#cure meat

[excusemedallas]

48日かかる熟成肉をたった3日で作る方法！【ドライエイジングビーフ】 | ダラスから失礼します。

YouTubeはこちら ドライエイジングビーフとは… 日本語ですと熟成肉という言い方をしますが、お肉を一定期間寝かせて、本来のお肉とは異なる食感・風味を出して食べる方法です。寝かせる際、温度が高ければ肉は腐ってしまいますし、逆に低過ぎれば凍ってしまいますので、その環境を保つには専用の部屋や機械が必要になります。お肉によって寝かせる時間は異なりますが、大体30～45日ぐらいは寝かせるのが一般的みたい

[fit4rule1]

Life-skill: Salt Curing meats!

Today's life-skill is learning to salt cure meats. It's a great way to preserve foods almost indefinitely without the need for refrigeration. Salt curing removes moisture from the meat and keeps it from spoiling. This post is going to tell you how to cure beef, but you can learn how to easily cure other meats by checking out the links I provide at the bottom of this post. 

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What do I need?

Ingredients needed for this (beef) particular process are:

Salt (8lbs), Sugar (3lbs), Sodium Nitrate (2oz), Meat Injector, Butcher's Paper.

Note 2: Sodium nitrate can be dangerous if handled and/or ingested improperly. The recipe for the curing mix calls for 2oz of it, but some curing sites have suggested that it's use may not even be necessary. If you do not feel certain you are properly measuring/mixing your ingredients, or for your convenience, you may wish to look into buying pre-packaged curing ingredients. These contain the above ingredients (salt, sugar, sodium nitrate, etc.), but come prepackaged and pre-measured. 

What do I have to do?

Step 1: Keep it clean! You're going to need to rinse and/or wash your meat. Some people use cool water while others use soaps. Contrary to what you might think: anti-bacterial soaps are actually not a bad idea to use when washing your meat with as long as you are very meticulous about washing it all off thoroughly. Be sure to pat dry the meat to remove excess water that may be there remain from washing before moving on to Step 2. 

Step 2: Mix it up! You're going to need to mix up your dry curing ingredients. If you do not intend on using your ingredients all at once, you're going to need to store them in a cool/dry place and in air-tight containers.

Step 3: Rub your meat... with your ingredient-mixture, that is. Be sure to cover the ENTIRE piece of meat THOROUGHLY. Some individuals even recommend injecting a concentrated solution of water and mixture into the meat to help it fully cure. This is why a "meat injector" is on the supply list for process A; you must inject the solution 2-5 times in various areas of your meat for maximum effect. The solution should be 1/2 cup water to 1 oz curing mixture. 

Step 4: Wrap your meats... loosely with butcher's paper, of course. Then you're going to want to put your meat aside to let it cure. Make sure you set your meat aside to cure in a cool, dry place. Set the meat up high to avoid contamination and limit unwanted access by animals. 

Step 5: Wait for it... 4 weeks (or 7 days per inch of thickness of your meat) to cure. You're going to want to check your meat every 2-3 days. If you find some of your meat isn't curing as quickly as others in the same area, feel free to inject more of your curing solution. If you notice some of the meat is discolored or seems to be going bad (in contrast to properly cured meat that would have neither issue), remove it from the area and dispose of it immediately. You may also consider cutting the meat into smaller slices if it doesn't appear to be curing properly. 

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Most of these articles will reiterate variations of the above, but you can find some cool articles on salt curing here: 

How to cure meat in a survival situation ("out in the field").

How to salt cure Ham.

How to salt cure Beef.

How to salt cure Bacon without smoking. 

How to cure with Morton Salt.

How to cure Venison (AKA: deer meat).

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Train, prepare, survive. F4R1.