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Preserving or curing Meat Without Refrigeration at home
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- Опубліковано 27 бер 2021
- Usually the only time I can get meat is when I go to town.
No more.
I've figured out how to preserve some beef without refrigeration or specialized equipment. Just salt, seasoning, and a little bit of protection in the form of muslin cloth.
It worked out so well for the first piece that I'm doing this little introduction to show you how I do it, and talk about some of the myths and BS floating around about drying meats in the house.
Should be fun.
Drying meat is becoming a lost art. Glad there are some sensible people out there keeping it alive. Keep making the videos man, we need them!
Looks good man, I do mine 3 days in the salt tub... I start off with a little pink curing salt on the rub, the nitrites inhibit botuli bacteria, but then I finish off the salt tub with regular salt. You can rinse the meat off before you wrap it, just towel dry it... its not like a sponge, the water won't erase your hard work. Spice and wrap. You did it nearly perfectly. For safety, just remember for each pound of meat, one day in the salt tub (bowl).
Thank you for the the comment from experience. Yeah, I've decided I'm not worried about oversalting after having one batch that obviously wasn't salted enough, lol... Just some FYI from my digging, in europe a bunch of countries did tests and found that nitrates had no noticeable effect on botuli, and the FDA "testing" is questionable at best. Think that's actually a "safer than sorry" thing. What nitrates (also found in paprika btw) do is give the meat that nice coloring. 2000 years ago Romans and Greeks were arguing over whether to use the "pinkening" ingreedients. Course, what weren't they arguing about back then. Anyway, thought I would chime in with that as you sound like a guy who likes experimenting and believing what you see and do and not buying everything written on paper. Worth digging a bit deeper into. I actually have 10 pounds of nitrate for rocketry (much purer grade than what goes in food) so that option's def open if I want to experiment, haha.
@@offgridgecko what you stated is exactly what I learned from your video. That I've been overcautious for a long time... It was nice to see that it takes a lot less prep than I originally thought... I probably won't change how I do it, but I certainly wont be as nervous everytime I take that "first bite". lol
@@ozgott1415 Follow your nose for sure. No matter how much care you take there'll always be something that can go wrong.
Looking forward to the pemmican video for sure!
My Grandfather did sugar curing of meats & salt curing. It was during winter in a non heated bedroom & laid out on a wood table with sheet on table. Vivid pic still in my mind
That would prolly do the trick for drying, especially after the initial curing that removes most of the water.
Lol when you put the meat on the shelf I was yelling at the screen "the meat is not covered all the way Marty!" Haha
I rubbed it down pretty good. Should be alright, lol. Passed the sniff test this morning so I think we are okay.
Thank You for this information, I hope you do a followup video :-)
Hey, I wanted to leave a kernel of knowledge with the stuff I've learned watching lots of videos and researching studies online. I absolutely love this kind of stuff, and I totally agree--you do you, most people reading this have a brain. However, PSA for people who want to try experimenting at home with food preservation: with food preservation without a fridge, that's definitely a pretty sketchy risk. Obviously it's not impossible, but it is an unnecessary risk if you can avoid it. A survival situation is all about minimizing risk, and leaving meat in "the danger zone" of temperature for several days even in extreme salinity is taking a pretty big risk. To be clear, I am not a professional, but my understanding is that to the best of my research, the best way to preserve meats is a combination of methods. Smoking and salting are definitely options alone, but not super safe alone. Combining them, however, with as many methods as possible is a fantastic way to be safe. There's a number of lethal parasites that can survive moderate salinity, acidity, alcohol, cold temperatures, anaerobic conditions, or extreme aridity. However, each layer you add of different methods, the chances of something going wrong can drastically be reduced. For instance, pickles combine brine and vinegar. Most people who preserve with salt leave it in fridge temperatures because it slows bacterial growth enough that the odds of bacterial spores germinating quickly enough to outpace the salt killing them is nearly impossible. Again, salt can be used alone, but it's super risky.
To anyone reading this, good luck out there! And stay safe!
Yep, and out here there is no refrigeration. Still would like to have preserved meat on hand and be able to do it myself. Absolutely do your own research and be very careful how you handle any raw meats.
Can you show the finished product? Where do you store when it's finally finished? What kind of texture are we looking for?
Not really. I ate it all and haven't made any in a while. I might have some pics of it in the pemmican vid as a bunch got used for that.
I used a small piece of backstrap from a deer. Used a little jerky cure (salt sugar sodium nitrite) and brown sugar and rock salt to cure for 24 hours. I have it wrapped in a cotton cloth and tied up and hung in my fridge after washing salt away and seasoning with salt black peppper and smoked paprika and a little maple smoke house seasoning. After 3 weeks will this be somewhat safe to eat? This is my first time dry curing any type of meat. It seemed stiff when I washed the salt off and there's no bad smell after 4 days in the fridge.
I'm not qualified to say what's safe and what's not, but it sounds like you're off to a good start. The salt makes everything a little stiffer. I don't have a fridge so I haven't done anything that way. I did end up with a bad batch but I think I didn't get it salty enough.
@@offgridgecko thanks for the response! I've tried to follow some recipes but nothing really covered well enough what I'm doing so I combined a few. I'm thinking the nitrites prevent botulism and the drying and salting help make it safe as well. I didn take an initial weight but I'd guess it's about half a pound. Most videos I've seen for a pound recommend 3 weeks drying so I'm just gonna aim for that.
@@notmefrfr nitrites ... prolly overrated in america, they help with the coloring more than anything else, though good luck getting any of the curing people to admit that (if they know it). Botulism can only grow in oxygen deprived environments. That's why it's important to get salt into every little crevice and cut, and why if you are grinding the meat then it's prolly best to follow a recipe or have some good experience by your side. I haven't figured out how ground meats originated or how they kept them safe, but even when they were "kept safe" by older means, there were still cases of food poisoning from stuff like bologna. Whole meats are def easiest.
@@offgridgecko yeah mines a whole cut of meat and was clean of all fat and tendon and covered entirely in salt for at least 24 hours
How long does it take to dry and what do you do with it after it dries for storage? Thanks 😊
I go by weight. It must be smell free and it loses about a lot of weight after about 2 weeks. I just leave it hanging. I'll cut some off and then wrap the linen back around the rest and hang it back up. Kinda dry and salty but better than moist and moldy
@@offgridgecko thanks 😊
Put fresh ground black pepper on the outside. It keepsflies away
I'll have to try that. I'll mix it in with the paprika, lol. That would make it easier to hang without wrapping, I would still be worried. Maybe I'll try it on a small piece first and see how it comes out. Hopefully some venison cuts coming soon.
@@offgridgecko will send u the link of the homestead that does it that way. Itmightbe a minute But I will send it. This for video , may u have a blessed evening.
@@annebaxter-reynolds8115 Thanks, bub. Will check it out for sure.
Where do you recommend getting the muslin cloth?
I got mine from the fabric center at walmart. I think any cheap cloth will do, go for a fairly high thread count though so bugs can't get to the meat through it. It will also help keep more residual humidity inside.
Thanks
Hey, those larvae, extra protein?
hahahaha indeed
Which books and UA-cam videos will you recommend for preserving meat in brine for a long period without refrigerator?
Search forums and find people that know how to do it who can instruct you directly. I don't advocate experimenting, even if it's my primary learning method. I'm pretty meticulous and have found other people aren't always so detailed when learning by trial and error. If something doesn't look right, smell right, etc, toss it out and try again. Spoiled food is not something to screw around with. Myself I haven't tried brining except game animals and I only leave them in there for a few hours until I get around to cooking them.
New sub here !!
You can buy salt/s in 50 lb bags and it costs lots less that way
Yep. It's on my list, just haven't pulled the trigger yet. Funny that I used to have an oilfield salary and now I quibble about a 25 dollar purchase. Lol
If I leave my catfish out all night will out be good to cook and fried Is it be good to eat the next day
How long can you leave raw fish out like all night long? Can you fried and cook it the next day .
Raw and EVEN cooked seafood (*especially* freshwater fish and such) is uniquely vulnerable to spoiling. While most people really don't care much about the 2 hour regulations for leaving food in the danger zone, I ABSOLUTELY recommend being very careful with fish. I've gotten food poisoning for about 12 hours (not even close to the worst--but it was a terrible night) for eating cooked fish that was out for about 5 hours. To be fair, that's much more dramatic than 2 hours, but please be *very* careful with seafood, cooked or raw. If you choose to experiment with seafood, I wish you much luck and have fun!
Thanks for that insight and sorry to hear about the food poisoning
So after it’s dried do you still need to cook it because it’s still technically raw meat?
it's technically not raw meat, it's cured meat. Cook as long as you want. I'm not providing culinary advice, just showing how I do it. I cut it and eat it just like any other cured meat.
Did it turn out good?
Turned out fantastic. Little salty. I tried to do one later using a less salty method and it went bad though, $50 worth of meat down the tube
So far this method has worked out well. Dry meat is better than no meat :)
@@offgridgecko Oh No
What temp range coukd I use .
if it's salty enough it shouldn't matter much. main thing is get the meat dehydrated quickly (fresh as possible) and keep the bugs off it. Some people suggested black pepper in the spice mix will keep flies off it without a covering.
probably best in the 50-70 range somewhere I would guess though
@@offgridgecko thanks im trying not to rely so much on technology but not worth getting sick. Maybe I cut a little sample and see if I dont feel well before eating anymore. I want still use technology but occasionally not so I know exactly what to do , where salting meat unfridgerated may be your only way to survive for a time. I also study wild edibles. I live near the Amish they know alot I'm sure on many homestead techniques
@@offgridgecko thanks
@@achillesdalessandro4322 No point in getting sick. Remember to trust your nose. When it's ready it really shouldn't have any kind of offputting smell to it. I use that first and if it don't pass the sniff test after curing I don't touch it. I can experiment with penecillin after SHTF, lol
The white paper is freezer paper.. 🙂
Buried somewhere in this half hour, you may have said something useful. No smoke. No peppercorns. No hog casings. No newfangled invention. No surprises.
Ummmm never thought if bugs on my meat, pause
what is your problem with nitrates and botulism? Sounds to me you have a problem inside your head rather than it being a real problem. Also salt hardly costs anything and if that bit of salt that you put in that bowl costs several dollars than I wonder where you shop. Maybe move to a place in rthe world where shopping is not that crazy expensive. Salt costs maybe 70 cts a kilo here.
I don't have a problem. What's your problem? I'm looking at these arts the way they were practiced before refrigeration and specialized mixtures sold in vacuum sealed plastic bags. And I know what nitrates are and how to get them without buying fancy salt. You don't want to do things the way I do then fine. I'm not forcing you to, but you've missed the point if the exercise.
If you welcome some critiques.,,. Don’t be so long winded, turned me off, might do the same to others.
Thanks, yes get a little long winded sometimes. will probably release some shorter versions of some of this. Just a lot of info to pack into 60 second. but maybe break them up into chunks. And add some timestamps so its easier to click around to the parts you are looking for. Appreciate the honest feedback
Get on with it please, wash it and salt it already, way to much info friend, bye way to slow.
thank you for the feedback. sometimes I am a little long winded.