Preserving Meat with Salt: 18th Century Style Salt Pork
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- Опубліковано 25 вер 2024
- Another installment of old style food preservation for my Colonial food preservation display at the Colonial Heritage Festival this summer. Traditional method of preserving meat with salt.
Coloninal Heritage Foundation: festival.coloni...
Food storage help: foodstorageands...
I cured a beef brisket about 8 years ago in my garage without electricity. I made a salt brine with potassium nitrate that will kill any micro organism. I had it in the brine for 3 weeks. It turn into corn beef. I took it out and rinse in fresh water than cold smoke it. I was eating off it for many weeks with out refrigeration. It was good.
Thats cool
the whole point is to make sure it works WITHOUT refrigeration. now im doubting the process.
Salt pork needs to stay at between 36 and 38 degreed F. This is why most people put it in the fridge. Most people don't have a cold mudroom or cellar. Historically, the animal wasn't butchered until winter when this meat could be packed and salt and kept cold at the right temperatures. You don't have to store this in a fridge if you can keep it above freezing but below 38 degrees F.
@@allisondey6766 Well said. During the warm months, the pigs are busy getting fat, not getting butchered. During the warm (and dry) time, you brine, dry age and smoke. Like speck, or Landjaeger.Buther the pig when days start getting consistently below 38F and have salted pork available for the entire winter...alond with those tatoe, carrots, onions and what not from the cellar.
@@allisondey6766 So how did ships keep it at 36-38 degrees? I know it was taken on wagon trains during the summer months. Not sure about the 36-38 thing. What did Lewis and Clark have to keep it cool?
@@attra91 I will link a very good video that explains how Lewis and Clark's expedition prepared their barrels of salt pork for the expedition.
ua-cam.com/video/TLn5paBTuZk/v-deo.html
@@attra91 They did their best, and people died. You don't want to take those same risks if you don't have to. Refrigerators are a modern miracle that changed everything, and an improvement in almost every way to what came before. So if you have one, use it! If you don't for one reason or another, a basement or cellar helps, and cooking it thoroughly is a must.
Absolutely outstanding information! Keep up the great work. This kind of info is more valuable than gold in a long term grid down situation! Thanks for doing them!
Thank you! After this one and the salted beans, I'm pretty sure I need to add to the salt supply in my food storage if I'm going to have to regularly use salting to preserve food!
I am here because I am reading The Grapes of Wrath where they preserve a pig this way for their journey to California. Wanted to see how it looks. Thank you so much :)
try cooking chopsticks to move the pork around when removing air-pockets and bubbles. the bamboo also doesn't hold microbes the same way wooden utensils do
Is there a follow up video on it? What happen to the pork? How does it taste? What about the texture?
ua-cam.com/video/PQh6HxmPy54/v-deo.html
This is from Townsends. They already did their own salt pork video! Here is a video of them using it.
This girl is from China, and she preserves all sorts of meats, all sorts of ways! Here is a video she made of herself making sealed pork and using it!
ua-cam.com/video/sbr-SAi6PHM/v-deo.html
Here is another Chinese girl smoking pork, if you're interested!
ua-cam.com/video/3mCeQLqB7TQ/v-deo.html
Usually it comes out like better jerky
Thank you so much! I just found your video and spring is approaching. Would this be ok to store in a cellar instead of the fridge? Makes total sense why they did this in the fall! I did not know that! All I’ve been told from my grandmother was that her grandmother did not have a fridge. They would submerge meat in a barrel of salt then smoke it in a smokehouse. Now I’m on a mission to learn how to do the same. 🥰
Corona virus preparation last minute.
No kidding. All of the chest freezer are sold out
@@itsyao yeah rice was totally sold out at my local costco for weeks. But I was finally able to get enough rice to feed an invading chinese army. Nothing to feed the invading russians except some canned tuna.
@@thornyturtleranch6152 I don't understand this comment. Why are you feeding an invading Chinese army? What part of this comment is funny or smart? Rice is a widely eaten staple and not only associated with Chinese.
@@itsyao you are absolutely right. However it is a very prominent stable of asian people and with the current political senario you obviously could see my attempt at humor. There was nothing racial nor hateful about my comment. The usa is falling, the government of the usa is being run by a VERY SUCCESSFUL CULT leader that wants to be a king and dictator and want to remain only to avoid prosecution. And we have some real serious issues now. It's been determined that the chinese military can wipe out the us military before we know they are coming, highly technologically advanced. Then you have the whole russian relationship where sergy lavrov can into the oval office to discuss the standing invitation for the russian military to bring 10 million troops to the usa for joint exercises planning the take over of all of the ukraine and europe and to call it trumplandia. So when they come I have enough rice to feed the invading Chinese army and enough canned tuna to feed the russian army. If anything it was political and cultural but not racial nor hateful. But thank you for policing my 1st amendment. I appreciate that very much. Edit staple above and ignore other spelling or auto correct.
@@thornyturtleranch6152 I don't care about your ideologies on the country's foreign affairs. I am just here to learn how to cure meat because all of the freezer chest are sold out. Keep your political comments to yourself or someone who wants to engage in it. Stop making this politicized.
Lots of old comments...dont know if i will get an answer, but here goes...
You used large chunks of meat. Would smaller chunks or strips cure better/faster? Down to say 1 or 2 inch cubes?
Yes, smaller pieces would cure faster. The brine can permeate through them quicker than larger pieces.
This was an eye opener video for me as I just realised refrigerator were developed in 18th century.
:P
Refrigerators were not invented in the 1700s lol
Lol
@@somethingforeveryone4206 that was the joke, good job
You have the most calming and soothing voice I have ever heard. And you're very beautiful as well. Thank you for making the video and sharing the information.
You got to be single for a while xd
@@ljhalawani7082well here I am 4yrs later, and I thought she was very attractive. To each their own I guess 😊
It will be interesting to see how it turned out :) tfs
Just have some salted pork I’ve prepared it last week and I love it
Make sure you are using fresh eggs. *How to test egg freshness:* Place the egg in plain water. Why? Old eggs float in just plain water. Fresh do not! Great TIP! Thank you😊
In case you wanted to know why, stale eggs float because of the large amount of sulfur gas that has built up inside the shell. If you have had eggs for more then two weeks, I suggest hard boiling them. A sealed hard boiled egg will keep for another 3 -5 weeks.
@@qqc4202 Two weeks? Eggs hold up quite well. I have eaten eggs that were over a month old.
Where’s the follow up video?
The egg floating hint is great!
So how is my favorite UTAHian doing? (ok my second favorite, Lindsey Stirling does play a mean Violin) I like these historical videos. It really lets you know how fortunate we have it. Thank you for showing us,
Todd Dembsky not historical vids my friend, fridges are a relatively new invention our ancestors did this without refrigeration...
Don't forget to remove the scum if any from the top and I'm not sure if you said it but also keep a weight down on the lid to prevent any airborne bacteria from entering. Townsends did a vid like this too.
Very informative! Thank you so much for taking the time to make these videos.
excellent work, thank you for sharing this.
Very interesting… is there a heat temperature danger zone where this may spoil.where would one decide to place the croc?
Love your healthy options
Instead of using salt you can also do this with sugar... when using sugar you don't have to soak the meat you can just rinse it off good
I can't find the next video where you open it up and desalt it... Where is it?
Wow, it's that easy? That's remarkable!
Please answer my questions:
I don't have a refrigerator. Is it okay if I don't refrigerate it?
How long will the meat last with this method of preservation?
So, you leave it in that jug (or other container) floating in brine all winter until you're ready to use it in the spring?
"I'll let you know how it goes" when I see someone actually showing both the method and the result and I'll subscribe to their channel instead.
ua-cam.com/video/PQh6HxmPy54/v-deo.html
This is from Townsends. They already did their own salt pork video! Here is a video of them using it.
This girl is from China, and she preserves all sorts of meats, all sorts of ways! Here is a video she made of herself making sealed pork and using it!
ua-cam.com/video/sbr-SAi6PHM/v-deo.html
Here is another Chinese girl smoking pork, if you're interested!
ua-cam.com/video/3mCeQLqB7TQ/v-deo.html
mold cheese do you know how long to let the pork sit in brine? Even the townsends video does not say that
@@JackGilbertJr for how long u want mate, this method is to preserve meat without use of fridge, u do this method then sit it in a cool place over fall + winter and when hungry go to it pour out and wash + eat meat
it isnt for tastes only for survial imo
Many thanks for that. Will give it a go. Regards and best wishes from the Uk
awesome video the colonial heritage festival is awesome as well
I thought that soldiers would carry salt pork with them and then eat it on the trail without cooking. Is that not the case? Can you take this out and eat it without cooking it?
No, soldiers usually had salted, smoked or dried pork with them, but the salted pork has to be soaked first. Otherwise it isn't even edible. And it is still raw meat, so it had to be cooked when making camp. While marching, they probably had some bits of smoked meat, or some fruit (if available)
So did they have refrigerators in the 18th century?
Do salt dont kills protiens?
Do i have to take out meat after few hours, or let it be in brine for months?
Does this work with pork chops too or is it just belly?
you have a beautiful talking voice !!!
Thank you. :)
Yeah soothing voice.
@Bill The Bull Gates stfu
Bill The Bull Gates Lol wtf
@Bill The Bull Gates youre a pos
OK, well I bought a bunch of salt after watching other videos and I knew about getting salt with no iodine in it but no one else said anything about the anticaking agent. What's that going to do and why shouldn't I use it?
Will sea salt work also?
They didn't use regular salt did they?
Could you do this with other meats? I can’t eat pork it makes me sick
yes, you can. we fo this all the time. plain salt no water mix. make sure to dry the meat thoroughly before salting. you can dry the meat too by smoking.
I appreciate the videos. This is something that I was thinking about. Do you think that I would be able to use this on long hiking trips? Also can this be done with Fish, Bacon, and Strip Steak or Filet, or just with Pork? (Like Bacon) and is there any cooking involved when I'm ready to eat? Forgive my ignorance but this is something that I would like to know from someone that knows what there doing. Thank You, John.
You could use this on a hiking trip. I'd cover the meat in dry salt if I took it out of the brine before I was ready to soak and cook it. The meat will need to be soaked and cooked before eating it though which might be a bit tedious. The soaking could be done overnight. Yes, it would work with fish, beef, or other meats. Pork was just most common in Colonial America, so that's what I've got going for this food preservation display.
Hi. When desalting the resulting meat, how often must you replace the soaking water within the 2hr min. period or overnight to maximize the removal of the salt? Tnx!
I knew an old timer in Oregon since passed away. He was raised on wild Elk his mother was Chinese and his father was Cherokee Indian. And he told me this:
They hunted, and hung the Elk for a week then butchered it into small portions like roast. At 7 y old his father but him into a wooden Oak wisky barrel and handed him the hunks of meat to cover and pack w salt any salt it didn't matter to them so long as it was salt and he would cover and pack each piece making sure that there was no piece open to air.
Now the rules set by his Chinese mother: every day he was to ask or find out if mom need meat if so he got the first available hunk of meat out of the barrel and went to the well to rinse the meat and soak it in cold water. This piece was the piece that his mother would cook about 1 to 3 days after taking it out of salt BECAUSE it was his job to rinse it three times throughout the day at the well to get as much salt out as possible. In short the piece he took out today was not used in cooking for about 3 days. He always had other meat rinsing sometimes up to 1 or 2 pieces 1 to 2 days in advance depending on what his mother told him to have out desalting. And one last tip: just don't add any salt to your pot of stew until you taste it first because the meat most likely had enough salt already in it due to storage. They had no refrigeration on that ranch not ever until he went into the Army and came home and married did he have refrigeration. However he continued to raise his kids on Elk but but it in a freezer as time and technology advanced. I got a wealth of knowledge from that old man. His name was Robert I met him at Walmart when he was struggling to remove a tire from his vehicle to have it serviced I asked him if I could lift it out of his trunk for him and we became really good buddies. I miss the old guy.
@@stevethomas5209 Thanks for sharing. Stay safe.
@@stevethomas5209 People like that always have the most amazing wealth of knowledge. You were lucky to have met him. Thank you for sharing your story, and some of that wonderful knowledge.
@@stevethomas5209 Tkq very Mr Steve Thomas .it took me back to d Western Novels my dad brought home from d local library..n btw...profound share on preservation of food..in these tough times...n more to come ..we need gear up on d old n ancient ways of life... hardier n healthier too..
Wish this kind of wise old shares r published in d media for d present generation.
HAPPY New Year 2023
Greetings from Golden Rock..Trichy.. South India 🎀
Cut the bottom off a freezer bag. Put the bag half in the container and half on the out side. You wouldn't get meat all over the rim of the jar this way.
Oh, that's a great idea! Thanks!
Food Storage and Survival is there a part 2? We want to see how it turns out.
I cant fine the second video. How did you close the jug? Did you use any other type sealer? Did you put anything between the meat and lid? Thanks for your time.
Can I do this with beef as well??
enjoying these videos - thank you for posting
wow..incredible information. now I know how to test the eggs in my fridge! lol...keep this kind of info coming!
Hahaha! Yep--the egg float test. Especially good if you have a bunch of chickens and don't keep track of rotating the oldest eggs out! Not that that has ever happened to me...
LOL! nice! can say i dont think ill have that problem unless we move from our city apartment to the farm, but still good to know how to test eggs! lol
Will sea salt work? Like if you just evaporate some sea water and take the salt?
Great video, thank you for share. I have a question, when do you pour off the water
Keep it in the brine until you're ready to use it. Then it needs to soak in water at least 2 hours, but better longer, to de-salt it. And it will still be salty, so you probably won't need to add salt to whatever you cook with it.
Thank you.
FOUR CUPS OF WATER TO ONE CUP OF SALT, brine recipe from Angela.
Can you do the same thing with beef?
would a mason jar work?
dont know if this was asked already but would rock salt work the same way?
What happens if you use iodized table salt??
Hey great video but I was wondering can you use regular salt. and can you put it in a Mason jar and store it on a shelf
You can't use salt with iodine.
@@arkdon477
Why?
@@mawadahmwanyali5515 iodine poisoning
No, salt with iodine will both give the meat an off, unpleasant taste, and color. In some cases, it's enough to make the meat go rancid. You should also never use iodized salt for pickling vegetables either. It will discolor and soften your vegetables. It has nothing to do with iodine poisoning.
Why do you have to cure it if you'll just put in the refrigerator?
Refrigerator copies the outside temperature that was needed to keep the meat safe during the brining process. Especially in the beginning days. Traditionally, here in the SE USA "hog killing" was done just before Christmas. Low daytime temperatures but not yet cold enough for the meat to freeze overnight. Dry salt curing was done here. Pork packed in salt on a raised surface (similar to today's wooden pallets or a bench specially made for this) to provide for drainage.Whole cuts of meat - hams, shoulders and side meat. Other cuts and organs, not as suitable for dry salt curing, were used first and/or ground into sausage. By mid January, here, the salted meat has absorbed enough salt to keep in from freezing (usually our coldest period). Salt curing lasted 6 weeks. After 6 weeks, excess salt was removed, cuts of meat coated with black pepper and were hung in the "smokehouse". This allowed the pork to continue to dehydrate in the low humidity of winter months. Preserved in this fashion, hams (especially) could last until the next year's harvest of pork.
can this method be used for beef and venison or only pork?
Can you sub kosher salt for pickling salt
ancient africa loved to use salt
Isn't salt going to make meat more salty
Where's the video that follows???
Here ya go! ua-cam.com/video/nzGZJpGW_n4/v-deo.html
Here ya go! ua-cam.com/video/nzGZJpGW_n4/v-deo.html
Here ya go! ua-cam.com/video/nzGZJpGW_n4/v-deo.html
what temperature would this need to be stored in to be safe to eat say... a month later?
Traditionally it was kept in the coldest area of the house through the winter months, changing brine if it started developing ropy bacteria on top. I'd keep it in the fridge though.
36-38 degrees, no light, deep underground basement or salt-pen outside. Little light, with walls placed East to West to not allow light inside, usually 6' underground. We salt the moose meat that way and boars. If you are going to use a fridge, just put it in the darned freezer and move on. Our solar unit keeps our freezer up and running without electric to the main grid.
Food Storage and Survival how long do you store this in your fridge? I would like to cure it in the fridge, and freeze it for future use in small quantities. Do you think I could safely do this? Just want to make sure I leave it in the fridge for the right amount of time before transferring to freezer. I have seen 7 days seems kinda long.
Dried beef?
Any updates?
Thanks for the instructions.
Would 100% sea salt work for preserving meats?
dj618dj i dont think so. i think you need 57% space salt 12%moon glance and 31% love
As in ocean water? In a word...no, due to the living micro organisms living in the water. But as in dried up sea salt, then yes.
for all meats?squirrel,rabbit,beef?
Can you use sea salt?
Do we have to keep in the fridge?
Plz tell me how to preserve chicken
How long will this be preserved for?
Month or two if done correctly. However, putting it in the fridge defeats entire purpose of this method. Wonderful video though.
I'm so going to try this
Great video. Thanks for the info. I noticed you don't put a layer of salt on the bottom of the crock where most seem to. Do you have a particular reason for not doing it like not necessary/makes too salty?
she shows it at 2:17
Ok so you just copied Townsend lol. Almost word for word. Good job! Lol smh
Damnnit you beat me to it... I literally just posted the exact same thing, right down to the title and everything "18th century pork preservation with salt" lmao
@Jeremy Gaug Yeah but the video was almost word for word.
is rocksalt safe?is it safe to use?
I love it
i did this style once... i wasted the meat... when i opened the container a few days after... it was full of worms
She lost my attention.. when she mentioned fridge... What's the point..
Saw a method using just plain salt and it stated the meat would be preserved indefinitely until needed. I assume this would be done in a large scale. Like an entire animal to prevent spoilage.
Will rock salt do?
great stuff thank you
Will this work with chicken?
I wouldn't risk it with chicken even in a survival situation (basically the only scenario I see this being used in modern times), too many food illnesses come from chicken and poultry. I'm sure there is a way but I'm also pretty sure that there is a reason that chickens were kept alive until needed for food opposed to cows for example that were killed when at a good size and had meat preserved for later use. For example beef jerky was and still is very popular for this reason.
Who else was brought here by the PC survival game SCUM because they wanted to know this valuable skill?
Holy crap I guess you’re not worried about high blood pressure
And how are you gonna eat it, if the meat is this much salty...
Why does she speak like she is about to cry
lol
We need more women like you ❤
Do they have refrigerator in 18th century? Then this is not 18th century style preserving of meat.
Zen Arcane Builders
She clearly said they would start this in the fall.....(lower temperatures)... do you expect her to leave this outside so raccoons or bears can get into it? What, are you Gordon ramsey?
Sam Ortega Lol like she clearly said fall through winter
Like what a dumbass 😂🤦♂️
This girl my hero,,,
Fuck all you haters
Are you dumber than shit and ignored what she said? Yes. Yes you are.
i thought the point of this video is to AVOID refrigeration? Refrigeration wasn't in common use till the 1930's.
You just copied a video made by Townsend's 4 years prior to this coming out, right down to the title 18th century pork preservation
This video is 4 years old ya dingus.
@@TheRevering his is 8 years old ya dumbass
these kind of videos should be portioned by episodes. you have to show the whole tutorial in a single video. this isnt an effective way of passing information.
0:57 to 1:04 words of wisdom
Watch now for preparation for for another ECQ on Covid 19
does it get very salty since it is soaked in salted water?
Yes you have to soak and rinse the salt out otherwise its unpaletable.
The egg is stupid. This is the second video that relied on that inconsistent technique!
The age of the egg determines whether it floats.
Maybe a smarter way is to use a proper equilibrium bribe.
Air bubbles?
26 carthaginians disliked
Thanks for the video and I'm tired of freezing my family's organ meat for their stupid dogs.
I can feel my blood pressure rising
Not really: ua-cam.com/video/amJ-ev8Ial8/v-deo.html
Keep calm and eat pork
Army people?
If an egg sinks in fresh water the egg is bad, throw it out!