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Recipe for making salted pork
- Thread starter PreglerD
- Start date
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Blizzard of '93
Cannon
- Joined
- Oct 3, 2006
- Messages
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pack it in a wood barrel with salt all over, keep it in a cool place, soak in water before cooking(frying) to remove salt. depending on the temperature should keep for awhile. but give me smoked, salt cured over it any time. and will keep longer.
The method I've used for salt port, beef, vension etc, is as follows.
Cut meat into fist sized pieces.
Press pieces to remove excess moisture. I use a screw type book press.
Cover meat with a "strong" brine in a stainless steel or ceramic bowl. Not aluminium!
Strong brine - Heat water to almost boiling,
add canning salt and stir until the salt is
dissolved, drop in a raw egg in the shell,
when the brine is strong enough to float the
egg you are done. Keep adding salt and stirring
until the egg floats.
Keep meat covered 24 - 48 hours in a cool place.
Pack in clean canning jars, cover with fresh brine and pressure can. You can use the hot water bath canning method but then store the jars in the refridgerator.
Any container that doesn't seal correctly should be kept in the "refer" and used first.
To use the meat, first soak in fresh water 1 - 2 hours, change the water once or twice. then cook well.
Be sure to check the meat when you first open the jars. Improperly canned meat has the nasty habit of developing botulism. If it doesn't look right or doesn't smell right bury the contents deep, wash and disinfect anything the meat or juice comes in contact with. Botulism toxin is deadly. The toxin in one pint of tainted meat will easily kill dozens of people.
Cut meat into fist sized pieces.
Press pieces to remove excess moisture. I use a screw type book press.
Cover meat with a "strong" brine in a stainless steel or ceramic bowl. Not aluminium!
Strong brine - Heat water to almost boiling,
add canning salt and stir until the salt is
dissolved, drop in a raw egg in the shell,
when the brine is strong enough to float the
egg you are done. Keep adding salt and stirring
until the egg floats.
Keep meat covered 24 - 48 hours in a cool place.
Pack in clean canning jars, cover with fresh brine and pressure can. You can use the hot water bath canning method but then store the jars in the refridgerator.
Any container that doesn't seal correctly should be kept in the "refer" and used first.
To use the meat, first soak in fresh water 1 - 2 hours, change the water once or twice. then cook well.
Be sure to check the meat when you first open the jars. Improperly canned meat has the nasty habit of developing botulism. If it doesn't look right or doesn't smell right bury the contents deep, wash and disinfect anything the meat or juice comes in contact with. Botulism toxin is deadly. The toxin in one pint of tainted meat will easily kill dozens of people.
Lapetit:
Do you cool the brine before soaking the meat?
Do you cool the brine before soaking the meat?
