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Preserving meat with salt
5/4/2012 5:05:28 PM
I am sure this topic has been covered a lot lately and I did a search but I couldn't find very much of what I was exactly looking for. I just need someone to tell me if this will work for meat preservation.
Say I kill a deer, I field dress the deer and cut as much fat from the meat as possible, cut the meat into strips, let the meat sit in a box of NON iodized salt for a couple weeks, then smoke. Would this preserve it long term?
I just am looking for some clarification, I know that meat preservation can be very dangerous if not done correctly. I have ordered some books but they have not arrived yet and are on back order. Thanks so much!
Say I kill a deer, I field dress the deer and cut as much fat from the meat as possible, cut the meat into strips, let the meat sit in a box of NON iodized salt for a couple weeks, then smoke. Would this preserve it long term?
I just am looking for some clarification, I know that meat preservation can be very dangerous if not done correctly. I have ordered some books but they have not arrived yet and are on back order. Thanks so much!
5/4/2012 5:50:23 PM
Loads of info on the web about salted meats and preserving meats. Foxfire books also have a lot of good ol'-timey Appallachian ways. If you have a smokehouse, one in which you can cold-smoke your meats and fish, then you've got a good method of preserving right there.
Where I come from in Maine, we grew up on dried salted fish - mostly cod or haddock, with the occasional pollock thrown in there for good measure. It was simply brined and air-dried in the sea breezes. Left alone, it would last a month or so. Refridgerated in a jar - six months, and frozen about a year.
Where I come from in Maine, we grew up on dried salted fish - mostly cod or haddock, with the occasional pollock thrown in there for good measure. It was simply brined and air-dried in the sea breezes. Left alone, it would last a month or so. Refridgerated in a jar - six months, and frozen about a year.
5/4/2012 7:43:44 PM
You can just leave it packed in salt, it kind of gets mummified. It will keep pretty well. Somewhere I have instructions for it.
5/4/2012 8:46:11 PM
Salt Beef and Spruce Beer:
Provisions for the British Navy
[from the Brigade Dispatch v26 No. 1]
The Swedish navy regularly sent officers to train with
other navies, and part of their duty was to submit an
account of their experiences. Two such men,
midshipmen Hans Frederick Wachtmeister and Frederick
Herman von Walden, served as volunteer midshipmen on
the H. M. S. Phoenix in America in 1776 and 1777.
They not only kept a journal of events, but also included
descriptive and insightful commentary about how and
why things were done. Their writings were reprinted in
The Swedish Pioneer Historical Quarterly, V.7 No. 3
(July 1956).
Of particular interest to us is the method used to
produce salt beef and spruce beer, two major staples in
the diets of sailors and soldiers alike. While spruce beer
was often produced "in the field," by men sent on shore
for the task, salted meat was purchased from contractors
(casks were marked with the number of pieces inside;
when a cask was opened, the pieces were counted, and
a notation made in the ships log of how many pieces
short or extra were in it; these records are preserved in
the National Maritime Museum in Greenwich, England).
It is not known whether the army used the same contrac-
tors as the navy, or whether their salt beef was produced
by the same method.
"The best method to preserve meat is the following: After the
meat has cooled, it is cut into 5lb. pieces which are then
rubbed well with fine salt. The pieces are then placed
between boards, a weight brought to bear on the upper board
so as to squeeze out the blood. Afterwards the pieces are
shaken to remove the surplus salt, packed rather tightly in a
barrel, which when full is closed. A hole is then drilled into
the upper end and brine allowed to fill the barrel to the top,
the brine being made of 4 lbs. of salt, 2 lbs. of brown sugar
and four gallons of water with a touch of saltpeter. When no
more brine can enter, the hole is closed. This method of
preserving meat not only assures that it keeps longer but also
gives it a rather good taste. Joints and bones are boiled to
make a soup and used with peas, ¬ lb. for each man and is
to be recommended as an anti-scurvy diet. The same thing
can be said for sauerkraut. The English seaman is also given,
from time to time, an ale called porter. Captain Cook
recommends in his latest travel book the use of wort, which
he manufactured on board from malt. Sometimes he even
made beer. The least expensive, however, and which is
believed to be the most healthy,is spruce beer. It is made
from the first shoots of the spruce, when they are about six
inches long. They are kneaded and boiled into a liquid which
is poured through a sieve while it is yet warm. When it has
cooled, yeast is added and the same system is used as with
other forms of beer. This drink is used in the most famous
inns in London, tastes good, and is easily brewed on board.
For the sake of convenience one can also take along the
essence on board. English sailors are not given brandy when
they receive beer."
The method for salting beef has similar elements to
those found in period cookbooks for "hung beef," hams
and other preserved meats. Salt, sugar, "pump-water,"
and a touch of saltpeter are common ingredients with
which to soak or rub the raw meat, after it has cooled
from slaughtering.
It is important to notice the recommendations for
cooking salted beef. The Compleat Housewife (Eliza
Smith, London, 1758; reprinted London, 1994) gives
"General Directions for Boiling" which mentions that
All salt meat must be put in when the water is cold; but fresh
meat, not till it boils; and as many pounds as your piece
weighs, so many quarters of an hour it will require in boiling.
The directions "To do the fine hanged Beef" read,
"...when you use it, boil it in hay and pump-water, very
tender: it will keep boiled two or three months, rubbing it with
a greasy cloth, or putting it two or three minutes into boiling
water to take off the mouldiness."
Directions for boiling hams and other preserved meats
also mention tying the meat in clean hay.
Provisions for the British Navy
[from the Brigade Dispatch v26 No. 1]
The Swedish navy regularly sent officers to train with
other navies, and part of their duty was to submit an
account of their experiences. Two such men,
midshipmen Hans Frederick Wachtmeister and Frederick
Herman von Walden, served as volunteer midshipmen on
the H. M. S. Phoenix in America in 1776 and 1777.
They not only kept a journal of events, but also included
descriptive and insightful commentary about how and
why things were done. Their writings were reprinted in
The Swedish Pioneer Historical Quarterly, V.7 No. 3
(July 1956).
Of particular interest to us is the method used to
produce salt beef and spruce beer, two major staples in
the diets of sailors and soldiers alike. While spruce beer
was often produced "in the field," by men sent on shore
for the task, salted meat was purchased from contractors
(casks were marked with the number of pieces inside;
when a cask was opened, the pieces were counted, and
a notation made in the ships log of how many pieces
short or extra were in it; these records are preserved in
the National Maritime Museum in Greenwich, England).
It is not known whether the army used the same contrac-
tors as the navy, or whether their salt beef was produced
by the same method.
"The best method to preserve meat is the following: After the
meat has cooled, it is cut into 5lb. pieces which are then
rubbed well with fine salt. The pieces are then placed
between boards, a weight brought to bear on the upper board
so as to squeeze out the blood. Afterwards the pieces are
shaken to remove the surplus salt, packed rather tightly in a
barrel, which when full is closed. A hole is then drilled into
the upper end and brine allowed to fill the barrel to the top,
the brine being made of 4 lbs. of salt, 2 lbs. of brown sugar
and four gallons of water with a touch of saltpeter. When no
more brine can enter, the hole is closed. This method of
preserving meat not only assures that it keeps longer but also
gives it a rather good taste. Joints and bones are boiled to
make a soup and used with peas, ¬ lb. for each man and is
to be recommended as an anti-scurvy diet. The same thing
can be said for sauerkraut. The English seaman is also given,
from time to time, an ale called porter. Captain Cook
recommends in his latest travel book the use of wort, which
he manufactured on board from malt. Sometimes he even
made beer. The least expensive, however, and which is
believed to be the most healthy,is spruce beer. It is made
from the first shoots of the spruce, when they are about six
inches long. They are kneaded and boiled into a liquid which
is poured through a sieve while it is yet warm. When it has
cooled, yeast is added and the same system is used as with
other forms of beer. This drink is used in the most famous
inns in London, tastes good, and is easily brewed on board.
For the sake of convenience one can also take along the
essence on board. English sailors are not given brandy when
they receive beer."
The method for salting beef has similar elements to
those found in period cookbooks for "hung beef," hams
and other preserved meats. Salt, sugar, "pump-water,"
and a touch of saltpeter are common ingredients with
which to soak or rub the raw meat, after it has cooled
from slaughtering.
It is important to notice the recommendations for
cooking salted beef. The Compleat Housewife (Eliza
Smith, London, 1758; reprinted London, 1994) gives
"General Directions for Boiling" which mentions that
All salt meat must be put in when the water is cold; but fresh
meat, not till it boils; and as many pounds as your piece
weighs, so many quarters of an hour it will require in boiling.
The directions "To do the fine hanged Beef" read,
"...when you use it, boil it in hay and pump-water, very
tender: it will keep boiled two or three months, rubbing it with
a greasy cloth, or putting it two or three minutes into boiling
water to take off the mouldiness."
Directions for boiling hams and other preserved meats
also mention tying the meat in clean hay.
5/4/2012 8:51:46 PM
IV. PREPARING SALT BEEF
The Action of Salt on Meat according to Beeton's Book of Household Management (London, 1861):
"By its strong affinity, salt extracts the juices from the substance of meat in sufficient quantity to form a saturated solution with the water contained in the juice, and the meat then absorbs the saturated brine in place of the juice extracted by the salt. In this way, matter incapable of putrefaction takes the places of that portion in the meat which is most perishable. Such is not the only office of salt as a means of preserving meat. Also, it acts by its astringency in contracting the fibres of the muscles, and so excludes the action of air on the interior of the substance of the meat. The last-mentioned operation of salt as an antiseptic is evinced by the diminution of the volume of meat to which it is applied. The astringent action of saltpetre on meat is much greater than that of salt, and thereby renders meat to which it is applied very hard; but, in small quantities, it considerably assists the antiseptic action of salt, and also prevents the destruction of the florid colour of meat, which is used by the application of salt. Thus, the application of salt and saltpetre diminishes, in a considerable degree, the nutritive,and to some extent, the wholesome qualities of meat. Therefore, the quantity applied should be as small as possible, consistent with the perfect preservation of the meat."
Authentic Salt Beef (Beeton's Book of Household Management)
1/2 round of beef, 4 oz sugar, 1 oz saltpetre, 2 oz black pepper, 1/4 lb. bay salt, 1/2 lb. common salt.
Rub the meat well with salt, and let it remain for a day, to disgorge the slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.
Note: the smaller the beef, the less time it takes to salt it. A joint of 8 or 9 lbs. will be sufficiently salty in a week.
Corn Beef (Adamson's Grandmother in the Kitchen)
To each gallon of cold water, put 1 quart of rock salt, 1 ounce saltpetre and 4 ounces of brown sugar (it need not be boiled). As long as any salt remains undisolved, the meat will be sweet. If any scum should rise, scald and skim well; add more salt, saltpetre and sugar; as you cut each piece of meat into the brine, rub it over with salt.
Authentic Beef Pickle (Beeton's Book of Household Management)
6 lbs. salt, 2 lbs. sugar, 3 oz saltpetre, 3 gallons water.
Boil all the ingredients gently together. Remove from heat. When quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time. A ham should be kept in the pickle for a fortnight; a piece of beef weighing 14 lbs. for 12 or 15 days.
Salt Beef or "Salt Horse" (Pequot Mess)
Take a chuck roast of the desired size. Rub thoroughly with sugar first, then with saltpetre (obtainable from your local pharmacy) and then with salt. Let the meat sit for a day and drain off the accumulated juices. Prepare a brine of the following proportions; three handfuls of salt per one quart of water. Bring brine to boil until salt dissolves. Let cool and pour over meat. Soak meat in brine for, at least, two weeks turning meat over daily. Keep the meat in refrigerator unless you wish to re-enact dysentery also. Before using, soak meat in fresh water for about twelve hours and use as you would any beef. Expect it to be salty. A salt beef ration was usually boiled.
B. Boiling Salted Meats
Boiled Salt Beef
Soak for several hours. Dump water and refill with fresh water. Bring to hard boil. ADD SALT BEEF. When meat becomes whitish/gray (should occur quickly), remove from direct heat and simmer. This Hard Boil Then Simmer method seals the juices in the beef and makes it tender. If the meat is hard boiled for too long, it becomes hard and inedible.
If the meat is added with the cold water and brought to a boil, then you are making soup. All the flavors will be leached from the meat and into the water. Adding the meat to cold water and bringing it to a boil makes your meat as tough as shoe leather.
Boiled Salt Pork
Soak for several hours. Dump water and refill with fresh water. Add salt pork. Bring to a boil. After it has thoroughly cooked, remove the fat and enjoy the meat (what little there is of it.)
C. Fried Salted Meats
Salt Beef
Soak for several hours. Cut into small strips. Fry in grease or butter if available. Great when added with fried potatoes.
Salt Pork
Salt pork is mostly salt and fat. There is very little meat. As a flavor enhancer, salt pork is highly valued. As food, it leaves much to be desired. If you intend to eat fried sowbelly, fry bacon instead. If you cannot eat it, what good is it?
"The westward migration owes much to salt pork. For pioneers, it was considered a staple in every larder. [ ] Homesteaders prized it above hard money. [ ] Saltpork begins as the fatty parts from the back, side, or belly of a hog. [ ] Fattier than bacon, it was cured by the dry-salt method but not smoked. Western cooks used it a a flavor and as a supplement to meat. [ ] Unlike meat, salt pork would keep awhile without spoiling. [ ] The flavor imparted to foods is unique to itself. At a time when spice racks were usually unavailable, salt pork served heroically with bland foods. [ ] [Soldiers] often carried salt pork. They fried it, sopping hardtack in the grease, thereby softening what was an otherwise jawbreaking form of bread. Cowhands in line camps generally dredged slices of salt port in flour and then fried it. The grease served as a substitute for butter. By modern taste standards, it sounds pretty dreadful. Old-timers were damn glad to get it. The alternative was to go hungry. Off in the wilderness, several days might pass before some form of game found its way into the cooking pot. Salt pork, bread, and coffee provided a welcome supper and sustenance for tomorrow's hardships." From Matt Braun, Western Cooking.
Salt Pork Suggestion (Adamson's Grandmother in the Kitchen)
Soak salt pork (cut into slices for broiling or frying) in a one to two quarts milk and water; soak it over night if it is for breakfast, and for several hours before any other meal. The milk maybe either fresh or sour, and it is diluted with an equal quantity of water. Before cooking the slices, rinse them in water until it is clear. It will be found a very excellent method, and when once adopted will invariably be the choice of preparation.
Salt Pork and Sour Apples (Adamson's Grandmother in the Kitchen)
This makes a very satisfying summer dinner when served with Boiled New Potatoes. Cut the slices of pork; lay them in cold water in the spider (a spider is a frying pan with legs on the bottom - ed.); boil them for 2 to 3 minutes; then pour off the water and set the spider again on the coals; now dredge the slices in cornmeal seasoned with pepper and brown them on both sides in the spider. In another spider, fry 1/2 inch slices of good tart cored but unpeeled apples in butter or drippings after dredging them in a little flour mixed with a pinch of cinnamon or ginger. Serve the pork and apples together.
The Action of Salt on Meat according to Beeton's Book of Household Management (London, 1861):
"By its strong affinity, salt extracts the juices from the substance of meat in sufficient quantity to form a saturated solution with the water contained in the juice, and the meat then absorbs the saturated brine in place of the juice extracted by the salt. In this way, matter incapable of putrefaction takes the places of that portion in the meat which is most perishable. Such is not the only office of salt as a means of preserving meat. Also, it acts by its astringency in contracting the fibres of the muscles, and so excludes the action of air on the interior of the substance of the meat. The last-mentioned operation of salt as an antiseptic is evinced by the diminution of the volume of meat to which it is applied. The astringent action of saltpetre on meat is much greater than that of salt, and thereby renders meat to which it is applied very hard; but, in small quantities, it considerably assists the antiseptic action of salt, and also prevents the destruction of the florid colour of meat, which is used by the application of salt. Thus, the application of salt and saltpetre diminishes, in a considerable degree, the nutritive,and to some extent, the wholesome qualities of meat. Therefore, the quantity applied should be as small as possible, consistent with the perfect preservation of the meat."
Authentic Salt Beef (Beeton's Book of Household Management)
1/2 round of beef, 4 oz sugar, 1 oz saltpetre, 2 oz black pepper, 1/4 lb. bay salt, 1/2 lb. common salt.
Rub the meat well with salt, and let it remain for a day, to disgorge the slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.
Note: the smaller the beef, the less time it takes to salt it. A joint of 8 or 9 lbs. will be sufficiently salty in a week.
Corn Beef (Adamson's Grandmother in the Kitchen)
To each gallon of cold water, put 1 quart of rock salt, 1 ounce saltpetre and 4 ounces of brown sugar (it need not be boiled). As long as any salt remains undisolved, the meat will be sweet. If any scum should rise, scald and skim well; add more salt, saltpetre and sugar; as you cut each piece of meat into the brine, rub it over with salt.
Authentic Beef Pickle (Beeton's Book of Household Management)
6 lbs. salt, 2 lbs. sugar, 3 oz saltpetre, 3 gallons water.
Boil all the ingredients gently together. Remove from heat. When quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time. A ham should be kept in the pickle for a fortnight; a piece of beef weighing 14 lbs. for 12 or 15 days.
Salt Beef or "Salt Horse" (Pequot Mess)
Take a chuck roast of the desired size. Rub thoroughly with sugar first, then with saltpetre (obtainable from your local pharmacy) and then with salt. Let the meat sit for a day and drain off the accumulated juices. Prepare a brine of the following proportions; three handfuls of salt per one quart of water. Bring brine to boil until salt dissolves. Let cool and pour over meat. Soak meat in brine for, at least, two weeks turning meat over daily. Keep the meat in refrigerator unless you wish to re-enact dysentery also. Before using, soak meat in fresh water for about twelve hours and use as you would any beef. Expect it to be salty. A salt beef ration was usually boiled.
B. Boiling Salted Meats
Boiled Salt Beef
Soak for several hours. Dump water and refill with fresh water. Bring to hard boil. ADD SALT BEEF. When meat becomes whitish/gray (should occur quickly), remove from direct heat and simmer. This Hard Boil Then Simmer method seals the juices in the beef and makes it tender. If the meat is hard boiled for too long, it becomes hard and inedible.
If the meat is added with the cold water and brought to a boil, then you are making soup. All the flavors will be leached from the meat and into the water. Adding the meat to cold water and bringing it to a boil makes your meat as tough as shoe leather.
Boiled Salt Pork
Soak for several hours. Dump water and refill with fresh water. Add salt pork. Bring to a boil. After it has thoroughly cooked, remove the fat and enjoy the meat (what little there is of it.)
C. Fried Salted Meats
Salt Beef
Soak for several hours. Cut into small strips. Fry in grease or butter if available. Great when added with fried potatoes.
Salt Pork
Salt pork is mostly salt and fat. There is very little meat. As a flavor enhancer, salt pork is highly valued. As food, it leaves much to be desired. If you intend to eat fried sowbelly, fry bacon instead. If you cannot eat it, what good is it?
"The westward migration owes much to salt pork. For pioneers, it was considered a staple in every larder. [ ] Homesteaders prized it above hard money. [ ] Saltpork begins as the fatty parts from the back, side, or belly of a hog. [ ] Fattier than bacon, it was cured by the dry-salt method but not smoked. Western cooks used it a a flavor and as a supplement to meat. [ ] Unlike meat, salt pork would keep awhile without spoiling. [ ] The flavor imparted to foods is unique to itself. At a time when spice racks were usually unavailable, salt pork served heroically with bland foods. [ ] [Soldiers] often carried salt pork. They fried it, sopping hardtack in the grease, thereby softening what was an otherwise jawbreaking form of bread. Cowhands in line camps generally dredged slices of salt port in flour and then fried it. The grease served as a substitute for butter. By modern taste standards, it sounds pretty dreadful. Old-timers were damn glad to get it. The alternative was to go hungry. Off in the wilderness, several days might pass before some form of game found its way into the cooking pot. Salt pork, bread, and coffee provided a welcome supper and sustenance for tomorrow's hardships." From Matt Braun, Western Cooking.
Salt Pork Suggestion (Adamson's Grandmother in the Kitchen)
Soak salt pork (cut into slices for broiling or frying) in a one to two quarts milk and water; soak it over night if it is for breakfast, and for several hours before any other meal. The milk maybe either fresh or sour, and it is diluted with an equal quantity of water. Before cooking the slices, rinse them in water until it is clear. It will be found a very excellent method, and when once adopted will invariably be the choice of preparation.
Salt Pork and Sour Apples (Adamson's Grandmother in the Kitchen)
This makes a very satisfying summer dinner when served with Boiled New Potatoes. Cut the slices of pork; lay them in cold water in the spider (a spider is a frying pan with legs on the bottom - ed.); boil them for 2 to 3 minutes; then pour off the water and set the spider again on the coals; now dredge the slices in cornmeal seasoned with pepper and brown them on both sides in the spider. In another spider, fry 1/2 inch slices of good tart cored but unpeeled apples in butter or drippings after dredging them in a little flour mixed with a pinch of cinnamon or ginger. Serve the pork and apples together.
5/4/2012 9:02:09 PM
If you have any "historic reenactment" type places around, check them out. I was in Williamsburg about 2 weeks ago and the they salted their own meats still. Very interesting - actually had to change out the salt a couple of times. Put the meat in a box w/ some holes in the bottom so the fluid could drain out, which was collected in buckets as brine and used in other uses.
5/4/2012 11:40:14 PM
5/5/2012 2:30:11 AM
Biltong
I use Salt, Coriander, black pepper and apple vinegar. I just have a box built out of 2x4's, covered with screen mesh and a single 60watt light bulb in it. Hang the meat in there and keep a oscillating fan on it (low speed). Takes about a week or 2. Keep tasting after week 1 to see if you like it. Some folks like it super dry, others like it wet. Can reconstitute it by putting it in some simmering water for a while. Really tasty, on the Adkins diet menu and lasts for damned ever. My ancestors have been making this stuff for some time and used it extensively during the Boer wars and Great Trek.
Don't have any going right now, but will start a thread when I get some meat in again. You can use beef, deer, goat or ostrich. I've seen biltong made out of some pretty exotic animals before, but I don't know if I want to tempt fate quite that much!
I use Salt, Coriander, black pepper and apple vinegar. I just have a box built out of 2x4's, covered with screen mesh and a single 60watt light bulb in it. Hang the meat in there and keep a oscillating fan on it (low speed). Takes about a week or 2. Keep tasting after week 1 to see if you like it. Some folks like it super dry, others like it wet. Can reconstitute it by putting it in some simmering water for a while. Really tasty, on the Adkins diet menu and lasts for damned ever. My ancestors have been making this stuff for some time and used it extensively during the Boer wars and Great Trek.
Don't have any going right now, but will start a thread when I get some meat in again. You can use beef, deer, goat or ostrich. I've seen biltong made out of some pretty exotic animals before, but I don't know if I want to tempt fate quite that much!
5/5/2012 7:56:31 AM
I've mentioned in here before, but I'll mention it again: I think that salt is one heck of a great prep item. Its cheap, and its effective for a whole list of TEOTWAWKI problems.
5/5/2012 8:28:06 AM
Originally Posted By Kibby:
Loads of info on the web about salted meats and preserving meats. Foxfire books also have a lot of good ol'-timey Appallachian ways. If you have a smokehouse, one in which you can cold-smoke your meats and fish, then you've got a good method of preserving right there.
Where I come from in Maine, we grew up on dried salted fish - mostly cod or haddock, with the occasional pollock thrown in there for good measure. It was simply brined and air-dried in the sea breezes. Left alone, it would last a month or so. Refridgerated in a jar - six months, and frozen about a year.
when you say Loads of info on the web about salted meats and preserving meats. Foxfire books also have a lot of good ol'-timey Appallachian ways. If you have a smokehouse, one in which you can cold-smoke your meats and fish, then you've got a good method of preserving right there.
Where I come from in Maine, we grew up on dried salted fish - mostly cod or haddock, with the occasional pollock thrown in there for good measure. It was simply brined and air-dried in the sea breezes. Left alone, it would last a month or so. Refridgerated in a jar - six months, and frozen about a year.
It was simply brined and air-dried in the sea breezes.
please elaborate
what was the brine? how much salt to water
how long was the soak?
5/5/2012 1:26:49 PM
Have you looked through the PDF thread? I just counted 8 different documents on salting meats
5/5/2012 3:10:12 PM
Originally Posted By tc556guy:
Have you looked through the PDF thread? I just counted 8 different documents on salting meats
Have you looked through the PDF thread? I just counted 8 different documents on salting meats
Where is that thread? I did a search but didnt come up with anything,.
5/5/2012 3:23:16 PM
Originally Posted By Wigglesdabum:
Where is that thread? I did a search but didnt come up with anything,.
Originally Posted By tc556guy:
Have you looked through the PDF thread? I just counted 8 different documents on salting meats
Have you looked through the PDF thread? I just counted 8 different documents on salting meats
Where is that thread? I did a search but didnt come up with anything,.
http://www.ar15.com/forums/t_10_17/634466_SURVIVAL_PDFS_.html
If you don't want to root through the thread for individual docs, send me your email and I'll forward what I have to you. Or PM me your snail mail address and I'll forward my loaner extrenal with my entire PDF library as long as I get it back.
If you have any doc links you can add to that thread to keep it alive, please do
5/5/2012 3:26:12 PM
Thanks so much. i will just root around in there I am sure there is some other stuff I need to get anyways. Eventually I will bump into the salt curing ones. Thanks for the link
5/5/2012 3:28:39 PM
Originally Posted By Wigglesdabum:
Thanks so much. i will just root around in there I am sure there is some other stuff I need to get anyways. Eventually I will bump into the salt curing ones. Thanks for the link
Thanks so much. i will just root around in there I am sure there is some other stuff I need to get anyways. Eventually I will bump into the salt curing ones. Thanks for the link
If you find any of my links there to be dead, let me know so I can remove them from the thread.
I already took out the defunct Megaupload links, but I've been noticing a general purge of many PDF sites for about the last 6 months.
5/8/2012 3:13:19 PM
I don't understand how salt preserves the meat, when the salt doesn't touch most of the meat (only the outside). Does anyone know how that works?
5/8/2012 5:37:20 PM
Corned beef, old method of preserving meat.
5/8/2012 7:39:01 PM
Originally Posted By MPi-KMS-72:
...
...
Few things add more flavor to beef than pump water...
