Curing Meat For Storage

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8 жыл бұрын

We are continuing our video series into cured meats. We are hunting and putting up venison and saving as much as we can for later use throughout the year. We are canning some and curing some. Canning is a relatively modern invention. People 200 years ago didn't do that. They preserved their meats by salt and natural nitrate cures. Enjoy the video!
AnAmericanHomestead.com

Пікірлер: 225

@TheRealXesc 8 жыл бұрын

Oh, I can almost smell that pantry now, like a Spanish mountainside bodega, with their air dried hams (Jamon Serrano), the red wine, and the herbs. Heaven!

@j.verheulst268 8 жыл бұрын

;-) Good morning Sir. You look like you've gotten up realy bright and early. :-) We love the curing and preserving video's! You guys are doing a great job.

@breezewood4062 8 жыл бұрын

Almost sounds like you were drooling a little. It does look yummy. Great information

@kevinfike805 5 жыл бұрын

Brother, love what youre doing. Glad to see you back on youtube. Rock on.

@EdKirkpatrick10 8 жыл бұрын

I've been doing my own country hams and bacon for years now, patience is for sure needed, but we really enjoy the reward , good luck with your project

@dizzydiver18866881 7 жыл бұрын

What is the temp in your pantry? Also how important is the temp. for the long curing?

@MrFrosty1967 8 жыл бұрын

Great video! Is there a recommended temp range for the hanging/curing part? I live in the south and maintaining a low enough temp is always a challenge.

@budmoore8144 8 жыл бұрын

Great video loving this series very informative keep em coming

@LumnahAcres 8 жыл бұрын

great video series on curing meat thanks for sharing it

@Yeah_Nah_Yeah. 8 жыл бұрын

Absolutely Loved the video, that looks really good. Awesome Stuff, thanks for posting :)

@everettanderson9493 4 жыл бұрын

Thank you for sharing this. Im an outdoorsman and city slicker! Who has hunted deer and elk in western Wadmshington. Ive always butchered and wrapped my own meat same day or next day--never dry aged or anything to save meat. Im going to try this method with backstraps next season, perhaps with slanted cuts up and down to get more salt cure in the meat. Tha ks for sharing!!

@DB-oz2ki Жыл бұрын

NEED a video of how to soften and cook long term stored meat.

@kevinsingleton5745 4 жыл бұрын

I see he is carrying! The only place I go and not carry is the shower! Great video! Very informative!

@cwgoodrich 4 жыл бұрын

But there is one on the sink.

@lightbringer8060 3 жыл бұрын

Thanks for these vids mate. I'm learning a lot and taking notes, Literally in a little book. All the best and god bless.

@bggIntheField 3 жыл бұрын

I'm always looking for new ways to store and eat my venison and I look forward to trying this method. Sounds delicious and God bless

@Otacon-ek4rw 6 жыл бұрын

Lol my grandma says "warsh" too

@josiahemerson1789 5 жыл бұрын

Mine too

@tessie131 3 жыл бұрын

i was going to make the same comment. warsh

@tysanbyrd7532 2 жыл бұрын

My dad says warsh aswell. It's great lol

@alinalazutkin7066 7 жыл бұрын

hello, very nice video! what is the temperature where you hang the meat, and for how long?

@kmiller6002 3 жыл бұрын

Great video... Do you have a link to the finished product? If so please post God Bless you and your family from middle GA 🙏

@rockydaniel7073 Жыл бұрын

Would have liked to see the cured meat prepared-maybe next time

@WingsOfDomesticViolence 5 жыл бұрын

Hoping you could answer a question for me as I’m new at the off grid low/no electricity thing,I want to try to make jerky by hanging it up. How do I keep the flies at bay as I feel that would be a problem

@landonholm8471 5 жыл бұрын

I want to say good job cool video but I have to ask,,, why did you use backstaps?? Doesn't it make more sense to use leg meat or shoulder instead of the best tenderest part of the deer most people use to make steaks?

@Lala11701 3 жыл бұрын

Thank you for this video. Where do you get your netting?

@dreamkitchen8167 5 жыл бұрын

Hi! Thank you. Would you do the same process with a whole leg BONE-IN? Salt 14 days, rinse red wine, spices? Venison prosciutto, I guess.

@russf6572 5 жыл бұрын

What I see coming down the road? Being able to preserve your own meat... among many other things... will be very necessary. Something many people don't think about in this digital age, is how to weigh salt and other ingredients if the power grid goes down. Today I bought an old Triple Beam scale. $30 for old technology?... technology that will get you through times of no power? Money well spent!

@queenie_the_virgo 4 жыл бұрын

Russ F Truer words were never typed... look at where the nation is today.

@onthemiss 3 жыл бұрын

100% money well spent, new generations have no idea how to survive when the power goes down and stays down alot death I'm afraid

@chrissyemert8781 3 жыл бұрын

We are one solar flare away from the iron age.

@gloriabryant4490 2 жыл бұрын

Just ordered triple beam scale. Thanks!

@russf6572 2 жыл бұрын

@@gloriabryant4490 SMART LADY! You might not need it, but like many things? Better to have and not need than the other way around! I've used mine a couple time since I commented here, but JUST knowing it's in the drawer and I don't need electricity to weigh things out? I actually sleep better!

@ozdoits 8 жыл бұрын

Please could you teach us: what pantry or room temperature-range is acceptable for curing?

@shirleyrowe9571 4 жыл бұрын

Great information, thank you! Just one question....you don't have to add the wine do you?

@NorwegianWoods 8 жыл бұрын

That looks really good! Thanks for the inspiration :) - Martin

@88amona 8 жыл бұрын

Thank you for the vid. This was very helpful.

@drewberrynews3875 2 жыл бұрын

Hey just want to say this spice mix is fantastic! Didn't follow your exact process but used a pork tenderloin and wine wash with refrigeration cuz I couldn't wait that long to eat it :) Today started my second one. Subd I like your drying set up and plan to do something like that in the near future

@supremeutopian3653 4 жыл бұрын

Would you reuse the netting, say in times where it is no longer available to buy at a store?

@apogeus2 7 жыл бұрын

is Mr. Glock curing meat too?

@hippyhebrewhomestead8593 2 жыл бұрын

Oh man, this is going to be nice to do this year for the deer harvest

@scottishnotirish 8 жыл бұрын

my grams used old panty hose...meat, onions, potatoes, apples..everything she hung to save,love your site

@christinagray4926 5 жыл бұрын

great tip!!

@stanmashek3085 3 жыл бұрын

what temp do you keep your pantry and do you have fans to move the air around. do you smoke the meat and if so can you show how you do that and how long/ thank you

@RussellStClair-cy1vu 8 жыл бұрын

Question is there really a difference between Dry Aging and Curing ?

@arielkozak Жыл бұрын

Is there anything you can do with the spent salt/salt brine? Can you use it for pickling?or dry it as beef flavored cooking salt?

@julieklysz487 3 жыл бұрын

Thank you very much for your videos with age meat. Julie

@jenniferstoltz9576 7 жыл бұрын

Could you show us the meat hanging in your pantry and the size of your pantry. We are building a cabin and Im trying to figure out what size pantry would be best.

@100Javid 7 жыл бұрын

If your room becomes too high in temperature do you have a tip?

@C5Rose3 Жыл бұрын

Thank you. What cuts of meat is safe for this method?

@emilyh9029 8 жыл бұрын

been binge watching this channel! are you all from st louis? I am :)

@thesauce7783 3 жыл бұрын

Is anything else required or does the meat just hang for months by itself without cold storage?

@clydemelissadarrow7947 8 жыл бұрын

is your pantry temp controlled

@CHFG24 6 ай бұрын

I'd love to know if you use knew netting everytime or if you reuse netting? If so do you clean them anyways before reuse? Thank you!

@bstylesk 5 жыл бұрын

Is it fresh celery or dried celery that helps the aging process I'm a little confused

@wheeliebin18 4 жыл бұрын

What other meat/cuts does this work well for?

@Lulovna 3 жыл бұрын

How long did you cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?

@adrianadriano8951 5 жыл бұрын

Can you please tell me what temperature is you room where you keep the meat, and what percentage humidity ? Thank you in advance ! Also if I smoke the meat to reach an internal temperature of 160F after curing, how long will last in the same environment?

@tracygill9868 2 жыл бұрын

Do you have to eat them once you finish drying them for 6 months or so? How long can you actually keep it?

@CrochaLOL 8 жыл бұрын

Forgive me if this is a dumb question but how do you keep bugs and fly's off of them? I have never seen anything like this before. I had an elderly lady telling me how they use to cure beef so I was curious.

@Anamericanhomestead 8 жыл бұрын

+CrochaLOL You have to do it in the winter. Today people keep them in electric coolers or refrigerators to age.

@garyreneker6226 2 жыл бұрын

Black pepper in the rub repels flies and insects.

@Roywalton83 3 жыл бұрын

So you can salt cure any meat for two weeks and it will last 6 months or better in room temperature ???

@kielia727 4 жыл бұрын

If you are curing meats while living in a small trailer and a 4 season tent, could you use no see um material to keep bugs out of your meat when you hang it or would it not get enough air circulation ? Aso, what temperature is the curing room ?

@kielia727 2 жыл бұрын

@Mandi Hamm , thank you.

@elderjoe2159 8 жыл бұрын

That looks good.

@WhosWhointheZoo123 6 ай бұрын

Great video! What temperature is your pantry please?

@charlescoates636 6 жыл бұрын

You said all spice but why would I use only partial of the spice?

@prodotpuypuysworld2490 4 жыл бұрын

So for how long it would stay edible?

@maineiachomestead7550 8 жыл бұрын

MAN! I'm droolin!

@dinstar-as3228 7 жыл бұрын

How do you keep flies off the meat as it hangs?

@christinagray4926 5 жыл бұрын

watching another channel and they said cayenne on bones and black pepper

@onebed123 8 жыл бұрын

wonder how it tastes?

@krickette5569 2 жыл бұрын

I'm interested in finding out how to cure beef Without using any type of (electrical) refrigeration. Is that possible?

@user-wk9by8zw2k 11 ай бұрын

As others asked- what is the temperature of your pantry?

@u.s.militia7682 2 жыл бұрын

After it’s hung for 6 months then how do you process it for consumption?

@pz3j 3 ай бұрын

Is it possible to gain optimal preservative effects without sugar? Or is sugar needed to deoxygenate the meat further? Thanks.

@aaronlivingston8767 2 жыл бұрын

Thank You. I’m still a bit intimidated but I’m going to go for it.

@aprilarmijo6967 Жыл бұрын

Can we use this method for pork and chicken also?

@philmuheiny6032 4 жыл бұрын

Does it have to hang at room temp?

@josepndenardo9942 7 жыл бұрын

defend your meat my good sir and most importantly defend your self great video man

@robinw7985 6 жыл бұрын

What would you advize to replace the wine since this sounds like a needed process ?

@chloesimone283 Жыл бұрын

You can make fruit wines they have recipes somewhere on youtube cant think of it rn

@courtneybrad 8 жыл бұрын

Hehe, "bedhead" great job yall!

@danitaks4942 2 жыл бұрын

Could this still be done in a very wet climate? I live on Vancouver island and we are very rainy 8/9 months of the year. Would I need to worry about it moulding?

@Krahamus 2 жыл бұрын

Yes you can, as long place where you drying your meat doesn't have water it will be fine, since for mold to apear it needs water and moisture, also, also you dont need to cure meat for 6 months etc.. normally it takes 2 weeks or 2.5 weeks to dry out and absorb all spices, ofc taste might change with time, also pentry suppose to be dry place, also you can dry it in fridge, it takes longer but you can, and there is different curing methods, i never seen in my country this guys curing method its maybe american style idk.

@crazynutreviews2647 3 жыл бұрын

And all South African viewers are drooling!

@MechoPyh 8 жыл бұрын

I´ll try this with pork loin. Here are some questions if you dont mind. Isn´t 14 days in salt being too much? Is the net needed for that 3 to 6 month process? That touch with the wine was really inspiring. Looking forward to train out something of my own.

@TheAwesomeHomestead 7 жыл бұрын

Dancho Stanchev Yordanov if your doing pork the net is needed for capicola it holds it tight. the 14 days, in my experience, is excessive. all you really need is 24 hours if you put a weight on it and flip it after 12. wine is traditionally used to rinse the meat, though you could also use apple cider vinegar.

@alessandrafazio8314 7 жыл бұрын

The Awesome Homestead l

@TheAwesomeHomestead 7 жыл бұрын

Alessandra Fazio Hi

@ClasiSOUNDZ 3 жыл бұрын

What is the temperature in your pantry?

@KC6CNN 8 жыл бұрын

What do you do with the meat when your ready to eat it? Re-hydrate it ?

@TheAwesomeHomestead 7 жыл бұрын

KC6CNN astonishingly it shouldn't be too terribly hard. normally capicola and prosciutto are made from pork, which is more moist and gives you a vary tender end product. the venison should be a bit more tough but it won't really matter because the end product is meant to me thin sliced. I suggest you go to any Deli or market that slices meat and ask for some, it's worth trying.

@daleval2182 4 жыл бұрын

How long in wine wash?

@ElkArrow 2 жыл бұрын

Do you cook the meat when you're ready to eat it, or just eat as is? Also, how dry should the pantry be?

@Krahamus 2 жыл бұрын

You can eat as it is, hot smoke it, cold smoke it, if you make bacon than yah you can cook it, depends on meat, but normally you not cooking after this

@carladeaver8746 6 жыл бұрын

Thanks

@rubbnsmoke 5 жыл бұрын

You don't take the fat cap or silverskin off your backstraps?

@maryburt3114 Жыл бұрын

what kind of salt did you use?

@markcoffman9522 7 жыл бұрын

On another one of your videos I asked why you don't do pork. Never mind your tzitziot explains. Shalom!

@gpozdol7912 2 жыл бұрын

I like this.

@fattiscafe4101 4 жыл бұрын

Was the salami hanging under a vent? And was that a basement? And will any temperature work? I live in Florida.

@PandaForceSupreme 4 жыл бұрын

I was wondering about that, too. What are your environmental conditions that you can hang this in your pantry?

@shaunmalone5406 2 жыл бұрын

Your pantry, is it a “cold room”/ refrigerated room?

@Krahamus 2 жыл бұрын

No its suppose to be dry place, but you can use fridge even tho it will take longer to dry out.

@AVBolt 2 жыл бұрын

Ha literally just looking for videos on salting beef and recognise you from Torah videos 😁 two worlds collide. Xxx

@dragowolfx 6 жыл бұрын

the acidity and alchohol prevents c. botulinium i guess?

@geniuspharmacist 3 жыл бұрын

Love the open carry 😉

@cbcook1240 Жыл бұрын

Are you from the Pittsburgh area?

@JimmyHagar 6 жыл бұрын

How do you do it if you're living in the wild and you don't have salt

@chocolatemilk4437 5 жыл бұрын

Jimmy Hagar sun jerky and smoke cure. The goal is to remove moisture.

@mawacal 8 жыл бұрын

is there concern or prep for rodents ect.?

@dadnxela 6 ай бұрын

Been watching these same videos through the years now

@Tappedline 6 жыл бұрын

lol the gun made my day. lol

@TheRedneckprepper 8 жыл бұрын

you forgot the hanging cure mix list ? thanks

@our3acrehomestead 8 жыл бұрын

3:05

@TheRedneckprepper 8 жыл бұрын

+watuwaitn4 Thank You ! that must have been when I got hungry (watching this ) and made something to eat ! LOL

@matthewpolk8015 4 жыл бұрын

weeersh...love the vid

@joelwuttke5673 6 жыл бұрын

?? why do you use netting on a piece of cured meat when you could just use a piece of twine passed through with a needle?

@marinaagathangelou4049 4 жыл бұрын

What if flys sit on the meat and lay eggs???

@alshoemaker9385 8 жыл бұрын

Hello, enjoyed the video. What is the source of nitrate? Al

@Anamericanhomestead 8 жыл бұрын

+Al Shoemaker celery powder that we grow ourselves.

@TheAwesomeHomestead 7 жыл бұрын

An American Homestead good idea, much better then buying sodium nitrite/ nitrate, which can kill you with a small dose. if you don't use it correctly. I'm going to have try celery powder

@RobertWilliam-yu8gi 7 жыл бұрын

Question: Is the finished product very salty?

@TheAwesomeHomestead 7 жыл бұрын

Robert William go to the deli and try it fit your self. it's not that salty, about the same as salami.

@onecallclose 8 жыл бұрын

Enjoyed the video, up until you hung the meat and saw the pistol in you're hip. Dude, a gun really? At that point, I knew it was meant to be! I loved the video! Hahaha!