24 hours in salt, lost 1lb of water.
seasoned then put into Drying Box for 72 hours. 35% water evaporation.
(Same seasoning as before)
seasoned then put into Drying Box for 72 hours. 35% water evaporation.
(Same seasoning as before)
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Salted Pork Biltong New Batch.
- Thread starter NeilMacleod
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How do you eat it? Do you boil the salt out of it first then cook it like salt pork?
Never tried yet.
First batch will be ready October. This one will try in a week or so when it balances out, Vacuum packed them till their ready.
First batch will be ready October. This one will try in a week or so when it balances out, Vacuum packed them till their ready.
Biltong, jerky and pork salted or not no way would I eat either, PASS
No bacon or salt pork in your diet?
What about ham or salted fish, do you eat those?
Just curious, not trying to slap your chops here
South African Biltong is brined, hung to dry (Ideal climate there) and then carried whole, cut thin, and chewed. No day in the bush should be attempted without a hunk of biltong in the pocket.
ADK Bigfoot aka Grootvoet
ADK Bigfoot aka Grootvoet
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Of course, I eat salted pork and bacon. I also eat salt beef and dried salt beef as in chipped beef. I do not like salt cod as my mother never made it edible and she was from Eastport ME.
I do not eat pork jerky nor do I eat bear jerky Way to get poisoned IMHO
I do not eat pork jerky nor do I eat bear jerky Way to get poisoned IMHO
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The biltong I had in SA wasnt very salty at all...seasoned, but not salty. I think pork jerky would be fine, as it is cooked...Biltong though, is not I(onlty dried). I dont think they make biltong out of it in SA either...lots of sausage, etc. though.
Biltong/Jerky Ive never had salty, not in their long enough. I would soak in Soy Sauce with spices for 24 hours and finally salt spice mix and no problem with salt excess.
Tried it out.
Taste great, very little spice detected.
Salty enough to be edible without reaction (unlike allot of commercial stuff) , cut of the skin and the salt level is about salted peanuts. Great if you want to cube it and toss into soup or fried potatoes
Taste great, very little spice detected.
Salty enough to be edible without reaction (unlike allot of commercial stuff) , cut of the skin and the salt level is about salted peanuts. Great if you want to cube it and toss into soup or fried potatoes
Cant believe its been so long.
Cut nicely, not overly salty, works well in Sandwich, neutral taste.
Cut nicely, not overly salty, works well in Sandwich, neutral taste.
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Looks really really good. Have to ask though, since it is uncooked is there any danger of trichinosis?
Technically Medically they say it has potential.
I think getting the meat from a good source is the best advantage of avoiding such things.
I think getting the meat from a good source is the best advantage of avoiding such things.
Abstract
Curing processes are one method by which pork products, which are considered ready to eat (RTE) and have not been otherwise tested or treated, can be rendered safe from risk for exposure to Trichinella muscle larvae (ML). Curing processes in the U.S. currently require individual validation of methods to demonstrate inactivation of Trichinella. This is a major undertaking for each process; currently no model of meat chemistry exists that can be correlated with inactivation of Trichinella. Given the potential for new RTE products (e.g., lower salt), the availability of a wider range of tested methods for inactivation of Trichinella in pork would be of substantial value to the industry. In this study, five variables were tested – salt/brine concentration, water activity (aw), pH, temperature, and time, using low and high endpoints for common curing treatments for dry cured pork sausage. The data demonstrated that NaCl concentrations above 1.3%, in combination with fermentation to pH 5.2 or below, resulted in inactivation of > 96% of Trichinella ML in stuffed sausages within 24–28 h. All ML were inactivated by 7–10 days post-stuffing. These curing processes reliably predict inactivation of Trichinella spiralis, and can be used within the defined upper and lower endpoint parameters to reduce or eliminate the need for individual product validation.
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I assume you meant to say "from a good source." If so, I agree. Pork producers I've talked to relate that "garbage fed" (containing meat scraps) hogs were the biggest cause for concern and the industry has all but eliminated such practice. So, pork from the retail counter is likely free from Trichinella. On the other hand, I don't know any producers who would eat uncooked pork.
I'll admit your product looks mighty darned good, and I tip my hat to you for putting such serious effort into it.
My concern as well would have been Trichinella, which has mostly been eliminated from domestic pork.
I would not try this with pork from one of the bazillion wild hogs we have in this section, as the list of pathogens goes on and on and on ...
My concern as well would have been Trichinella, which has mostly been eliminated from domestic pork.
I would not try this with pork from one of the bazillion wild hogs we have in this section, as the list of pathogens goes on and on and on ...
Thank you!
By, the way, Neil, I failed mention how impressed I was by the bread you made your sandwich with! Did you bake it?
Yes, using Fife flour.
Thanks!
Thanks!
Yup, very filling , unadulterated.
