Any tips on salting/brining venison?
O.K. there you are. No freezer and no way to smoke/dry the meat. What about salting or brining? Off topic question. I read you cannot jar/can meat without a pressure canner because meat is low acid....
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Yes you need a pressure canner to can meat. No you don't need pickling salt to salt meat. There are several problems with using salt as a primary means of preserving; 1 You must really like salt...
View ArticleRe: Any tips on salting/brining venison?
Yes it is true that saltpeter is not considered safe by most. And i belive it has been linked to various forms of cancer. The main purpose of using saltpeter in charcuterie i.e. Preservations of...
View ArticleRe: Any tips on salting/brining venison?
But from my experience the safe limit for consumable product is 1gram:2kg.(4.4 pounds). If you choose to use saltpeter (potassium nitrate) use an accurate gram scale. There have been cases of...
View ArticleRe: Any tips on salting/brining venison?
my husbands grandmother, so the story goes, says during the hard times, before they had a freezer, would store pork chops etc in lard. she would lightly brown the meat, not cooking it thoroughly at...
View ArticleRe: Any tips on salting/brining venison?
Yes,storing meat in lard is still used today on fishing boats. It's not really a permanent thing because the lard will eventually go rancid. Usually in fall people would butcher a cow and throw the...
View ArticleRe: Any tips on salting/brining venison?
That is a very old and effective way of storing meats- a common preparation now a days is duck confit, or duck salted overnight with spices and herbs, slowly cooked in its own fat. And it is then...
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My grandmother in-law talks about store with fat all the time. That's how she grew up storing meat for the winter. But my cool dried meat only requires a dry breathable spot, insect free and it last...
View ArticleRe: Any tips on salting/brining venison?
Different meats need different types of brine , some are more "lean" than others ...such as venison (more lean) compared to bear or pork. Deer, Elk, moose, etc...venison is even less "fatty" than...
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why don't you just air dry it like Ed Hailstone does ..& his wife up in alaska...on a sapling frame outside ......maybe with a smokey fire under it a little .Ya know the ........Life below...
View ArticleRe: Any tips on salting/brining venison?
Just remember to adjust time and temperature if cold-smoking (90F-141F)to account for ambient temperature. As it reduces the risk of possible spoilage, and food-born illness. Hot smoking your actually...
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Reading all this brings back old memories. We salt cured pork in cold weather exactly as described above, layering salt and pork till the whole hog was in the box. My Grandfather reminded me every...
View ArticleRe: Any tips on salting/brining venison?
We live off grid in Canada, and have no refrigerator or freezer, so I've had a steep learning curve for the preservation of meat. I've canned meat using the hot water bath method, I know its not...
View ArticleRe: Any tips on salting/brining venison?
I agree with quills jerky is the simplest way to preserve meat without modern means
View ArticleRe: Any tips on salting/brining venison?
Someone living where it is very cold, can hang meat outside to dry, and it will dry quickly, like it does in the freezer at home if left open. The key being the excellent conditions for drying, and...
View ArticleRe: Any tips on salting/brining venison?
we just did up a bacth of venison jerky.....we let the woodstove get down real low, then threw in a big handfull of cherry wood...then took all the meat strips up to the top of the chimney and laid it...
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