Dry curing meat.

That book that you downloaded was pretty good in explaining the changes that meat goes through when processed.

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The slow cooker melts the collagen into the meat, the pressure cooker destroys it. Pretty much like difference in mincing meat to make mince and driving over it 3 times with a 5 ton truck wheel to make mince.

That makes sense. Probably works on the same principle as the one that prevents 9 pregnant women from being able to produce a baby in 1 month.

You guys are funny ;D ;D ;D ;D

You guys are funny ;D ;D ;D ;D

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Sad part is we were trying to be clever ::)

My hog shoulder has now hung 7 day, in a fridge set at 5.5 cel.
I called Cody and asked him what he thinks about my meat. " Whatch mean Daaad"
"Look at my meat, what you think so fa?"
,"oh! Ya looks alright, smells like that meat we buy"
"Ham roast cold meats?" _"ya, like that"
So 7 days later and not yet green.

My hog shoulder has now hung 7 day, in a fridge set at 5.5 cel.
I called Cody and asked him what he thinks about my meat. " Whatch mean Daaad"
"Look at my meat, what you think so fa?"
,"oh! Ya looks alright, smells like that meat we buy"
"Ham roast cold meats?" _"ya, like that"
So 7 days later and not yet green.

Don't let this quote fall into the wrong hands or Cody may be taken away from you ;)

My hog shoulder has now hung 7 day, in a fridge set at 5.5 cel.
I called Cody and asked him what he thinks about my meat. " Whatch mean Daaad"
"Look at my meat, what you think so fa?"
,"oh! Ya looks alright, smells like that meat we buy"
"Ham roast cold meats?" _"ya, like that"
So 7 days later and not yet green.

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Who was it that said we are funny ????

Don't let this quote fall into the wrong hands or Cody may be taken away from you ;)

I encourage you to support local farmers brave enough to raise pigs on rotated pasture with a bit of supplemental feeding. The meat is like it comes from a different species and tastes like heaven.

This is something I have been reading about - with the intention of trying to raise a few pigs like this. ( small scale for local consumption )
Do you have someone you know who is farming this way ?
I am on the look-out for any information / case studies / instruction videos

I have a friend who has traveled/ lived in UK Spain, Italy, Turkey, Germany and the East Block. He was saying how the pork is so different in different places, so VERY different. From lean bodied meat animals to blocks of fat with some muscle in between the fat.
How the acorn fed pigs taste so different to the grass fed pigs and the forest ranging like our farm goats pigs that evidently taste like heaven.

My hung meat now since 10th December, looks like this.

20240106_171107 by David Frank Allen, on Flickr

Looking good. How does it taste?

Like less tasty wet biltong. Chewy.
Againstthegrain informed me that it will take some months for flavours to develop. He also said loss's will be higher, dry cut off related.

What will I then get from 1.4 KG which is now 900 gr bone in ????

Do you have any German or Danish friends ?
Know anyone in Namibia ?
THIS is very much their thing - smoking and processing of meat / pork
How many different types of sausages do you think one can make ?

I had ideas of a special dedicated temperature controlled meat smoking shed

How the acorn fed pigs taste so different to the grass fed pigs and the forest ranging like our farm goats pigs that evidently taste like heaven.

In the Cape there are descendents of European boars - feeding on long ago imported OAK TREES
There are a few farmers farming with them

How the acorn fed pigs taste so different to the grass fed pigs and the forest ranging like our farm goats pigs that evidently taste like heaven.

In the Cape there are descendents of European boars - feeding on long ago imported OAK TREES
There are a few farmers farming with them

And then they accidently introduced the Chineese shot-hole borer beetle and that is causing the end of the Oak trees in South Africa and the acorns and the pigs that fed on them. And I'm peeved off because you used to find such amazing porcini mushrooms and chicken of the woods on the trees, which are now dead.

Tree, you must get your butt over to my side of town sometime again, I will tell you tales of limestone field tomatoes and hillside hams. Climates where chickens and legs of curing meat hang in cafe type shops, beautiful dry, firm chickens, so unlike the slimy dead things we buy cling wrapped from fridges.

Tree, you must get your butt over to my side of town sometime again, I will tell you tales of limestone field tomatoes and hillside hams. Climates where chickens and legs of curing meat hang in cafe type shops, beautiful dry, firm chickens, so unlike the slimy dead things we buy cling wrapped from fridges.

I roasted a 'werf runner' chicken that I bought live from locals in the Transkei once. My professional city slicker mates who were on the trip with us couldn't believe that it was nominally the same species as a supermarket chicken. A genuinely free range chicken that eats mostly what it finds is as unlike a factory raised one as a bushpig is to a factory porker.

Truly free range chickens are not easily consumed by average Joe, myself very included, they just taste so NOT what you used too. The term "it tastes funny" will be heard.

Free range chicken looks and tastes much like guinea-fowl. Dark, rubbery meat with a "bloody" taste, similar to blesbuck.

Hi Treeman, any feedback on the meat, or new ideas and results to share with us?

The hung ham was just too small at 1.1 kg abouts, it dried an outer case that was almost to the center. At 2 months it was biltong. Cody ate most of the core which was like less flavoured biltong, the rest was sliced as doggie treats.
I will try this again in winter with a larger piece of meat.

I in the meantime have made formed hams the formed hams were great, even if lacking in appearance.

*******************************
The slow cooker melts the collagen into the meat, the pressure cooker destroys it. Pretty much like difference in mincing meat to make mince and driving over it 3 times with a 5 ton truck wheel to make mince.

That makes sense. Probably works on the same principle as the one that prevents 9 pregnant women from being able to produce a baby in 1 month.

:o :o :o :o :o :o :o :o 8)