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Preserving, Curing and Smoking meats, Etc. | ||||||||||||||||||
| Salting & Curing meats. | ||||||||||||||||||
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SALTING & CORNING BEEF AND OTHER MEAT Cheaper cuts of meat can be used, Brisket, chuck plate or rump. Ribs are excellent done this way. 25 pounds of beef 1 pound of sugar 1 ounce of saltpetre (spdium nitrate) 2 pounds of pickling, dairy or kosher salt 1-1/2 teaspoons of baking soda Cut meat into pieces 3 to 6-inches thick. Put a thin layer of salt in bottom of stone crock or watertight container, add a layer of meat, sprinkle with salt, add layer of meat, sprinkle with salt, continue like this until meat is used up; end with a layer of salt. Let stand 12 to 18 hours in a cool place. Dissolve sugar, soda and saltpetre in a quart of lukewarm water, mix with 3 quarts of cool water, pour over meat. Cover with dinner plate or glass pie plate (no metal). [Plate should be only slightly smaller than your container]. Place a clean rock gently on plate (I cover a brick with aluminum foil). Make sure meat is kept under brine at all times. Scum should be removed each day. The meat is ready to use in 3 to 4 weeks. It will be a bright red colour. (If brine ferments, drain and wash meat. Wash container and scald. Prepare new brine, return meat to container and pour new brine over it.) Corned beef can be kept for several weeks if checked every day or can be canned. NOTE:- It can be kept longer if refrigerated in a brine and covered. ----------------------------------------------- MEAT BRINE FOR BEEF, DEER OR MOOSE (A good size piece) 2 cups coarse pickling salt 2 teaspoons black pepper 1/2 teaspoon saltpetre 1 cup brown sugar 2 teaspoons baking soda Cut meat and sprinkle each piece lightly on all sides with mixture. Pack lightly into a crock or sterilized plastic pail. Weigh down with a plate and a rock. Store in a really cool place, watching frequently (at least once a day) that meat is always covered with brine. If it isn't weight might not be heavy enough. In 5 to 7 days meat is ready for cooking. ------------------------------------------------------ HOW TO CURE WILD MEAT (Can be used for Beef also) 7 pounds elk shoulder (or any wild meat) 2 gallons water 6 cups coarse salt 1 cup brown sugar 2 tablespoons salt petre Trim off all fat, bone and roll meat. (I'm not sure what roll meat is.). Wash in cold water. Boil the 2 gallons of water, add salt, sugar and saltpetre. Cool. Place meat in an earthenware crock OR sterilized plastic pail. Pour over brine. Top with a plate and weight that will hold meat down in brine. Cover with waxed paper and a clean towel. Leave in a cold place, for 10 days to 2 weeks; depending on the size of the piece of meat. Turn the meat often. If brine becomes spoiled, drain off liquid, wash meat carefully and cover with a new brine. Before using rinse in cold water, then soak in cold water overnight. Simmer in water. | |||||||||||||||||
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