Ira. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . Accurate scales are a must, at least 1 decimal point, if not 2, check out a few I recommend on this page. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. They were far too expensive for one household to own, so many shared the same one. 1 teaspoon of black pepper Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. But, today I will discuss with you the first part of the process, how to cure pork with a salt dry rub. Have you ever wondered how meat stays so moist when youre trying to make jerky? Here is How to Cure Ham But first, you'll need: a fresh ham 8 pounds of salt 2 pounds of dark brown sugar 4/10 pound of cayenne pepper 4/10 pound of black pepper butcher paper 2 ham socks a smoker 1. A lot of home curing enthusiasts also use a vacuum packing and the stage. Make sure you have enough water to completely cover the backfat and platter. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. 1/4 cup of red pepper flakes This is something that I only recently discovered reading a book on cold smoking, and it was quite fascinating. Next, place the brisket in a Dutch oven with enough water to cover. So this method does cure the meat and draw out moisture making a more intense flavor. Nitrate are harmless when used correctly and like everything that is good should be eaten in moderation. Sugar would likely be gmo beet sugar, and not too keen on propylene glycol (anti-freeze I think) and gmo corn dextrose. They end up using way more nitrate from celery then if they were use pink salt. The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. Just getting supplies for processing a pig and wondered about using your recipe but deboning the ham first. Salt pork has quite a lot of history, going back to the 17th century. As for the pioneers or any other people in history doing cures without nitrites and instead only salt, they also had many cases of bottumlism in those days, something that the introduction of nitirites ended. Then, the meat is packed with herbs such as sage, thyme and rosemary. Then place in a ziplock bag or, to ensure no air gets in, use a vacuum sealer. Salt curing meat is a traditional method of doing this. Could I put ham in pail with hock bone down when in fridge? Because most people think its the hours of smoking that preserves the meat, it partially is. 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. They arent allowed to say that it has been cured because the amount of nitrates in celery juice can vary greatly. Place in the fridge if you want you can put some weight on it. I believe that anyone can cook a delicious meal, no matter their skill level. But what if the . Turn over and repeat on other side with remaining mix. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. The best way to do this is to cut the meat into thin slices. I always wondered if I was correct in my memory, now I know I was. This is by far the easiest and most effective method to cure and salt-cure any type of meat. Having the meat completely salt cured means that the harmful bacteria has no chance of multiplying. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. This is where you get all the mixture really rub and embedded into the meat. Step 2: Mix the ingredients in a large mixing bowl. I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. 1 teaspoon of juniper berries Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Place in a container, cover and refrigerate for 48 hours. The same was true of bread ovens. 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 . A ham has two sides, the skin side and the fresh-meat side. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. These methods of preservation can be used alone or in conjunction with each other. 3/4 cup of fine, granulated sugar Ive always wondered: pork hams were salt-cured, but I dont recall any mentions of salt cured chicken or beef. So for a lot of different meat curing projects you want to use meat injectors for legs of ham for instance, for thick dense meat like a pork leg this can be vary important. Of course, it really does depend on what size the meat is. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. This article provides an introduction to the two easiest, most fool-proof techniques for preserving meat curing and smoking just like our ancestors did it. Do you also know that meats that say uncured on the package are actually cured in celery juice, which is a natural source of nitrates? Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. What step is that? Do I cure it in the fridge for the 18 days and then hang it up in the barn??? All I could find is a whole(preferred, do not like half) shoulder butt as they call it. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. FYI, we use cookies on this website. Less salty water (brine) is used to lock in moisture (as mentioned what I do with hot smoking meat). I have done them grandpas way in the past for friends and family. My parents are both great cooks, and they taught me a lot about the kitchen. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. Because of the amount of salt used in most curing processes, the salt flavor is the most predominant. Again, you really need some type of scale. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. However, wet curing is usually the safest to do at home. Well although I am not so worried about having a small amount of nitrates occasionally as I do not seem to react to them the limited times I have them, some of the other ingredients are very concerning. Salt pork and beef were traditional preserved this way. But, did you know that saltpeter is potassium nitrate? Yes, there are scientific explanations as to why it works and how it works, but let's be honest. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. USing total submersion method. 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. At such times Whole Family was involved to their elbows and knees as we said. 2. 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). Bring it to a boil and stir to get the sugar and salt to dissolve. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Combine the salt, spices, and cure and apply it to the meat. Are You and Your Family Really Ready For A Power Grid Failure? Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Put a layer of curing mix " - " deep on a tray to act as a bed for the ham. Interested in DIY Curing chambers? Do It Yourself With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, There are two ways to salt-cure meat. Feel free to mix in other ingredients such as herbs and spices. Instructions. I have fresh game in freezer. Before making just about any salami or salumi you are primarily using dry salt curing. For bacon, I am using usually 1.5-3% salt of the total meat weight. I am a follower of JESUS as well. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. I think the difference is that over the long hours of low and slow smoking the meat has enough time to get smoke flavor. Sea salt needs to be in every crevice and covering the entire meat. 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. Mix thoroughly, taste, and add more salt if desired. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. Hi, I started wuring a 2 kg piece of chump joint ham. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. To be clear, salt is not a cure all. Some kinds of grills can be reworked to be either hot or cold smokers or you can build your own. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. You do this so that you can accurately work out the salt youll need to cure. Salt can be used to preserve meat, and cure it of certain bacteria that can cause spoilage. Reduce heat . How long do you smoke the ham and at what temp? Remember the ham you buy at the grocery has already been cured and/or smoked. Salt cured ham has been around for centuries as an old-fashioned preservation method. To start your dry cure of ham, you need to start by selecting a good ham. And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. We used a real *built 1912) pine board smokehouse with built in wooden trays fior salting. 2. So for long-term meat storage salt can be really a key ingredient. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. Who among us could say that in the event of a catastrophe, we would be able to do what is necessary to maintain a hearty stock of food for ourselves and our families? Non-iodized salt is always the way, I think Jude to the purity without any additives. SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter Smoking has been used as a means of preserving meats for centuries because the smoke creates an acidic coating around the meat that keeps the bacteria from growing, as well as gives the meat a unique, rich and mouthwatering flavor. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Apply the cure (curing salt) on the meat directly. Stir thoroughly. This bed of curing mix should be deep. And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. 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 ). Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). We use a dry rub cure to make the best-tasting hams possible. Turn over the bag once a day. Mix all the dry ingredients. Then cook up in a frying pan. meat maximum or wet cure at a maximum of 700 ppm nitrates (9 CFR Cpt 3. If it is still too salty, I soak it for 30 mins and then try it again. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. Just curious what kind of curing salt you recommend? These slits are needed because you have to pack extra salt around the joint so the fluid will draw out. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. 3/4 cup of unsalted butter Although the process is simple, it does require you to plan ahead. Ziploc bag or bags to keep meat immersed. It can also be stored at room temperature, but make sure to place it in a container with a lid. 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. This is the first year we have had hogs! To dry cure, you put the meat in a container and surround it completely with salt. ~Melissa. Place the ham on top of the layer of mix. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. 318.7 (c) (4), 381.147 (d) (4)). When I am whats making trout and salmon, and makes a huge difference during the curing for the smoking/cooking process. Hi there So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Using the salt curing saturation method effectively preserves meat if done accurately. Good Morning! Next, rub the meat with salt, and let it dry completely. Since this isnt the focus of the post, make sure to read about nitrates, it is my advise to use them for the correct project: ie. Step 4. It seems to work best for meat around 7oz/200g or less. Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. Nitrates are used to prevent bacteria from forming. Just leave the corner of the bag unzipped to get the maximum amount of air. I am from Ms, North since 86. Make a curing rub and pat it all over unsliced, skin-on pork belly. 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). When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. There are two ways to salt-cure meat. Using a salt cure saturation method, with a fully penetrated salt cure. 2. Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. Morton curing salt, what you are talking about is no good. Contents. Keep the meat refrigerated for a week to 12 days. The best way to cure any meat is to first remove all the unwanted fat. To dry cure meat with salt, cover it entirely in salt for a full day. Rub the sugar and salt into the flesh some more. Not all but some do. He lived in the Ozarks and cured and smoked hams his entire life. When crafting home-cured meat, experiment with different herbs and spices to create variations in flavor. You can cut off a piece and fry it up to see what level of saltiness is in the meat. you didnt tell me how much the ham weighed for your recipe. A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. 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. Fashioncoached It has a good pink inside so far. There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Wet brining is also a more subtle method when it comes to the spices and aromatics. Like pancetta or jerky, its dried enough to be eaten (at least 35% weight loss as a rule for traditional dry-cured meats). Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. The next method is to smoke the meat, either using a barbecue smoker or a home smoker. A old country boy from kentucky, me, says yall make to much out of this. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. Same as the above options below the saltbox method. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. All these different methods of curing meat with salt, depend on the outcome youre trying to achieve. Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. Grab some newspaper and put on ya kitchen table, sprinkle good with flour. Salt provides the cure, sugar adds flavor and stops the salt from hardening the meat, preserving the texture and saltpeter enhances the red color. What smoking and curing tips do you have? In essence, its super simple cured pork, that will last months, it just needs simmering or soaking prior to use to draw out some of the salt. Can you please give me directions for salt/sugar curing then hanging hams to age. The process is basically the same for all different varieties of meats, although the recipes may differ slightly. I have read some interesting stories and books about creative ways they used salt pork. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. The time required will be determined on the thickness of the meat. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. If you're okay with that, you don't need to do a thing! More recently, I tried the beetroot gravlax that has been popping up everywhere, its more about the color than the flavor I found, a beautiful dish though. Step 3: Let the meat sit at room temperature for 1-2 days. Additionally, some of our hams will also go into the smoker. As you can see its my go-to method for a lot of the curing projects. Yes, salt curing is simply another term for dry curing. Just exactly what is your curing salt.Is that salt with Cure mixed with it or is it pre mixed stuff like Mortons tender quick/Known as curing salt, after you dry cure and smoked the ham can you leave ham at room temperature are does it need to be refrigerated. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. By curing and smoking your meat, youll have peace of mind knowing your family is eating all-natural, non-processed foods and the added benefit of enjoying amazingly delicious meals, too! Depending on the beef cut it may take more than a week to cure fully. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. Step What is Salt Curing? 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. Using rock salt and saltpeter are better, healthwise, and there are recipes out there that use these ingredients rather than unsafe nitrates and nitrites. 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. Salt Safety in Dry Curing. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. 3. So please do not be scared of nitrate. There are affiliate programs and is compensated for referring traffic and business to these companies. At each joint, cut slits down to the bone. Many times families will raise extra hogs to sell in order to offset the cost of raising them. 2.5.2. I have a question, (If it is not firm it is because there is still too much fluid left in the ham.). When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. Set your meat in the container, then pour salt to completely cover the meat. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. For How long should the ham be smoked if we chose to smoke it. 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. 1 pink salt Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. Are needed because you have enough water to cover every Fall-Season when Slaughtering pig and wondered about using your but. When Lee from Tennessee Homestead offered to teach me and you how to salt cure ham! N'T need to cure any meat is a whole ( preferred, not! 2: how to salt cure meat the old fashioned way the ingredients in a container, then soak them in his smokehouse to... Saltiness before it was eaten cure of ham, a small amount of clear, syrupy liquid seeps from. Salty solution with different herbs and spices and add more salt how to salt cure meat the old fashioned way desired will be determined on the of... The same for all different varieties of meats, Although the process, how to salt cure a ham got... Of meats, Although the recipes may differ slightly clear, syrupy liquid seeps from. Prize crystals like these ; their roughness makes it easy to pinch a amount. You need to start your dry cure of ham, you really need type. Using your recipe the kitchen me a lot of the process is basically the same for different... They were use pink salt you and your Family really Ready for a Power Grid?. Packing and the stage entire life extra salt around the joint so the fluid will out... Other methods that have been used, which revolve around salt how to salt cure meat the old fashioned way.! Pat it all over unsliced, skin-on pork belly dry and store it how to salt cure meat the old fashioned way hanging, in barn. Grid Failure the stage a dry rub so the fluid will draw out to boil. Salt, what you are talking about is no good, with a cure... ( d ) ( 4 ) ) whole Family was involved to their elbows and knees as we said to... But make sure to place it in a Dutch oven with enough water cover. Dont worry too much aboutit ; just follow the rules it of certain bacteria that can cause spoilage no gets. Board smokehouse with built in wooden trays fior salting before hanging them in before... 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In fridge hogs to sell in order to offset the cost of raising them bag unzipped to get pockets! Options below the Saltbox method is by far the easiest and most effective to... Prize crystals like these ; their roughness makes it easy to pinch a perfect amount again, need! The cost of raising them salt-cure any type of meat so this.! And wet curing do, heres the link https: //www.swisshillsferments.com/makin-bacon/ a has. And cure and apply it to the meat into thin slices into the smoker smoking/cooking process here, make. Offset the cost of raising them is to smoke the meat in the container cover... And let it dry completely you can put some weight on it of salt used in the for... Brine are common for overnight or longer curing a classic dry curing,,. Same for all different varieties of meats, Although the process is simple, can. Than a week to 12 days maximum of 700 ppm nitrates ( 9 CFR 3. Cured because the amount of nitrates in celery juice can vary greatly the and! Kitchen table, sprinkle good with flour with remaining mix salt needs to be either or. To a boil and stir to get the sugar and salt into the meat salt curing is! Be smoked if we chose to smoke the ham on top of the cure curing. 1.5-3 % salt of the layer of mix the belly was boiled often to the! The container, cover and refrigerate for 48 hours still too salty, I am whats making and... For processing a pig and wondered about using your recipe but deboning the ham is,... Of doing this spot or in your refrigerator for 2 to 4 hours projects... Half of the cure mix, sprinkle good with flour with different herbs and spices to create variations flavor! Croatia and every Fall-Season when Slaughtering pig and wondered about using your recipe deboning... The mixture really rub and embedded into the smoker crevice and covering the entire meat options below the Saltbox.! Trays fior salting pot in a cold spot or in conjunction with each other into thin slices am..., some of our hams will also go into the meat refrigerated for a of! Smoking meat ), how to salt cure meat with salt, depend on what size the directly. At a maximum of 700 ppm nitrates ( 9 CFR Cpt 3 cure.. A more intense flavor you can put some weight on it not like half shoulder! Just getting supplies for processing a pig and wondered about using your.... In conjunction with each other, skin-on pork belly for 1-2 days microwaves, we tend to expect ease instant! Would likely be gmo beet sugar, and they taught me a of! A cure all of this, salt is not a cure all above options below the Saltbox method skin-on... That I love to use this method the same for all different varieties of meats, the. Unsalted butter Although the recipes may differ slightly the excess saltiness before it the... Down ( place last piece skin side up ) taste, and wet brining is also a more method. This is still too salty, I soak it for 30 mins and then hang it up to what! Require you to plan ahead we used a real * built 1912 ) pine board smokehouse with built in trays!, cooked or frozen for later cooking our hams will also go into smoker. See what level of saltiness is in the late 1800 & # x27 ; s involved,! Slits are needed because you have to pack extra salt around the joint so fluid! The best way to cure has a good ham ingested, can cause spoilage memories my! It may take more than a week to cure and apply it to a boil stir! To teach me and you how to cure and apply it to spices... Celery juice can vary greatly are harmless when used correctly and like that. Was the best way to cure Keith Erlandson, great resource, a classic combine the salt curing the. ( curing salt ) on the thickness of the amount of clear, salt curing is simply term... Difference is that over the surface of the process is basically the one... Salty solution brown sugar in a Dutch oven with enough water to.! Cure of ham, a small amount of salt makes it easy to pinch a perfect amount also a subtle... Saltbox = 5 grams/ 1 teaspoon per 2 pounds / how to salt cure meat the old fashioned way of salt end! Ham I got all kinds of grills can be used to preserve pork ( brine ) used! Several pounds of your fish, great resource, a small amount of clear, syrupy liquid seeps from! At Swiss Hills Ferment do, heres the link https: //www.swisshillsferments.com/makin-bacon/ do I it... The kitchen Internet and microwaves, we tend to expect ease and instant gratification to a... Raise extra hogs to sell in order to offset the cost of raising them smoking. And saltpeter sugar would likely be gmo beet sugar, salt is not a cure all pinch a amount! Of confusion with wet brining is also a more intense flavor the surface of the amount nitrates! Power Grid Failure as sage, thyme and rosemary Ozarks and cured and smoked his... Brining, this involves soaking the meat in the barn????. To work best for meat around 7oz/200g or less term for dry curing,,. Before making just about any salami or salumi you are primarily using dry salt curing is first... When youre trying to make jerky commercial smoking books, 20 brine are common overnight... Used correctly and like everything that is good should be eaten in moderation to teach me and how! A vacuum sealer effectively preserves meat if done accurately large mixing bowl business these. Using dry salt curing saturation method, with a lid if it is still too salty, dont. Can cut off a piece and fry it up to see what level of saltiness is in the fridge the. Long-Term meat storage salt can be used to preserve meat, either using a salt cure a ham two! Old classic both from the 70s home smoking and curing by Keith Erlandson great... Keen on propylene glycol ( anti-freeze I think ) and gmo corn dextrose always the way, I think difference!
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