| Curing Meat With Salt | Preserving Meat With Salt At Home One of my all-time favorite foods has been cured meat🍖. Chewy and salty, fatty and aromatic, cured meat is super 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 was still dependent on the store to get my cured meat fix 🤔. 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 that it took to cure a decent piece of pork loin with salt, spices and cold dry it in the fridge until it became an amazing, and safe to eat specialty food item. Enjoy and share with us your experience in the comments. If you would like to Support me, you can do so through the links below. Thank you https://www.paypal.com/donate/?hosted_button_id=FKY6HBBYG8944 or paypal.me/HomevertHomesteader Get in Touch: PO BOX Homevert Homesteader Skrytka Pocztowa 74 82-300 Elblag Poland Want printable posters? Check out my missus. ►► https://etsy.me/3bE6tKa Still haven’t subscribed to Homevert Homesteader on YouTube? ►► https://bit.ly/2Jue8Pc Curing Meat With Salt |
Preserving Meat With Salt At Home | Homesteader’s Cookbook | Homevert Homesteader |
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