Curing Meat With Salt | Preserving Meat With Salt At Home

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One of my all-time favorite foods has been cured meat🍖.
Chewy, salty, fatty, aromatic, and cured meat is delicious and versatile.

BUT the way I enjoyed it best is in switches🥪 or as a flavor enhancer for stews🍲 and rice dishes, and until recently, the only way I've enjoyed it was as a product that I bought from the shop.

Honestly, this didn't sit too well with me and my desire to become more sustainable and self-reliant because I still depended on the store to get my cured meat fixed 🤔.

As a child, I was blessed to spend most of my summer and winter holidays in the countryside with my grandparents 👵👴 and I knew that you can preserve most of your summer crops for winter and cure most of your meat harvest as well in different ways; I even knew how just never came to me that I can actually do it myself🙄🙄...

Not sure why now (maybe another lockdown), but it was time for me to get those memories on paper and try to cure my own piece of meat - which I did.

In this video, I document the time and process it took to cure a decent piece of pork loin with salt and spices and cold dry it in the fridge until it became a unique and safe-to-eat specialty food item.

Enjoy and share your experience with us in the comments.

00:00 Intro
00:12 Ingredients
00:24 Salting
02:27 Seasoning
11:20 Curing
13:18 Taste Test
15:10 Uses & Storage
17:26 Final thoughts

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Curing Meat With Salt | Preserving Meat With Salt At Home

[rockbay]

Try using a large one gallon zip-lock bag. First, pat dry the meat using several paper towels, then place the chunk of meat in the bag. Add 3/4 cups of salt. Then, shake mildly and allow the salt to adhere to the meat. You will get a very good coverage of the salt. The salt will be ALL on the meat and none left in the bag. I have found no other method to work better than this one. Please give it a try. No mess to clean up afterwards! :)

[willnotcomply]

My dad taught me how to cure hams when I was young, we’re from the Southern part of the United States and it has always been a tradition here, however those traditions are being lost in the modern days. I enjoyed watching how you cured the pork cut and may even tweak our recipe a little, (really liked the paprika). Here’s to many more great cured cuts.

[MHUK-Matt]

Thank you! The first video I have found that actually explains everything instead of expecting you to know the percentages etc. A real beginner video. Thank you. Subscribed and liked 👍

[hotsaucehead]

I've cured both pork and beef in salt. I put it in a food grade pail and let it set in salt. When the pail is full I pour in a heavy brine. Heavy enough to float a raw egg. I have a pail that is over a year old and I will cut some out probably tomorrow, wash off and boil into some soup just to keep up with the palatability of it. I love preserving meats and fruit. That junk is just good.

[robertg.]

I'm currently getting ready for a long term expedition in Quebec, this will be needed to preserve game meat. I've already covered the whole smoking process, now I've just started with salt. Thank you for sharing, it will be used in the wild.

[chrisblester]

When we did home kills on the farm sheep beef and pork my grandfather would hang and salt then freeze. But he salted the pork every day for 3 to 5 days depending on the weather. He turned the pig into bacon can't remember many roster pork meals but bacon and eggs every morning

[Simon-]

I watched this to see how to preserve meat off grid, without a fridge, I'm disappointed in that respect.
After saying that I thank you for giving me a different way to prepare pork. That lovely salted crackling with spice is going to be on my table this winter.

[brentmillsop]

Shake & Bake style in a bag, no mess.

[philmuheiny]

The way the world is going we may need this type traditional way of preserving our foods like canning foods as well

[shineyrocks]

Earned a new sub. Hello from Custer, SD, Black Hills mountains.
I watched my dad do what you did. He did lots of cures and also smoked entire deer, goats, turkey, chicken, using those cures and additional smoking of the meat to perfection and preserved the meat. Many times we left the meat hang in the smoke house and it never spoiled, it only got better as time went on.

[mikhem]

I love how YouTube recommends these random videos and they suddenly become your favourite thing. Great video. I’m hungry now.

[witblitsfilm]

South Africans do a similar thing called "biltong", with salt, vinegar and spices (black pepper and coriander seed).

It's based on meat more thinly sliced, then air dried, rather than big chunks (which also looks great TBF!). Very delicious thinly sliced and with beer! We usually use beef or game meat but you can use others, some people even use fish, which is surprisingly tasty (like dried anchovies). It is a traditional way of preserving freshly shot meat in Southern Africa where there were no fridges in the "the old days".

Nowadays, what was previously a necessity, is now a delicacy and treat and very expensive, so making your own is a satisfying, cheap and dare I say it, an even more delicious alternative than store bought.

[edgarb.]

I love this. I take my sons hunting all the time, this year are gonna fill three elk tags! I think I will try to cure some elk meat. thank you for making it look so easy...

[jamieludwig]

My parents and grandparents would raise and butcher at least 4 hogs every 2 years. They butchered usually the beginning of January so they had built big wood tables about 4 feet tall and completely covered the tables in rock salt and course ground black pepper pretty thick and put the hams and shoulders and pork bellies aka side meat all of the big pieces of pork to be salted and cover every thing in the pepper and rock salt completely and at least a 2 inch thick layer. In about 3 months maybe even longer than that depending on the month they butchered. Then they put the meat into individual burlap bags and hang them up and would keep just fine all year long even 2 years until time to do it all over again. Those were really good size hams and shoulders and side meat the average hogs weighed 550 to 600 lbs.

[RelentlessOhiox]

This is a cool video. My grandpa lived his entire life very old school and he taught me how to salt and cure meat at a young age.

[ilove_AM]

Under rated! Wish you succes on your channel!

[monmixer]

Thank you, that was wonderful. I never knew that was how those Itilian / Sicilian and meats were cured but they are delicious. Also very expensive to buy but this doesn't cost much if you have basement fridge and some time you can load it.

[losonsrenoster]

In SA a mixture of spices, sugar, salt, saltpeter, brown vinager or sometimes worcester sauce is used to cure meat, called biltong locally.

[bforman]

Gramma was born in the early 19-teens in Southeast CO. She said when she was a child they would butcher a hog after the first freeze and preserve it with salt in barrels. But then one year the weather warmed up again and all the pork spoiled and it never worked after that. Fortunately electricity and refrigeration arrived a few years later.

[frankallen]

Thank you for the clear and precise instructions. I did not know cure time was calculated by weight.