Wednesday, February 29, 2012

Curing and Smoking Meat

This was just a really wonderful video that I posted on the forum a while ago but since there was so much interest in the bacon post I thought you all would like to see it too.

6 comments:

  1. Oustanding! - It's going into the library!

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    1. If you look on youtube, I believe there is one other video with this man in it. The one they took before this video.

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  2. I've looked into salt curing a while ago and even have the book from Morton Salt about it. But just need more actual how to videos and would love to talk with the people using this method and eating the meat even years later.

    Thanks for posting.
    Mike

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    1. Hi Mike,
      I sent you an email. I read your answer from my email and didn't realize you had already seen this video but I did send you a link to a great forum that will help. I believe if you cure your meat like this man says and cold smoke it for as long as he says and IF you happen to have about the same temperatures where you store you meat, this could work just fine. We, unfortunately, are just way too warm here to let meat cure outside. I will have to try to find refrigerator space when we do our pigs.

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  3. I love smoking meat, it gives delicious taste and it is very nice to eat.

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