Several years ago, before my father passed, we took a few wild pigs and raised and fattened them. Then one day when it was extremely cold for south GA, we butchered them. Made cracklins, lard and cured the hams and shoulders with salt and a little sugar added. We cured them a couple of weeks before washing them and cold smoking them. They kept very well, even upto July down here in almost 100 degree weather. My father wanted to cure and smoke a deer, but the weather didn't want to cooperate the next few years, then his health declined considerably. You need cooler temps for extended periods of time for a good cure. That or a cooler unit of some kind. Keep up the good work and raising those kids as they should be raised. God Bless

@McGieHomesteadAdventures

4 ай бұрын

That’s awesome that y’all got to do that! You’ll never forget it!

The old ways/skills of doing things needs to be preserved (pun intended) because you never know when you may need them. I haven't canned since helping my Mother back in the 70's, well, I started again in 2019. I'm water bath canning sour kraut tonight. I firmly believe these skills will be the difference between a quality life and mere existence in the near future. Thanx Friend.

@McGieHomesteadAdventures

3 жыл бұрын

Great job on the kraut! I believe that you are 100% correct! Survival may depend on it!

Finally been looking for this kind of video no frills no crap, just process, great video!

@McGieHomesteadAdventures

6 ай бұрын

Glad it was helpful! That’s all we do here! We don’t have time for frills!😂

Micah, I remember as a child running into the salt shed to get out of the rain and getting curious about all of the about all of the things hanging from the ceiling. I asked my Dad , He explained that it was Granny's salt curing shack and all of the wooden boxes were full of salt and some had buried meat inside curing. And when they were done they'd be wrapped on cheesecloth and hung. I'm sure my memory has lost some of the steps but I remember him having my Granny show me what she did to cure them . I also remember watching her take the salt out of the boxes and sift it and putting the hard knots of salt in her big ole crank cast iron grinder and grinding it and then placing it back in the exact box to re-use. Each box had a picture branded in the wood of what animal was to be cured in the box . She said you never share the salt between the meats. I think I remember pig, duck and fish pictures I'm sure there were probably others. That salt house stunk, I remember that.... Lol Thanks for sharing and bringing back some good memories. Stay happy, healthy, hydrated and safe. May God continue to bless you and your family.

@McGieHomesteadAdventures

3 жыл бұрын

Thanks for letting me in on this information Margie! You just taught me two things that I’ve been wondering about! If you think of anything else please let me know!❤️

@mpedmar9701

3 жыл бұрын

@@McGieHomesteadAdventures What two things did you learn from my Granny ?

@McGieHomesteadAdventures

3 жыл бұрын

@@mpedmar9701 Not to mix meat in the salt. (next week you will see that I didn’t know this before 😂. And grinding the hardened salt for re-use! Thanks!

@mpedmar9701

3 жыл бұрын

@@McGieHomesteadAdventures Glad to have been a help. God bless

@landrylee6207

2 жыл бұрын

@@McGieHomesteadAdventures keep skin if u want to make smoked pork,use boling water clean it

You’re the only Chanel I’ve found that does things the way my Pawpaw told me about and how I’m trying to live. God bless and y’all take care

@McGieHomesteadAdventures

3 жыл бұрын

Thanks Tyler! We’re definitely doing it the old way!

@christianlyness2268

2 жыл бұрын

@@McGieHomesteadAdventures hey I just found your channel... 👌. Subscribed. What type of salt will work? I know there is ionized, non-iodized, sea salt, pink salt, kosher salt, rock salt, "curing salt", and pretzel salt... probably a lot more. Will any salt work? Is one better or less expensive than the others? I've been researching this question all over the internet and can't get a straight answer.... everything says to use "mortons tender quick". That stuffs SPENDY.

@McGieHomesteadAdventures

2 жыл бұрын

Just about any salt will get the job done…… but some is better than others. Dehydrated food grade salt cost me around 20- 25 dollars for 50#………. I’ve never had a problem with it. I totally submerge the meat.

Can't say thank you enough Micah! I watch your videos over and over. I see you don't have a $$ tab to send money, I would in a second...but it is obvious you aint in it for the $$ or attention...just want to help good folks out...need more of that in this world these days. I am so pumped up to go drop a pig or two down here in South Texas this weekend. We just finished our version of mini smoke house to make some bacons...then on to smokin some hams. Again thank you for being so informative & genuine salt of the earth kinda folk...Kelly

@McGieHomesteadAdventures

5 ай бұрын

Good luck with your hunt my friend!!! I’ve got a big one in the smokehouse right now!

McGie, I use 6 pounds of brown sugar and 4 pounds of curing salt and mix it up really good. Then, I rub it into the meat. I push my finger down around the joint and fill it with the mixture. I fill up the end of the joint at the end of the shank. Make sure that you mix plenty of red and black pepper to the mixture. Then, I wrap it in brown paper. Then I stick it ib

@kennethhopson7087

Жыл бұрын

Then I place it in a bag with the shank end down.

@McGieHomesteadAdventures

Жыл бұрын

Pink curing salt?

I like how you are curing your hams I’ve never cured a ham that’s had the hide removed I’ve always scalded my hogs and wrap and hang mine with a brown sugar and salt cure

@McGieHomesteadAdventures

Жыл бұрын

It seems to work well both ways!

Great video Mcgie. You have good helpers and taste testers.

@McGieHomesteadAdventures

3 жыл бұрын

Yes indeed!😂

Here in spain are mountain regions that are ideal for ham curing. Dry, cool and always a bit windy. The Alpujarra mountains are famous for their cured ham, but their are other regions too. Here in Spain hams are cured only, not smoked. Curing time 12 months minimum. It's delicious! I don't make ham myself, but I love to make smoked fish. Salmon, trout, mackrels and others. I use olive tree wood for smoking, it's mild and a bit sweet. Before smoking i put the fish in sea salt for approx 12 hrs, than i smoke them for 3 or 4 hours. The taste is sensational i tell you!! I particularly like the short process time. I buy the fish today and we can eat it tomorrow evening. Keep up the good work. Greetings from Spain.

@McGieHomesteadAdventures

2 ай бұрын

That’s absolutely wonderful! I’m glad to hear that you are doing this with fish! I have one video of me doing it with fish!

God bless America!!! Thank you for showing us how to do it.

@McGieHomesteadAdventures

Жыл бұрын

You’re welcome!

This method has worked for hundreds of years. I'm sure those hams will be good, and TASTY.

@McGieHomesteadAdventures

3 жыл бұрын

The one we ate in this video was excellent!

Old timer methods are the best ... thank you for sharing as to how to do things the old way.

@McGieHomesteadAdventures

2 жыл бұрын

I really enjoy it! Thanks!

Definitely want to see the result. My dad and I have just found your channel, and subscribed. We're brainstorming about smokehouses now.

@McGieHomesteadAdventures

3 жыл бұрын

I have an update here for you ( link below) and another update is scheduled for next week! kzread.info/dash/bejne/lHeGvM-lo5zfYtY.html

It’s amazing what salt does . Good job

@McGieHomesteadAdventures

3 жыл бұрын

Thanks guys! We appreciate y’all so much!

Great stuff. I have seen 3 huge wild hogs on our land in January and wanted to learn how to use that meat. Thank you for sharing your experience.

@McGieHomesteadAdventures

Жыл бұрын

Our pleasure!! We have several videos on wild hogs! kzread.info/head/PLACs7aSJGlQJKwZZZRlO_xK7sP-vYF80X

Amazing Video. Subscribed!

@McGieHomesteadAdventures

2 жыл бұрын

Welcome!!

Great video I think I am going to have to try this. Harvested 4 wild hogs last month in Florida.

@McGieHomesteadAdventures

2 жыл бұрын

Oh my you’ll love it!

Love the videos, thank you 👍

@McGieHomesteadAdventures

Жыл бұрын

You’re absolutely welcome!

“ i wasn’t around back then “ 😂🤣😂 awesome 👏🏽

@McGieHomesteadAdventures

2 жыл бұрын

😂😂😂

I cured my own ham for Christmas off a 300 lb boar. The family loved it.

@McGieHomesteadAdventures

3 жыл бұрын

Awesome!!!

It definitely looks tender and delicious, Brother! I like learning how to do all this stuff. When I was a little kid, I remember at at the Grandparents, there was always meat hanging in the smoke house. Take care Brother

@McGieHomesteadAdventures

3 жыл бұрын

That is what I want to do here...... still in the learning process!

I just found your channel and i can telll by the videos you put out you are a great low-key prepping channel. Keep hunting, viva europa!

@McGieHomesteadAdventures

6 ай бұрын

😁 thanks!

I have wanted to do thar for a long time but thought it would be way harder . You made it look easy. Thank you . Definitely gonna do it now !

@McGieHomesteadAdventures

2 жыл бұрын

You’ll be very excited when you see how easy it is! And delicious!!

@jimcockey4385

2 жыл бұрын

Cant wait

@derricksmiley5632

Жыл бұрын

@@McGieHomesteadAdventures what kind of salt Best

@McGieHomesteadAdventures

Жыл бұрын

I recommend dehydrated food grade salt. Not the pink curing salt. The nitrates are not so healthy.

Lovin the channel, cooking this ham was definitely the right thing to do concerning trig. The other ham will be fine to hang all summer since obviously the salt penetrated and cured all the way though. Tie it up in a pillow case and hang it in your attic over the summer, keep an eye on it for mold wash it off as needed. The higher temps in your attic will finish the curing process and kill any “trig”.

@McGieHomesteadAdventures

3 жыл бұрын

Thanks buddy! Great advice!

@cashbull59

2 жыл бұрын

thank for posting, do you have any more info on the hi temp to kill the trig in the attic? I don't trust the pork bought at the grocery store either, again thanks.

I'm a new subscriber and I sure am enjoying your channel

@McGieHomesteadAdventures

2 жыл бұрын

How old are you? Did you grow up doing these things?

This is so interesting to me.New subscriber and in two videos I've learned alot.Thankyou🙏🙂

@McGieHomesteadAdventures

3 жыл бұрын

Thanks so much! We’re just getting started ourselves........ only 383 videos out! So much more to share!

@vnette9777

3 жыл бұрын

@@McGieHomesteadAdventures 383!That's alot!lol.Ill be sure to check them out.Look forward to your future content as well.🙂

@McGieHomesteadAdventures

3 жыл бұрын

Welcome aboard the channel!!

Awesome video

@McGieHomesteadAdventures

2 жыл бұрын

Thanks brother!

Looks like it turned out awesome ! That would be cool you trying to make a prosciutto . I think the Mangalitsa"s will be prefect for that . I hope you guys have a great weekend !

@McGieHomesteadAdventures

3 жыл бұрын

I’m definitely going to try Mangalitsa for that!

great video looks good!

@McGieHomesteadAdventures

3 жыл бұрын

It was super awesome! Try it someday!!

Wow this sounds so good wish I was there to try it.... after it was ready to eat of course ;)

@McGieHomesteadAdventures

3 жыл бұрын

You gotta use this information to make great ham!

I don't know how I ended up in here but I like it. Hi from Spain

@McGieHomesteadAdventures

2 жыл бұрын

Welcome my friend!!!

One thing about reusing salt. You can reuse it infinitely if you take an extra step. Take the salt which is likely contaminated with all sorts of stuff and throw it in water until it all dissolves. Then pass it through a sieve to catch any large stuff. Then pass it through some coffee filters. Boil the remaining water/salt mixture (it'll kill anything unpleasant in the mix) and after it's cooled, put it in a a shallow pan and let the moisture evaporate. You should be left with very pure salt that can be reused. It's excessive I know but if you're ever short on salt then it's a useful thing to know. If you wanted to purify it further then you could try recrystalizing in a fridge but that's going to the extreme.

@McGieHomesteadAdventures

6 ай бұрын

That would literally make it clean enough for table salt! Great idea!

@laughingachilles

6 ай бұрын

@@McGieHomesteadAdventures Obviously you would have to crush it up but yeah it'll be very pure if you go through the full recrystallisation. Salt is cheap so this is unnecessary. It's just useful to know if salt somehow became scarce.

@McGieHomesteadAdventures

6 ай бұрын

@laughingachilles That is very true!

I love that hock.

@McGieHomesteadAdventures

2 жыл бұрын

It’s very delicious!

Good job!

@McGieHomesteadAdventures

2 жыл бұрын

It’s delicious!

My Grandma salted hers in the smoke house & then cured it. It never left the smoke house until she was ready to cook. We soak over night and then cook.

@McGieHomesteadAdventures

Жыл бұрын

That’s how lots of people did it and still do….. if I ever build another one I’ll make it with that in mind!

Can’t go wrong with a crew like that ❤, Enjoy!

@McGieHomesteadAdventures

2 жыл бұрын

It’s really a great crew!!!

lol ' we going to smoke them with smoke' Man I bet that smoke house smells amazing :-) Hey save me a piece of that cherry wood too hahaha! Have a great weekend brother

@McGieHomesteadAdventures

3 жыл бұрын

😂🤣🤣. Sounds a little like Bunyan in Pilgrims Progress....” As I slept I dreamed a dream.”😂🤣😂. Come get the apple wood and I’ll throw in some cherry to boot!!!

My Pappy would do a short parboil to remove excessive salt. Then fry or bake. Enjoyed the video. God Bless.

@McGieHomesteadAdventures

3 жыл бұрын

Great idea! That makes a lot of sense!

@jerradallen6316

3 жыл бұрын

If you wanna make it like a sweet ham say for the holidays you can take that ham and put it in a pressure canner with 2 2 letters of coca cola and water and pressure cook for 25 to 30 minutes dont let the pressure off and the put in a box lined thick with blankets and let it sit for 8 hours. At that point remove the ham from the canner and put it in roasting pan and glaze it in the oven. Man you talk about sweet!!!!

@McGieHomesteadAdventures

3 жыл бұрын

@@jerradallen6316 Sounds like it!!!

Damn, you are showing how to make old world delicacies. Smart of you to look at how they make prosciutto here in Italy. From what I know (which aint much) there are some similarities. Anyhow, some of our old knowledge in the US came from Europe with our forefathers, then it matured in isolation. I bet bringing these cooking cultures back together would be good for everyone at the table. Wild boar (called "chingale" here) is a unbelievable good. But your method is much simpler that what I have heard of, so I'm going to share this with them and see what they say.

@McGieHomesteadAdventures

Ай бұрын

Awesome!!!

Pretty interesting method of making a ham. Are some hams made by soaking in brine? I could almost taste how good that was just by watching.

@McGieHomesteadAdventures

3 жыл бұрын

Yes I think brine curing is fairly popular.

It looks yummy 😋 😍 but question, back in KY my papa always had his wrapped in some type of burlap or cheese cloth? You know what I'm talking about? I'm curious as to what it was.

@McGieHomesteadAdventures

3 жыл бұрын

Yes I do! They put them in a cloth mesh bag some call them ham bags. I really need to get some.

Hey man I saw old time hog killing he had a ham that was 7-9 years old still good he put malaise brown sugar pepper made a liquid paste and painted it on before he cold smoked it.

@McGieHomesteadAdventures

Жыл бұрын

They can definitely keep for a long time!

That a nice meat hook. I would be willing to try that 👍

@McGieHomesteadAdventures

3 жыл бұрын

Wow it’s delicious!

I can't wait to see how the other one turns out! 😂

@McGieHomesteadAdventures

Жыл бұрын

😂😂😂 You never know when KZread is going to throw you that notification !!!

Bet these would be beautiful on a Thanksgiving dinner. 👍

@McGieHomesteadAdventures

3 жыл бұрын

Oh my yes!

Thanks for the video son

@McGieHomesteadAdventures

15 күн бұрын

You bet! That one was popular!

I saw on another video an old timer talking about putting hot red pepper on the exposed bone ends and holes so that when you hang it long term it keeps certain microbes out.

@McGieHomesteadAdventures

3 жыл бұрын

That’s a good idea! I grow a lot of super hots so I’d be set!

Man what memories...granny and pawpaw did this exactly. And uncles in Arkansas still today to this process. Question?, with modernday curing do you have issues with insects or flies

@McGieHomesteadAdventures

8 ай бұрын

The only time I have an issue with it is if it gets too hot before it gets fully cured.

WOW 😳 CRAZY WHAT THE SALT DOES TO THE MEAT! THAT WAS REALLY MEATY, I BET IT WAS DELICIOUS 😋 LOOKED SO GOOD

@McGieHomesteadAdventures

3 жыл бұрын

Thanks Jo! It was so good! I’ll definitely be doing it again!

@VintageVibesHomestead

3 жыл бұрын

@@McGieHomesteadAdventures I WILL PACK MY FOLDING KNIFE 🔪 AND FORK 🍴

DELISH!!! Thanks Fellas!

@McGieHomesteadAdventures

26 күн бұрын

You bet!

It's amazing how salt is a great preservative in older times which had successes and failures, I agree eat the other ham and don't worry about trying old time preservation tools, it may fail and it gets wasted and you could get sick, it's not worth it. I did wonder how different the hog tasted compared to your mangelisa pigs. How different food source between farm food and wild food foreging pigs. Great to see young Mr Frank taste testing.😂 God bless you all

@McGieHomesteadAdventures

3 жыл бұрын

Thanks Janet! It is much more lean and muscular. But it was tender without a wild taste. I’m looking forward to eating the other one!!

@janetcutler9539

3 жыл бұрын

@@McGieHomesteadAdventures I would be as well.!! ☺️

Frank needs his own channel!

@McGieHomesteadAdventures

3 жыл бұрын

Agreed!!😂🤣😂

@sideeffectgaming7348

3 жыл бұрын

@@McGieHomesteadAdventures mate you need to talk to Frank about it and try get his reaction 😂😂😂👍

@McGieHomesteadAdventures

3 жыл бұрын

@@sideeffectgaming7348 Ok great idea!!!!

@sideeffectgaming7348

3 жыл бұрын

@@McGieHomesteadAdventures 👍

I've got 2 hams been in salt for a little over a week,planning to keep in there 30 days. Our temperature has warmed to 70 in daytime. I'm wondering if itll be to warm to smoke in a few weeks? I really enjoy your videos and have learned from them! Thanks!

@McGieHomesteadAdventures

2 жыл бұрын

They will be extremely salty but I guarantee you they won’t spoil! If the daytime temperature is too warm, you can smoke at night! I just fired up my smokehouse for a batch of link sausage that I’m only smoking one night.

@timjwills8009

2 жыл бұрын

@@McGieHomesteadAdventures thanks! my bacon turned out pretty good! I smoked the bacon already with hicory wood but will try cherry next!

God bless you sir.

@McGieHomesteadAdventures

6 ай бұрын

Thank you!

Another question do you use quick tender curing salt vs plain salt???

@McGieHomesteadAdventures

8 ай бұрын

I just used plain evaporated food grade salt

Looks good to me, I have a friend who cures his in a big crock pot covered in salt, I need to find out how long he leaves it

@McGieHomesteadAdventures

3 жыл бұрын

Sounds great! The general rule is 24 hours per pound.

McGie, if the meat is too salty, put a pot of water on the stove and put it in and let it stay for a few minutes.

@McGieHomesteadAdventures

Жыл бұрын

Absolutely!

Does ambient temperature matter when smoking? I live in Texas and our average winters are still in the low 40’s even up into the 50’s during the day.

@McGieHomesteadAdventures

Жыл бұрын

It matters but it’s not a deal breaker. I’ve smoked from the 30°s up into the 60°s with success.

How long can we preserve the meat.. if we use this method?!! Btw the ham loos good👍

@McGieHomesteadAdventures

3 жыл бұрын

I think it can last for years! I’m going to be experimenting with one of these! I’ll keep you posted!

We just put the legs in a pit barrel smoker , taste great, lot less work. Only takes part the day. My kids like our wild hog better than store bought. Do the small deer the same.

@McGieHomesteadAdventures

Жыл бұрын

Awesome!

Look at them little guys

@McGieHomesteadAdventures

Жыл бұрын

They’ve grown so much in the past couple years!!!

Are there nitrates already in the salt you use or do you add them before curing? I’ve never done a salt cure but watching your videos has motivated me to try!

@McGieHomesteadAdventures

Жыл бұрын

This is nitrate free curing like the old timers did

@martys3530

Жыл бұрын

@@McGieHomesteadAdventures even better! Thank you!

@McGieHomesteadAdventures

Жыл бұрын

My pleasure!

What kind of wood is your smokehouse made out of? Do you recommend building a smokehouse out of cedar? Thank You and Gods Blessings- Jerry M

@McGieHomesteadAdventures

2 жыл бұрын

Cedar would be great! This one is poplar. Just rough sawn boards. Definitely wanna leave some small gaps so the smoke will draw into the smokehouse.

I had to order the salt I saw in one of your videos. The Dunlap TN Co-Op said it was on back order🙁 Maybe they will get some in for me soon.

@McGieHomesteadAdventures

3 жыл бұрын

If you get in a bind call Overton Co-Op and see if they still have some. It’s only a 35-40 minute drive from Spencer

@carfvallrightsreservedwith6649

3 жыл бұрын

You can use water softener salt. The stuff I get at WallyWorld is in the blue bag and its ingredient list states 99.98% pure SEA SALT. About $5 per 40# bag. You can/should pulverize what will be in direct contact with meat/bone to get quicker absorption. The rest of packing around can be left in kernel form (that's where the term "corned" beef came from). Added benefit is the pulverized salt can be used in the kitchen saving considerable money over buying those 1# containers of marketed 'sea salt'. Or buy bags of livestock salt from TSC and Orschlen's.

@christianlyness2268

2 жыл бұрын

@@carfvallrightsreservedwith6649 how sure are you about this? Sea salt? I've researched "what type of salt ro cure meat" and everything says "mortons tender quick" or other similar meat curing "salts". I figured regular old table salt is what the old timers used but what exactly was that, for them? Sea salt? Please help! Someone anyone who knows please give me an answer! Thanks!

@McGieHomesteadAdventures

2 жыл бұрын

I use evaporated food grade salt from the Co-Op……. It comes in 50# bags which is perfect!

@carfvallrightsreservedwith6649

2 жыл бұрын

@@christianlyness2268 says it right on the bag. And like McGie says get it from your local Co-Op. It won't be sea salt but rather mined from quarries. Salt is salt. Admittedly I use the sea salt more in my kitchen than I do for curing. Side note - I also buy from the Co-Op molasses (in 5 gallon bulk), and barley (40# bag for $18). Big savings.

How long should I let my hams hang, they were skinned and off a sow that weighed around 90 lbs before dressing.

@McGieHomesteadAdventures

2 жыл бұрын

After curing …Smoke a couple days and then let hang as long as it’s cool ….. basically until you eat them 😎

How did you process these, shoot them? I have been thinking about trying this but worried about blood spoiling them since they don't get bled when they are shot.

@McGieHomesteadAdventures

2 жыл бұрын

That’s definitely never been a problem for me, and I’ve shot a lot of them! The biggest thing is that after you shoot them, get them gutted ASAP. But definitely give it a try and let me know how you like it!

If a ham took to much salt, grandma would boil it in fresh water changing the water half way through. After that she would bake the ham.

@McGieHomesteadAdventures

2 жыл бұрын

Yes absolutely! It’s delicious after that!

👍👍👍😁🇺🇸

When I’m out hunting, can I put wild hog directly into salt instead of ice - skipping the ice process altogether?

@McGieHomesteadAdventures

3 жыл бұрын

The body heat needs to be out of it...... but it doesn’t have to be ice...... if it is cool outside it will be fine.

@carfvallrightsreservedwith6649

3 жыл бұрын

Sure can. It will pull more liquid more quickly

Traditional salt boxes will have drainage holes in the bottom to prevent having a brine collect down there and sit.

@McGieHomesteadAdventures

3 жыл бұрын

Good point!

What kind of salt is used? Can you use Epsom Salt? I was told by a trusted source but as always, would like a second source confirmation.

@McGieHomesteadAdventures

2 жыл бұрын

I wouldn’t use epsom salt….. it tastes terrible! I use a food grade evaporated salt by Tru-Flo that is sold in my local farmers Co-Op.

@saltwaterinmyveins

Жыл бұрын

Morton's makes fine ground kosher salt. Make sure no iodine or anti caking chemicals.

I wonder if this process could be used on a small deer hind leg ??

@McGieHomesteadAdventures

2 жыл бұрын

I think so! I’ve done it on muscles from the hind leg with great success!

Can you debone the ham and still do this?

@McGieHomesteadAdventures

2 жыл бұрын

Yes…… it would be fine.

Can you reuse the salt after you used 1x.... I like your cooler method.

@McGieHomesteadAdventures

3 жыл бұрын

Yes indeed! I use it through the entire cool/cold season and then use the salt to kill weeds in my driveway or kill unwanted shrubbery!

I thought they only cured the hams during cooler/cold seasons. Not certain the temp ranges. Hope it works out.

@McGieHomesteadAdventures

2 жыл бұрын

Thanks! One has been in there all summer and I am soon going to get it out and try it!😂

I'd have brushed off excess salt vs washing. Soaking is typically done at time of usage to pull out saltiness.

@McGieHomesteadAdventures

3 жыл бұрын

I understand that completely!

The University of Kentucky's got some good videos on KZread on how to do country ham crib the question is will they work on Wild?

@McGieHomesteadAdventures

2 ай бұрын

The answer is yes!

Can you please tell me if you hang the hog for a couple of weeks first.....like beef etc is hung? Thank you :)

@McGieHomesteadAdventures

2 жыл бұрын

No…. Do not. 3 days is the maximum to hangpork, but I haven’t seen a benefit personally.

Can You Cook salt and make it useable again?

@McGieHomesteadAdventures

2 жыл бұрын

I don’t know the answer to that.

I do a fair bit longer on the salt so I'll be interested to see how long it can hang without spoiling

@McGieHomesteadAdventures

3 жыл бұрын

You and me both! I’m very much in the learning phase! Do you hang yours long term?

@fordferguson1731

3 жыл бұрын

My uncle did. He left them on the salt for weeks and then soaked them before cooking. His hung for a year or more. I'm trying a process from bentons country hams this year so I'll see how that works.

@McGieHomesteadAdventures

3 жыл бұрын

@@fordferguson1731 I’m definitely interested in learning all I can. I’m trying something interesting in my next video that I’m very excited about!

Red pepper on the bones to keep the fly larva out

@McGieHomesteadAdventures

3 жыл бұрын

Thanks bud!

I think that the old timers soaked their meat in a salt brine for a couple of weeks before they smoked it. The brine would soak in and keep the meat from spoiling.

@McGieHomesteadAdventures

3 жыл бұрын

That’s what I did here...... minus the water.

Can u debone the ham hindquarters and still make hams

@McGieHomesteadAdventures

2 жыл бұрын

Yes. I usually debone it after it’s finished curing. Here’s a video of that. You will find it interesting! kzread.info/dash/bejne/i4Wq2M2QiaXMkc4.html

Do you buy your salt in bulk? Where do you get it?

@McGieHomesteadAdventures

2 жыл бұрын

Yes I get 50# bags at the local farmers Co-Op

@phillipgreen8958

2 жыл бұрын

@@McGieHomesteadAdventures do I just tell them I want 50# bag of salt or do I need to add for human consumption?Lol

@McGieHomesteadAdventures

2 жыл бұрын

This is evaporated, food grade salt. It’s perfect for curing meat.

Soak the salted meat in several changes of water for 24 hrs before cooking to cut out the saltiness

@McGieHomesteadAdventures

3 жыл бұрын

Very good advice!

Here Piggy, piggy, piggy....oh wait, I forgot he is in your freezer! 😂

@McGieHomesteadAdventures

3 жыл бұрын

😂😜

Glad you didn’t get trick gnosis.

@McGieHomesteadAdventures

3 жыл бұрын

Thanks John me too!!😜

the old timers done it in the months that the temp. was cold but not freezing

@McGieHomesteadAdventures

2 ай бұрын

It’s definitely a great time!

Up stay gijt

@McGieHomesteadAdventures

2 жыл бұрын

I’d try if only I knew how!😅

My teacher feeds his chickens chicken. Any leftovers at the school they gone throw away, he will take it.

@McGieHomesteadAdventures

Жыл бұрын

Chickens are like pigs they eat anything!

Pepper to keep the flys off the ham

@McGieHomesteadAdventures

3 жыл бұрын

Absolutely!

if you want it to stay good at room temp it need more time in the salt ...its only recently that we get used to eat those 'ligth cured' meat. it will be alot more stiff , chewy and salty. more like european ham cut in very thin slice to put on bread. not as good for a ham diner. but the old timer still did it, beer will help to tenderised it and counter act the salt

@McGieHomesteadAdventures

3 жыл бұрын

Very true! Maybe soak in water to soften up a bit?

@ragimundvonwallat8961

3 жыл бұрын

also you wrap it in a cotton cloth, it keep the bugs off, do use anything else , it need to be able to breath

Do you notice different tastes of wild boars versus wild sows?

@McGieHomesteadAdventures

2 жыл бұрын

Young ones are no different…… but once they start breeding and get some age on them you betcha! Not all are the same, but some will chase you out of the kitchen!

You got pack the salt till it want take know more salt then the ham will be good

I figure lots of wild hogs got shot for food by military forces during The War of Northern Aggression!

@McGieHomesteadAdventures

Жыл бұрын

I’m not sure they were here in vast numbers at that juncture in our countries history or not!

I here tail when Your ready to eat boiling Your salted pork takes salt out then Your ready to cook.

@McGieHomesteadAdventures

2 жыл бұрын

That I can say for a fact is true 100%! Perfect cure for cured meat😂

Triquinose 1ª freezer 21 days

@CarlosAlbertoMarques-tk1jh

8 ай бұрын

Affter Freez Smoker etc.etc. sory may inglis .

I don’t understand? If you were just going to bake them anyway why go through the trouble of curing them

@McGieHomesteadAdventures

Жыл бұрын

We just baked one for the video the other was left for something like 9 months…….. I’ve got a couple videos covering that adventure……. But honestly you cannot get the ham flavor and texture without curing…… whether you eat it now or later, it must be cured.

Looks like alot of work

@McGieHomesteadAdventures

2 жыл бұрын

It wasn’t too bad!

@Leconte.

2 жыл бұрын

@@McGieHomesteadAdventures Would you be able to do a cured smoked ham for mail out if ordered ?

@McGieHomesteadAdventures

2 жыл бұрын

No……. I can only show people how to do it…… it’s so easy! Just bury it in salt for 24 hours per pound, then wash it off and get smoke on it for a couple days and you’re finished!