how to cure meat (ideas)

[newhunterette]

Brine Curing

Fish dipped in a salt solution will last a long time. This was the only way that natives and early settlers could keep meat and fish during the summer months. Even today this same method is used by trappers and huntersout in the wilderness for long periods of time, however not as many as in past years.

Game meat can be preserved for almost any length of time without refrigeration if you follow any of these recipes. Quantities are based on 100 pounds of meat.

7 pounds of coarse salt
1 ounce saltpeter
1 ounce cayenne pepper
1 guart of dark molasses
8 gallons of water

Rub the meat with course salt and place it in a container large enough to hold all the meat and brine. Let stand for 24 hours to draw the blood from the meat. Remove the meat and drain. Scald the container with boiling water and repack the meat.

Bring the water to a boil and add the remaining ingredients. Skims off foam as the solution boils. Remove from heat and cool.

When the brine is cool, pour over the meat to cover completely. The container should be earthenware or an oak cask.


Native Method

The following method was used by natives in the West for preserving meat and for a dipping solution before drying meat.

6 pounds of salt
Cold water to cover meat

Cut game into medium size pieces. Sprinkle about one-third of the salt over the bottom of a barrel or crock. Pack meat without salt. Pour remaining salt over the top of the meat, then add water.

Using this method, meat will keep a long time and taste as fresh as the day it was packed.

If the meat was meant to be dried, let it stand in the brine for about three weeks. Remove the meat from the brine and soak in fresh cold water overnight to wash off excess salt. Hang in the sun to dry.

[Rock Doctor]

Brine Curing

Native Method

The following method was used by natives in the West for preserving meat and for a dipping solution before drying meat.

6 pounds of salt
Cold water to cover meat

Cut game into medium size pieces. Sprinkle about one-third of the salt over the bottom of a barrel or crock. Pack meat without salt. Pour remaining salt over the top of the meat, then add water.

Using this method, meat will keep a long time and taste as fresh as the day it was packed.

If the meat was meant to be dried, let it stand in the brine for about three weeks. Remove the meat from the brine and soak in fresh cold water overnight to wash off excess salt. Hang in the sun to dry.

I've tried meat done this way several times, it's quite good.
Makes a nice, light snack, great for backpacking.