Whole-Muscle Curing

This video is an excerpt from a Meatsmith Harvest Podcast number 11 in which Brandon and Lauren discuss aspects of whole-muscle curing. Brandon gives an overview of whole-muscle curing in this video.
*Contribute to our media production! Become a patron here: / meatsmith
*Dive deeper into our education; become a Meatsmith Member here: farmsteadmeatsmith.com/member...
Show notes exist for these excerpts in the full episodes they were taken from.
*Thank you for listening...if you want to keep in touch as new content is released, do signup for our occasional newsletter and receive a free download:
eepurl.com/cPQeC1

[@swamp-yankee]

It's a weird question, but have you ever seen black deposits in sheep fat? They are gelatinous, and not like the other fat. I found them in the visceral fat and on the fat on the leg. I harvested a yearling that seemed to have a text book case of listeriosis from some mulch hay I used on a landowners earthwork. Now I'm not sure if I should eat any more of it.

[@matthewconnor5483]

Trying our first ham right now. Only Been in the salt a day and a half. Already seeing so much liquid coming out of it.

[@matthewconnor5483]

Update.
Our Christmas hams were amazing.

[@psgower72]

Actually no.... Preserving food, in a natural sense doesn't make it last forever.
Like a good wine, it gets better with age. Traditional food preservation reaches its peak and the starts to deteriorate, until it is no longer consumable.