How to Dry Cure and Smoke Meat

The second step of the three step macro process to curing meat. Step one: Salt meat and allow it to equalize. Step two: air dry and smoke. Step three: curing and drying.
Micro Process:
Salt the meat with 3% salt by weight of cleaned/trimmed meat.
Allow the meat to drain in a plastic tub, remove water daily, keep covered with plastic wrap and at 40F.
After 7 days string the meat and hang in cure room at 80% humidity.
After 7 days move the meat to the smoker and smoke at 50-70F for 8-12 hours.
Move meat back to the cure room and hang at 70% humidity until the meat has lost 35-40% of its original weight (before salting but after cleaning/trimming).
StarSan Sanitizer
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LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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#suhomeso
#curedmeat
#smokedmeat

[@Redbelly357]

I'm amazed at how many people I talk to on this subject that think smoking is just a way of making yummy tasting burgers for their yuppy trash friends. They have no idea it was a form of preservation in the past. Great video.

[@VelebitMountainMan]

Lmao "yuppy trash friends" Oh man, that just made me laugh my ass off, thank you, really needed that today!

[@brazenbull636]

@@VelebitMountainMan yep. If its not inline with the consumer norm, it's a novelty. A quick opportunity to posture on how much energy they saved not having to refrigerate. About a month later the smoker goes on Craigslist after 1 or 2 uses 😄

[@Jhunblues87]

No it’s just a way of making it delicious…..😜

[@terrypapineau6993]

If you want to try your theory, take a fresh ham and simply smoke it.... let it hang and equalize for 9 months in your smokehouse. Heck you can smoke it a fewe more times if you like.... let us know how that works out for ya. THe salt cures and preserves the meat, not the smoke.

[@ericscott1895]

Thanks for making this video. I really liked your DIY smokehouse as well as all the useful information

[@VelebitMountainMan]

Working on a new video on how to design and build a smokehouse, should be out soon, thank you for the support!

[@tclodfelter8789]

Somehow this came up under the recommended videos! SO GLAD!! I'm learning about smoking and curing meats. I like your set up!! Subscribed!!

[@jjbackwoods6700]

Awesome video. Meat presentation is my weakness at this point . This is best I’ve seen-thanks

[@MuleMerchant]

well that was so usefull i dont know why there are people who did disliked this but that was hella usefull thank you :)

[@kljakonja]

Svaka cast bravo majstore. Pozz iz Njemacke. Sve lipo izgleda

[@ElMartino23]

Iunno what your background is but this is amazing!! Thank you so much for this! Looking forward to seeing some more of the old ‘back home/home made’ videos.

[@jakesmith2341]

This is some amazing content, I'm subscribing. Thanks for sharing!

[@ankicaduich3782]

Thank you Velebit for your video!

[@alexjordan3956]

Najbolji i najedukativniji kanal vezan za tehnologiju mesa koji sam do sada pronasao. Mnostvo “strucnjaka” sa prostora bivse Jugoslavije pokusava da pravi nesto slicno ali niko nije izasao sa savjetom koji je razumljiv i ima smisla. Vasa prezentacija ne samo da je jednostavna vec se vidi da je bazirana na nauci i cinjenicama koje su lako primjenjive u praksi. Hvala vam na svemu sto ste podjelili sa nama, zadoviljstvo vas je gledati. Pitanje za kraj, u jednom od videa ste pomenuli knjigu koju koristite kao referencu za procesiranje mesa. Koja je to knjiga i ko je autor? Hvala unaprijed

[@VelebitMountainMan]

Hvala vama! Stanley Marianski Home Production of Quality Meats and Sausages

[@alexjordan3956]

Hvala najljepše.

[@derionone]

I was like finally someone in USA doing it the way know how to do it and then you start talking in my home language and i was like ok that explains it 😅

[@andrewduis1881]

I am on my way with some vintage wine and German beer....and your favorite cheese...Party time.

[@nurlatifahmohdnor8939]

Page 192 ... . Modern smokeshouses are air-conditioned rooms, usually made of stainless steel. Smoke from special hardwood sawdust is sent into them in controlled amounts. ...

[@mariusbradean9491]

Slanina in the back my friend that words is in Romanian language 👍👍👍👍

[@ioansamartean9871]

Yes I'm romanian and I agree. Slanina e in romaneste.

[@AquaDonkeyProspecting]

Is that all for you? Yummy!❤🎉🎉❤

[@VelebitMountainMan]

Yes, I'm a fat ass. JK 😂 I share with friends and family

[@SerbMSO]

Svaka cast pozdrav sa floride upravo pravim novu susaru

[@vinhtruongbuiduy4817]

thanks you Mr

[@A.A.HadiWhite]

How long can you preserve meat this way?

[@VelebitMountainMan]

If you vacuum pack the meat and keep it in the freezer it will last for years. If you vacuum pack it and keep it in the fridge it can last for a year. If you leave it out in the free air it will continue to dry and eventually dry out to the point where it's unedible. The larger the piece of meat the longer it will last free air. For instance a pršut or leg can be out for 2 years before it's ready to be eaten but a 1" sausage may only be able to last a few months.

[@A.A.HadiWhite]

@@VelebitMountainMan How do you achieve the target humidity for each stage?

[@VelebitMountainMan]

Take a look at this video, I go into much greater detail about the process: kzbin.info/www/bejne/haCtn3iwe994a7M At about the 20:00 minute mark I talk about humidity. I found that a ultrasonic humidifier works best.

[@actiondisplays]

Don't mice and other vermin, (flies) contaminate things? Great vid, looks and sounds good, just wondering about critters? Please let me know.

[@VelebitMountainMan]

No, it's cold out, there are no flies in winter in Chicago.

[@DavidslvPT]

Hey, thank you for the video. When you do this process and vacuum bag it, how long is it safe/recommended to be stored for? Thank you!

[@VelebitMountainMan]

Ideally, no more than a year.

[@stevethomas5209]

Sir, I live in a dry and warm climate. I am wondering is it possible to do this in my climate? Most videos like yours are from places that have allot of cold weather? I live in Inland California between Los Angeles and Palm Springs. It is not as hot as Palm Springs but I am in the desert.

[@VelebitMountainMan]

Steve, yes you can absolutely do this at home in your climate. The salt equilibrium part of the process, where you apply salt and wait for the meat to release the water, can be done in a conventional fridge and some plastic bins with lids. The aging will also need to be done in a dedicated curing fridge that has temperature control and humidity control. I haven't built a curling fridge yet but plan on building one this year. There are lots of good videos online where people explain how to build curing fridges. If money is not a issue Sausage Maker has some really nice quality chambers that are already done. Check this link out: www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm

[@stevethomas5209]

@@VelebitMountainMan Hey thanks for the info. Much appreciated.

[@josipcro]

Bravo hvala ilove this great show.zivili🙏🍻

[@noneoftheabovematters2172]

You sir earned my sub fantastic video.

[@Exoticathemuse]

So I'm extremely new to curing. I decided to cure a single pork chop just to see if I can do it correctly. I salted it for a day (it only weighed 245 grams) and I rolled and rubbed it in spices and I'm just letting it hang out in the back of my fridge. I don't know if this method is ok but I don't have a smoker. I wanted to ask you: once your meat is done curing, you said to vacuum seal it or eat it right away.... In terms of long-term storage, does it need to be in the freezer after you vacuum seal it? Or can it be left out? And is that only with the method you are using? I saw a gentleman cure a large cut of meat and he stored it in his cellar where he claimed it would last a long time.... I apologize for all the questions but I'm extremely new and I thought if I wanna do something right, I better ask someone seasoned. I truly appreciate your response!

[@VelebitMountainMan]

Chrystalline, congratulations on taking the first step!!! So let me start by saying there are three phases to curing meat, Salting, Equalization and Drying. With a small cut like your chop everything happens much quicker so it's important to be aware of the time line. With a 245 gram chop you'll need to add about 7.35 grams of salt to all sides of the meat. I would put the chop on a plate and cover with plastic wrap and set it into the fridge. Typically the rule of thumb on whole muscle curing is a day per pound of meat. With a chop like you're using the cure will probably penetrate the meat within a day and maybe a little longer if your chop has a bone. After a few hours (6-12) discard any water that has been drawn out the meat. After 2 days, give or take, string the meat up and hang in a humid but cool room. Ideally the humidity should be around 80-85% and the temp should be around 45-55F. Once the chop has lost 35% of the original weight its ready to eat. I like to vacuum pack the meat so it doesn't lose any more weight otherwise it will be too dry and hard as a rock. Its shelf stable for the most part, if you vacuum pack it and leave it on the counter it might grow mold so its better to leave it in the fridge or, for long term storage in the freezer. When you're doing large cuts of meat the rules change a little, a large cut can sit in a cure room for a much longer period of time. For instance a uncut ham leg can sit for 12-24 months. With a thin cut like what you're using it might last a few weeks before it becomes too dry.

[@n1mbusmusic606]

Recommended for long term storage without electricity? Canning?

[@bonk8594]

you should try making bosnian pastrima 🇧🇦..its beef smoked meat with garlic and poper.

[@VelebitMountainMan]

For sure! I've made it a lot in the past but never made a video. It's on my list this year. I use eye of round from the hind quarter, what cut of meat do you use?

[@brendanriordan3841]

Hello Velebit thanks for your video. What are the main reasons for netting the meat?

[@VelebitMountainMan]

Primarily to shape the meat. When you net it there is pressure on all sides as it dries. It will leave the meat in a nice circular shape.

[@brendanriordan3841]

@@VelebitMountainMan Thanks for your reply.

[@u.s.militia7682]

What’s the longest shelf life on this before it starts to go bad?

[@VelebitMountainMan]

Depends, if you vacuum pack it and leave it in the fridge it could be a year, freezer is a few years. If you leave it on the shelf no temp control it could be a few months. This is stuff that you should eat and make a new batch yearly and sock away a bunch in the freezer, it's great winter food.

[@Goldenhawk583]

@@VelebitMountainMan what if you dont have electricity? I mean, reading your comments, people would have to slaughter several times a year, as their meat would not be good after a few months at most. So, all the claims that they had meat for a year or more in the old days are all lies? It is only possible/safe with vaccum and freezers? Looking at the world as it is, I would assume that soon, electricity and freezers ( and vaccumpackers) would be something of the past.. so it would be nice to know if your method of curing is still viable, or a waste of time as it wont last at all?

[@VelebitMountainMan]

GREAT QUESTION! I've been waiting a long time for this question... Look at curing meat as a lifestyle rather than a long term food solution. My family came from Croatia, I remember visiting my family farm before there was running water. Curing meat was a way of preserving food for the season but it was all part of the yearly life cycle on a working farm. In the spring the animals would all birth babies and that include Lamb, Beef, Pork, Chicken, Geese, etc. Those animals would be fed and raised over the year and then slaughtered sporadically or kept for milk, eggs, etc. In the spring and summer they typically ate lamb and chickens. Hogs were slaughtered in the fall and then would be used to make a variety of cured meats like sausage, loins, ribs, hams, etc. Each cured meat had a shelf life but typically by the spring most if it was gone other than the hams which needed about a year to cure. In essence, the hams are the only part of the pig that can be held for 1-3 years, the rest is consumed relatively quickly. I remember my uncle would raise two hogs a year for a family of four. That was enough meat to get them through the winter. Also every house in the village had a root cellar with dirt floors which would provide a great environment for hanging meat over the winter, these root cellars were cold and damp. The root cellar would also be used to store potato, carrots, parsnips, canned goods and for making sauerkraut. Sauerkraut was a essential source of Vitamin C to get people through the winter. In the prepping world the saying is "prep what you eat and eat what you prep." That has held true for thousands of years, people need to adapt to their environment and see what works best for them. When the SHTF if you don't have a plan for long term sustenance your going to be in trouble. That said, when things go south I'm going to be happy having a freezer full of cured meat that can help me and my family survive the first 6 months, but in the mean time I'm also going to enjoy eating through some of it!

[@Goldenhawk583]

@@VelebitMountainMan Great reply, and thank you. Unfortunately, when SHTF, freezers are very likely to be without power. So almost evrything stored there, will be a loss, or could be a loss. Not simething U would rely on. The sun is acting up, and combined with our weakened magnetic field, ( a natural cycle, not human made), a solar flare could cause a world wide blackout at any time. It has happened before, and it will happen again. All things electrical will go byebye.. that is why I have been looking for fairly reliable ways of storing food long term without electricity. You are of course correct in that the meat was eaten throughout winter, so one does not need to store for 5 years, yet some foods do, like pemmican:) I dont think pork is optimal for pemmican though:)

[@VelebitMountainMan]

@@Goldenhawk583 Agreed, I think the best long term food option is probably things like freeze dried foods, pemmican, etc. Once things "stabilize" we'll all need to have agriculture skills to survive. My grandparents lived w/o electricity or running water until the 80's, not very long ago. Unfortunately many of those skills have been lost in just a few decades.

[@bucurilie-lo4jf]

Is this for your personal, family needs? Looks a lot of meets. Or you have a store, business? Then again, smoked capicola?

[@VelebitMountainMan]

This is just for family and friends, no business. I'm working on a capicola video now will be out in 3 weeks.

[@mistyeve9467]

Hi, so you have the meat fresh, then smoke then salt and hang? And how cool are you keeping the meat at for hanging?

[@VelebitMountainMan]

kzbin.info/www/bejne/haCtn3iwe994a7Msi=69wW3ydPxqwkthrc Watch this, much more detail about curing meat

[@expeditedcafe8906]

Love your setup! Anyway to reach out to you?

[@VelebitMountainMan]

Sure, shoot me a email [e-mail] we'll connect

[@Tactical_DZ]

Hvala brate 🙏

[@StarPathAcademy]

garlic is good against bacteria, cayenne is good against flies.

[@remydaitch9815]

Need to upgrade that beer.

[@richardriley8906]

Good video but 3%salt is that per pound of meat I assume ?

[@VelebitMountainMan]

Yes, measured by the total weight

[@velebit485]

Came across your channel by accident... man, am I impressed! Jesu li tvoji iz Like možda?

[@VelebitMountainMan]

Smiljan and Klanac, or as I call it Gods Country!

[@velebit485]

ŽIVIO SOKOLE!!!

[@velebit485]

My father was from Gvozd, mother from Split... I grew up in Split & NYC. I cured my food allergy I had for about 15-ish years, but I’m really getting into preparing meat & traditional food, your channel belongs in a museum brother!!! Pure gold! Thank you for recording all of this! Keep it up! Let’s see some punjene paprike & lički krumpir

[@velebit485]

Velebit Mountain Man do you make pršut?

[@VelebitMountainMan]

@@velebit485 Going to try this year, I have a friend in Cleveland that makes incredible pršut, he's going to get me a few legs from the Amish farmers. Should be ok, I'll video as much as possible.

[@JackIsNotInTheBox]

THAT LOOK GOOD

[@conkshell9445]

IS THIS COLD 90< DEG F ??

[@thegamechanger7157]

It depend on preferences. Refrigerate it would be good Too.

[@n1mbusmusic606]

How long will it keep?

[@VelebitMountainMan]

If you vacuum pack it and freeze it you can have it for years, if you leave it out in the open it will continue to dry and eventually become unedible.

[@n1mbusmusic606]

@@VelebitMountainMan thankw for your reaponse appreciate it. so I guess from a prepper standpoint, think no power shtf theoretical situation, there's just no way to keep meat for long without a freezer? Canning no bueno?

[@VelebitMountainMan]

So in all reality this is more of a life style thing, your going to make a fresh batch every fall. The old saying is applicable here, prep what you eat and eat what you prep. If you want to make something that can last for year when shit hits the fan your going to eat shit. Freeze dried stuff is fine for emergencies but if your going to put the time and effort into prepping work on your preservation skills, fresh preserved food like sauerkraut and cured meats are delicious and have sustained humanity for millennia. That said, the bigger the meat the longer shelf life it will have. A whole pork legs, pršut or prosciutto, can easily stay in free air for 24 months. A pork loin can probably last 3-6 months, ribs 2-4 months, sausage 2-6 months depending on diameter. All of this assumes your leaving it in a relatively humid room to hang. Also the meat won't go bad, it just becomes rock hard because it keeps drying. Vacuum sealing assures the drying process stops and refrigerating or freezing assures bacteria growth is stopped. When shit hits the fan you'll see me running down the street with a pršut in one hand and a 9mm in the other 🤣

[@n1mbusmusic606]

@@VelebitMountainMan much love brother thanks for the dense info and prompt reply. For sure gotta just learn to hunt I guess or maybe dark rabbits. Useless city boy here. Working on it;) Peace

[@n1mbusmusic606]

Farm*

[@cholosalloman6306]

Nice video.. does cured ham without sodium nitrate will last longer? How long would it last?..thanks for sharing ..

[@VelebitMountainMan]

Actually, that's a interesting question. My thought is that ham with added nitrate would last longer than just salt but it's kind of irrelevant. If you follow sanitary practices and watch your temps salted hams are safe. You can dry your ham for up to 2 years maybe more if conditions are ideal. At a certain point in time the meat will just be too dry and hard. Nitrate just kills bacteria, doesn't help with much else other than color of the meat.

[@aleksandramesquita1949]

Did i hear correctly? You just use salt... Could you possibly explain step by step for somebody that is basically a newbie? I only tried salt and sugar method once and i wasn' exactly keen on the sweet aftertaste the meat had. (Not too mention, i got told off in a group for dry curing for using the method which according to them is too unsafe and unpredictable). Any sources/books you could recommend that use the old methods without all these additives and nitrates etc? The only smoking device that i have is small bbq that i can close - and i have a little smoke drum to go with it, and also a small cold smoke generator. So, i could only fit one piece of meat in thete

[@VelebitMountainMan]

kzbin.info/www/bejne/haCtn3iwe994a7M The link is for a video that we did last year for pork loins, salt only no nitrates or nitrites. People can disagree with my method all they like but the vast majority of the world, throughout history has not used preservatives to cure meat and have not gotten sick. According to the CDC there were only 18 cases of food born botulism in the US (2018) for their most recent survey. So I'm confident if you follow the methods I use you'll be safe. That said, curing meats the natural way is done seasonally, typical in fall after the harvest. Temperature is a critical factor and your meat needs to stay 33-40F until cured and till its almost at ideal weight. You can use a refrigerator for most of the process but in a ideal world mother nature is your refrigerator. Your cold smoke generator is your best bet, just keep the meat in the cool range and you'll be fine. Any other questions feel free to reach out.

[@zurgboy07]

Do you add Nitrates?

[@VelebitMountainMan]

Yes and No. Some cuts like pork belly I don't use any but on others I will. I don't raise my own hogs or butcher my own meat so to be safe I'll add some pink salt to my sausage and my loins. I have plenty of friends who don't and have never had issues. Even though I take the utmost care to keep the meat at temp and properly salt I figure a little extra insurance never hurts.

[@robertkat]

Is that 3 % of 1 pound or 1kg?

[@VelebitMountainMan]

Either, it's based on the raw trimmed weight of the meat. Whether the meat is weighed in kg or lb doesn't matter so much, but working on kg is easier.

[@umar7003]

Amazing

[@cristianciobanu7909]

you said "slanina"?where are you from frate?

[@VelebitMountainMan]

Parents are from Croatia I'm born in the US

[@0010O0-o]

slanina :D pour les conneseurs . si rakia

[@itscalvi2036]

How do you keep the flies and bugs out?

[@VelebitMountainMan]

Chicago winters take care of that. To cold for the buggers, but if your doing a big chunk of meat like a leg you'll need to build a screen shed to keep the bugs off.

[@TechieTard]

If you cure it with salt and then smoke it, how long does that tend to preserve your meat? I'm assuming a long effin time. I've only smoke dried, but wanted to experiment with a salt dry followed by a smoke dry to test the longevity.

[@VelebitMountainMan]

Good question, if you vacuum pack the meat and dry it to maybe 40-45% of its original weight I'd say it will probably last a year at room temperature. If you dry it a little less, 35% of the original weight, and vacuum seal it, it will last less because the meat still has a high water content and it will probably mold over or spoil. The key is to dry it evenly and slowly so you don't form a hard skin on the meat which traps moisture in the center of the meat.

[@Ntajneeb74]

The percent of salt you have mentioned, is that in relation to the weight of the piece of meat? Thanks

[@VelebitMountainMan]

That is correct, after you trim the meat and get rid of any excess fat weigh the meat and add 3% salt to the meat. Depending on the amount of fat in the meat, the amount of bones etc. you may need a little bit more but never over 4%. Also, if its a larger piece of meat you can apply the salt in two doses of 1 1/2% in two consecutive days. I feel like applying half the salt one day and half the other on larger pieces of meat helps to penetrate further into the meat and extract more water.

[@buggzo]

Can I get a link to part 1?

[@VelebitMountainMan]

kzbin.info/www/bejne/a2XGpp1oZaiCj9E Try this video, look at my page there are probably 25 videos on curing meat. Enjoy!

[@matthewbrown8579]

You're amazing enjoy watching

[@luckyplaylistdad2454]

How do i measure 3%

[@VelebitMountainMan]

It's based upon the raw weight of the trimmed meat. So if I have a 10lb loin that equals 160oz x .03 = 4.8oz of salt.

[@franciscofalcon7000]

At what temperature should the cure room be?

[@VelebitMountainMan]

If your fermenting sausage it should be 65F with 90% humidity. If your drying the meat it should be between 45-55f. The colder the room the harder it is to keep the humidity high.

[@Симпозијум]

I am confused, you say 3 percent of salt 3 percent out of what out of waight of meat or ???

[@VelebitMountainMan]

Yes, once you trim the meat and it's ready for salting you need to weigh the meat. Take that weight and multiply it by 3%, that is how much salt to add to the meat.

[@VelebitMountainMan]

kzbin.info/www/bejne/haCtn3iwe994a7M Watch this video, there is more detail.

[@elijahhall8889]

How long does this meat last??

[@VelebitMountainMan]

If you dry it by 40% of the original weight and vacuum seal it, my guess is a year. The dryer it is the longer it lasts.

[@Mirstrip]

LP iz Tuzle bih i Nebraske 😃

[@zvekihypnotic2]

Koju veličinu mreže(meat netting)koristis za Loin?

[@VelebitMountainMan]

#12 ili #14, #14 je dobar za suvi vrat i kulen. www.sausagemaker.com/Netting-Roll-Size-14-p/11-1611.htm

[@dirtrider88]

are we supposed to know what putting 3 percent salt on it means? are we supposed to know why theres water in the bins (that are off to the side and dont appear to have anything to do with the meat) or even why theres water in them in the first place?

[@VelebitMountainMan]

To dry cure meat you need to remove water from the meat, water allows bacteria to grow which will spoil the meat and possibly kill you. Salt draws the water out of meat but you need to use enough salt to cure the meat otherwise moisture will be left in the meat. I use 3% by raw weight of the trimmed meat. So if i have a10lb pork loin I convert it to ounces so it's easier to figure, 160 ounces times 3% = 4.8 ounces of salt. I apply 1/2 the salt the first day, draw out the water, dump it, then apply the second half of the salt. Keep it cold and wrapped or covered, after about 10 days you can hang it and start drying it slowly. Once you've lost 35% of the original 10lbs you can eat it. Hope that helps.

[@twestgard2]

Helped me a lot!

[@bobitobi9395]

Ljubi brat odajes tajne nasih krajeva :)

[@IvanSam1]

Čim sam video meso kako visi prepoznao sam domaću radinost, pa videh tvoj komentar i ime kanala i sve mi je bilo jasno :)

[@predator627]

Druze odakle si ?

[@VelebitMountainMan]

Chicago, rođen u SAD

[@PandaArmy-fy5zh]

👍

[@JB-vr6ft]

...probably go make some RAKIJA tonight! Hahahahahahaha

[@VelebitMountainMan]

Need something to drink while I'm eating! 👍👍👍

[@JB-vr6ft]

@@VelebitMountainMan Nemaš brige majstore! Pozdrav iz okolice Varaždina gdje nam rakija i suho meso isto tako nije nešto strano :)

[@ellissmithjr6599]

Wait!... where is all that meat coming from?🤔...who has the money to do this?😳 BTW... Should use black pepper,that is what keeps the flys and other critters away from the meat😎

[@VelebitMountainMan]

Seriously, prices are through the roof, but better stock up now on long term storeable food, God only knows what the future holds. I made a late batch this year, one of each: cayenne, black pepper, garlic, plain and then a mix of all 3 spices. Almost done can't wait to taste them!

[@ellissmithjr6599]

@@VelebitMountainMan Agreed👍 I have plenty of canned mason jars of hamburger meat,chicken breast, chicken thighs,sausages,bacon,butter,sloppy-joe's...will be doing same with vegetables in next 2 months 👍

[@Lara-zr3ox]

You speak English like you're pure American

[@VelebitMountainMan]

Born in Cleveland Ohio, bout as American as they come...

[@kalikale3969]

I guess that's how to do it in the city. I'm not downing you as you do what and how you have to or need to for your area. I'm 60 years old and I remember my mom and grandma talking about hog killing day where they slaughtered all their hogs for the year. There was no weighing or anything like that. There's a video of an old timer actually talking about it but also still DOING it. Here's what I remember them all talking about: kzbin.info/www/bejne/iWe4nIuefbqHnK8

[@VelebitMountainMan]

I've watched that video a hundred times, it actually inspired me to learn how to cure meat. I hope to one day be so blessed as the man in the video and live on a farm where I can raise my own hogs and live a good life. I can't wait to leave the cesspool we call a city and move to the country. God willing it will be sooner rather than later.

[@toddpower4674]

How much meat do you eat....lol You must sell some, that's a lot of eating.

[@jasonbalaban103]

What about bugs while it just hangs in your dirty garage