• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • Mike Haasl
  • Pearl Sutton
  • paul wheaton
  • r ranson
  • Burra Maluca
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Leigh Tate
  • Carla Burke
  • Greg Martin
  • Jay Angler
  • John F Dean

Curing meat

Posts: 2855
Location: southern Illinois.
goat cat dog chicken composting toilet food preservation bee solar wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Sometime back someone asked about the salt to meat ratio for food preservation.  I responded I thought it was 10 pounds of salt per 100 pounds of meat, but i was not certain.  I just bumped into the following mix for 100 pounds of ham:  8 pounds of salt, 2 pounds sugar, and optional black pepper, red pepper, paprika, and saltpeter.

The source is Evansville Living magazine. The above mix is from Houston Keach of Henderson, Ky.
Posts: 74
Location: Zone 6b, Ontario, Canada
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
It depends on what you want to do, that is about right for long term preservation (no fridge of freezer needed). But that is probably more than you want if you are going for flavor. For preservation, it looks like you are trying to end up with a 4% salt level throughout, so if you were preserving something smaller, you might be able to more confidently use less than 10% of the mass and still get the 4% all the way into the middle.

I used this document(https://gallatin.ca.uky.edu/files/how_to_make_a_country_ham.pdf). But note that with all the skin and bone, the 10% salt is quite a bit more than 10% of the mass of the meat, but so much of it falls off. At least for dry cured hams, the 10 lbs per 100 lbs goes down to getting as much into it as it will take without stabbing holes and filling them with salt. Alternative methods even include just storing the ham in a box filled with salt.

For preservation, using a dry cure method, you get the meat to absorb at much as salt as possible, the 10lb/100lb is only in recipes to make sure you have enough salt even with half of it falling off, being expelled with the juices.

But if you were to just fill a bucket with salt and bacon, I expect you could get by with only like 5% salt, as eventually it should all equalize to above 4%. But it depends on how preserved you want the bacon to me.

Disclaimer. I do not have much experience, it is all coming from my research into preserving hams I did a while back, and primarily that one document.
Rocket Mass Heater Plans: Annex 6" L-shaped Bench by Ernie and Erica
will be released to subscribers in: soon!
    Bookmark Topic Watch Topic
  • New Topic