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Login Name Post: Meat in your haversack        (Topic#300195)
Black Hand 
Cannon
Posts: 6756
12-11-16 08:32 AM - Post#1602574    

    In response to flyfisher76544

Let's not forget that salted beef (or other red meat) is simple to make and packs well.

 
tenngun 
Cannon
Posts: 6831
tenngun
12-11-16 09:23 PM - Post#1602743    

    In response to Black Hand

Making corned beef after Christmas is fone

 
crockett 
Cannon
Posts: 6234
12-22-16 10:03 AM - Post#1604532    

    In response to tenngun

Questions....
1. How do you take a piece of beef and cure it in salt? Any particular cut of beef? How long will it stay good without refrigeration?
2. Potted meat. As I understand it, you surround meat (raw? Cooked?) in lard.
3. How would you make/cure a dry sausage?

Right now all I use is Jerky.

 
Black Hand 
Cannon
Posts: 6756
12-22-16 10:25 AM - Post#1604536    

    In response to crockett

  • crockett Said:
Questions....
1. How do you take a piece of beef and cure it in salt? Any particular cut of beef? How long will it stay good without refrigeration?
2. Potted meat. As I understand it, you surround meat (raw? Cooked?) in lard.
3. How would you make/cure a dry sausage?

Right now all I use is Jerky.



1 - 4 parts sea salt, 1 part sugar, cure 2 days/lb in a cool place. Rinse, dry and cut thin to eat while soft. Will continue to harden over time at room temperature - I have some pieces (of venison and beef) in my utility room that are hard enough to pound nails and show no signs of deterioration. Various cuts of meat can be used (bone-in or boneless).
2 - Potted meat is cooked and stored surrounded by lard/fat. https://en.wikipedia.org/wiki/Confit
3 - Dry-curing recipes are found online. It is an art-form that I am curious to explore. A well-respected source https://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/03...


 
Spence10 
Cannon
Posts: 6432
12-22-16 06:21 PM - Post#1604610    

    In response to crockett

  • crockett Said:
2. Potted meat. As I understand it, you surround meat (raw? Cooked?) in lard.


Black Hand's confit is the fancy and proper way to do it, but my Grandmother had an old-fashioned country way of doing something similar to preserve pork at hog killing time. I was just a kid and so never knew/can't remember the details, but basically she cooked pork loin or other large pieces, put them into glass canning jars, poured hot melted lard over them to cover and sealed the lid. No 'canning' as such.

I don't know how she cooked the pork before potting, or if it required further cooking before eating.

Spence


 
Black Hand 
Cannon
Posts: 6756
12-22-16 07:54 PM - Post#1604638    

    In response to Spence10

Is there anything in the Foxfire books?
Unfortunately, my childhood copies are buried in a box (among hundreds) in the basement of my parent's house.

 
Spence10 
Cannon
Posts: 6432
12-22-16 08:23 PM - Post#1604644    

    In response to Black Hand

I only have 1-4-5, nothing in them.

Spence

 
Loyalist Dave 
Cannon
Posts: 6236
Loyalist Dave
12-23-16 07:20 AM - Post#1604691    

    In response to crockett

Potted Meat is basically the European version of pemmican. Several recipes that I have found show the meat being baked in a vessel with lots of butter. It doesn't specify if the butter is salted or not, but if it was salted that would help in the preservation of the meat. The meat is then removed and reduced very fine. It is then mixed with the fat/butter from the first baking, with extra butter added, and stored in a covered crock. Now basic pemmican didn't have the salt, but it was well dried and pulverized red meat, mixed with fat.

Curing is with salt and salt-peter, and can either be done wet, or dry, or a combination of wet followed by drying. Actually you can preserve the meat without the salt-peter, but the appearance is then gray, not red like a dry-cured ham.

You can find old instructions on how either are done in The Housekeeper's Instructor; or Universal Family Cook. c. 1799. However, you can find lots of websites that give modern directions using readily available curing agents such as those from Morton Salt. The modern sites know how those products react and how to use them, while the antique recipes had no way of knowing the strength of the salt-peter they were using, nor the cleanliness of the water supply.

LD



 
bangfxr 
45 Cal.
Posts: 800
bangfxr
12-23-16 09:24 AM - Post#1604704    

    In response to Loyalist Dave

Some of the events I've been to I carried salt pork that Id cut into slices and fry and wrap up in a scrap of tarred canvas, hardtack, desecrated apples, potatoes, peas and carrots as well as roasted coffee beans. In the evening stoke up a fire my boiler with 1/3 water and make a stew and in the other boiler is coffee.

 
Black Hand 
Cannon
Posts: 6756
12-23-16 10:19 AM - Post#1604713    

    In response to Spence10

  • Spence10 Said:
I only have 1-4-5, nothing in them.

Spence


#11 has a chapter on Preserving and Cooking Food. The caption states preserving food - pickling, smoking, and salting.


 
Le Nez 
40 Cal.
Posts: 135
04-11-17 06:56 PM - Post#1624202    

    In response to spudnut

Oldest son raises Berkshire hogs and does his own butchering. He also makes and cures his own bacon.

Here's a batch



Fits perfect in a haversack.

Another great treat is to grill a whole slab on an open fire.

 
Black Hand 
Cannon
Posts: 6756
04-11-17 07:22 PM - Post#1624207    

    In response to Le Nez

  • Le Nez Said:
He also makes and cures his own bacon.


Recipe please....

 
Le Nez 
40 Cal.
Posts: 135
04-11-17 07:29 PM - Post#1624209    

    In response to Black Hand

I'll ask him but all I think he does is brine and cold smoke em.

I'll find out.

 
Le Nez 
40 Cal.
Posts: 135
04-11-17 07:52 PM - Post#1624216    

    In response to Black Hand

Is posting a link to a YouTube instructional video allowed on this forum? Son has sent me a link of how he likes to cure his bacon and hams now. He says it the easiest and best way he's found. I will vouch for deliciousness!

 
Black Hand 
Cannon
Posts: 6756
04-12-17 07:16 AM - Post#1624266    

    In response to Le Nez

  • Le Nez Said:
Is posting a link to a YouTube instructional video allowed on this forum? Son has sent me a link of how he likes to cure his bacon and hams now. He says it the easiest and best way he's found. I will vouch for deliciousness!


I believe posting links is allowed, but not links to other muzzleloading chat-room/forum websites. This forum recognizes those site addresses and the link won't work.

 
Le Nez 
40 Cal.
Posts: 135
04-12-17 07:36 AM - Post#1624270    

    In response to Black Hand

https://m.youtube.com/watch?v=HcabA3S6-Kw

Son says he's talked to this fellow on the phone too! Good guy! Bacon is toward end of video.

Good Luck!

 
Black Hand 
Cannon
Posts: 6756
04-12-17 08:03 AM - Post#1624273    

    In response to Le Nez

Thank you, Sir.

 
Le Nez 
40 Cal.
Posts: 135
04-12-17 08:25 AM - Post#1624281    

    In response to Black Hand

My pleasure!

 
Nomad Expedition 
32 Cal.
Posts: 16
12-31-17 02:48 AM - Post#1660172    

    In response to Black Hand

When younger ah the good old days are they here again or what?
My dad use to go to a german factory that made many of the old ways preserved meats that were dried or salted or smoked or turned into salami sausages and slabs of bacon but many of the meats he bought lasted us the month out hunting in the colder times of the year here.

 
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