Salting, Curing and Smoking your own meat

Salting, Curing and Smoking your own meat

We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon’s smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke. Subscribe to Kentucky Afield’s Channel: http://www.youtube.com/subscription_center?add_user=kyafield&feature=iv&annotation_id=annotation_984203 source

Complete Guide to Curing Meat in the Refrigerator

Complete Guide to Curing Meat in the Refrigerator

The projects never end in my kitchen, and curing was something I had on my radar for a while but never had the skills to get it going. After talking to a friend and expert food preserver, I was assured of how obtainable curing can be in your own fridge, so I gave it a […]

Curing Meat For Storage

Curing Meat For Storage

We are continuing our video series into cured meats. We are hunting and putting up venison and saving as much as we can for later use throughout the year. We are canning some and curing some. Canning is a relatively modern invention. People 200 years ago didn’t do that. They preserved their meats by salt […]

Meat Preservation on the Homestead

Meat Preservation on the Homestead

Today we are preparing Venison Capocollo to be preserved and hung for aging. First begins the two week long process of curing and aging the meat. It’s going to sit in salt for 14 days before hung in the pantry to dry and age for 6 months. We are curing with: Celery powder (do this […]

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