Try using a large one gallon zip-lock bag. First, pat dry the meat using several paper towels, then place the chunk of meat in the bag. Add 3/4 cups of salt. Then, shake mildly and allow the salt to adhere to the meat. You will get a very good coverage of the salt. The salt will be ALL on the meat and none left in the bag. I have found no other method to work better than this one. Please give it a try. No mess to clean up afterwards! :)

@HomevertHomesteader

2 жыл бұрын

Great tip - thank you very much 😊

@rockbay79

2 жыл бұрын

@@HomevertHomesteader You are welcome! Curing meat is some what of a lost art form. Happy to see younger folks, like yourself, continuing the Art. Really enjoyed your video. Thanks again and take care!

@shanevonharten3100

2 жыл бұрын

@@HomevertHomesteader . Also found for mixing your spices a bag works well but a sealable container ( ice cream, coffee jar etc) for mixing also doubles as storage for the mix for next time

@sandinewton1896

2 жыл бұрын

I never even considered salt curing meat, even tho my parents grew up preserving with salt.

@HomevertHomesteader

2 жыл бұрын

@@harvdog5669 It was pork loin, and no it was not cooked, just salt cured and dried, in order to lose 35 to 40% of the weight to make it shelf stable and safe to eat.It can be cooked tough and/or added to cooked dishes to add flavour and nutritional value.

My dad taught me how to cure hams when I was young, we’re from the Southern part of the United States and it has always been a tradition here, however those traditions are being lost in the modern days. I enjoyed watching how you cured the pork cut and may even tweak our recipe a little, (really liked the paprika). Here’s to many more great cured cuts.

@HomevertHomesteader

2 жыл бұрын

Thank you for the kind feedback - indeed these skills are being lost to supermarket comfort.😕 I've gathered quite a treasure trove of recipes from my elders, from curing and smoking meat, to gathering wild medicinals and edible and much more. Would like, in time, through this channel to film and share these bits of sustainable living and regenerative mentality, and how we can live In harmony with nature not in an extractive, dominating way. Thank you for watching ☺

@thomasgowen8298

2 жыл бұрын

Me to my father taught me to and we used hickory salt rub and hung them in the basement with a cloth over them!

@kevinstudt7770

2 жыл бұрын

Awesome video. Looks delicious

@HomevertHomesteader

2 жыл бұрын

@@kevinstudt7770 thank you for the kind words Also thank you for taking the time to watch the video, means a lot to me.😊👍

@edwinweise9204

2 жыл бұрын

wow thats great at least it was past toyou

When we did home kills on the farm sheep beef and pork my grandfather would hang and salt then freeze. But he salted the pork every day for 3 to 5 days depending on the weather. He turned the pig into bacon can't remember many roster pork meals but bacon and eggs every morning

@HomevertHomesteader

2 жыл бұрын

Sounds great,😋 Back in the day my grandparents and many other in their generation lived very similar. They raised birds and bunnies , cows for milk,and a hog a year for the main meat source. Close to Christmas they would sacrifice the hog and use every part of it to make sausages, patee, smokes and cured meats, all kind of charcuterie products , blood sausage, head cheese, and even the bones would get smoked and kept for soups and stocks. Though i wouldn't want to go back to those times as it sucked compared to today, there is wisdom to learn, life skills and knowledge on how to live better, healthier and more sustainable, and more regenerative then how we go about life today. Thank you for the great insight and sharing nice memories 😊

The way the world is going we may need this type traditional way of preserving our foods like canning foods as well

@HomevertHomesteader

2 жыл бұрын

Totally agreed with you - that's why we left London and moved closer to nature to grow a garden and animals and be more aware of the food we eat and where it comes from. I'm lucky to have grandparents who lives all their life in the countryside and constantly teach me the traditional ways of growing, harvesting and preserving food of all sorts. Always be ready 👍

@edwinweise9204

2 жыл бұрын

@@HomevertHomesteader tradition is fading but atleast you can share it now the tube

@HomevertHomesteader

2 жыл бұрын

@@edwinweise9204 we can all try to take the best parts of our traditions and bring them to the present. Not all parts of traditional things are perfect or good but there is definitely the wisdom of thousands of generations before us that can be extracted and repurposed in our times. Thanks for watching 🙂👍

Thank you! The first video I have found that actually explains everything instead of expecting you to know the percentages etc. A real beginner video. Thank you. Subscribed and liked 👍

@HomevertHomesteader

2 жыл бұрын

Thank you very much for the feedback - means a lot All the best Matt

@irishcrash7771

2 жыл бұрын

You're right this does help beginners. I am a beginner I've been looking for other ways to store meat for longer besides the usual methods of freezing and drying and canning I didn't think about cured meat until now and this video really helps

@strateshooter1402

2 жыл бұрын

Just learn math . Life is so much easier .

@vikingmountainranchlife7447

Жыл бұрын

I agree!😊

@vikingmountainranchlife7447

Жыл бұрын

​@@HomevertHomesteader thank you!

I watched this to see how to preserve meat off grid, without a fridge, I'm disappointed in that respect. After saying that I thank you for giving me a different way to prepare pork. That lovely salted crackling with spice is going to be on my table this winter.

@HomevertHomesteader

2 жыл бұрын

Hi Simon, Sorry if the video gave you the idea it was for off-grid meat preserving, BUT if you want to do this off-grid whiteout a fridge you can because this basically is an all-year way of curing meat like this with the help of a fridge. Originally my grandparents and the ones before them used to cure the meat in the same way but in the attic of the house - this attic was not insulated so it acted as a fridge in winter months. If you have a way to recreate this in winter months, or a shed, a smokehouse that is not used for a couple of weeks you can do this off-grid whiteout a fridge Hope this helps and thanks for watching 😊

@projectknifehand

2 жыл бұрын

He did talk about doing it without a fridge in the video but said he was going to use it.

@Simon-1965

2 жыл бұрын

@@projectknifehand I'm grateful for the information in the video, I think that I can convert the fridge into a cool shady place.

@projectknifehand

2 жыл бұрын

@@Simon-1965 That sounds like a plan. I may try it myself sir!

Earned a new sub. Hello from Custer, SD, Black Hills mountains. I watched my dad do what you did. He did lots of cures and also smoked entire deer, goats, turkey, chicken, using those cures and additional smoking of the meat to perfection and preserved the meat. Many times we left the meat hang in the smoke house and it never spoiled, it only got better as time went on.

@HomevertHomesteader

2 жыл бұрын

Hey thank you so much, I don't get jealous easily, but I am now seeing in what mountain paradise you live in 😍 Yes, ured meat does get better with more time hanging, especially if the temperature is low (less than 5C or 41F) so nothing nasty starts growing on it or starts eating it. Off-topic, seeing how you got such beautiful woods there, do you go mushroom hunting, and if yes what kind of mushrooms do you get there? (the edible and medicinal ones are the ones I'm asking about) Thank you again for the support and for sharing your story. All the best 👍

@shineyrocks390

2 жыл бұрын

@@HomevertHomesteader we have red belted polypore, tender polypore, morels, chanterelle, turkey tail, Dyer's polypore, and my personal favorite. The king bolete[i] (Boletus edulis), also called penny bun, ceps or porcini, is a popular edible mushroom native to Europe. The “king bolete” name also applies to a number of very similar, and also edible, North American mushrooms I forage for food when I can. I grow a garden back to Eden method and also raise goats, chickens, and rabbits. I'm currently building a new barn and milking parlor to milk my goats and make chevre, its cheese made from goat's milk. I can make it easily and add spices to it for different flavors or eat it as is.

@HomevertHomesteader

2 жыл бұрын

@@shineyrocks390 wow,amazing. We got most of the same mushrooms and some extra but I never found morels 😒. Good luck with your new barn - sounds like a great project. Thank you for sharing 🙂

Under rated! Wish you succes on your channel!

@HomevertHomesteader

3 жыл бұрын

Thank you very much. All the best to you too.

@vickygrothe7217

2 жыл бұрын

Wow I love it Thank you for your sharing Recepie God bless you Always More Power Sir from the Philippines Zambales

@HomevertHomesteader

2 жыл бұрын

@@vickygrothe7217 Thank you very much. All the best to you and your loved ones.

My parents and grandparents would raise and butcher at least 4 hogs every 2 years. They butchered usually the beginning of January so they had built big wood tables about 4 feet tall and completely covered the tables in rock salt and course ground black pepper pretty thick and put the hams and shoulders and pork bellies aka side meat all of the big pieces of pork to be salted and cover every thing in the pepper and rock salt completely and at least a 2 inch thick layer. In about 3 months maybe even longer than that depending on the month they butchered. Then they put the meat into individual burlap bags and hang them up and would keep just fine all year long even 2 years until time to do it all over again. Those were really good size hams and shoulders and side meat the average hogs weighed 550 to 600 lbs.

@HomevertHomesteader

2 жыл бұрын

Wow, thanks for sharing, It's similar but different from what my grandparents did, the difference being that they would not let the meat hang for longer then 4 or 5 months. The hogs would get sacrificed the second Thursday of December and salt cured, smoked, by-products made from every part of the hog, nothing was wasted. Very interesting perspective you gave me Jamie - thank you for that.

@stevensdad4877

2 жыл бұрын

My grandpa taught me how to butcher, we live in northern alberta Canada, so we have cold winter here, so we would usually do the butchering in fall when the weather started getting cold, grandpa knew how to do all the salt curing, and dry aging, but he didn't pass that information along, because he thought that with modern technology, everyone has a freezer, it would not be relevant anymore! Back when he was raising his family (12 kids) they had no electricity in the house, they would cut ice blocks from the lake and store it in the cellar, and it would keep the food cold enough to preserve it for a few months. And with 14 people in the house, it didn't take long to eat a pig! But, now with all that the government is inflicting on us, I think this is going to be a very useful skill to have! I've been learning about curing meats for a while now, I've been making my own hams and bacon for about 15 years, and making sausage with grandpa when I was a kid, and I've been expanding my skill into jerky and other such in the last few years. I'm very glad to have found this video and I'll definitely be trying it myself very soon!

@stevensdad4877

2 жыл бұрын

I am very interested in the details of your grandparents method for curing meat, any more information you can share would be greatly appreciated! Was the meat placed on the tables while it was fresh and warm, or was it hung to cool at all? I definitely want to try it. Planning to butcher a few pigs in December

@HomevertHomesteader

2 жыл бұрын

@@stevensdad4877 Hey there( great stage name btw). First of all, congrats for keeping these skills and very useful information alive. It feels like we're so vulnerable and powerless lately because we've become so dependent on supermarkets, food supply chains and imports because so few can actually raise/grow food, preserve and prepare it, and even fewer are willing to share this with the ones willing to learn. There's a lot to share and I want to just know that it would be a very long reply ( that probably wouldn't fit in this comment box) and therefore I am inviting you to correspond through email, as I do with many of the people interested in these topics and that have approached me through the channel. I am in the process of filming and releasing many recipes of curing, smoking and other ways to preserve meats and not only, the way my grandparents did, but till then we can talk through emails. I've put my email in the description of the last video published on my channel. Won't leave the email here because YT takes it as a marketing link and blocks the message so this reply would never reach you. If this sounds.good to you then I'm looking forward to hearing from you in an email and picking up the conversation there. All the best till then Steven's Dad 😁

@roberttindall617

2 жыл бұрын

@@stevensdad4877 you

In SA a mixture of spices, sugar, salt, saltpeter, brown vinager or sometimes worcester sauce is used to cure meat, called biltong locally.

@HomevertHomesteader

2 жыл бұрын

Thank you for sharing this information - i love to see how people preserve meat all around the world. The common ingredient seems to be salt and spices. What other cured meats products do you guys make in SA?

@losonsrenoster

2 жыл бұрын

@@HomevertHomesteader we have what we call "Bokkoms" which is a very salty dried fish, apart from that only the hams etc. that is found all over the world. My grandmother used to preserve meat by submersing cooked meats in buckets of animal fat. It is not necessarily a form of curing, though

@HomevertHomesteader

2 жыл бұрын

@@losonsrenoster wow amazing My grandparents did that as well They melted the excess fat they had from the pig and cooked the meats and sausages, then preserved all that cooked meat in buckets of melted fat that would coagulate shortly and preserve the meat for month in the root cellar. Eventually, like after 6 months, if the buckets wouldn't be consumed the fat would go rancid but the meat inside was still good. Fun to see this is a common method across many cultures😊. Thanks for sharing.🙏

I've cured both pork and beef in salt. I put it in a food grade pail and let it set in salt. When the pail is full I pour in a heavy brine. Heavy enough to float a raw egg. I have a pail that is over a year old and I will cut some out probably tomorrow, wash off and boil into some soup just to keep up with the palatability of it. I love preserving meats and fruit. That junk is just good.

@leechowning2712

2 жыл бұрын

Especially compared to the added chemicals that are added in the grocery. I enjoy making salted fish, and even in high humidity it can last 3-6 months.

@hotsaucehead

2 жыл бұрын

@@leechowning2712 I just sliced off this day both salted beef and pork that where packed a year ago in salt to make sure they where still good and yep, they are.

@HomevertHomesteader

2 жыл бұрын

Thank you for the info and would love a more detailed recipe if your wiling to share with us all - my grandparents used to use salt brine from a salt brine spring to make similar products 😊 Thank you for watching. All the best😊

@mattlovelace91

2 жыл бұрын

@@hotsaucehead I’m curious about this process and recipe myself, if you don’t mind!

@hotsaucehead

2 жыл бұрын

@@HomevertHomesteader I start with a food grade plastic pail with lid. I'm able to get 2 1/2 gallon here where I live. Then I get pork loins (about 10 lbs fills my pail). You can use whatever cut of meat you want. I've even used beef brisket. I cut up the meat in meal size chunks so I can pull out only what I need. You cover the bottom of your pail with rock salt and make a layer of meat. Then make a layer of salt. Continuing till full. Then you make a salt brine with so much salt that an egg in its shell raw will float in it. (This is an old recipe from 1700's and thats how they said to know when brine is good enough). Pour the brine in and remove air by slightly shaking it. Your done. No refrigerator just lid up and set 30 days the try. After a year I have noticed a slight deterioration in the taste.

I'm currently getting ready for a long term expedition in Quebec, this will be needed to preserve game meat. I've already covered the whole smoking process, now I've just started with salt. Thank you for sharing, it will be used in the wild.

@HomevertHomesteader

3 жыл бұрын

Oh man, that sounds amazing, I've always dreamed of visiting and exploring the Canadian wilderness. Good luck on your adventure, and may this method work well on your game meat. All the best Robert.

@electricityisaghost4644

2 жыл бұрын

Hows the expedition going?

@oneanddonetzone3673

2 жыл бұрын

If you don’t have refrigeration you might look at pink salt not the Himalayan bullshit that doesn’t even come from the Himalayas but the curing salt you can reuse salt as well just dry it out smoking meat will preserve it however the one thing you don’t want is to get sick when you’re out in the middle of nowhere so please think about food safety if you’re going to preserve I’ve done a lot of this over the years and if you haven’t done it at home you might wanna experiment going to a hostile environment with good intentions is not the best thing to do this isn’t a criticism I just feel compelled to let you know practice practice practice really know what the hell you’re doing if you’re going to be out in the wild you damn well better know what you’re doing it’s very rude to have to have people come get you dead or alive. I extend my prayers and best of luck to you my friend but know what the hell you’re doing

@Kp-tg9fl

2 жыл бұрын

Is there anywhere online that we can follow your expedition??? It sounds awesome!

@oneanddonetzone3673

2 жыл бұрын

@@Kp-tg9fl Why are you following do it yourself life is so short do this thing quit your job sell all the stupid shit go do it get rid of your friends that you pay for the drinks and take care of you I just got rid of a friend of 54 years because I figured out in the course of our friendship and love on my side I spent well over a quarter million dollars on him his name is JOHN MACHADO and he’s used nothing but my money to self aggrandize his self it’s one of those moments where the bullet goes bang and you see the spark take care of yourself scrape the people out of your life they will tell you things they’ll never be there for you literally in the multiple years that I have carried this piece of garbage not once was anything brought back to the equation scrape those people out of your life and you’ll have all the money you need to go on a good expedition God is my witness you will see reality.

Gramma was born in the early 19-teens in Southeast CO. She said when she was a child they would butcher a hog after the first freeze and preserve it with salt in barrels. But then one year the weather warmed up again and all the pork spoiled and it never worked after that. Fortunately electricity and refrigeration arrived a few years later.

@HomevertHomesteader

2 жыл бұрын

That's the point of this video - combining old knowledge with new technologies so that everyone can try these products - especially those living in the city who dont have the option to smoke their meat or have a drying room to hang meats. Thanks for watching

@adreabrooks11

2 жыл бұрын

I, admittedly, don't know a darned thing about your gramma's cellar situation - but I suspect that the reason it never worked afterward might have been contamination. I imagine those barrels were probably made of wood - which would have been a little pricey to replace. Those old-timers definitely knew their craft, but knowledge of bacteria wasn't what it is today - and we still struggle to get bacteria out of wood once it's been infected. I could imagine them boiling their knives, meathooks, etc - but even dumping boiling brine into a barrel probably wouldn't cure it fully... not to mention the traces that might have dripped onto the floor or been carried into the ceiling of the larder. On the whole, I don't blame them for switching to refrigeration after that. The alternative would probably have been to build a new larder.

@bforman1300

2 жыл бұрын

@@adreabrooks11 she said it was because it didn't stay cold enough after that, which may have been a factor. I think you make a valid point. If she hadn't smoked like a chimney for more than 60y I would probably be able to ask but she was the last of her siblings.

@adreabrooks11

2 жыл бұрын

@@bforman1300 You mentioned that in the original post - and I suspect you are (and she was) right regarding the original spoilage. I was referring to after that. Sorry for your loss. Old folks are our keys to the wisdom of the past. Thank you for passing along this tidbit she left in your care!

Looks nice! Try putting the meat on a rack im the tray when salting to hold the meat above the moisture my father and grandfather used to make salt bacon in the uk always made from a sow pig that hasn't been in season and made in late autumn to winter when the frost has come best bacon you will ever have looks black on the outside when you cut into it is pink

@HomevertHomesteader

2 жыл бұрын

Thank you for the rack advice Mike and for sharing your experience. Much appreciated :) Thanks for watching 🙂

@mikefuse8064

2 жыл бұрын

@@HomevertHomesteader thanks for uploading 🧡

At 71 I forgot all about curing meat as a boy my grandfather used to do that a lot matter fact all the time they didn't have a fridge

@HomevertHomesteader

2 жыл бұрын

Same here Billy, My grandparents didn't have a fridge till the beginning of the 90's and they were born in the 30's so they had to cure and preserve everything the old way. A lot of fermentation, salt curing , smoking, dehydrating and pickling was the norm and I am blessed to still have them now alive and well and sharing all this wisdom with me. The young generations could learn a lot from they're elders - all about self sufficiency and fixing things instead of throwing it away and buying ''a new one''. Anyway - thanks for watching Billy. All the best.

I love this. I take my sons hunting all the time, this year are gonna fill three elk tags! I think I will try to cure some elk meat. thank you for making it look so easy...

@HomevertHomesteader

2 жыл бұрын

Happy you liked it Edgar, Never had elk unfortunately - can only imagine it is amazing. Had deer and wild boar, mountain chicken, quails and pheasants, and a long long time ago, tried bear. My godfather was the game keeper and would cook some nice dinners for us when we visited. Let me know how the curing goes when its done, would love to see some pics. Take care and thanks for watching 😉

When reading about the American Civil War one comes across references to salt pork as a staple of the soldier's diet. I've always wondered what that would be like in both taste and texture, particularly since it was before the introduction of refrigeration.

@HomevertHomesteader

2 жыл бұрын

Back in the day, they used to cure meat with salt in a very practical but simple way, in the sense they took a wood container, usually a wood barrel and added in layers meat and rocks salt, thick layers and salt in between the meat, to basically mummify it. The texture was tough and it had to be soaked to remove some of the salt and then boiled twice or more and trow the water to remove most of the salt that was making it unpalatable. Eventually you would get a usable piece of meat to give you the needed protein. There are videos out there on exactly this method especially from Townsands (great channel for this type of things)😉 I myself have eaten a piece of meat prepared in a very similar way and... I'll pass if it's offered to me again 😅. Hope this helps.👍

@Rennrogue

2 жыл бұрын

@@HomevertHomesteader You may pass if offered again (I'm the same), but in reality, if we ever need the protein, like really need it, our body will make it more tasty to us. Same as with fats, if your body needs fat it will lake things delicious that would normally just be alright in small amounts. A good example of this is butter. Anyone who has gone on a long hike such as the Appalacian Trail, or any of the similarly challenging hikes, knows the body craves certain things at times. Butter under normal situations is enjoyed in relatively small amounts on toast of in a frying pan, but when your body needs the fat, butter becomes more of a candy bar. Thank you for the great video addition on this topic, it's information that far too few people have.

@marcushester8179

2 жыл бұрын

To boil it first helps. The texture is more firm. Like corned beef versus fresh. Woks great with seafood also. I do use brown suger. With course cracked pepper and a little juniper.

@robotmechanic3923

2 жыл бұрын

@@HomevertHomesteader It's not as bad as it sounds. We would wash it off really good, maybe soak some depending (definitely always soak and boil then fry fat-back), I grew up on a farm where we cured pork and used a salt-box. There's other tips and tricks too.

@HomevertHomesteader

2 жыл бұрын

@@robotmechanic3923 would love to learn more about it. The reality is that almost every family has their own method for making anything,from soup to cured meat to doughnuts. The more I learn the more I can come.up.with my own personalized recipes. That's why I'm always trying to get as much Info out of this conversations 😁.

I love how KZread recommends these random videos and they suddenly become your favourite thing. Great video. I’m hungry now.

@HomevertHomesteader

2 жыл бұрын

Thank you Mike, Your words are very kinds and welcomed. All the best 🙂

you can do the same to fish, you just have to rinse it several times until water doesn't taste salty when ready to cook

@HomevertHomesteader

2 жыл бұрын

thank you, Maria, been looking for a good fish recipe Thank you for watching🙂

I’ll let you know in 8-10 weeks how it goes....! Hope as epic as yours looks

@HomevertHomesteader

2 жыл бұрын

Cant wait to see your result - please share when it's ready 😊😍

Thank you for the clear and precise instructions. I did not know cure time was calculated by weight.

@HomevertHomesteader

2 жыл бұрын

Thank you so much 😊

@Dallasusa11

Ай бұрын

That would've been nice to know in the beginning of the video. I have no idea of my starting weight!

This is a cool video. My grandpa lived his entire life very old school and he taught me how to salt and cure meat at a young age.

@HomevertHomesteader

2 жыл бұрын

Very happy to hear that these skills are being kept alive all over the world. If you don't mind sharing, did your grandpa use something similar or a different method - always trying to learn more about this topic, especially from those who have done it for generations and have perfected the process. Thank you for watching.🙂

@RelentlessOhiox

2 жыл бұрын

The only other thing as someone else mentioned is he did start using a zip loc bag to salt the meat a little better. But he used twine and such as well. He had a cold room in the basement, the house was built early 1900s. But generally he did the same thing. I buy really high quality meat usually for Thanksgiving and Christmas and I use a fridge too obviously. I live in a modern house haha.

@HomevertHomesteader

2 жыл бұрын

@@RelentlessOhiox Thank you for the info. Much appreciated :D

Looks wonderful!

@HomevertHomesteader

Жыл бұрын

Thank you very much,🙂 All the best.

Awesome video man!

@HomevertHomesteader

2 жыл бұрын

Thank you very much Happy you liked it All the best 🙂👍

That reminds me of Spanish bocadilla with hamon y queso. Good stuff.

@HomevertHomesteader

2 жыл бұрын

Well, that's one of the biggest compliments this video has ever got - thank you, Allen. Spanish cured meats and especially Jamon are my favorite of all time. Take care and thanks for watching 😊👍

That looks awesome! Thanks for sharing!

@HomevertHomesteader

2 жыл бұрын

Thanks for watching and for the kind words 😍

Awesome buddy!

@HomevertHomesteader

2 жыл бұрын

Thank you 👍😉

Great job thanks for your time

@HomevertHomesteader

Жыл бұрын

Thanks for watching and thanks for the interest have a great weekend :)

South Africans do a similar thing called "biltong", with salt, vinegar and spices (black pepper and coriander seed). It's based on meat more thinly sliced, then air dried, rather than big chunks (which also looks great TBF!). Very delicious thinly sliced and with beer! We usually use beef or game meat but you can use others, some people even use fish, which is surprisingly tasty (like dried anchovies). It is a traditional way of preserving freshly shot meat in Southern Africa where there were no fridges in the "the old days". Nowadays, what was previously a necessity, is now a delicacy and treat and very expensive, so making your own is a satisfying, cheap and dare I say it, an even more delicious alternative than store bought.

@HomevertHomesteader

Жыл бұрын

Same in my parts of the world, what was a normal is marketed as an expensive delicacy. Still, for now nobody is stoping us making these products for out own use, so i hope more people will try to do any project in the kitchen and reclaim a bit of that freedom from the corporation that keep feeding us food like substances that make us sick, infertile and sad. Have a great one and thanks for sharing your recipes with me and us ☺️

@kathyhirsch379

Жыл бұрын

recipe please

Just wanted to say I loved your video. Very cool to see! I'll be trying this.

You just blew my mind. I want to try this stuff.

end result is fabulous!

@HomevertHomesteader

3 жыл бұрын

Thank you, hope you'll try it. All the best 😃

Amazing!! Thank you ma! this was so helpful!!

@HomevertHomesteader

2 жыл бұрын

👍🙂

Love coming across informative videos like this. Great presenting also, subscribed!

@HomevertHomesteader

2 жыл бұрын

Thank you very much - your support is greatly appreciated 😀

Beautiful mate, well done.

@HomevertHomesteader

2 жыл бұрын

Thank you very much for the kind words, Very happy you enjoyed it. All the best Tris (very beautiful name)

Great content thanks

@HomevertHomesteader

2 жыл бұрын

Thank you for watching ☺

I'm glad I found your channel. Looks good.

@HomevertHomesteader

2 жыл бұрын

thank you 😊🙂

Amazing instructional. Thank you. Beautiful.

@HomevertHomesteader

2 жыл бұрын

Thank you for the feedback and for taking the time to watch it. All the best 🙂👍

Thank our friend. What a great job. Yummy! going to try it.

@HomevertHomesteader

Жыл бұрын

Thank you very much for the kind words. Please let me know how it turn up if you make the recipe 😉. God bless you all - and be safe out there ☺️👍

Like a beautiful winter sunset.

@HomevertHomesteader

2 жыл бұрын

Couldn't have said it better myself Thanks for watching😊

"I'm not an expert when it comes to curing meat." No sir, you are exactly that. An expert. This meat looks amazing, I wish I could have a bite. :)

@HomevertHomesteader

2 жыл бұрын

Thank you , I really appreciate it. I believe everyone can try this - it's a bit of a lengthy process but the finished product is worth it. If you ever try to do it, let me know how it was - hopefully as satisfying as you hoped.:D

Thank you, that was wonderful. I never knew that was how those Itilian / Sicilian and meats were cured but they are delicious. Also very expensive to buy but this doesn't cost much if you have basement fridge and some time you can load it.

@HomevertHomesteader

2 жыл бұрын

Happy you like it and definitely give it a try - it doesn't have to be a big piece of meat Start small and find your own way of making great food - just fallow health and safety guidelines for working with raw meats and temperature control. thank you for watching😊

Excellent video…thank you! Peace and Blessings

@HomevertHomesteader

7 ай бұрын

Thank you

That was interesting. Thanks for sharing! 👍

@HomevertHomesteader

2 жыл бұрын

Thank you for your time 😀 All the best 🍀

I was raised on this kind of food, I can't wait to try this. My Grandmother was from Italy and made her own pasta, I gotta try that too ! Thank you from Arizona

@HomevertHomesteader

2 жыл бұрын

Really happy to hear this - means a lot to hear these stores. Funny how we all have at least a handful of great memories about our grandparents. They are the ultimate teachers, if we're willing to listen 🙂. Thank you for watching and for your time 🙏

@hogrotten6897

2 жыл бұрын

@@HomevertHomesteader , You've got my full attention ! Thank you for making real content.

Liked and subscribed.thanks for the lesson in preservation. Never did this before.looking forward to trying it.

@HomevertHomesteader

2 жыл бұрын

Happy it inspired you to try it 😁 Have a nice day Tony

Freaking awesome video! Thank you!

@HomevertHomesteader

2 жыл бұрын

Thank you very much for the feedback, much appreciated. Love your enthusiasm :D

Very interesting. First time I’ve seen this done. Thank you. 💗

@HomevertHomesteader

2 жыл бұрын

Thank you for watching 🙂👍

Thanks for this video. looking forward to seeing more food videos from you. Greetings from Sydney Australia

@HomevertHomesteader

2 жыл бұрын

Thank you Heather, As winter is settling in soon and the garden going to sleep till spring, I will get back to the curing, smoking and cooking videos - I promise 😊 Thank you for watching

Excellent! I had no idea how to do this Thank you so much!

@HomevertHomesteader

2 жыл бұрын

You're very welcome!😊

Great Video!!

@HomevertHomesteader

2 жыл бұрын

Thank you very much 🥰

This is awesome. Thanks!

@HomevertHomesteader

Жыл бұрын

Thank you 😊

That looks very nice. Thank you for the idea. Cheers from Romania!

@HomevertHomesteader

3 жыл бұрын

Thank you Alex. All the best.

You can also cure meat with smoke. Smoking the meat is another way to preserve meat.

@demsakawalkinglatetermabor7ion

2 жыл бұрын

Yes but I am concerned with scenarios where we don’t just struggle for food but fight for it and if the world or nation is that bad off, the food found, raised or hunted for will need to be hidden and not in a smoke house unfortunately.

@bryanroye1112

2 жыл бұрын

@@demsakawalkinglatetermabor7ion Aha I gotcha that’s great good job on the video by the way. Just smoked taste sooo good. Lol

@demsakawalkinglatetermabor7ion

2 жыл бұрын

@@bryanroye1112 Yeah smoked does taste better. I’m not the KZreadr in the video by the way. Just passing through like you.

@HomevertHomesteader

2 жыл бұрын

Almost there Bryan - In London in my tiny apartment I couldn't smoke meat - curing meat like that was the only way I could do any meat preservation and practice some old knowledge from my elders. That's why we made the big jump to leave the city and move to a tiny place far away, where I can garden and raise animals to be more self-sustainable and have the space to cure my products with smoke. I'm working on building the smokehouse already and as soon as it's done you will see all the smoked meat, cheese, veggies and fruit videos . Thanks for watching😊

@gowest5145

2 жыл бұрын

@@HomevertHomesteader Sounds awesome! Thanks for the info.

Thank you.

@HomevertHomesteader

Жыл бұрын

You're welcome! And thanks for taking the time to watch and comment - much appreciated. All the best David.

Thanks

I salted my deer hide to preserve it in a hurry, went back to it after winter, and cut off all the meat that was still hanging off, and it looked so good. It was so weird, and I didnt realise what I had just created. Looks just like the thumbnail.

Excellent video. You are a good teacher. I’m trying this as soon as I can.

@HomevertHomesteader

2 жыл бұрын

Thank you Craig, happy this video inspired you to try a new project . Let me know how it turns out - working on building my smoke house now so hopefully in the future I'll get some smoked product videos out as well. All the best 🙏 and thanks for watching.

...nice video.. Very nice indeed.. I enjoyed watching..

Thank you for this video!

@HomevertHomesteader

2 жыл бұрын

Thank you for watching and taking the time to comment. All feedback is appreciated 😊 Have a great week 😊

Nice work. I've been wanting to try this myself

@HomevertHomesteader

2 жыл бұрын

thank you - give it a try, it's delicious and it's worth it 😉

I admire your effort , looks great i can even smell it from here. Keep up the good work

@HomevertHomesteader

2 жыл бұрын

Thank you very much! All the best to you 🙂

Looks like good old South African biltong. Well done

@HomevertHomesteader

7 ай бұрын

Thank you

Hey, Thanks!

@HomevertHomesteader

2 жыл бұрын

Thank you for watching Howard, and thank you for the kind words. All the best😊

Great video! Simple, basic, quality ingredients. I love it! Going to try that as soon as possible. I’ve added you to my charcuterie playlist:)

@HomevertHomesteader

2 жыл бұрын

Awesome! Thank you! Let me know how it turns out 😃

Great job explaining the art of curing meat .Thank you !!!

@HomevertHomesteader

2 жыл бұрын

Glad you enjoyed it! Thank you for watching and for the feedback - means a lot to me.😍😃

Good job. I enjoyed it.

@HomevertHomesteader

2 жыл бұрын

Thank you very much 🙂

Absolutely unbelievable that is your first time curing?? Awesome job☺

Great video,it brought back memories of my grandfather and his salt boxes and smokehouse .You delivered a great and informative video and I'm trying it starting tomorrow.Thanks again and Godspeed.

@HomevertHomesteader

2 жыл бұрын

Awesome, thank you! Honestly Joseph, I'm fuelled by a similar flame - one lit by my grandparents who thought me this recipes when i was still a kid and that still teach me to this day as I'm blessed to still have my grandma with us. Thank you for watching All the best😊

That's awesome work. I'm going to need to try this. I really like the looks of it when you cut it open! Subbed!

@HomevertHomesteader

2 жыл бұрын

Awesome! Thank you! More cured and smoked foods videos to come soon. All the best Richard 🙂👍

Thank you. I enjoyed that and it was informative.

@HomevertHomesteader

2 жыл бұрын

Amazing, and thank you for the time spent watching. All the best John 👍

One of the most interesting and relevant videos I’ve ever watched on KZread!!! Good job!

@HomevertHomesteader

2 жыл бұрын

Thank you for the kind words 🙂

Not sure how I never came across your channel before but it’s really wonderful. Looking forward to binging and trying some different things. Thank you!

@HomevertHomesteader

2 жыл бұрын

Thank you Vanir, more cured and smoked videos to come soon. All the best :D

That was really interesting, amazing video and your finished product looks delicious. I'm trying that today!

@HomevertHomesteader

3 жыл бұрын

Thanks Ed, I would encourage everyone to try this - even as a project to experiment with new ways of providing for one self and their loved ones. Let me know how yours turns out All the best.

@ajirah8856

3 жыл бұрын

@@HomevertHomesteader I have a loin in salt in the fridge now and I will definitely let you know how it turned out. Again a big thank you for your amazing tutorial, I can't wait to try it!!!

@HomevertHomesteader

3 жыл бұрын

@@ajirah8856 Really happy to hear that 😃. Soon the garden will be at a point where it won't need me daily there to prep it for a summer harvest and will get a bit of extra time I can tell you straight away that your enthusiasm is motivating me to start another piece 😃 Maybe this time I can even smoke it as now I have the possibility to do that.🍖

The food fills the stomach, God and his word satisfy forever!!

@HomevertHomesteader

2 жыл бұрын

👍🙂

That looks really good. Made my mouth water.

@HomevertHomesteader

2 жыл бұрын

Thank you very much - hope you'll give it a try. It's not hard, just a bit time consuming. 😊 Thanks for watching

Excellent video! I wish you well on your success you are a good teacher! May God bless you and your family!

@HomevertHomesteader

2 жыл бұрын

You are so kind Thank you for the encouraging words. All the best to you to and your loved ones Craig.😊

Damn, nice work! That looks fantastic! Have never tried curing meats, and going to have to try this.

@HomevertHomesteader

2 жыл бұрын

It is an amazing finished product and if you like this kind of ''meat adventures'' definitely try it. The costs as low as well as you don't need a special room or to build a drier - but it's all done in the fridge 😀 Thanks for watching - all the best

@chrisrohr7626

2 жыл бұрын

@@HomevertHomesteader nothing new

That looks so good

@HomevertHomesteader

7 ай бұрын

Thank you very much - I've made a different one recently. Have a look when you got a sec. kzread.info/dash/bejne/ZWGlyKiMpqinpdI.htmlsi=HooXxu9bL6l46WAv All the best and thanks for the kind words

Nice temping piece of meat. Saving this video for future reference. Thank you!

@HomevertHomesteader

2 жыл бұрын

Happy to hear.🙂 Thanks for watching 🙂

Gorgeous man, try with mustard, keep making more videos🤙✨🍻

@HomevertHomesteader

2 жыл бұрын

Thanks for the kind words Angel. I will try, I love mustard :D Thank you for watching 😍

I always used a large moving bowl for the first part. That way I can move the piece of meat around easily and not have any salt fall anywhere

@HomevertHomesteader

2 жыл бұрын

Good tip, that k you John 🙂

yummo... it looks beautiful, will definitely try this

@HomevertHomesteader

7 ай бұрын

Thanks a lot 😊

It looks amazing . Well done . God bless you 🙏

@HomevertHomesteader

2 жыл бұрын

Thank you very much - blessing and love your way as well. All the best and hopefully you'll try to make it ;)

I am really interested in doing some curing...and really appreciate the simple straight forward explanation!! Definitely going to use some cayenne on mine!

@HomevertHomesteader

3 жыл бұрын

Great to hear that Melucs, Let me know in the comments how the project went and how amazingly delicious it will become. All the best,

My mouth is watering. I’d love to taste that

@HomevertHomesteader

2 жыл бұрын

😀😀😀 It was amazing and I think that anybody who like meat should try it at least once Thanks for witching All the best 😀

Thank you👍🏻👍🏻

@HomevertHomesteader

2 жыл бұрын

Thank you for watching 😊

SO PRETTY DISH, SUPER.

@HomevertHomesteader

Жыл бұрын

I appreciate you and the time you took to watch. Have a great week🙂

great work mate. wasnt expecting the cut to look that good !

@HomevertHomesteader

3 жыл бұрын

Thank you for the feedback. All the best.😃

Great territorial. The meat looks so delicious.

@HomevertHomesteader

3 жыл бұрын

Thank you, We just finished it and I would recommend to anyone to try curing their own piece of meat at least once, for the experience. The taste is a bonus, but in these days that we live in now, where the supermarket has all our needs and we love comfort above everything else, to actually cook your meals and cure your meat, give you a really fulfilling feel, that is so rare these days. All the best.

Subscribed!!! Great information!!

@HomevertHomesteader

2 жыл бұрын

Thank you 😊

Howdy, Brother! This was a great tutorial and I truly appreciate all your time and effort. Nicely done!

@HomevertHomesteader

Жыл бұрын

Thank you very much Robert, I appreciate your time and enthusiasm. Keep on being amazing. All the best to you too brother.

Great job! This will be amazing with some beans ( not cannned If possible ) cooked in a cast iron cauldron , some onions, some carrots ,some ball peppers , just a splash of Worchester sauce or maple syrup and a good loaf of bread . Keep it up!

@HomevertHomesteader

3 жыл бұрын

Love the recipe, sounds right up my alley😁🥰

@ghostoftheash

3 жыл бұрын

@@HomevertHomesteader You should try it ! It's not a recipe from cooking books ,it's Something my grandmother used to make in winter time. Of course over the years I perfected the recipe , even came up with some emprowed dishes to help those who are feasting or do not eat meat. If You need help, let me know! Have a Nice day !

@HomevertHomesteader

3 жыл бұрын

@@ghostoftheash It's definitely on my to do list. Any recipe that comes from a grandma is gold, no matter the country or culture you come from, grandma's know how to cook and eat the best foods. Thank you for the recipe, All the best ;)

When you tie your final knot, double the turn on the first or start of the knot, then when you pull it tight to finish the knot, it will stay tight so you can finish. Just an old tip from granny.

@HomevertHomesteader

2 жыл бұрын

AMAZING - Thank you for the feedback. Granny always knows best and those who still have grandparents should treasure them and listen to the wisdom they have to share. They can save us a lot of time, headache, and heartache if we're willing to listen and learn. Thanks again for the message and the time to watch.

@warwick3805

2 жыл бұрын

You are welcome, by the way, Granny has been dead for 60 yrs. My turn to pass on the info.

@HomevertHomesteader

2 жыл бұрын

@@warwick3805 Then I'm grateful for the knowledge you shared.😊

Thank you for sharing, definitely going to try. My family came from that region turn of century. Look forward to more videos.

@HomevertHomesteader

2 жыл бұрын

Great to hear that Traci ☺️ Got some more videos on homage and preserved meat products already on the channel - have a look at them when you have time. Thanks for watching 🙂

Good job man! If I ever try this I’ll use your video! 👍

@HomevertHomesteader

2 жыл бұрын

Happy to hear that Johnny 🙂 Thanks for watching 🙂👍

Amazing

@HomevertHomesteader

2 жыл бұрын

Thank you! Cheers!😍

Great video! Learned a lot and subscribed to your channel. With food prices blowing up, think there will be more folks looking for options to grow/fish/hunt and preserve food at home if they are lucky enough to be able to do that. Keep it up and hope your fan base grows!

@HomevertHomesteader

2 жыл бұрын

Thank you, Jim, As a lifetime prepper myself I agree with you fully. The reason we moved away from London to a tiny town in east Europe was to have a more hands-on approach to our food supply and on the chemicals that go into it ( you know the toxic stuff from supermarkets) At the moment I'm growing about 35 to 40% of our food in a small garden, soon to be 70% as the main crops will mature, with the hope of adding livestock within weeks and expanding our menu with more cured, smoked, and preserved meats.🍇🍓🍈🍒🍑🍅🍆 In London I was growing a decent amount of fruits and veggies in planters DIY'd from free pallet wood and that's a good solution for all those in city areas without the option to garden in a larger space.😊 The reality is that if you really weren't to be more self reliant you can do it anywhere 😉 Thank you again for your support and kind words All the best to you 😀

@googleyeyes5122

2 жыл бұрын

@@HomevertHomesteader I am not trying to be difficult, but I could have sworn the wood from pallets has been treated...? I mean pallets are a great source for building and stuff, but I have always been afraid to use them for food related projects. When I say treated, I mean with pesticides for termites and stuff to make it longlasting in the elements. I am under the impression that these chemicals leech, especially when it's been raining. I could be wrong.

@SW-ii5gg

2 жыл бұрын

@@googleyeyes5122 I think most pallets are made as cheap as possible without any kind of treatment from the majority of the ones I have seen, but I haven't looked up the information on them, I just know that they rot in the yard and ants and termites live in them along with other insects.

@googleyeyes5122

2 жыл бұрын

@@SW-ii5gg interesting. I am so used to looking at where they are coming from and where they are stacked that I never notice termites. I am pretty sure, though that all wood (as fresh timber) has to be treated before becoming lumber, with the exception of the heat treated wood used for camping. Even that is to kill anything that can destroy wildlife. But I am going to look this up (it's probably an episode of How It's Made 😁) Thanks!

@googleyeyes5122

2 жыл бұрын

@@SW-ii5gg turns out he totally covers this in another video. kzread.info/dash/bejne/X6eLk7Zsd7bQcbA.html mark 14:30 Really useful info!

Thank you

@HomevertHomesteader

2 жыл бұрын

Thank you for watching 🙏🙂

This has my mouth watering by the end.

@HomevertHomesteader

2 жыл бұрын

Thanks for watching and for the kind words. Happy you enjoyed it :)

@geordielad4578

2 жыл бұрын

@@HomevertHomesteader I’m definitely going to give this a try in the future, I assume I could use the same process on beef also?

@HomevertHomesteader

2 жыл бұрын

@@geordielad4578 yes, with beef works as well, especially because beef is hanged on purpose most times and left to age - a process called dry ageing - to develope more intense flavour and to make the meat more tender. A dry aging of at least 30 days is appreciated ( the more the better - of course the dry aging happens in a fridge enviorment) among restaurants as it produces a superior product. I worked in hospitality as a chef for the better part of the last 15 years and dry aged beef was the standard for high quality beef steaks and gourmet burgers meat. Hope this helps 👍🙂