Posted: 12/12/2009 8:40:34 PM EDT
|
I am wanting to do some long term storage curred meats. By long term i mean like 6 months. I have read several books but I was wondering if anyone had any personal experiences. Also I wanted to do this without any refrigeration. I have a root cellar but I live in the south and we rarely have several days in a row that are below 50 degrees all day. Does anyone have any suggestions. Additionally has anyone long term curred meats other than pork.
Recepies and instructions would be nice 
|
|
I would recommend the book Charcuterie by Ruhlman, et al.
Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. |
|
Quoted:
I would recommend the book Charcuterie by Ruhlman, et al. Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. Do you mean cool it to 40' or less? |
|
Quoted:
Quoted:
I would recommend the book Charcuterie by Ruhlman, et al. Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. Do you mean cool it to 40' or less? If he hasn't got a way to keep the meat at a consistently cool enough temp, it will not go well. |
| Cured dried sausage last for quite some time. They often make it in the Texas Hill Country were it gets quite warm. In the PNW, I've made it and kept it for 2-3 months before I finished it. It does develop a bloom on the outside but no ill affects and it was quite tasty. I used the recipe in The Sausage Makers book. |
|
Quoted:
Quoted:
Quoted:
I would recommend the book Charcuterie by Ruhlman, et al. Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. Do you mean cool it to 40' or less? If he hasn't got a way to keep the meat at a consistently cool enough temp, it will not go well. brined properly, and smoked would last a good while out of refrigeration, (think about country hams, dry wrapped in paper and cotton bags and often stored off refrigeration for long periods of time) |
|
Quoted:
Quoted:
Quoted:
Quoted:
I would recommend the book Charcuterie by Ruhlman, et al. Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. Do you mean cool it to 40' or less? If he hasn't got a way to keep the meat at a consistently cool enough temp, it will not go well. brined properly, and smoked would last a good while out of refrigeration, (think about country hams, dry wrapped in paper and cotton bags and often stored off refrigeration for long periods of time) Actually, country hams are not brined at all but cured in dry salt. A country ham in the wrapper is about 7% salt (city hams are about 2% salt) which you could never achieve with a brine. That much salt is the reason they are shelf stable at room temperature, and the reason you have to soak them to get some of that salt out so they are edible. In soaking before cooking you actually create a brine on the back end! Dry salt cures are used to preserve codfish also – salt cod in those little wooden boxes! |
|
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
I would recommend the book Charcuterie by Ruhlman, et al. Bottom line, though? You will need refrigeration unless you can somehow cool your root cellar. Do you mean cool it to 40' or less? If he hasn't got a way to keep the meat at a consistently cool enough temp, it will not go well. brined properly, and smoked would last a good while out of refrigeration, (think about country hams, dry wrapped in paper and cotton bags and often stored off refrigeration for long periods of time) Actually, country hams are not brined at all but cured in dry salt. A country ham in the wrapper is about 7% salt (city hams are about 2% salt) which you could never achieve with a brine. That much salt is the reason they are shelf stable at room temperature, and the reason you have to soak them to get some of that salt out so they are edible. In soaking before cooking you actually create a brine on the back end! Dry salt cures are used to preserve codfish also – salt cod in those little wooden boxes! you are correct, I must of had a holiday related brain fart,,,,, |
|
Biltong. (South Africa) Meat dried cool and dry, unlike jerky which is dried hot and dry. I have made my first batch from deer backstraps. I have tried one smaller piece.
I'm not sure if I like the flavor. It is washed in apple cider vinegar and then spices before drying. Mine is drying in the house, which is dry, especially this time of year. Several recipes and techniques can be found through a google search for Biltong. |