How To Make Salt Pork In Two Weeks | Preserve Meat Like A BOSS
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- Опубліковано 20 лип 2024
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May all your cooking experiments be aesthetically pleasing and delectable to your pallet.
Recipe:
5 kg Pork tenderloin (11 lbs)
3 Kg Rock salt or mine salt (6.6 lbs)
Optionally, you can use any dry seasoning you like.
I used dried thyme, rosemary, and garlic powder.
Enjoy, and let me know about your experience with this recipe in the comments.
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00:00 Introduction
01:13 Ingredients & Important advice
06:29 Prep Salt
08:15 Meat Types and Portioning
10:06 Storing in the pot & Salt Waste Concerns
11:51 Where to store the meat for 48h
13:03 After 48h
13:51 Recycle salt
16:53 Optional - Seasoning
19:25 Optional - Smoking the meat
22:29 Dry age for 14 days
23:22 After 14 days and Food Safety
27:33 Finished Product
28:27 Final thoughts
30:22 outro
my friend and i just slaughtered two pigs, and oh wow, i am so happy to have found your video!! SUBSCRIBED and SHARED!!
More than ever, the importance of preservation without refrigeration cannot be overstated!
Pemmican, Cowboy cookies, corn pone, dehydrated meats and now salted meats, along with foraging...
This is how we thrive, not just survive!!! Again, thank you!!!
Granny V
2 pigs, wow , that's an investment in real food security. Congratulation!!!
Don't forget about fermented foods and drinks as well. They hold more medicine for our gut microbiome then any other food on the planet (fact).
My forefathers and mothers lived like this for hundreds of years until my parents generation, when the promise of city life, easy life, job security and all the BS lies that Gov. from all over the world promised country folk , to get them enslaved in the city .
I was what they went through and compared to the life my grandparents lived without jobs, but working the land and never wanting for anything.
90% of all the videos on the channel are a reflection of what they taught me in the summer holidays I spent there.
Best time of my life, bar none , and the lessons they shared with me have helped me transition back to nature after 35 years of city living.
All the best V and God bless you.
Not a minute wasted in the video, and your articulation and command of the language makes it a joy to receive the well-organized content. Subscribed!
Thanks Michael - very appreciated.
The life of the chef in restaurants teach you that ''to much taka taka'' is not good and you either get the work done or get out of the way. 😅
Take care and hope you will find the other videos as useful as this one.
All the best
I didn't think the video was too long or complicated. The process for curing meat takes time so explaining it will take time as well. I'm going to use your process for my meats. Good job!
It was a point more for the younger generations that don't have the patience to watch anything longer then a tik tok short video.
You and I both know that good things take time, that's the sacrifice part of life, we sacrifice the present for a potential better future.
Thanks for the feedback an for the time to watch it.
Let me know how your meat projects turn out.
All the best.
This was a wonderful experience my friend! Subbed straightaway and look forward to watching your previous content. I love your manner, personality and delivery
I appreciate the kind words and feedback.
Have a great week and I wish you all the best.😍🙂
Thank you. I’m trying to learn and have ordered 50 pounds of salt for just in case. My grandparents did this and the salty breakfast meat tasted sooooooo good with milk fresh from the cow. I have a freezer full of meat I don’t want to lose if we have an extended power outage. Yes. I home cook everything and was amazed people were freaking out during covid because nobody knew how to cook.
Same here,
I'm not a "prepper" by choice, its just what I've seen in my family and food was never an issue no matter what came along.
We always raised livestock and grow our veggies, stored, canned, fermented, cured , salted, aged and dried . It was normal as I grew up and I still love every second of it.
I wish you good luck with your 50 Lbs of meat and you can check other videos on how to cure this meat , just so you have variety and abundance. Here's the playlist of all my meat curing, aging and charcouterie products.
ua-cam.com/play/PLOgVAdfi8D71O4g3jY9T3SdcMQq-MR8tK.html&si=LcrHKgQrM7QYLiKP
Hope it helps
All the best Barb.
This is the best and the most informative video on the topic i have ever seen
I'm happy it was useful for you.
Hope you'll make it and let me know about your results.
Loved the video and got so much out of it. I intend to give this a shot myself as I already can meat. Thanks from Australia 🇦🇺☺️🦘
Fantastic news - with this kind of attitude I have all the confidence you'll ACE it in the first try :)
All the best Kim
Been looking into learning how to be more independent homestead wise so really appreciate how detailed you were really help my dumb butt get on the same page
We all need a kick in the but sometimes,
Comfort and the path of least resistance is what we instinctively strive for, only to realize later that we need a balance of order and chaos in order to live a meaningful life.
Let me know how it turns out for you once you make a batch, and don't forget to soak a piece you want to use in cold water for 10 to 15 min, before cooking with it - its really salty otherwise and wont be enjoyable in a dish otherwise.
Potato stew, beans stew and many other dishes like that benefit from the strong and delicious flavour of this meat.
Once soaked and ''de-salted'' I even slice it thin and eat it like that in a sandwich - its cured - its safe.
Take care and all the best.
I’ve watched a multitude of videos on this subject, this is the best one by far was looking for a faster way to preserve meat efficiently. I’m getting ready for a long car camping road trip and looking forward to eating all of my preserved meat along the way.
Happy to hear it - thanks for the feedback.
Have fun on the trip ;)
It sounds pretty straightforward, thank you
Much appreciated 🙂
All the best.
as a chemist, methanol likes water stronger than salt, so you can crash out salt from methanol then cook off the methanol, lots of tricks. I all ways used a sugar salt mixture my self, I added a dash of sodium bicarbonate as well, but the reason has been forgotten why it was used.
Super interesting - I do use sugar and salt brines for curing and marinating poultry but I've never used it on pork or beef.
Thanks for the insights 🙏
I’m getting half of a heritage hog at the end of this week and I so look forward to trying out your methods ❤❤❤
That's amazing - so many possibilities 😃
This reminds me of winter as a kid, when my grandparents would sacrifice the hog they raised all year, and that would keep them fed until next winter.
Nothing was wasted, back bacon became a cooking bacon, because it was more fat then meat, head cheese , sausages bacon, hams, smoked ribs mmmm.
Even the bones, empty of meat would get hanged in the smoke house for a day or to to get some smoke and then used as stock/soup material to give the broth flavour and nutrition.
Such a magnificent thing to see people still eating real food and preserving the abundance God blesses us with.
All the best to you and congratulation on the investment.
It's a win.
P.s - do you know what breed the hog is?
Sounds like it could be good in red beans n rice! You didn't overwhelm an I want to say thankyou!
Yup, it goes great with that and with any type of potato or beans and pulses stews
Enjoy it in any way you want if you make it ;)
Take care, and all the best
You say about poultry, you can do it with duck and goose if you can get it.
I have nothing to say but thank you!
Much appreciated
All the best and abundance :)
The Morton Salt Mine in Grand Saline, Texas sells bulk Rock Salt for $63 per ton, (2,000 lbs.), 10 ton minimum.
I personally believe that Salt will become as valuable as Gold as it once was in ancient time's age's ago.
Great video my friend! Thank you so much for teaching me. ❤️
Thank you for watching and writing 🙂
Ahh yes, cheers to your neighbors 😅
Another awesome video and information ❤
They are always watching over the fence - the meat might invade their land 😳
Listened to every word!
Great walkthrough!
Thanks. Will def try this out.
Hope you enjoy it!
All the best
Get to the Choppa!!! LOL Ty for your informative video, you rock my friend!
This is actually pretty good for historical reasons too!
Can't wait to impress at American Civil War re-enactments.
Sounds great - a salt pork potato stew is to die for.
Try making that as well if you end up salting some pork soon.
All the best :)
@@HomevertHomesteaderrecipe?❤❤❤❤
@@truthnshit8709 There is a ingredient list in the description of the video - its meat and rock salt at the base. Then some spices that you prefer for the final step.
The recipe per say is in the video ☺
thanks for the interest
You are funny! Great, informative video!
Great video! I'm a little scetchy on doing this but i might give it a go anyway.I have another guy who salt cure's fish, so it might be time to start preserving at home. Thanks for the information and I hope that you have a very blessed Christmas!
It's not hard, and it's very satisfying in the end.
Hope you'll give it a try
Blessed Christmas to you and yours.
Minunat
Felicitări si mult succes ❤
🙂
Thanks!
Thank you very much for the donation.
It means a lot 🙂
Thank you for the wonderful video.
Greetings from Rhodes island 🇬🇷
Ah Greece, how I miss it.
I spent a holiday in Greece a few years ago and its the closest place to heaven on earth I ever experienced.
Paradise in the best way - all the best and thank you for the comments :)
So a question, I've seen many others salt the meat by rolling it and rubbing it into the meat until its fully covered. Have you tried both methods? And if so what one do you like better? Thank you for your time! ❤
Both work but they work better for specific cuts of meat.
Example:
Rubbing works better for fatty cuts like bacon, back bacon and any other parts that are heavy in fat, where as the covering in salt and letting it stay in there for a while works better for meaty parts like loin, neck, ham etc.
Fat does not reduce, dehydrate, lose volume or moisture as much from salt - it absorbs what it need to stay preserved and that's it - hence rubbing is a fast and appropriate method for lets say bacon.
A meatier cut will lose moisture absorb salt to cure at the same time, helping with the shelf life, curing and aging after that if you decide to continue the process for a more special end product. This is why it benefits from being surrounded by salt for a while instead of just rubbed.
Hope this helps.
After you cut into your own product how do you wrap or store the remaining portion! Do you just hang it back up? I wrap mine up in cheesecloth! Should I re-wrap when I open my meat! Excellent presentation!
I do a couple methods based on where I am and what are my possibilities:
1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw.
2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun.
3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it.
if its while or gray mould then its the good type that gives t he meat the expensive meat taste.
if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop.
The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans.
Hope this helps
What cut of pork was used in the video? Thanks!
Pork tenderloin
A question?
When curing the salted meat, you said to store where it is dark, “dry, and cold”. That cold has to be above freezing, I think?
Thank you.
Courtesy of Half Vast Flying
Yes, optimal curing temp is between 5 and 12 C or 41 to 53 F.
All the best Jack.
@@HomevertHomesteader G’day, Homevert. Thank you. That’s warmer than I expected. I make salted salmon gravlax in the refrigerator. JARVIS good eating!
Courtesy of Half Vast Flying
You presented this in such a clear and thorough manner that I feel I actually should try this. It’s very appreciated when you explain the food safety aspects and the reasons for the processes. Makes sense. I will soon have venison available and will give this a try. Question: is there a limit on either small or large sized cuts? Thank you for a wonderful video!
Thank you for the kind words.
The cuts can be as small or large as you prefer to work with.
I make all my meat projects based of pieces I know I will use in one go.
Just bear in mind that the thicker the piece the more time it will need in the salt to get cured properly.
You can use this video as a guide and scale up or down based on your needs.
Thank you for taking the time to reply! I appreciate the versatility of this process, sizing-wise. I am very excited to try it! Thanks!
@@bradlafferty can't wait to hear all about it once it's done :)
Ești extraordinar ❤
😀
Wonderful
Thank you
Thanks for sharing. Very useful information. New subscriber
I'm honored to have you closer, and I am very happy it was useful and of benefit.
All the best :)
I am glad I watched you video. Thank you
I am happy you found it helpful.
All the best Ed.
How do you store your finished meat to prevent further unintentional drying?
I do a couple methods based on where I am and what are my possibilities:
1 if I have a freezer or freezer space ( mine or at friends) I can freeze it all once done for longer then 1 year - there wont be any freezer burn as this is cured meat not fresh/raw.
2 if the above is not possible I do the cheese cloth wrap but try to keep it somewhere dry and out of direct sun.
3 if you have a root cellar with constant moisture - you can let it hang and age more, keeping and eye to check if any mould develops on it.
if its while or gray mould then its the good type that gives t he meat the expensive meat taste.
if its green blue or black its bad and if you catch it fast in the beginning wash the meat with white wine vinegar or spirit vinegar and move it into a dry place as the excess moisture encouraged the "bad moulds" to develop.
The balance of moisture is not easy as to dry and you end up with jerky - to moist and you lose the meat to black mould that is toxic to humans.
Hope this helps.
I really enjoyed this video. I plan on using it. I make almost everything cause I cannot buy it all the time. And I enjoy doing it. I am a blade smith. I make knives. If you are interested let me know by responding here by just saying yes. Then we can take it from there.
Id watch this video day after day !!!! Believe me, you didn't bore jack !!!! I stopped at this at 4 1/2 mins in and sent this to a great friend...... Said,dude... check this out !!! You're the bomb dude. You're not fancy, you're not pushy, you're not a dick who thinks he knows everything.... you come off as guy who just tells his story on journey wether right or wrong. I don't even know you.... are you a chef, electrician,plumber, truck driver....... I really don't care ! Love your channel and will definitely share. Thanks
How domyou actually store your finished salt meat to keep it in optimum condition? Love your videos.
Thank you Carolyn.
I store it in two ways:
1 - if I want the batch to keep at a specific moisture - i.e. still be a good chunk a meat to cook with and enjoy I cling film it and freeze it in chunks the size I know I will use in one go.
2 - If I dont mind the above and I want it to become more a seasoning food ingredient I keep it hanged in a cellar, cool pantry or in my garden shed as the temperatures between late October and early April are close to or below 0 Celsius (32F) - I do most of my meat curing projects in this window of time and I make enough to last the rest of the year and then some to share with friends and guests.
With this way of storing, the meat will continue to dry and age becoming something akin to expensive salami, or prosciutto or pancetta flavour wise .
I actually do both because I love cured meats more then anything else, but I also love cooking for my family daily so I need ingredients as much as fancy meats.
Hope this helps and answers your question.
Have a great day.
Well said
Thank you for the informative video. I have a question will the process be the same for beef or other meats besides pork. And second question does the meat need to be stored in fridge or can it stay on the counter indefinitely?
Happy to hear it.
Yes same process for beef but I am not sure about other meats as I don't use this method on other meats.
Bird meat must be cooked due to the high risk of salmonella so ''raw'' salt preservation is not advised.
I don't eat fish but sea cultures have been preserving fish for millennia in a similar way - so that may be ok.
If you can store in the fridge it would be better because it eliminates most reasons of the meat from being spoiled by bugs like flies - they are the worst and if desperate will not care about the high salinity and still lay their eggs in the meat.
Disgusting creatures they are and wasteful,
If you have a safe well ventilated kitchen lets say where bugs are not an issue ever then yes the meat can stay out until you finish eating/using it - though its very important to hang it somehow as the air must circulate around it to keep it dry on all sides.
if it lies on a side it will perspire and accumulate moisture which in time will create undesirable moulds that will spoil the piece/pieces.
Thanks for watching.
God bless.
@@HomevertHomesteader thank you for taking the time to answer. I’m going to try beef. Does the meat need any special storage for long term?
@@laughinatyou63 A cool, dry place like a pantry or root cellar wold work, but a fridge or freezer will ensure the meat will keep well for a very long time.
Alternatively you can vacuum seal it as well.
I've used all these methods and they all worked well.
So how do you store it after it's dry enough ? Without a freezer
In a cold, dry dark space for about 1 year.
A food panty, a cellar, a cupboard any place that is cool (bellow 12C or 53F) - the lower the temp the better.
A cupboard that is lower to the ground is best as heat in the house always rises to the ceiling
A cool attic, if not properly insulated and with a good draft is another great place to store any meat project as well - hanging. My grandparents used their attic to store a hole hogs meat from December till June when it was all used up.
Any of these apply to you?
Thanks for your reply
I guess my main concern is whether or not it will keep drying or did washing the salt off take care of that ?
Im watching all, ill let you know how it turns out,
👍
So do you cook it before you eat it, or can you just eat raw?
I do both - I cook it when I make stews and other dishes where the meat is a condiment more then a main staple.
But I also eat it like that sliced very thin on a charcouterie board, in a picnic sandwich etc.
Both ways after I've soaked the meat for 3 h in cold water to remove the excess salt otherwise its to salty.
The meat is cured and dried so if kept well its safe either way.
Thanks for watching and asking
Have great weekend
What Chemicals are in pink Himalayan sea salt? 🤔
I didn't say that about Pink himalayan salt , I said its expensive and not a good fit because of that.
Pink curing salt on the other hand has plenty of non salt additives.
Can this process be used on meat with bone or should be be used exclusively on meat with no bones?
It works best with lean meat but it ill work on meat with bone as well.
The salinity is so high, and the drying, that it will preserve anything long term
New research shows that Nitrates are used by the body safely and importantly. Just FYI. Salt is Sodium Chloride, a chemical so keep that in mind.
If you could send me a kink to these studies I would appreciate it.
I want to see if they are done properly or in the service of corporations and their agenda.
Thanks
And so what’s your point??? Humans require salt to survive. Chemical or not.
Nitrates turn into nitrites and nitrites turn into nitrosamines in our body, which causes cancer. Eating nitrated meat has been proven to cause colon cancer. This has been officially acknowledged. And salt is a naturally occurring chemical. Only downside of consuming too much salt is for people with high blood pressure. For anybody else there is no downside as long as you drink enough water.
@@HomevertHomesteader Google it.
@@user-sp1gw8gz3o They also utilize nitrates to help regulate blood pressure.
:)
What is the correct temp for hanging the meat to dry?
Between 5 and 12 degrees Celsius - that's why I usually do these projects starting late Autumn, as not many have to much free fridge space to tackle projects like this
@@HomevertHomesteader thank you so much for your reply and the very informative video.