Curing Meat and Food Poisoning

This video is an excerpt from a Meatsmith Harvest Podcast number 11 in which Brandon and Lauren discuss whole-muscle cures. Brandon addresses the prospect of food poisoning from cured meat.
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Show notes exist for these excerpts in the full episodes they were taken from.
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[@brigideverson2229]

I just ran across this video, as I’ve been diving into learning how to cure my meat the old fashioned way. Thank you SO much for talking about this!!

[@michaeljosephdimaano2802]

First time curing meat - wish me luck when the day comes to take a taste.

[@joealta3450]

I'm an Italian national living in north america. I don't raise hogs but I participate in the harvest. I've been curing meat for almost 40 years without any nitrates or starter cultures. I'm fairly certain that I haven't died once. My Calabrese family has done it this way for time immemorial.... I can see the need for things like nitrates if one is using questionable "meat".... especially with an unknown harvest date. I was recently in one well known mega store known for its "great meat". This was on November 17th.... the pack date on the pork was in October... The point is... Perhaps the question isn't if you need to sterilize your old, shit-covered meat..... but rather if we all should build a food ecosystem where our meat is not old and/or covered in shit.....

[@mangosorbet8183]

I am food science student. This is very educational 👍👍👍

[@jamesfirehummer3216]

i'm calling this an introduction to the occult mysteries of cooking

[@coreyhingley6196]

Great video! Any more info/vids about how romans traveled with their meat or tips on how you go camping with cured meat somewhere? Mostly, im not really sure how to package it since it seems best to let it breathe. I'm definitely curious about those romans

[@danielleosentoski520]

How do you know if your bacon is bad? Mine seems more bendy now four days after coming off the salt. Had it hanging in the kitchen the fat is super greasy and more soft and the meat is super dry and hard. It smells strongly of pork.. not necessarily pleasant but not bad or spoiled.. not sure what to do with this

[@cbk1232]

I think botulism was around a long time ago from pork mostly until they found that curing salt,salt petter,stopped it. I think botulism is a word derived from pork.

[@georgebowman1060]

You guys should write about that-not using nitrate to educate 😆😂.

[@jamesfirehummer3216]

this guy knows his shite

[@skimark8275]

I love the flavor Nitrite / Nitrates gives the meat

[@georgebowman1060]

Interesting. So why do you Italians use nitrate in your salami lol jk 😆.

[@gettingpast4391]

sausage poisoning = botulism

[@ELLIE-dn8kw]

NO, TOO MUCH TALKING.

[@profas1983]

Butcher..