The meat can be left to cure in the salt anywhere from one month to a year. In our case, we allow the meat to hang in oursmokehousefor approximately six months. From there, we bring the meat inside, rinse the salt, and rewrap it in another pillowcase. It gets hung in theroot cel...
No. Many of us hunt and even freeze excess meat for future use. But do you hunt enough meat to feed you daily? No.Even if you did hunt enough, do you practice the skills of preserving this meat without a freezer? Do you have a smokehouse and a root cellar? Do you package your ...
My grandparents have told me stories about the hams their parents used to slow cure in the smokehouse. This ham, which after being coated in salt, sugar and black pepper, was hung and left to develop for almost a year. And the result was a delicate, supple meat similar to prosciutto. ...
Then you’ll need to locate the hock of the ham. The hock is the part of the ham where the hoof has been removed from the rest of the meat. You’ll need to know where this is because there is a bone there. If you do not salt enough in these areas it can cause your whole ham...
perfect in every respect. Well, almost. If had to do it over again and had a bigger wallet I would go with a 15 pound stuffer just so I don't have to reload the meat once or twice when stuffing. It's not a big deal though, It's one of those things that are only nice to ...
To be prepared, preserved, or finished by a chemical or physical process: hams curing in the smokehouse. Source:American Heritage Dictionary To effect a cure or recovery: a medicine that cures. Source:American Heritage Dictionary verb-transitive ...
So obviously, they required a lot more food and smoking and curing meat was a great way to provide for their nutritional needs. Just keep all of this in mind as you are deciding on how large a smokehouse you really need. 3. Frame the Base ...