Preserve Meat Without Refrigeration FOREVER with only 1 Ingredient! | Historical Salt Cured Meat
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- เผยแพร่เมื่อ 9 พ.ค. 2024
- I love this ancient preservation technique to preserve meat forever with only ONE INGREDIENT and make it super delicious to boot! Curing your own meats is not only delicious and rewarding, but a great SHTF skill and just a super cool lost art. I hope this video helps you to confidently go forth and explore the world of home cured meats.
Do note that our commercial processing practices leave most supermarket meat already in a very compromised state of bacterial contamination. For this reason, I recommend using meat you have personally butchered or from a local farmer/homesteader you have talked to about their practices and feel comfortable with or go to a local butcher shop and talk to someone there about obtaining the freshest cuts of whatever you are looking for. This will make a huge difference in not only quality but the success of using these old-fashioned techniques!
p.s. you can add any other seasonings you like too but salt is the important part! I really like black pepper and paprika. If you want to cut the salt a bit or are going for a more "breakfast" bacon, try using a mix of equal parts salt and brown sugar with black pepper on top, I don't think you'll be disappointed!
UPDATE * No, I did not get sick from the meat. Thank you all for the well wishes, I am much recovered. I had ended up hospitalized with meningitis over the thanksgiving holiday (note that meningitis is not a foodborne illness lol) Thank you all so much! *
Q&A Video - • Your Meat Curing Quest...
Time Stamps:
00:00 - Intro
00:37 - How it works
01:15 - Supplies
02:17 - Salt
04:05 - Wait
06:18 - Rinse
08:13 - Hang
09:45 - Enjoy
12:34 - Comparison
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Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! It is very apparent when spoilage is present in a whole muscle cure but there is always risk of food borne illness so make sure you do your research and are aware of the risks.
#ancestralknowledge #nourishingtraditions #curedmeats #foodsecurity #foodpreservation #preparedness #pantryprep #prepping #pantrymeals #oldfashioned #oldworldskills #backtobasics
I swear I can usually say "hospitable" but hope you can laugh with me and get the point! I LOVE knowing that I can turn any whole muscle cut from any animal into a delicious and shelf stable treat with only salt and my chosen spices.
I'm co confused, you said you can use the refer crisper and then you said you can leave it inThe fridge for 10 days no problem. I thought this did NOT Need revrigeration???
@@virginiafigueredo1644 It does not need to be refrigerated. The beginning stage of the cure needs to be in a cool dark place tho and a lot of people do not have a better option than their frige. Once you hang the meat and it begins to dry however, it will be able to handle ambient temperatures without spoilage pretty much indefinitely. Just needs cool temps to get started while the salt does its work. This is normally achieved by using the cool seasons to keep a back room or garage cold or by using the frige for the first bit. I start mine in my pantry which is cold but I want people to know they can use whatever they have to get started.
very informative now i have a second option other than just making jerky you just gained a new sub
I like the clip where you were hung over, it makes the video more realistic ;)
Lol I'm glad you found it relatable, but sadly, I was not hung over but seriously ill 😅 detials in description if you want. Thanks for watching!
I just want you to know, this simple video about basic meat preservation, is likely going to be responsible for saving many people lives when time get tough. God bless you.
God bless!
Amen!! Thank you for this video!
@@2000jagosociety is not going to collapse. You just want it to collapse because your life is ass and you think you’d do better shitting in a hole and hunting/foraging (you wouldn’t).Also books exist, and most people know the basic premise of salt curing, they could figure out the details for themselves. Calm down.
I'm homeless and in the woods so this method is literally saving my life. I post my homeless adventures and will be filming myself salt curing my meat thanks to this channel.
@BTFOxMARIOPRO13 I'm glad to hear it's made a positive impact on your life! Thank you for taking time to share, I love hearing everyone's stories and journeys 💕
a woman who cures slabs of meat in the kitchen 😍
she's a keeper!
That's why god created them. 🥸
She's divine
She is a Beautiful person... That's fur sure
This looks disgusting. Id imagine the type of man seeking a meat curing woman would probably keep her in some kind of basement? From what I know thats where southerners and rural folk keep their wives.
Yes indeed
A 75 year old man I know told me that his grandmother would harvest a whole steer and put all the cuts in a large wooden box and pack it full of salt, making sure all the meat was at least 2 inches apart from each other. She’d soak it in water like you said before cooking and that’s all the meat she ate
Like an oak barrel?
We did this with fish when I was young.
@@mikeoconnell4399 if I remember right he said it was a 4x4 foot wooden box that sat on her porch
I grew up on this kind of meats, beef, pork. My dad built a hugh heavy wooden box about 6 feet long and 4 feet wide. We butchered our own meats. He layered the corse salt in the bottom about 3 inches thick. Each cut of meat was rubbed down with salt making sure to cover every bit and down in deep areas. And layed the first layer about 2 inches apart. And salt rubbed each piece of Meat and let it set overnight then layer more layers of course salt and layered with salt and meat until he had all the meat he wanted to then placed a top of wooden boards. He would have pork belly slabs and cut a hole though the Connor of the meat ran a heavy duty string though it. Place the string on a hook over a regular clean of chemical barrel and start a small fire. Then smother the fire down so it was just smoking and he would smoke the meat. Sometimes with just salt. But other times he used a curing mixture rubbed the hams from the hogs and we would smoke them to. That's a good ole smoke cured country hams and meats. After smoking and curing the meat was hung from the strings from wire wrapped around the tear posts or 2x4s or 2x6s until he wants to cook the meat. Then he just take his huge buthers knife and cut right from the hanging meats. If taking meat from the salt box he would scrape the salt off and leave it in the box spread out over the other meat. Soak the meat overnight in pain of water and the next day dry off the meat and slice it. It would last all winter and into the spring till butchering time again in late fall when it was a very cold day. This box of salt and hanging meat was left all winter and spring in a old building know heat. It was dad's smoke house and the salt box and the building is still there and we use it every year. Some old ways are still the best way. The only thing we have to change is the salt every year. And it goes into rubber pans in the woods for wildlife salt licks and a pad lock to keep unwanted 2 legged critters. Something my dad had to deal with in his life time. Great way to store beef and pork and it preserve it great. Even some store cuts you like to eat the most. Those smoked country hams you now pay almost 1 hundred dollars for if you can find them whole in groceries stores cost us about 25 dollars each. Money saver and great organic meat we grow and buther ourselves the old way.
@@2WOLFSwhat a wonderful childhood you must of had
I love that this video is 9 months old and you're replying to comments made 4 hours ago. Thank you for your awesome attention to detail ❤
hahaha oh awesome! I just made a comment and was worried! lol!
❤Thank you❗
Thankyou so much for sharing with us. I'm 72 and I remember my Grandmother doing this and she would hang the curing meat in the well house after it lay in salt boxes with slat bottoms lined with cheese cloth to hold the salt. That way the meat could drip into wood shavings. The boxes lived in the old smoke house. She kept her crocks full of pig fat in the smoke house after the seasons smoking was finished. The crocks of fat had sausage hanging in them. The fat made an airtight seal to preserve the cured or fresh sausage. We made a dry cured corned beef that had to cure 5 days for each inch of meat, so it took about twenty days to cure the corned beef. It was my job to go down and one third turn the packs of meat each day. We had no outside hydro so we lived the old days you talk about. I'll have to look for her hand book were she kept all her working recipes and formulas. Wonderful memories thank you. God bless.
Thank you for sharing those memories 💕
I would love to know how they cured meat back in those days. Care to share details? I dont think nowadays people arw doing it right. It looks too amature-esque. I know in the times of piracy, the navy would keep meat inside salt boxes for the duration of the trip, only taking out what they needed. I mever heard of just sprinkling salt on it.
But I would love to know how it was done properly in the old days. Thank you in advance for sharing what you can.
wow you could write a book or a blog and include her old time recipes, it would do very well I think.
You should publish her hand book.....
Praying that you will find your grandmother’s hand written book🙏
The oldest curing techniques are sunlight and salt. Sunlight alone works, with pieces 1/4 “ thick or less. Flies won’t lay eggs in thin meat, the larvae need to burrow. So, anyone who can hunt/harvest meat can utilize all of it, with some work. Great presentation!
Aye, the natural UV rays from our star zaps a multitude of microbes. The ancient Romans preserved fish with this method centuries ago. Thanks Stephany, for bringing this to light.
Exactly 💯 %. I have airdried meat that had been cut into strip. It's good for years. Salt curing is traditional, but it's complicated.
You just watched the video with the Indian dude with the feathers also didn't you lol, I watched that and this was next video I clicked on knowing multiple ways to store food is nice
Wow, I can't imagine how long it would take to butcher a moose into 1/4 inch jerky strips!
Can ou u def or chicken?
Awesome! 71 years old and as a young boy I visited a friend whose grandfather had a smoke house in Alabama and never had bacon that would compare, simply thick and delicious! Your husband is most fortunate to have you! God bless ❤️
Thank you for teaching us this! I am 58 years old and don't know how to do this! Everyone needs to know this to survive in the future. I'm so sorry you're sick and doing this video. May God Speed
You on your recovery.🥰
When I was a child, my dad used to use Sugar Cure on the hogs he was curing. I'm thinking it was a mixture of sugar and salt. He would leave it ten days, then wipe it off and brush on a sorghum molasses and black pepper mix and hang it up to smoke with hickory and sassafras smoke. That was back in the sixties to early seventies. It sure tasted good! Thank you for posting this. It's very good information to know. Blessings to you and your loved ones...
Yep! That’s a great ham recipe. Salt and sugar being the base. I’ve seen it’s several times, they are both curing agents but the salt draws out the moisture
It's OK if you don't like pork or don't eat it for whatever personal or religious reasons, but that's no reason to make a fuss over others dietary choices. You can use beef, lamb, or large game with this method of preserving as well as I mentioned in the video, no one said you personally must eat pork, lamb hams are delicious and can be cured exactly the same way.
Great video. Will have to try at some time.
My dad and Grandfather also used Sugar Cure for our hogs. Everyone I have ever met that used Sugar Cure 50 years ago, used the Morton's Sugar Cure. I am sure not everyone did but everyone that I have ever met that sugar cured used it. They sold it in every grocery store and even some local gas stations. Just so there are no misconceptions about it, the ingredients are Salt, Sugar, 1.5% Sodium Nitrate, Propylene Glycol, Caramel Color, Natural Hickory Smoke Flavor, Spice Extractives, Dextrose.
Do you know what ratio was used in the sugar to salt mix. (My aunt did some like that including molasses and smoking. DELICIOUS!!!!!!!!)
We need more practical videos like this one and in greater detail for those less familiar with processing. These necessary arts are being lost to humanity at an alarming rate. We neglect this learning at our peril.
I don't know how much more she could say about it ⁉️ I think it was pretty simple 💯 and if they were doing it 5 thousand years ago I would not worry about any more directions unless you wear a DUNCE CAP 🤣😭😅. I HAVE TO ASSUME THAT YOU ARE NOT THE SHARPEST KNIFE IN THE DRAWER 💯🥶😁🕊️
Be careful and do your research.
It’s just salt with environment control. Not rocket science. It’s not a lost art at all many restaurants use salt cured dry aged meat.
Good video I’ve been doing this for many yrs I also smoke it gives it a great smoke flavor
Where would you store it after the initial curing. Stored in a container? I am thinking if you have a lot cured
Anyone else's mouth start watering with all that salt talk?
😋
It usually takes all my culinary ability to make cold cereal but this is something anyone can do and is seriously useful. Can't wait to check out more of your videos.
I'm glad I am not the only one, I could mess up a cup of ramen.
The Russians taught me to use vodka instead of milk...keeps you toasty warm (or too drunk to care) and no refrigeration necessary. 😅😅😅
My Dad salted our pork shoulders , fatback, and hams. My mother and I would cut the fat for cracklings and the cuts of trim to put in breakfast sausage. When you were raised on farms , you preserved all kinds of foods . Blessings
I remember as a boy killing hogs and cooking cracklings in a cast iron kettle over a fire and as the cracklings were cooking we would throw slices of tenderloin in the grease and made homemade biscuits that was delicious, great memories growing up even though we didn't have alot we never went hungry between the hogs ,calves and a huge garden and didn't have a care in the world, sometimes I long to go back to my youth
You were really lucky. I’m jealous
I vote we get back to the days of using this knowledge that worked and worked well for thousands of years. Thanks for keeping it alive🤗
Thank you!
Exactly, the globalist trying to take over the world are forcing us to eat trash instead of real food. We need to go back to the old way of doing things
Don’t worry the way we’re going, we won’t have an option
Not if Klaus Schwab has his way!
Eat ze bugs!
@@wuzgoanon9373you made my morning😂
I’ve eaten salt cured/dried meat that was twenty years old, and that’s young compared to some meats that my family still has.
Thank you miss I wish I had a sweet awesome little lady like you who ever raised you did a terrific job
I miss food like this. My grandma was always in the old ways of preserving and cooking. And if it got scabby/too salty she would do the soak in water, but she would add a little bit of white vinegar. Thanks for putting this out there and not letting the olden ways die. 🎩
Konjoooolbo
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I used your method on a large cheap pork shoulder to make fake bacon, worked perfect, came out a bit too salty so after I slice it I soak the pieces in water for 15 or 20 minutes before frying tastes great
Leave it in water overnight and let it soak.
It's not fake it's the real thing 👍
Did soaking it in clean water take away the saltiness?
@@normadicwordsmith yes I have sliced what I want to use then soaked in a glass of water 2 to 10 minutes takes the excess salt out I have soaked for 30 minutes and it took to much of the salt out tasted very bland. I also do this with store bought ham that is too salty.
@@yunk9
The real stuff is called "Salt Peter"
I'm glad that you mentioned the possibility of the penicillin mold forming on cured/curing meat. Some folks who have an allergy/sensitivity to penicillin need to be aware of this. For myself, I merely don't handle/touch the outside of such meats, and when I do handle them, I wear gloves and/or instantly wash my hands in warm soapy water, then dry thoroughly. Cut portions are just trimmed a little, and then *VIOLA* the portion(s) are ready to be eaten/cooked!
Thanks so much for you and your Channel! This kind of info. is worth more than its weight in gold in any kind of SHTF/Disaster situation, but even for daily living, it's great!
🙂
Good to know. I'm allergic to penicillin!
Thank you. My son and daughter have penicillin allergies.
so u can then eat even if allergic to pen?????? just cut off outside?
As European from Mediterainian sea I approve this, although we have smoke houses for it and having it hanged in a dry wind from north called Bura and it just does wonders. This will work in any case! At first I thought you won't hang it and I was wtf is she doing but then you got it right 😂 really good video Miss! Greeting from Croatia
I did it. It's day 5 on the hang and they look great! I'm off the grid going on 30 years and without a freezer; so I am so grateful for this simple method. It doesn't take too much time. I could only buy small amounts of meat before and often had to use up more than I wanted to eat. Trips to the market are an hour's driving time round trip, and better sources are almost two. Thank you!
Awesome! I'm so glad it's working well for you and making life a little simpler. ☺️
We have the-same travel-times . Dave NZ
That's so awesome !
Can you do the same thing with beef or will it make it salty like bacon is?
@@ladyingridangel Hi, thanks for asking, but I'm a beginner. The other vid's on this channel includes curing whole mussel beef.😊
She has it all...brains, beauty and common sense...
🙏🙏❤
Unless she poisoned herself with that meat
I would leave out brains considering salt cured meat only last 5 years as a maximum. A simple google search would tell you the truth. Friendly advice stop being so gullible.
the process is so simple.
i never imagined....
I am super appreciative of you sharing your knowledge of preserving meat in the wholesome way You do. Feels like “basic” knowledge like this is getting lost in modern society, and its a damn shame. You rock! Love how you included all steps, from start to finish not forgetting any. Allows us to get going, without any further questions.
-Bravo! 👌🏻
Thank you! I'm so glad you enjoyed it and found it useful!
You are correct everyone today just wants to pay the butcher shop to do what they could do themselves. I think one thing is people are lazy in general. I have been to some butcher shops picking up supplies and people are paying 400$ to have a deer processed, I'm sorry but if I was going to pay that much I would just buy beef. We process our own deer for pennies on the dollar. For example we make our own bologna with cheese for about 50 cents a pound it's not that hard but it requires a little work I make dried beef I can do 30 lbs for about 7$ it's not that much work until it comes to slicing it but it is time consuming it's about a 2 month process depending on the weather
This is how my mother makes capicola (salt, black pepper and paprika.) If you want to prevent it from getting rock hard, once you are satisfied with the level of curing, put the pieces in glass jars and cover completely with olive oil - not EVOO, just plain, second pressed oil. Store in a cool dark place like a basement. It will keep for several years and not harden.
Nice tip.
I have found olive oil, well any veg oil that is, to go rancid within 6 months
I've done potted meats using rendered lard but I'd use those within 6-8 months for the same reason, the fat gets yucky after a time unless it's kept quite cold and dark.
Really? I am only familiar with Capicola being spicier than what your describing. We call it Gabagool
@@heavyhittersgaming3759 Yea baby, sauzeech!
When I was a little girl, we lived on a farm and raised hogs (many farmers did). My father would use salt and rubbed it in the fresh meats. Then it was placed in a smoke house (that's what we called it). The meat would last and last.... Occasionally, some family members would come to get meat from our family. Thanks for sharing this video.
We butchered our first pigs this year. Made 2 hams for Christmas parties with friends and family. One we brined and the other we did like this. Both came out amazing.
Yum! Congratulations on your first pig harvest!
You're a blessing and thank you for pushing through your illness. I am a new subscriber. So happy I found you.
“Shelf stable” is the magical term. As a retired Hydroelectric Operator, I do NOT have confidence in our electrical grid. This method lets us put up meat (the best and most natural food) without worrying about what happens when our freezers die.👍
100% ! Where Im at our power goes out somewhat regularly just due to weather and I fully appreciate how fragile the grid is!
You can still do canning, our ancestors would be really jealous if they saw all glass air tight containers we throw out today. Even in a total grid down collapse i dont see salting coming back as a staple in food storage.
@@Lappmogel your very very wrong on that one...lol
You really need to turn your electric off for just 1 week and then go figure that out..
It's coming. Lord be with us
@@tystone48 people literaly throw away glas jars that your ancestors would have passed along as priced heirlooms. You can use those jars to can everything imaginable, you dont have to spend money on salt, the food is more palitable and its ready to eat. And you dont need electricity to do it. Yes the production of these cans will cease but if you have some foresight you have all ready set yourself up with a lifetime supply FOR FREE. Why would you bother with salt unless you are doing some deli meat just for the taste? There is absolutely no reason why salted meat would need to be a staple in our diet like its been for centuries.
Awesome information ! I’m a retired military survival instructor and I’m gonna use this information to prep up my family for our own emergency food supplies. I’ll use it along with my Pemmican and Hard Tack preparations! 👍🇺🇸
Someone was a SERE instructor.
Thanks for the amazing video and pushing through being unwell to provide such good information.
I don't expect preserving meat is to be this simple. Thanks.
Bless your heart for continuing the video for us in spite of your difficulty. I hope you are fully recovered and stronger than ever ❤
Thank you so much! I am fully recovered and doing well. Take care 💕
She looked like death warmed up at 5:46 , i even logged onto her recent activities to be sure she's still with us 🙏. and I'm so glad she is !
@@sheepsfoot2I felt the same way. Also think maybe she should have a wellness check, it made me D.V. nervous for her 💟
Excellent video
It was meningitis. Barely made it.
My family comes from the central Australian desert outback regions, where we owned a sheep station I can still remember our curing room, we could only go to town twice a year and that room held all our home butchered meat year round.
Do you siblings mark? I hope you did out there in the only get to town 2 times a year boonies.....
How does it keep in the hot temps..even in a smoke house? I'm in Arkansas and it's extremely hot/humid in summer
62 years old, had no clue that a person could do this. Great information, thanks.
I thank for this super knowledgeable video. I will try it out for sure my mouth is watering just thinking about it. Gotta subscribe see what other cool stuff you do. Thanks again Brian ✌️🤠
My grandmother got mad at me when I was going to throw out a food I don't remember that had mold. " There's nothing wrong with that food!". Learned a lesson. She grew up as a little cotton picking girl in northeast Arkansas.
Yes. My dad would have a hog butchered and he would "rub Salt" into the hams. You really couldn't get a salt scab that way. Then he would wrap them tightly in burlap or old flour bags (25-50 lb bags of flour came in cloth bags). He would hang the wrapped, salted hams up in the basement for a couple of weeks and that was it. This was in the mid 1950s. Speaking of mold, some people are unaware of the process for aging beef. It is different than pork, but they knew the beef was aging properly when it began to grow "whiskers". This, of course, was mold.
What a trooper! You make this vid even when you are ill.My hat's off to you thanks.
Learned this from my Mother Our parents grew up on farms and our Grandparents moved their family to Chicago for their sons to get jobs in factories. We All Need Our Heavenly Father's and Jesus's Protection and Love to endure until we get to Paradise! PEACE TO ALL!❤❤❤❤❤❤❤❤❤❤
I've been watching preservation videos for 1000 years getting ready to start doing it myself... And this is the first, best, and only example of what I was looking for. I'm moving to a bigger place and I can already imaging meat hanging in the kitchen. Thank you!!
I'm glad it was what you were looking for! When I first set out to learn this, it was so hard to find real applicable instructions so after years of researching, studying and practicing, I am so happy I can make it simpler and more approachable for a few people! Thank you for taking the time to say hi and let me know that this helped you! It is always encouraging to know that someone is finding this content useful.
@@apinchofpatience Cheers!
So when you do this with say, a chicken breast, do you still slice it and fry it like you would bacon? And what do you do with the meat you’re not eating right away? TYFS this awesome video! ❤️
I've not so recently fallen in love with dry brined aged chuck roasts. I keep it in my fridge for a week, then eat on it for a week. Since I'm doing carnivore this makes for an extremely easy way to meal prep and get a lot of food that's jam packed full of flavor. The interesting part is that while the roast gets turned into a hockey puck after the dry brine, when it's cooked it is so tender and soft. Just trim off the outside and set that aside for snacks as it's basically really salty jerky (good for killing cravings). The inside, while cooked to well done (because I'm a heathen) at above 160 degree's, still maintains a nice red look.
Yum! Thanks for sharing!
I'm a carnivore also and that sounds fantastic! Thank you.
Praying for your continued good health.
Thank you!
Thanks for posting this vital step in simple preservation. I was a kid on a farm and this takes me back to great memories. I will be buying some muscle meat soon and thank you when I'm preparing. Hope you're well and fully recovered. Blessings to you.
I love it! We're definitely gonna do this. If you'd have named it, "How to have a lifetime of bacon in a few weeks", you'd probably have 20 million views by now 😂
Bacon 😋 this is so much easier than how I used to make it … thank you for sharing, love the knowledge… ❤🙂 New Sub Here!!!
6:18 Pro Tip: The next time you're sick? Place a large clove, or two of crushed raw garlic in a glass of Cold water and let it set for 5 minutes stirring periodically. Gulp it down - all of it. Do NOT heat, and never microwave. You'll be thanking me within the hour. This is a great video. Thank you for posting it.
Thanks for the garlic tip! I've done a "flu shot" before with crushed garlic, fresh ginger, and cayenne, it's potent stuff 😄
Raw garlic has helped me several times. My sons and husbands all had a very bad stomach flu and wear all throwing up. I had to take care of them and needed anything at all to keep me from getting it. I scoured the internet and found an article regarding eating raw garlic. I chewed it up raw and swallowed the thing. Garlic is very “spicy” raw and you can even feel the “heat” as it moves down your GI system.
@@kimchinguyen5083 The last time I chewed up garlic it burned my mouth so much that I spit it out. Nasty to do that !
I enjoy the knowledge of preservation you shared simple and easy thank you
I’ve never subscribed to any food channels on TH-cam, but this was actually a really good video, I highly recommend people read the video description as everything there is 100% true.
SO HAPPY to hear you call out the "technical methods" of curing meat... WHO had a DIGITAL scale in 100AD???
Why would it need to be digital? Much technology hidden but known well
Great info, and so simple! My mom talked about this, 40 years ago, when she was alive, as she grew up in a farm, and used this method, as well as smoking meats. But she died when she was 34, and I was 16, so....I appreciate this info! Thank you
I am sorry for your loss. it sounds like you two were close. A true treasure.
❤
This is actually really cool the thing s our ancient knew and did. Thanks for video! 🙌
You're Awesome.. We Love you here in the TH-cam community.. Thanx 💪🏾💪🏾❤️
It was so nice of you to make the video even though you were sick. ❤
Basically looks like a bacon jerky almost.... fabulous demonstration, and the dedication of filming even when under the weather is truly much appreciated. I'll be doing this pronto!!
Very educational I wish more people would tune into this. It could save their life especially out here in CommieFornia where the electricity goes off more and more often every year.😃
Yes please do make more videos on curing meat. I've a feeling that we will need them in the near future....thank you for this video I'm glad I came across your channel
Salting meat is as old as the hills. I forgot about it until I ran across your video. You did a fine job. It's the first time I've seen it that simple. I agree with you about store-bought meat. I will be hunting hogs soon. Now I know how to preserve the meat. I am glad you are feeling better. You looked pretty rough on that section. But you did a great job. Thanks again.
Ty for this non-staged vid. It somehow feels very relatable to see the different "stages" of personal energy that comes with the nature of this kind of content.
Thank you, I'm glad you enjoyed the video!
Thank you very much for your sweet, cheerful presentation on salt curing. Yours is the best presentation I have seen on this subject.
Thank you, I'm so glad you enjoyed it!
Thank you for taking all the mystery out of this process. Excellent presentation, well done! Thank you again.
My grandmother taught me lots of her cooking tricks from the early 1900s, but you can teach me this. Thanks.
Did your Grandmother say anything about curing meat?
I’d love to know your grandmas tricks! Let us know if you do a video or cookbook.
Thank you for posting such an interesting and informative video!
You actually brought up some points I’ve never heard in other videos. For instance, keeping the salted meat from touching the bottom of your vessel, and the salt which sticks to the meat is enough to cure it.
You Rock!
Thanks! Glad you enjoyed 😀
Nicely done. I've been experimenting with curing meats/bacon, etc, for a few years, and you're spot on in that simplicity is the best method. Thanks, and look forward to your next videos.
Just BEAUTIFUL! Will definitely try it myself!
Thank you so much for sharing this knowledge!
*subscribed*
Thanks! Glad you enjoyed 😄
Last year for my first attempt at curing meat, I did half a roast. It was cut into small pieces and used it in various soups. It went over so well I realized that I should have cured the whole thing.
I bought a 40 pound bag of sea salt for not only curing, but I ground up a bunch of it to mix with table salt not only to make it last much longer and lessen the strong flavor, but to add more minerals not present in table salt.
Table salt is very bad for your health. It has chemicals and tiny bits of plastic in it and aluminum to prevent caking.
I am very interested in this type of meat preservation and have purchased books and watched TH-cam videos and this was the VERY BEST and easiest to follow directions ever! I live in
Alaska and my basement is between 42 and 55 degrees year round. Thank you so much. Glad to see you you feeling better. Proud of you for being a trooper to finish the video when you obviously did not feel well. I shared this to my Facebook page and hope it helps with subscribers.
Thanks so much! I'm glad you found the video helpful!
It's so refreshing to find a page with actual, truthful, verifiable, handy hints, that r important traditional practices, that WILL save lives 💗
I ' m glad to see you again. We are enjoying your recipe.
Great video , everyone was asking why i was stocking up on so much salt , this is why . glad to see others going back to basics . thank you very much . take care
You absolute trooper, my goodness. I can't believe you were so sick and still filmed that one part. I could not have done that. ❤
It was low key more watchable...less makeup, less glasses, less goofy, female voice inflections, slightly less enthusiasm, which means I can immerse myself in the lesson/presentation and feel like Im talking to a normal person, rather than whatever most women present themselves as.
this is one of the best videos I have ever seen.
Very Nice. You are a kind, sharing and gentle person. Thank You.
Thank you nice lady ,my great grandmother was born in 1884 and I was blessed by her living with my family in her later years she was so full of wisdom and knowledge about how to survive I wished I could remember half of what she taught me ,she passed in 1986
Amazing how short 100 years can be , sorry for your loss sir ! We all should have paid more attention to our elders . My grandpa was my buddy , he passed when I was 12 . He taught me so much .
Growing up salted pork like what was made here was called “Side Meat” where as “Bacon” was soaked in a brine, allowed to air dry, and then smoked. We would cold smoke the pork bellies (Bacon sides) which was a slower process done in the fall or winter or hot smoked the pork bellies (bacon sides) most often in the warmer months.
Thankyou for this simple process can't wait to try 😋
Thank YOU! So awesome to see how salt curring is done.
What a trooper. Give us your best when your not feeling good. And with a beautiful smile.
Omg this is world changing for me. I'm a prepper and never knew how to preserve meat, besides canning, which I don't know how to do yet.
If the rest of your videos are this good, you have a new follower. I've already saved this video so I can look back at it. Thank you!
You never heard of jerky?
Build you a wooden box out of oak. Put a layer of salt down then put the meat in and cover with salt. When it comes out a little green on the outside cut that off. Soak what you plan to cook in water to remove salt. Cook and eat.
@@shaggydog5409 I think it's more the process of creating jerky that he didn't know.
@@ArtisChronicles You're probably right
Canning is easier than you'd think. There's tons of "canning for beginners" videos
well done, nice one and thankyou for doing this when you aren't well!
I never knew....Thank You....can hardly wait too try this out.
Been getting away from relying on refrigeration. I am slowly going solar and the less hydro required the better. This is very helpful info! It technically makes it portable as well.
Yes it would transport very well I think!
Wow, never knew....
When i was an ankle biter i remember seeing dad salt fish and wrap it in canvass or such.
A lot of fish fillets i found out in photos years later.
Same deal.
I'm doing this.
Thankyou so much.
Shf time is near.
RIP dad and mum...❤️❤️
Thank you for sharing your knowledge! Sorry you got sick. God bless you.
Wow .... what a life skill ! Best n most simple vid ive seen
So sorry your not feeling well here, thanks for doing this video when your under the wheather. We really appreciate your info. We are bow hunters and have always wanted to try this method on our meat.
Thank You Love ❤️
My people (native) have done this too for decades.
You're the best!!
Whole of Europe have done this as well as Africa, and for sure Russia & the rest of Asia... South America as well =The entire world. Just saying
@@papazjose1274 Lay off the drugs and booze, you might get your mind right. JS
Im so glad this popped up in my feed, I would love to try this, I havent had salt meat since my grandpa passed.
I am stunned!! Thank you! Thank you!
Thanks for this old school lesson in food preservation.
Very nice demonstration and clear explanation. Many salts can be used, like CaCl or KCl, but NaCl or sea salt will probably be the cheapest and taste pretty good. Could maybe even mix salts for variations of flavor. Great SHTF knowledge. Would be interested to see this applied to beef, poultry (chicken, turkey, duck, goose), fish, venison, lamb, goat, etc, in case there's any different techniques needed.
Working on a leg of lamb now and elk is on the docket soon as well, stay tuned! I'll keep sharing my own "recipes" as I go 😀
I'm not sure about poultry in general, it seems a bit dodgy considering some of the bacterial issues inherent in chicken for example. Having said that, I have seen this done regularly with duck breasts.
@@felixdzerjinsky5244 foodborne illnesses in chicken would still be killed by a proper salting, salt will pull the moisture out of those bacteria and kill them.
Understand the process. Salt removes moisture. No moisture,no bacteria. Meat is meat. Beef,chicken,squirrel, Mongolian mountain goat. It makes no difference.
@felixdzerjinsky5244
My friend shared about how poultry was presented in his hometown. They used turmeric and salt, brinned for a day, and then sun dried them.
Thes bacons look fantastic, i will try this myself, thank you for the tutorial 👍
The excellence of simplicity!! I'll be trying your method right after my next trip to the butcher. Our pampered culture has over complicated getting back to basics, scaring so many off from putting their toe in the water. It only took 2-3 generations for the world of "convenience" to sever us from building skills & character. I have been afraid to venture into meat curing, but I now feel it's necessary... and I know I'll love it. Thank God for having family and friends to teach me practical knowledge & know how in conjunction with being in touch with the natural world around me. So very grateful your video crossed my feed too... subscribed and notifications set!
Amen! I think it's an absolute tragedy how quickly we were separated from the skills and knowledge of our forefathers. I'm so glad there seems to be an awakening tide of people realizing we need to relearn and reconnect! Welcome to the pinch of patience family! We are always learning new things and delighted to have you join in on the journey!
Thank you for this! You made it simple and I appreciate that!
Thanks very much! Great video, and super simple. I hope you're feeling better now
Fantastic video. Such good and well explained process. I am very grateful someone is taking the time to help keep things simple. May you be blessed in every way
I'm so glad it was helpful! God bless you my friend 🧡
That is fantastic. I make pemmican, and have in the past often made jerky-style dried meat, but I had no idea this could be done. Thanks very much, this will be very useful. Steve, Australia.
Best presentation on meat preservation I've ever seen. Thanks!
Thanks for such a simple and to the point explanation. I'm definitely trying this. I just started using an Umai bag to dry age a cut of beef in a mini fridge in my garage using the same concept of removing moisture over time to cure/age the meat. Not sure if this needs to be said, but removing the moisture that can host bad bacteria and fungus is one technique for preserving foods that has been known for a long time as you said, another method is to change the Ph of the food, as in pickling, where using an acidic environment like vinegar also keeps those little nasty monsters at bay.
Why use a moist fridge at all, for this process ?
@@kellikelli4413 you can control the moisture in most fridges. turn it down and the fridge will pull the moisture out of the meat
Using acid to preserve meat like picking.
Rest of us humans call pickling meat the process of ”corning” meat.
Hence corned beef.
Corned beef or corned meat of any kind is just pickled meat
Not only is this video very informative and useful, but you're a very pleasant teacher! Liked, subscribed, and saved! Thanks, lady!
Thank you! I'm so glad you found it useful 😀
Please do more videos just like that, thank you very much that was helpful
I'm so glad to hear it! I've been putting all the meat related videos onto a playlist, and I'll be adding new curing videos over the winter! th-cam.com/play/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl.html