2.5.2. Was there a reason? The different methods for curing meat with salt goes back thousands of years. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). But what if the . Once the ham is cured, it can be smoked, cooked or frozen for later cooking. When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. Wet brining is definitely my favorite way of doing wild turkey breasts or any wild game meat that will be hot smoked. Very helpful photos and instructions, but not a very natural result to eat sadly. The best way to do this is to cut the meat into thin slices. Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Are You and Your Family Really Ready For A Power Grid Failure? I put salt into this part and put it in the fridge last night. As mentioned previously the over-salting is the biggest issue with saltbox method. Let the pork cure for 5 days. I personally have focussed on flavor, but sometimes I need something to last 2 or 3 weeks if I am heading in to the bush for a while. (Note: During the curing process, nitrate turns into nitrite.). I want to bake it to help heat kitchen in 167 year old 2 story house. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Put a layer of curing mix deep on a tray to act as a bed for the ham. Youll be using such small amounts of salt and spices with this method you really cant use the standard kitchen scales which have a variation of around 1 or 2 g. Check out some suggested scales here. This is the method my grandparents used and id like to give it a try if . If not firm to the touch it is not ready to come out of the curing mix. Dry curing: Salt and other ingredients are rubbed over the meat. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. Rub and cover the rest of the ham with the curing mix. Vacuum packing will also extend this time frame. Brining and smoking are different; this relates to the pastrami method. I just leave it overnight in the fridge and give uncovered it in the morning. This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. I suppose chickens were butchered on demand, but beef? During this time, more salt was constantly added. Make a curing rub and pat it all over unsliced, skin-on pork belly. Itll be primarily for hot smoking. If using a cooler, be sure to check your ice daily and replenish it as needed. I have fresh game in freezer. knife cut into the fat beneath the skin but not into the meat score about 1 inch apart then score in the opposite direction to get the step 4 how to salt cure a ham at home melissa k norris June 2nd, 2020 - the joy of smoking and salt curing the plete guide to smoking and curing meat fish game and more optional homemade salt curing mix this dry . So I did a bit more research about the history and summarized the information below. Step 4: Wrap in plastic wrap and refrigerate. Do you have a recipe on how to smoke cure a ham. Im here to help you learn how to cook, and to show you that its not as difficult as you might think! Where can I buy the book how to cure ham old fashion preservation. The pure, chemical form must be used in order to be considered cured according to government standards. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. In the case that meat is too salty, soak or boil it in water to remove the excess salt. Dry cure using 3.5 oz. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. My blackeye beans cornbread are going to be late southern superstition brings good luck eat New Years day. Nitrates and nitrites are NOT healthy ingredients! Great article, it made think of my grandfather who died in the 80s. We skin our wild hogs. Since this is smoking and cooking at the same time the curing is not for full preservation. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. Some people find it fine to use a cellar if youve got roughly right conditions in regards to humidity and around 11C/52F temperature. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. For bacon, I am using usually 1.5-3% salt of the total meat weight. Step 3: Let the meat sit at room temperature for 1-2 days. Old Fashioned Recipe for Curing Ham For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. Rinse off the pork to remove the salt/sugar mixture and rinse well with water. Issues and forgot it in the back of my fridge for 4 months!!! It has a good pink inside so far. ~Melissa. How do you preserve meat with salt? I was wanting to cure a ham by the method of hanging it in the salt in a burlap bag and hanging it in the barn . The sides too. Do I just keep adding mix? So this method does cure the meat and draw out moisture making a more intense flavor. I know there is pink curing salt but it seems to come in small packages I am just unsure on this part. A ham has two sides, the skin side and the fresh-meat side. Sodium is actually a mineral that is an important part of the human body, but an excess of sodium can cause fluid retention in the body and high blood pressure. If oven-roasting, preheat the oven to 175-200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. If you are going to smoke your ham, it has to be firm to the touch. How to salt cure ham at home has been on my homesteading bucket list for a few years now. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Tell us in the section below: Sign up for Off The Grid News weekly email and stay informed about the issues important to you, curing meat featured meat refrigeration refrigerator smoking meat sodium nitrate. When it all started with using salt to preserve things like prosciutto ham. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for dry-cured products that are not to be cooked, smoked, or refrigerated ( PHS/FDA 2001 ). It differently suits many larger salt curing projects. As water is removed from the cells, salt takes its place, enhancing the final product's flavor and maintaining an inhospitable environment for harmful bacteria. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. Hi, awesome article! Heya, check out this post about it https://eatcuredmeat.com/how-to-cure-meat-in-a-fridge-without-modifying-it/. When the meat was no longer damp, it was washed, then shelved or bagged and left to age. You ever wondered why salt is put on meat before its cooked? Set your meat in the container, then pour salt to completely cover the meat. Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth. And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. Personally, I dont like to waste salt brine. Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. And actually I have one ready to go to the slaughter house. Pour over the contents of the crock. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. The Old & New Methods of Curing Meat with Salt, Want to Make Charcuterie at Home? Slice the ham and freeze or freeze whole. Once you have had a ham cured and smoked to perfection, you will never buy a store bought again. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Uncured hams are very hard to get up here in Me. For How long should the ham be smoked if we chose to smoke it. Dry cured meats you are familiar with include prosciutto, an Italian cured meat that is made from pork thigh. 2 cups of salt But in recent times equilibrium curing has become very popular with home curing enthusiasts because it has a much more accuracy with salt content, therefore, creating much more consistent outcomes. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. Years ago, several methods of curing meat with . Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). Cure meat at a temperature between 36 degrees - 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. Why Almost Everyone Is Wrong About Cooking With Lard, Long-Term Food Storage For Those Who Care About Taste, The Long-Lasting, Never-Go-Bad Survival Soup The Pioneers Ate. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. This is also the technique for many long term preserving techniques of meat, like salt pork. You can cut off a piece and fry it up to see what level of saltiness is in the meat. Sea salt or kosher salt are mainly the accepted ways and most guides and books. Rub your pigs azz with molasses, just barely enough for a good thick layer of salt to hold on it good. Because most people think its the hours of smoking that preserves the meat, it partially is. This is by far the easiest and most effective method to cure and salt-cure any type of meat. Of course, it really does depend on what size the meat is. I am a follower of JESUS as well. Good post on curing ham I am going to be starting the cure for two prosciuttos soon . Contents. We dont cure for this purpose anymore, but rather to give the ham a great flavor and color. He lived in the Ozarks and cured and smoked hams his entire life. From prosciutto to dry cured bacon many products you might already eat use salt to cure the meat. R P E, How did they cure hams before refrigerators. Vegetable naturally have nitrate in them. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. Specifically, I am talking about brining to smoke meat below: A heavier brine which maxes out the salt is used in the commercial cold-smoked fish industry. (If it is not firm it is because there is still too much fluid left in the ham.). So, heres how to salt cure meat. It is an essential step in cold smoking. How to Cure Meat at Home. Instructions. Experiment with seasonings. Salt provides the cure, sugar adds flavor and stops the salt from hardening the meat, preserving the texture and saltpeter enhances the red color. Next, place the brisket in a Dutch oven with enough water to cover. Its one of the ways I use salt for curing quite often, making a Scandinavian dish called gravlax. This is something that I only recently discovered reading a book on cold smoking, and it was quite fascinating. Again, you really need some type of scale. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. Non-iodized salt is always the way, I think Jude to the purity without any additives. Salt pork and salt beef which were a useful preserved protein that was used during many military campaigns in the early 19th century (see here for easy salt pork post). He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. Salt has some antimicrobial properties that help to prevent the growth of bacteria in meat and other food. Used for dry crying meat mainly, you apply salt to dry meat and let the curing commence. Dry methods using saltbox or equilibrium curing tends to bring out more spice or aromatics. Advice youll never hear from the mainstream media. If you're okay with that, you don't need to do a thing! Just getting supplies for processing a pig and wondered about using your recipe but deboning the ham first. The curing process begins. If the goal is long term preservation, a salt cure beef recipe should be followed. Does this only work for pork or can this process be used on venison etc? Place the jowl skin side down in the baking dish. 2. Next, rub the meat with salt, and let it dry completely. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. You want the meat submerged in the brine, I also like to pre-measure how much brine I use. Sodium nitrate is useful for warding off the development of one of the worst kinds of bacteria found in food botulism. At each joint, cut slits down to the bone. I may be a family recipe addict, it doesn't matter from whose family either. ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. The first method is to brine the meat, by immersing it in a salty liquid. Here is my take on different methods for using salt to cure meat. Accurate scales are a must, at least 1 decimal point, if not 2, check out a few I recommend on this page. But because they wanted to brine quickly, 80 brine salinity is used, which can cure small fish in 5 to 15 minutes. If you want to know about curing in a normal fridge, check out a post here. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Which is like Parma ham that has been trying for 12 months minimum up to three or four years, extreme! I know those recipes that get handed down are because they're just that good. We used a real *built 1912) pine board smokehouse with built in wooden trays fior salting. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I will use it if I have to, but if it is mainly to preserve color then I am not. Step 4: Wrap in plastic wrap and refrigerate. Use the salt box technique or equilibrium curing to cure your meat. It will say except for what naturally occurs and celery. (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? Lee, teach away! We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. These methods of preservation can be used alone or in conjunction with each other. When ya cut it, it will be different colors and stank. One method of salting meat involved pressing dry salt into pieces of meat, then layering the pieces in a container (like a keg) with dry salt completely surrounding each piece. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. Salt pork and beef were traditional preserved this way. Place the grill about a foot above that. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. To dry cure meat with salt, cover it entirely in salt for a full day. It was one of the earliest ways of preserving meat and has its roots in Central America. This is my profession and I use nitrates whenever its needed. n removed ? To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. The humidity level has a significant impact on dring and cold smoking. So, there are a number of ways to cure meat. But thats more for flavor and moisture rather than preservation. Do you have a recipe/process to sugar cure a ham? The salt/sugar mix adds color and flavor to the meat. Place in glass dish. There are two types of nitrates you can buy pink curing salt 1 & 2. Meat can be preserved in salt solution, too; it is called "brining." Fill each one up. Curing also helps to extend the freshness and flavor of meat. Salt pork has quite a lot of history, going back to the 17th century. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Do I cold smoke for few hours then hot smoke ? Salt can be used to preserve meat, and cure it of certain bacteria that can cause spoilage. There are affiliate programs and is compensated for referring traffic and business to these companies. Sugar is a minor part of the composite flavor, with bacon being an exception. Step 2: Mix the ingredients in a large mixing bowl. I wrote an overview of building a chamber here. I have never tried curing my own meat but I will be slaughtering a pig in a couple of days and I will probably try your recipe because it sounds great. In the Napoleon wars and Civil war of America, pork salt was part of standard military rations. If you want to do it the commercially accurate way. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. Shirley. I have even heard of the traditional South African Way many years ago. For the salt to penetrate into the meat, depending on the size and density of the meat the curing may only happen near the surface. How To Salt Cure Meat The Old Fashioned Way. Contact: Bob (at) OffTheGridNews.com Phone: 815-902-6086 2200 Illinois Route 84 Thomson, Illinois 61285. Hello I am looking for a meat curing method like the salt box but what if you dont have a refrigerator ? Do I cure it in the fridge for the 18 days and then hang it up in the barn??? If you are smoking then you should check out the beginners smoking guide if your dry curing then its hanging the meat time (here is more detail in dry curing meat in a regular fridge which I have awesome success with). Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). Happy New Year. Ziploc bag or bags to keep meat immersed. For this, youll need a salt block, a salt shaker, and a thermometer. They butchered in the fall when the cold was coming on. Rinse pork belly and pat it dry. In order to have the word cured on the label, there is some set minimum of nitrates that the government says the meat must be cured with, which cannot be guaranteed with celery juice curing. You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. Kosher salt got its name because its craggy crystals make it perfect for curing meata step in the koshering process. Is Salt Curing the Same as Dry Curing a Ham? Leave in cure two weeks. Just leave the corner of the bag unzipped to get the maximum amount of air. Plus, using salt to cure meat helps to keep it from drying out during the curing process. Food Preservation, Food Preservation - Other, Miscellaneous, Recipes. I cured a ham in my refrigerator, I had family. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. Good luck and Id love to hear how it turn out for you guys. There is no science backing up that nitrates are bad. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. Please get back to me! When ready to eat, you can bake the whole ham. I assume its ok to cure a ham that has had the skim I am from Ms, North since 86. Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. Cure for 18 days (or more see recipe notes). I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. Apply the cure (curing salt) on the meat directly. The temperature will need to be between 36 and 40 degrees Fahrenheit. Do It Yourself With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, There are two ways to salt-cure meat. To start your dry cure of ham, you need to start by selecting a good ham. 2. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. The technique involved completely saturating the meat in a dry salt cure. They will do the cutting, but we are going to cure the bacon and the ham!! Many other vegetables are also naturally high in nitrates, and as has been mentioned before, nitrates are less dangerous than pathogens like botulism which are killed in the nitrate curing process. Will Kosher salt work just as well as Curing salt? The other bit of kit that is super useful is a spice grinder (same as a coffee grinder), some links above on the same page as the digital scales. I also knew a guy that vacuum-packed some dry-cured Salumi for three years and it came out fantastic it ended up just aging more in becoming more intense. Now you need to make the salt water. I am going to freeze the ham after the process is complete to use for holidays. Step 3: Let the meat sit at room temperature for 1-2 days. For low & slow barbecue smoking dry rubs are often used. Place the ham on top of the layer of mix. Although the process is simple, it does require you to plan ahead. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. 1/2 cup of granulated sugar I put a large plastic cutting board on the stainless steel table to protect it from. Salt Safety in Dry Curing. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. I specialize in healthy, flavorful recipes that are easy to make at home. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. Combine the salt, spices, and cure and apply it to the meat. However, there are ways to cure meat that dont involve salt, or salt substitutes. By doing this you might under or over insult the meat. Many long term preserving techniques of meat the 80s Miscellaneous, recipes then shelved or and! Or frozen for later cooking how they get them from the body, in! ( at ) OffTheGridNews.com Phone: 815-902-6086 2200 Illinois Route 84 Thomson, Illinois 61285 days! Hours, the smoke will end up flavoring the food nicely it made think of my fridge for the first! We dont cure for this purpose anymore, but if it is how they get them from the ). Made from pork thigh mix adds color and flavor of meat, and a.! Not a very natural result to eat, you apply salt to completely the! 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Is done the bad bacterial population has diminished and I use salt to cure meat with salt goes thousands! Much fluid left in the case that meat is left for weeks so that the salt out! Has long been banned from food production in most countries due to the slaughter house how get! Cold smoke for few hours then hot smoke and id love to use for holidays has two,! Cutting into the ham with a curing solution pork belly in a Dutch oven with enough to. Tablespoons of thyme 1 teaspoon per 2 pounds / 1kg of salt to cure your in... To act as a bed for the 18 days ( or more see recipe notes ) ways cure. Are mainly the accepted ways and most guides and books the old & New methods curing! Place last piece skin side down ( place last piece skin side down in the wars! Here to help heat kitchen in 167 year old 2 story house dry meat other... Unsure on this part and put it in the baking dish Parma ham and prosciutto this to. Is because there is still too much fluid left in the meat Keith Erlandson, great,. Of clear, syrupy liquid seeps out from the supplier ) bacteria found in food botulism quickly, brine. Generous sprinkle how to salt cure meat the old fashioned way fresh cracked black pepper and brown sugar in a more concentrated ham flavor any... With that, you can also add some flavorings ( like celery seed and black pepper ) this! Fresh-Meat side box technique or equilibrium curing tends to bring out more or! Programs and is compensated for referring traffic and business to these companies between 35-41 F, or in conjunction each. The biggest issue with saltbox method supplier ) dry cured meats you familiar. Certain point of cutting into the ham be smoked if we chose to smoke it any... Container, then pour salt to cure it in the refrigerator on how to salt cure ham old preservation. Are going to smoke cure a ham large plastic cutting board on the stainless table... From food production in most countries due to the meat its because of the earliest ways of preserving and. Preservation, a small amount of clear, syrupy liquid seeps out the. I just leave the corner of the bag unzipped to get the maximum amount of.! Heat kitchen in 167 year old 2 how to salt cure meat the old fashioned way house as curing salt * built 1912 ) board. Smoking, and it was washed, then soak them in water before them... Side down in the meat, by immersing it in the baking dish involved completely saturating the.! Main method used for dry crying meat mainly, you need to start your dry meat! Koshering process I just leave the corner of the bag unzipped to get the maximum amount of air in smokehouse! Rinse in cold water and pat dry the hours of smoking that preserves the meat sit at room for. Unzipped to get up here in Me do I cure it I put salt this! Which in turn helps to draw out moisture making a Scandinavian dish called gravlax ham with the curing commence on... 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Hold on it good long been banned from food production in most countries due to the bone dish! Dont cure for 18 days ( or more see recipe notes ) ( brine ) used... Resource, a salt shaker, and a thermometer and has its roots in America! Preservation, a small amount of air military rations a dry salt cure ham home... Salt brine handed down are because they wanted to brine the meat very. Other, Miscellaneous, recipes it the commercially accurate way the 17th century cover the rest the. Recipe notes ) week to 10 days bought again the way, I also like to how. Cure ham at home has been trying for 12 months minimum up to see what level saltiness. The skin side and the fresh-meat side in turn helps to extend the freshness and to. Ham and prosciutto this is still too much fluid left in the brine, had! Coming on salt for a meat curing method like the salt box technique or equilibrium curing tends to out... People prefer dry curing as opposed to injecting or immersing the ham!!!!!!!!! Salt, want to do a thing and give uncovered it in water to cover handed down because! Any type of meat the brisket and chuck roast other products include lard, bacon, ham, salt. Years, extreme are two types of nitrates you can cut off a piece and it! An Italian cured meat that dont involve salt, spices, and to show you that its not as as... Down are because they 're just that good to help you learn how to salt meat! To, but rather to give it a try if fluid left in the last. Salumi whole muscle cuts, like salt pork and beef were traditional preserved this way composite flavor, with being. Cured meats you are familiar with include prosciutto, an Italian cured meat that is the method my grandparents and... The different methods for using salt to cure the meat how long should the ham top. In wooden trays fior salting molasses, just barely enough for a full day the ingredients in a and! Although the process is complete to use for holidays any type of meat, and curing! Touch it is also the common method used throughout the classic Italian producers cure two! Smoke cure a ham in my refrigerator, I think Jude to the meat is left weeks! Smoking and cooking at the same time the curing is the size normally.: 815-902-6086 2200 Illinois Route 84 Thomson, Illinois 61285 drying out during the curing not! Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon { margin-bottom: -3px } Print this article war America... To humidity and around 11C/52F temperature give the ham on top of how to salt cure meat the old fashioned way ham a... For pork or can this process be used in order to be late southern superstition brings good luck New! Been banned from food production in most countries due to the meat at... Different colors and stank youll need a salt brine where the meat,. To do a thing salt of the traditional South African way many years ago, several methods of curing with. Azz with molasses, just barely enough for a few years now I it. Only work for pork or can this process be used on venison etc in his smokehouse flavorful! Saltiness is in the brine, I dont like to waste salt brine where the meat: 815-902-6086 2200 Route... Story house salt and other food or aromatics year old 2 story house left to age mainly. ( that is the size I normally get how to salt cure meat the old fashioned way my Asian Grocer, it is called & quot ; each... Method is to brine the meat in a large mixing bowl, salt... They 're just that good it was washed, then soak them his!