Yesterday I took the first steps towards being able to dry cure meat, I am very apprehensive in regard to useable result.
I think I did it about right, well right as I understand it.
I used 1.5 kg w/Hog Sow front leg, un-iodized very coarse salt +/- 70 gr - Curing salt 8 gr - 2 spoons black pepper, 1 spoon garlic powder - that looks right mixed herbs. I forgot to add sugar.
I will roll and rub it in sugar in 3 - 4 days time.
I have read about this for days on end and still do not understand how the process keeps working. We have less than 100 gr salts etc and 1.5 kg meat. The salt etc is rolled, rubbed and pressed into/onto the meat and then the meat is put in a fridge for like 7 - 8 days maybe? and it does not go off.
I threw off about 150 ml liquid after 18 hrs.
How does the salt keep drawing liquid away, but not get used up?
One would think it would dissolve, become saturated. From what I understand, I will have to cook this cured meat at end of process to get a cooked ham ?
(https://live.staticflickr.com/65535/53388460870_4bd2899cbb_k.jpg) (https://flic.kr/p/2pkKPoE)dry cure (https://flic.kr/p/2pkKPoE) by Cody Allen (https://www.flickr.com/photos/196777865@N04/), on Flickr
The process is similiar to making biltong, salt draws water out, reduces moisture content and thus bacteria cannot thrive. Dry curing raises the intensity of the flavours.
6.67% might be quite salty. My bacon % on pork jowls etc is 2% salt of meat - so 30g of salt for 1.5kgs. I normally wet cure these (Equilibrium brining https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html) by vacuuming sealing and the flipping once a day as low hassle factor.
You can cure a leg like that and end up with prosciutto but that takes months to years depending on the size.
:o I dread where I know not
Is the meat lying in the drained fluid, or gathering beneath a sieve?
The salt usually dissolves when it lies in a fluid. When the fluid runs off, the salt dissolves much slower.
I know this from using coarse salt on skins.
Meat was raised above runoff. Today I took the meat out and sugar packed it put some Worcestershire in a vacuum bag and sealed it up in a vacuum.
I will in 7 days time take it out and hang it to dry much further. The two day open salt cure achieved the initial "drier" state I wanted before vacuuming it.
Curing some pork jowls to make into bacon...
(https://live.staticflickr.com/65535/53392324901_94ec2b65c5_c.jpg)
I am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.
Quote from: Treeman on Dec 12, 2023, 12:20 PMI have not eaten pork in years.
There is clearly something seriously wrong with you. Pls consult a medical professional without delay.
Quote from: Treeman on Dec 12, 2023, 12:20 PMI am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.
Basically salt at 2.5% of meat plus black pepper, sugar, thyme, rosemary, garlic, fennel seeds & bay leaf. Think it would work nicely on venison.
Love pork... Never eaten warthog
Quote from: DaavG on Dec 12, 2023, 02:13 PMNever eaten warthog
There may be something seriously wrong with you too. This is feeling like an epidemic.
Jew have something against pork?
Quote from: oafpatroll on Dec 12, 2023, 02:17 PMThere may be something seriously wrong with you too. This is feeling like an epidemic.
;D ;D just never had a piece come across my plate and the farms we hunt, they're pretty scarce...
Pork? - ate a lot of it till about 25 - 27 yrs old. I think I would eat wild domestic pig, and perhaps even non commercial free range kinda pig as well, but not commercial pig - pork.
Some of you may recall about my sense of smell and hearing, I have acute senses as has Cody.
Commercial pork stinks, it smells foul, as does commercial chicken and it smells pretty bad when cooking it as well - any which way one cooks it. Raw pork often smells like what it ate and often that has a high fish content or restaurant waste content, inshort it smells like a harbour refuse bin. When it's cooked I still get that smell through my mouth.
When cooking pork, it smells like a person being necklaced or the parameter of an shack fire.
Pork when removed from itself by marinating, brining, curing or smoking is very nice and tasty, but I feel quite ill sometimes after eating it.
If I do not, then I later on feel "ashamed?" can not feel a better word ? Like seeing a mates 16 year old daughter and catching yourself thinking in 18 year old terms - does not feel good.
I eat bacon with breakfast, but again as much as I love the taste, I get that wrong feeling.
Dunno, do not wish to disrespect anyones food, but my psyche just goes, " pork is ugly and wrong" looks like a injury at a bike accident, of which perhaps I have seen too many - that white flesh.
Thats coming from a bloke who has a motto along the lines of "if you can teach me to eat enjoy something you eat, I have benefitted by another thing to enjoy in life"
Who is this; Bonsai(Cody) or Treeman(David)?
You two should stop using the same computer 🤣
Old guys acting like teenagers. This is what my mom warned me to be on the lookout for when using the internet.
Yes, I am going to have to sort that out
Yes, going to have to sort that out. Cody does not log out when he uses my computer, and I do not log out because its my PC, I can stay logged in, its easier.
Same with the Flicker account.
He has my old PC, but I replaced it because it was like 2002 model and ran out of those memory card things you slot in. So he uses mine because his is slow and so fkn untidy he can not find a thing ( uses it for school though, about all it gets use for, simple type and save projects, the rest of PC is entangled in mega "needs" games apps and things just downloaded.
Next issue is he may post what he wants as he wants, but he must read it to me or if as usual I am in another room doing something else leave it on screen, I will go through it and just safety check it (try correct grammar spelling TRY !) It then gets posted after discussion.
Rule is he cannot be in trouble or moaned at about his post, even if he moans or ridicules me - which allows me to check it without fear for him.
It is a two sided problem, if people perceive I am posting as Cody, his credibility is gone, if I post with my language, manner people will lose respect for a 15 year behaving like that.
So yea I gotta try correct this matter.
Pork allergy is a known phenomenon.
My W/Hog leg is now vacuum packed 4 days, 5 days tomorrow, then I am gone for 3 days, I think I must pull it tomorrow and hang it.
I will rinse it and dry it, then hang it in my little bar fridge to dry, just gotta hope the humidity is alrightish>
Anyone done this before ?
My father was an butcher, all my childhood years. Worked with him many a holiday, and learnt a little about the trade in that time.
What amazes me now in these modern times is how "just do it" things were done. There was this barrel that stood away to one side, filled with brine and meats, do not recall it being treated as special or a great thing, just there.
Salt and things were scooped and thrown in using a big sugar scoop, the water was topped up and I presume changed when I was not there. No temperature control, no mg, ml measurements, it was just done.
Quote from: JamesNotBond on Dec 18, 2023, 11:01 AMMy father was an butcher, all my childhood years. Worked with him many a holiday, and learnt a little about the trade in that time.
What amazes me now in these modern times is how "just do it" things were done. There was this barrel that stood away to one side, filled with brine and meats, do not recall it being treated as special or a great thing, just there.
Salt and things were scooped and thrown in using a big sugar scoop, the water was topped up and I presume changed when I was not there. No temperature control, no mg, ml measurements, it was just done.
This answers one of my questions on brine.
We almost never eat pork, simply because of the health issue. However, once in a while I get a warthog. We pickle and smoke the ribs. The front and rear quarters are deboned, then pickled. My mom makes an excellent pulled pork.
Quote from: DaavG on Dec 12, 2023, 07:29 AMCuring some pork jowls to make into bacon...
(https://live.staticflickr.com/65535/53392324901_94ec2b65c5_c.jpg)
Jowl bacon is the best. It is sad that most abattoirs don't understand this, and hack right through the cheek when they process the animal.
Quote from: Treeman on Dec 12, 2023, 12:20 PMI am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.
That flavour/smell comes from the fact that the pigs are farmed intensely, and on a high growth diet. The diet is discordant with what is pig is meant to eat, being high calorie and lower in fiber. This alters the composition of the gut flora to organisms that produce large amounts of a compound called skatole: named from the Greek word "skata" which means shit. Hence skatole smells like shit, and an animal that produces lots if it in its gut, and walks in its own shit all day, the meat will have a poop smell to it.
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. Changed my mind completely about pork. Abattoir prices for factory pigs are around R40 per KG, but it costs about R60+ /kg to raise pork properly in fields, and is worth paying an honest farmer to produce it.
Quote from: Ds J on Dec 18, 2023, 09:43 PMQuote from: JamesNotBond on Dec 18, 2023, 11:01 AMHowever, once in a while I get a warthog. We pickle and smoke the ribs. The front and rear quarters are deboned, then pickled. My mom makes an excellent pulled pork.
Yep, throw a W-Hog rib case in a pressure cooker with a sweet sticky marinade and it makes an amazing pulled pork.
I prefer the slow cooker aka "prutpot" - overnight at 120 degrees.
For some reason, meat from pressure cookers tend to be more slimey m
Quote from: Ds J on Dec 21, 2023, 02:38 PMI prefer the slow cooker aka "prutpot" - overnight at 120 degrees.
For some reason, meat from pressure cookers tend to be more slimey m
I have exactly the same experience. Made 4kg of pork shanks in apple juice garlic and ginger like that. 120 degrees overnight and it was perfection. When I was convinced to try the same recipe in a pressure cooker because it would be so quick the texture was just off.
Quote from: oafpatroll on Dec 21, 2023, 02:52 PMQuote from: Ds J on Dec 21, 2023, 02:38 PMI prefer the slow cooker aka "prutpot" - overnight at 120 degrees.
For some reason, meat from pressure cookers tend to be more slimey m
I have exactly the same experience. Made 4kg of pork shanks in apple juice garlic and ginger like that. 120 degrees overnight and it was perfection. When I was convinced to try the same recipe in a pressure cooker because it would be so quick the texture was just off.
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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.
Quote from: Treeman on Dec 21, 2023, 04:44 PM*******************************
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.
Quote from: oafpatroll on Dec 21, 2023, 05:17 PMQuote from: Treeman on Dec 21, 2023, 04:44 PM*******************************
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.
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Very funny but true factor.
I had a friend that did not believe in the law of averages. He would always pipe up - "So ! If you stood with one foot in a bucket of ice and the other in a bucket of coals, on average you would find the temperature bearable?"
That book that you downloaded was pretty good in explaining the changes that meat goes through when processed.
Quote from: oafpatroll on Dec 21, 2023, 05:17 PMQuote from: Treeman on Dec 21, 2023, 04:44 PM*******************************
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.
Quote from: Treeman on Dec 24, 2023, 12:28 PMMy 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 ;)
Quote from: oafpatroll on Dec 24, 2023, 03:08 PMQuote from: Treeman on Dec 24, 2023, 12:28 PMMy 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 ;)
Quote from: Againstthegrains on Dec 21, 2023, 10:10 AMI 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.
(https://live.staticflickr.com/65535/53448754921_f1ff9ea6ce_k.jpg) (https://flic.kr/p/2pr5QHg)20240106_171107 (https://flic.kr/p/2pr5QHg) by David Frank Allen (https://www.flickr.com/photos/183810052@N07/), 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
Quote from: Treeman on Jan 07, 2024, 06:04 PMHow 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
Quote from: Newton on Jan 07, 2024, 07:12 PMQuote from: Treeman on Jan 07, 2024, 06:04 PMHow 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.
Quote from: JamesNotBond on Jan 09, 2024, 10:24 AMTree, 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.