps are falling and I'm getting a bit antsy to start a big batch of cured sausage. An awesome recipe I got from a Hungarian friend years ago. Lots of paprika and garlic, makes my mouth water thinking about it! 🙂
Yeah, I have my own Hungarian friends and I know exactly what you mean - good luck with your meat projects and I'm very happy to see people like you doing it home and not running to the shop for everything.
Thank you very much for your message and time.
All the best.
Thank you very much for taking time to teach me 🎉...
It's my absolute please - thank you for taking the time to reach out.
All the best :)
Thank you for sharing your knowledge with us. Very informative and helpful.
My pleasure - I'm very happy to hear it is of service.
All the best Donna
Thank you, your explanation was explained very well.. And you answered my question about reusing the salt.. I knew I could.. Thank you again!!!!
Thank you for taking the time to leave a message - highly appreciated.
All the best friend.
I really enjoy your video, you take the time to explain the process in great detail and I really enjoyed that part of it. My grandparents on both sides of my family always recycled their salt and the way you explain that was very beneficial especially to people that's never heard of it before. Thank you very much for a really good video.
Thank you very much - I love dong the best I can with what I have.
Many believe recycling anything is a waste of time due to the ease of finding all we need in shops and now online.
But its not a good long term tactic - look at the state of the world we live in - consumerism is not as good as they keep selling it to be.
All the best
Thank you, from Kentucky USA, home of, "Country Ham". Of course, we are only a couple of hundred years old!
I could eat some country ham right about now - I love cured meats from all over the world and each part of the planet has its special and specific flavour. its a shame these skills and secrets are being forgotten and lost in the favor of factory farming and gmo plastic meat from Bill Gates. But there's hope in the individual families who refuse to give this millennia old skill of preserving meat, and reclaiming some of that self sufficiency we all gave away collectively and willingly.
all the best
This is actually pretty good for historical reasons too!
Can't wait to impress at American Civil War re-enactments.
Sounds great - a salt pork potato stew is to die for.
Try making that as well if you end up salting some pork soon.
All the best :)
@@HomevertHomesteaderrecipe?❤❤❤❤
@@truthnshit8709 There is a ingredient list in the description of the video - its meat and rock salt at the base. Then some spices that you prefer for the final step.
The recipe per say is in the video ☺
thanks for the interest
Fantastic video. I like the way you presented it and explained. Going to watch more of your videos now.
Much appreciated - all the best Michael
Great tutorial! Dziękuję... One more way for me to save meat. I'll use this to make fatback from pork bellies. Again, thank you for this useful video!
I'm happy you found it useful and definitely you can use this to make słonina.
All the best
Very simple step by step and easily enjoyed video....great job
Much appreciated - thank you for taking the time to leave a message 🙂
You presented this in such a clear and thorough manner that I feel I actually should try this. It’s very appreciated when you explain the food safety aspects and the reasons for the processes. Makes sense. I will soon have venison available and will give this a try. Question: is there a limit on either small or large sized cuts? Thank you for a wonderful video!
Thank you for the kind words.
The cuts can be as small or large as you prefer to work with.
I make all my meat projects based of pieces I know I will use in one go.
Just bear in mind that the thicker the piece the more time it will need in the salt to get cured properly.
You can use this video as a guide and scale up or down based on your needs.
Thank you for taking the time to reply! I appreciate the versatility of this process, sizing-wise. I am very excited to try it! Thanks!
@@bradlafferty can't wait to hear all about it once it's done :)
I was raised on the farm. We had a smokehouse and we preserved meat. Salting pork raised our own beef chicken lamb for personal use. They were free roaming during the day and put up at night no chemicals no antibiotics. Everything was done natural like the Amish is the best way, natural herbs that will keep your animals healthy from parasites from disease all of that
I couldn't agree more. I grew up in the city but was blessed enough to have foamily in the countryside and spend all my school holidays there.
I've been striving ever since to get back to those ways and homestead in harmony with nature - still working on I but I will never give up that dream.
Thank you very much for your message and time.
All the best.
To be clear about the type of salt, I believe the bad pink salt you’re referring to is not Himalayan pink salt, but the salt sold just for preserving meat that has sodium nitrite in it. Is this correct?
Precisely - also called Pink salt, Cure no.1, Cure no.2 and many other terms.
You say about poultry, you can do it with duck and goose if you can get it.
I like to do the confit method with duck. I do 4 ducks at a time, taking the leg quarters and rubbing them thoroughly with salt, pepper, and garlic (ground together with mortar and pestle). Set the salted duck in the fridge for a day or two, then brush (or rinse if you prefer) the salt/pepper/garlic off. Then put in a large casserole dish and cover completely with melted rendered duck fat (you can reuse this over and over, and build up more and more of it every time if you render all your trimmings from whole ducks). Cook this low and slow (300°F or lower) for 6 hours. You can leave it under the duck fat without refrigeration (this was the French preservation technique), or remove the quarters and vacuum seal them for the freezer and keep indefinitely at freezer temp. Being cooked and pretty much slathered in a protective fat layer, they will be slow to spoil if you lose electrical power. When ready to eat, you just have to reheat, though I like to pan-sear the skin just for that crispy texture.
I truly love the way you detail everything and try to bring the point to home for people that like to rush rush rush I understand I know this wasn't just about those kind of people it was about just food safety in general thank you very very much sorry about all the punctuation it looks like it's a run-on sentence but I'm on a mission got to go LOL
So nice of you
Thank you for the kind words and for the time to leave a message.
P.S don't worry about punctuation, it's the thought behind it that matters.
Have a great day Bobby.😉
Having completed the process described, how do I store the meat for, say, 6 months?
I mostly vacuum seal it in one time use potions (for a stew, cabbage or casserole dish). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time).
The same can be done with a pantry where they can hang.
If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;)
The thing is, for me, it rarely lasts long enough to even worry about storage space.
Lastly, the best way to store it long term is buried in salt - ie a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life.
Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too.
Hope this helps :) and thanks for the message.
Great walkthrough!
Thanks. Will def try this out.
Hope you enjoy it!
All the best
Going to watch multiple times.❤
Thank you for the interest - happy it helps
What cut of pork was used in the video? Thanks!
Pork tenderloin
Really? That looked much bigger than a pork tenderloin. It looked like a pork loin, which like a backstrap (outside the spine/ribcage) whereas tenderloin is from the inside.
lots of processing, but it's a good process, thank you
It pays of in the end - short term and long term ;)
Thank you very much for your message and time.
All the best.
Fantastic!
Thank you.
I'm giving it a try.
1st time viewer.
New subscriber.
@@jeffchapman8992 much appreciated and I'm very happy to hear it was of use. Have a great week.
Thank you. Great explanation. This will give me confidence to try.
It means a lot to me to hear this - thank you for taking the time to leave a message and I hope to hear again from you once the project is done.
Good luck and all the best.
Cheers. Glad I found your channel and hope you have more similar content. Thanks!
I do, an entire playlist on this topic ;)
Here's the link if you have time to watch more content - th-cam.com/play/PLOgVAdfi8D71O4g3jY9T3SdcMQq-MR8tK.html
Thank you for the message and time - all the best Jeff.
What about using a commercially sold home dehydrator to dry the salted meat? I use one for beef jerky and it seems logical it cooled be used do dry salted meats. I don’t know - maybe the slow time aspect is a more important factor than simple moisture content?
It will work - the process I showed is more gear towards someone who does not have that or even access to electricity - more SHTF type stuff.
Though keep in mind that with more time and slower process the meat goes through some nice processes akin to fermentation giving the meat a more digestible characteristic that will help with the assimilation of nutrients in the body and also a funky(in a good was) taste - typical to high end charcouterie meats - its a game of patience and time but what you said works as well so don't be discouraged.
@@HomevertHomesteader thanks for the reply!
How do you keep bugs off while hang drying? We live in Alabama.
Sorry for the late reply , sometimes comments get buried in the pile and I rarely find them unless I go through the entire list - which I've done now 😅
So:
I live in a temperate climate so I primarily take advantage of the cold season to cure, age , preserve my meats - meaning from end of September until late March - so bugs are dormant or dead in this time.
But you live in Alabama so from watching Roots and Refuge Farm I know you climate is Humid Subtropical.
My advice would be to build yourself one of these cheap, fast and easy to make and use curing boxes. I did it and I use it all the time.
This link shows how a curing box can be made pretty cheap and this will keep most if not all bugs out - Its not my video but I use their design and it works 100%. -
th-cam.com/video/5NC_f6rcFyw/w-d-xo.html
Alternatively If I need to do some meat curing in the hotter months I usually do it in an electric dehydrator or oven at the lowest heat setting - like this - th-cam.com/video/pdKFszlWwMA/w-d-xo.html
Also remember - once the meat is salted and has absorbed all that salt nothing will want to have anything to do with it - the salinity is to high.
If anything where I'm at hornets are my biggest problem not flies because Hornets love to eat and save it for winter. If the meat is salted they run away from it sad and defeated.
Hope this helps those who need it ;)
And thank you for the message - all the best
..."don't worry about it, just follow my lead and you will have a solution for all your imagined problems.." lmao-subbed and liked!!!
🤣🤣🤣 I can be like that sometimes - but only because I've worked in this industry for most of my life and got this drilled down in my head until its second nature.
I lost count of all the food safety and H&S courses I had to take.
I'm happy and grateful I have the opportunity and platform to share what I learned and practiced.
thanks for your message and time - have a good weekend.
Excellent! Well done video and I will be trying this soon!
Thank you very much for the message - Let me know how your batch turned out.
All the best Ingrid.
I love your teaching style. Subscribed. 👍👍
And I love your TH-cam name - 😀
I had good teachers in my chef jobs over the years - I sit on the shoulders of Giants.
Thank you very much for your message and time.
All the best.
@HomevertHomesteader I'm a locomotive engineer for a class 1 railroad. We're sometimes referred to as "hogheads." Plus, I'm chubby just like the original Hogzilla. 👍
@@MegaHogzilla Nice, thanks for the insight.
I must admit your the first person(outside family) I know to be a train engineer - this seems to be a job not many have anymore this days though trains are as essential as they've ever been.
It's all about the planes and electric cars these days - so it seams.
My grate uncle was a train engineer all his life and recently retired. He was and is a very happy and fulfilled man who did what he loved his entire life - I hope you have the same feeling.
Take care :)
Id watch this video day after day !!!! Believe me, you didn't bore jack !!!! I stopped at this at 4 1/2 mins in and sent this to a great friend...... Said,dude... check this out !!! You're the bomb dude. You're not fancy, you're not pushy, you're not a dick who thinks he knows everything.... you come off as guy who just tells his story on journey wether right or wrong. I don't even know you.... are you a chef, electrician,plumber, truck driver....... I really don't care ! Love your channel and will definitely share. Thanks
I thank you very much for the kind words, Sir.
You are right in the above and I love your life philosophy.
All the best and God bless :)
You are funny! Great, informative video!
Thank you very much :)
Excellent Video. Thank you.
Thank you for the message and time - all the best :)
IGOROTS here in the Philippines do that to preserve Meat for a long time.
We called it ETAG.
The other way how we preserve meat is to put it on a smoker until it dries.
We called the smoke meat. KINIING on our own local language.
Thank you very much for sharing this info with me - would love to try this sometime.
Have a great week :)
@@HomevertHomesteader Ok, Sir. Mo'st welcome.
I use sea salt for food conservation and seasoning. Sea salt is a 100 % natural product and dirt cheap here in Spain.
Yes, we all need to use what's available - where I live now sea salt is a luxury and not worth the price when rock salt is so affordable and easy to source - thanks for taking the time to leave a message.
simple, informative, and overall drive you to try ...so thank you
Did he describe the coarseness of salt that is best? He emphasized “mined” salt, but I’m not sure whether to buy Rock salt, coarse ground, fine ground, kosher ground, etc.
If you watched what he used, it appeared to be a course grind.
Yes its something between a course and Kosher.
I didn't think to specify it because I thought it was clear to see in the video - but I don't have the best camera gear so hope the answer helps ;)
Thank you very much for your message and time.
All the best.
This looks fantastic. My mouth is watering ❤
Thank you 😋
as a chemist, methanol likes water stronger than salt, so you can crash out salt from methanol then cook off the methanol, lots of tricks. I all ways used a sugar salt mixture my self, I added a dash of sodium bicarbonate as well, but the reason has been forgotten why it was used.
Super interesting - I do use sugar and salt brines for curing and marinating poultry but I've never used it on pork or beef.
Thanks for the insights 🙏
Bicarbonate soda is used to help prevent case hardening on the outside of the meat. Use sparingly or it will leave a horrid taste
As a non-chemist but no stupid I have to admit I have no idea what your first sentence meant. 😬🥴
Would you please explain or send me in the right direction?
Thank you in advance.
Yah that sentence makes no sense. Run on sentence & misspellings too. I thot Chemists had to graduate from college. 😂
The sodium bi- carbonate makes the meat tender.
How did you get this Polish salt? Can’t get it in Australia.
I live in Poland at the moment and you can just buy it online - I'm surprised you can't buy rock salt in bulk in Australia...
If the big sites don't have it try actual mines - usually they have websites and they can send by courier
www.energymining.sa.gov.au/industry/minerals-and-mining/mineral-commodities/salt
maybe this link will help - don't know much as I never been there :P
Take care ;)
For a cheap source of what is fairly cheap and supposedly pure salt, check out pool salts. A 40-pound bag runs about $8-9.
I have not tried to cure anything with it, but if it is pure, it is pure.
Thank you for the info - ill look into it 👍
Also thanks for watching 🙏
I watched the whole video...and it is excellent. Just one thing, how do you store this long term. My parents wrapped all cured meats in strips of cotton...or a cotton bag..and hung in our dug out can house/food storage cellar.
Great question!
I mostly vacuum seal it in one time use potions (for a stew, cabbage or casserole dish). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time).
The same can be done with a pantry where they can hang.
If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;)
The thing is, for me, it rarely lasts long enough to even worry about storage space.
Lastly, the best way to store it long term is buried in salt - i.e. a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life.
Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too.
Hope this helps :) and thanks for the message.
I answered above - hope this helps
Thanks for the interest and the message.
Thank you for the wonderful video.
Greetings from Rhodes island 🇬🇷
Ah Greece, how I miss it.
I spent a holiday in Greece a few years ago and its the closest place to heaven on earth I ever experienced.
Paradise in the best way - all the best and thank you for the comments :)
excellent video, the best so far. thank you
Glad you liked it!
Thank you very much for your message and time.
All the best.
Rock salt can also be found anywhere water softener supplies are sold
Have you ever used that?
@@HomevertHomesteader not for curring. There's several types, there's usually a torn bag on the pallet so you can see what you're getting. Some is palletized so I stay clear of that. Seems like 50lb was about $5 last time I bought a bad. A bag lasts a long time so it's probably more now
A question?
When curing the salted meat, you said to store where it is dark, “dry, and cold”. That cold has to be above freezing, I think?
Thank you.
Courtesy of Half Vast Flying
Yes, optimal curing temp is between 5 and 12 C or 41 to 53 F.
All the best Jack.
@@HomevertHomesteader G’day, Homevert. Thank you. That’s warmer than I expected. I make salted salmon gravlax in the refrigerator. JARVIS good eating!
Courtesy of Half Vast Flying
When smoking meat, I STRONGLY prefer hickory. Partly because that’s what I grew up with, and partly because of its fantastic flavor.
Courtesy Of Half Vast Flying
If I cut the meat into smaller chunks, shouldn’t the 35% weight loss of each individual chunk be the goal? Lumping them gives a group average. And, averages are made up of extremes.
Thank you.
Courtesy of Half Vast Flying
Primarily yes, somewhere like a cold pantry, cellar, earth box style fridge, just because most people don't have unlimited space in their freezer.
But also the curing process is done better at a temp between 0 and 12 Celsius.
Certain small fermentation processes happen at this magical temp that give the final meat a very delicious and special flavour and smell, also it makes the meat more digestible and because of that we assimilate more of the nutrients in it then otherwise.
Thank you very much for your message and time.
All the best.
Thank you very much for a very detail & important infor. Really useful. Thankbyou again👍👍
I am very happy you found it useful - thank you for taking the time to leave a message - have a great day 👋
Foarte bine explicat! Cu prima ocazie( timpul rece) voi face si eu bunatatile astea! Salutari din Transilvania !🐖🐗🦌🌯🥘
Numai bine, sarut mana.🙂
13k subs and 64k views at time of watching this. This video is a wealth of knowledge; I hope more people happen upon it.
Humans have been utilizing this technique since 800 BCE.
It takes one massive solar flare or global volcanic event to reset human civilization.
Knowledge like this should not be lost.
Amen Brother - it's never to early to learn these skills.
Food and water is something we all need regardless of social status etc
Thanks for the message and the kind words - all the best.
P.s there were some pretty big solar flares last week - scary stuff.
Minunat
Felicitări si mult succes ❤
🙂
Great video, I would really like to see it used in some recipes.
th-cam.com/video/9Vv6uFigJIE/w-d-xo.html - for now this is the only recipe I have in video format - but more will fallow in time.
There's a lot of recipe requests and I'm doing my best to get to all of them while not sacrificing the quality or reality of them.
Thank you for the message and hopefully this salt pork stew will keep you satisfied for now ;)
All the best
After you cut into your own product how do you wrap or store the remaining portion! Do you just hang it back up? I wrap mine up in cheesecloth! Should I re-wrap when I open my meat! Excellent presentation!
I do a couple methods based on where I am and what are my possibilities:
1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw.
2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun.
3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it.
if its while or gray mould then its the good type that gives t he meat the expensive meat taste.
if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop.
The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans.
Hope this helps
How do you store your finished meat to prevent further unintentional drying?
I do a couple methods based on where I am and what are my possibilities:
1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw.
2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun.
3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it.
if its while or gray mould then its the good type that gives t he meat the expensive meat taste.
if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop.
The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans.
Hope this helps.
Super film, świetnie tłumaczysz. Sub poszedł.
Dziękuję :)
Thanks for your great, detailed and pleasant explanation! I just had one question left: how about using seasalt?
You can, its as good as rock salt.
I'm not using it often because where I live, real, clean, high quality sea salt prices are insane - so I use rock salt instead ;)
Thanks for the comment and kind words.
Ok, thanks! Here in Portugal seasalt is really cheap and I love it, so I'll try that once I have my own pigs...
Excellent! Thank you, kind sir! ❤️
The pleasure is all mine.
Thank you very much for the message :)
Excellent information, thank you for this video.
My pleasure - hope it will be useful in your own meat curing projects
There is something you could add. After determining the meat is done. How is it stored. You mentioned that if you left it hanging it would continue to dry out. Is there a way to stop the drying process at some point or am I just over thinking the whole thing. Thanks
Vacuum sealing it in one use chunks , or freezing it if you have the space - otherwise It will keep drying.
We don't want that because eventually it will go rancid not because bacteria but because the fat in the meat will.
Even in the old old days when they kept it in Wood barrels with salt it still went rancid after a while .
So vacuum seal or freeze to answer your question.
Please make a video for what comes next... if i want to save the meat for 5 years, it will continue to dry out? Wont it be too dry? What should i do next? Should it be vaccum sealed? And if so, can those vacuumed packages be kept on a shelf or a fridge?
Hey, dzięki za video, bardzo mi pomogło!
I'm happy you found it useful.
My polish is very rusty but dziękuje :D
Love your work MR 💪✌️😊
And I love the long videos 😊
you are a good man 💪
Thank you very much for the messages and for the kind words - I appreciate them :)
Thank you, I saved this to my Canning list, so I can try this myself. I do have one question though, which is how do you store your meat?
I mostly vacuum seal it in one time use potions (for a stew, cabbage, casserole or any dish where meat is used really). Otherwise, a dark, dry cupboard works well if you can hang the meat so it doesn't touch each other or any surface (it keeps it good for a long time).
The same can be done with a pantry where they can hang.
If I have any free freezer space, sometimes I store some pieces there, but that rarely happens ;)
The thing is, for me, it rarely lasts long enough to even worry about storage space.
Lastly, the best way to store it long term is buried in salt - ie a gallon jar where the pieces can sit with rock/sea salt in between them - this is the historical and best storage method for the longest shelf life.
Ps in the old days the salt pork was kept in wooden barrels full of rock salt - we don't have them so a gallon or larger glass jar or food-grade buckets will do the job, too.
Hope this helps :) and thanks for the message.
@HomevertHomesteader Awesome & Thank you.!!!
Wonderful
Thank you
Can you do this in a hot, humid city dwelling? After done, how can you store it? Does it have to hang forever?
Quick answer is yes but I answered your question in depth in this vid which is related to the Salt pork tutorial.
th-cam.com/video/EQvkwuQaIDE/w-d-xo.html
Have a look if you want - all questions are time stamped and you can find yours fast if you don't want to watch the entire vid.
All the best