Preserve Meat Without Refrigeration | EASY Whole Muscle Cure (my favorite snack!)

Update - No, I did not get sick from the meat! Thank you all for the well wishes, I am much recovered. I had ended up hospitalized with meningitis over the thanksgiving holiday (note that meningitis is not a foodborne illness lol) Thank you all so much!
Thank you for joining me on another fun whole muscle meat cure! I hope you enjoyed today's video and are inspired to try curing meat at home with these simple, time-tested techniques. I would love to hear from you in the comments! Let me know if you are going to or have tried this and how it turned out! If you have any questions, I'll do my best to help.
A great resource I found for butchering and curing meat in a traditional manner is www.farmsteadmeatsmith.com, I especially recommend checking them out if you are interested in doing your own butchery.
Summary:
1- Salt Meat and place in fridge (or other cool spot) to cure.
2- Rinse, Dry, Weigh, Tie & Hang in a cool dark spot to get started! Ideally 40-60f with good airflow.
3- Slice and fry or wait till you can eat it raw for an awesome snack!
Do note that our commercial processing practices leave most supermarket meat already in a very compromised state of bacterial contamination. For this reason I recommend using meat you have personally butchered or from a local farmer/homesteader you have talked to about their practices and feel comfortable with or go to a local butcher shop and talk to someone there about obtaining the freshest cuts of whatever you are looking for. This will make a huge difference in not only quality but the success of using these old-fashioned techniques!
Q&A Video - • Your Meat Curing Quest...
Time Stamps:
00:00 - Intro
01:53 - Step 1, Salt and Spices
04:20 - Step 2, General Time Frame for Cure
6:17 - Step 3, Hang and Wait Patiently
7:54 - Lets Eat!
8:34 - Mold
10:04 - Eating Raw
15:54 - Final Thoughts
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Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! It is very apparent when spoilage is present in a whole muscle cure but there is always risk of food borne illness so make sure you do your research and are aware of the risks.

[@markhaseley3304]

The fact that you got sick and had to let it go longer, and showed us it was no big deal was really nice/comforting for us newbies.

[@kathymcmc]

That's a great point. I'm disabled and I have some bad days. Now I know that missing by a day or two won't destroy the meat. Ordering the book now. Thanks!

[@simonlachaine4881]

You ain't gonna lose the meat but as a begginer I just do some test with 4 lomos and at 30% it's so much tender!

[@trueHerpnerd]

I don’t know how this channel doesn’t have more subscribers. Very interesting topics and high production quality, keep up the good work.

[@apinchofpatience]

Thank you!

[@stevevanslyke4294]

Right....

[@stevang4720]

I'll tell you why! The people who own everything don't want you to be healthy and don't like you to be self sufficient! "You will own nothing, and be happy" -some elite Ahole

[@jkasak7633]

Thanks to you I have embarked down this road of meat curing myself. I just hung a pork tenderloin in my basement. I would have thought this was nuts a few weeks ago, but everything is going well so far. I’ve watched this video five times so far, and feel confident. Thanks again!

[@apinchofpatience]

Congratulations on your first cure! You are very welcome; I am so glad you decided to give it a try!

[@Steven-js8yk]

I could just sit and listen to you for hours, you have such a comforting way of speaking. Well done!!

[@apinchofpatience]

Thank you! I'm glad you enjoy the videos ☺️

[@p.j.critchfield]

Thank you, young one, for the old, real ways to deal with meats. I'm 71 and from old school farm life. Stuck in subs now,but knowing that we must rediscover ways reducing and losing easy ways to keep foods. You are truly a life saver for those that will attend to your kindness of teaching others. Thank you.

[@apinchofpatience]

It was really fun to experiment with spices and see what flavors we could get! I really like the wine added to the cure and will be experimenting with more wine based recipes for sure! What flavors will you try? Don't forget you can do this with any whole muscle, beef, pork, goat, venison etc... Remember, the ideal conditions for hanging your cure (at least for the first couple weeks) is somewhere between 40 and 60 degrees, dark or at least out of sunlight, and with good airflow! 30% weight loss for raw eating is from the beginning, raw weight! (I messed up showing yall the wrong weights in this video 🤦‍♀️) Happy Curing!

[@pamlamay8420]

Please add more videos when you cure more meat. Thank you I will be waiting

[@pamlamay8420]

You made me hungry with the wine infused cured meat lol. I love all the fancy cheeses, I bet that would be delicious as a treat on a cheese plate.

[@apinchofpatience]

@@pamlamay8420 Thank you, I am excitedly working on a Leg of Lamb right now that I think is going to be exquisite! (lord willing nothing goes awry... that cure recipe and tutorial will be up in a couple months. And Im working on a couple shorter cures in beef and maybe venison if i can source some locally. Thanks for watching!

[@OKBushcraft]

​@@apinchofpatience just found your channel. Subbed. I am very curious about the leg of lamb. I tried salt curing in the past and it was an expensive failure. I've read about curing duck and would love to try it. Have you cured duck?

[@apinchofpatience]

I'm hoping the lamb goes well too, it's the first whole leg I'm trying 🤞 I have not done Duck, but it is on my list of things I'd like to cure, I have not been able to source any yet tho.

[@mishagermanovich]

Big fan, and have always done without chemical nitrates. I feel like that defeats the whole purpose of doing it at home rather than just buying commercial! Looks great!

[@jeremynorth9709]

You have a new sub! Told my wife too. I came across the other preservation with salt video and watched this one. I've heard about these methods from guests of Joe Rogan, but you're SHOWING us and I love it. Always interested in how people did things without modern tech and conveniences. We're definitely going to do this. Glad you got treatment in between takes!

[@DB-cx6cb]

Just found and love your channel. You bring fond memories of visiting Alabama folks as a child where they used salt and placed meats hanging outside in Smoke houses. The best meats in the world. 71 years old and will never forget tasting the bacon with cat head biscuits With Sawmill gravy❤❤❤

[@martyfoster7053]

A month ago.... when I began seeking instruction on curing meat... I would have never guessed that it could be this easy! You have a laid-back way of teaching, and I think you are marvelous! When you came back after the initial salt preserve, and announced that you had been really sick, it reminded me of a childhood cartoon that was describing different kinds of butterflies.... It showed several beautiful specimens in a row, and then one that was in really bad shape, with crumpled and ruffled wings.... the narrator said.... "what happened to you?".... to which the butterfly replied.... "I been sick!" :) It was so cute, and it has been a favorite line of our family for several decades now! I'm glad you are better, and don't have ruffled/crumpled wings anymore! Anyway... You and your production team have done a terrific set of video's, and I'm about to set out on this meat drying journey myself! Have a great day! Marty Foster

[@apinchofpatience]

Thank you so much! I'm glad you found the videos helpful and hope you have a wonderful curing experience! I love the butterfly story, thank you for sharing :)

[@johnthompson4162]

You will certainly have a high place in heaven, your personality is very nice too. Going to be watching more of your videos. Thank you for sharing your skills. John T.

[@kelvinkonkel3351]

Really appreciate how you teach this. very simple and to the point. Also love to see more people going away from using the synthetic chemicals in their food just because thats what modern experts do. People forget our ancestors did this stuff way before we had poisons to preserve our foods haha

[@apinchofpatience]

Thank you!

[@mrh0wler353]

The meat preserve process is presented clear and concise, but the eye candy in background is the shelves. Beyond functional, very nice.

[@dkac8936]

Your channel just came up in my recommended playlist today. What a blessing! After two videos I am a subscriber. I never cured meat before and I wondered how it was done. I never would have imagined it was so simple. Thank you!!!

[@apinchofpatience]

Welcome, I'm glad you enjoyed the videos! Thanks so much for taking the time to comment and say hello!

[@trmwyldshade1482]

I followed your instructions and I cured some good lean beef. When it was ready, I sliced it very then and tasted it raw. It was okay but I also fried a couple pieces with olive oil and it tasted like a petite sirloin.

[@renee-claudetanguay9738]

I was going to ask if you could do it with beef. Thanks for answering my question 😊

[@MrTrendsetter]

Another great video! I've subscribed and am running through the gauntlet of your videos. One thing that would be nice is if you mentioned the cut and type of meat you are using in these videos. But other then that, a very enjoyable learning experience. I have always wanted to, but have never had the courage to cure meat. I have read books and watched videos but I'm always worried I'm just going to ruin the meat. You have made it seem so easy. Thank you! Now I have to go buy some meat.

[@mollyswanner1607]

Please tell cut of meat!

[@apinchofpatience]

One was a loin, and the others I'm not positive as I processed this animal by myself, which is still somewhat new to me 😀 I think one was the Copa but it was hard to focus working on processing a quarter at a time with my two little ones! I am hoping to have one of my brother in laws who is more proficient in annimal harvest help next time.

[@shivajaisrie8865]

So beautiful! Speedy recovery

[@sillyboy4510]

This looks pretty easy. I believe I'll give it a try.Thanks for the videos.

[@apinchofpatience]

Have fun, hope they turn out great for you 😀

[@helenannleeshung9028]

Thank you for such wonderful instruction. Your down to earth approach made the daunting task of trying this process so much more relaxed and relatable ❤❤❤

[@heidi77632]

I have just found your channel! Loving it! 🙌 Thank you so much for all the info! And I LOVE how you have everything organised into playlists. 🤗 x

[@apinchofpatience]

Hi Heidi, welcome! I'm so glad to hear you are enjoying the channel! Thanks for taking the time to say so 😀

[@kennethnegaard7599]

Just found your channel. Great info and wonderful production and delivery.

[@damnAmsterdammer]

Thanks for the very nicely presented information. I'll be ordering the handbook as a guide, but I do like watching your hands on videos better. I'm certainly going to start cureing some meat this week. Looks like fun. Keep smiling.

[@arg6193]

Thank thank thank you! I just found your channel and I am so excited to try these whole muscle cures!

[@apinchofpatience]

You're welcome! I'm so glad you enjoyed it, and best luck on your curing endeavors!

[@bkruger377]

You are an excellent communicator. I look forward to seeing more educational videos from you. Bravo.

[@apinchofpatience]

Thank you so much, you are very kind! I look forward to sharing more videos ☺️ thanks for watching and taking time to comment!

[@LOLOLOLOL6610]

It’s amazing how far you can push curing safely. Thanks for the vid!

[@apinchofpatience]

Thanks for watching!

[@williamgibson3958]

Hello and wow can’t believe this is the first time seeing your channel! You have great content will definitely be watching more. May you have a wonderful and blessed day🙏

[@apinchofpatience]

Thank you and welcome to the channel!

[@billrayvan6857]

So glad I found this channel ... Very enjoyable learning from her .

[@apinchofpatience]

Glad you enjoy it!

[@ronjensen1156]

Thankyou for the time you take to share your knowledge and explain everything in so much detail. I really do appreciate it.

[@apinchofpatience]

Thank you! I'm so glad you found it useful 💗

[@Jarnie1000]

I am delighted that I have found your site. In Oz we don't really have jerky and no one seems to know how to do this and although I'm not a real prepper I have been trying to do some longer storage ideas and this is just perfect... thankyou

[@apinchofpatience]

Welcome, I'm delighted to have you join the channel! :)

[@JontyBlue67]

Big fan of Steve Lamb from River Cottage, have his book as well. I've so far been able to cure meats without the nitrites/nitrates. That said, I am in Australia in the ACT, so Autumn, Winter and early Spring works nicely without the need for preservatives. Steve's other recipe that has me under his spell is his devilled heart dish (search for it on KZbin) Steve uses pig's heart which is hard to obtain in Australian grocery stores, so I have been using beef hearts. It is delicious and both my boys love it as it has no offal flavour, it is genuinely like a lean steak :)

[@apinchofpatience]

Oh that sounds amazing! I'll look that up, my hubby is the only one who does not like heart so maybe I can convert him with that 😄

[@margaretmcleod6074]

@@apinchofpatience b

[@sharonfarquharson3893]

Just go to your butcher mate, we just order any meats or offal we want. Also in Australia

[@JontyBlue67]

@@sharonfarquharson3893 not sure who you are replying to, or your point?

[@mikeplatts2603]

Just subscribed, really enjoy the way you present such a fascination subject, Mike from U.K.

[@Ivan-lo8li]

Excellent work!

[@apinchofpatience]

Glad you like it!

[@jonathanellis8921]

I subscribed and bought that book. Thanks for the great presentation.

[@markcaputo9315]

You are seriously amazing.

[@lauriefriedrich9043]

Wow, this was awesome!

[@apinchofpatience]

Glad you enjoyed it!

[@antonrehling1966]

I am so happy I found your channel.

[@MERLINtheMagicMan]

Another good video!!

[@richardhawkins2248]

I did two plain pork loins and they came out wonderful. I also did a bunch of sausages as well. I will be using a ton of spices in the future. There was a Canadian Bacon I made several years back where I used Chipotle in Adobo and nectar from a hive where the bees absconded. It was stunning. Good job.

[@apinchofpatience]

That sounds delicious!

[@tomynoks]

I LOVE your channel!! I've been curing meats for a few years and have always been a little afraid of the old salt only method, but not any more!! Wonderful looking "hams"!! What's the temperature in your house? What's your name? Azure Standard is very interesting as well. Thank you so much!!

[@apinchofpatience]

Hi Tom, I'm so glad to hear you love the channel! My name is Cora, nice to "meet" you 🙂 I have a small spare room that I keep unheated and use as a pantry and hang meat in there, it is pretty dark and stays between 45 and 60 ferenhight with 40/60% humidity in the fall and winter months.

[@joealta3450]

I'm from a family curing for generations.... More than are on record. I'm terrified of synthetic nitrates. They are by definition, poison..... There's a very boring book you should read..... "Who Poisoned Your Bacon Sandwich". (originally written in French) It's dull and full of real science... but if you cure meat that you want to feed to your family... you should look and decide for yourself what makes sense

[@apinchofpatience]

One of the main reasons I'm taking charge of as much of our food production and processing as I can, everything you can buy is literally poison or sprayed with poison it seems nowadays 😥

[@KANZROOSTER]

​@@apinchofpatience totally agree for every one too two pigs cured in salt theirs almost 7% formaldehyde mixed 👀. Here in Northern Ireland 😊

[@gowest5145]

I have never tried this but I want to learn how to do it. Thanks for the video.

[@pamlamay8420]

BTW I'm always looking for natural remedies and healthy cooking glad I stumbled across your helpful tips. Everyone needs to just start sharing your videos. Glad you healed up on the second half of the video BTW. You may want to explain yourself ppl might think you got yourself sick from the meat lol. USA world of preservatives in everything ugh. Have a blessed day..😁

[@yolandastrydom2576]

Thank you so much for your meat curing videos. It always seemed so intimidating doing it but you simplified it beautifully! So I have done a small pork belly with the salt box method that came out beautifully and tasted just like parma ham. Frying it up like bacon was even more delicious! But my favourite was a leg of lamb, quite small with bone, that I used your brine with wine method! It was a organic lamb that I got from a friend which fed on as we call it in South Africa, karoo bossie, that gives the meat quite a distinctive flavour. My oh my!!! This is the best of cured meats I have tasted by far. Pairing it with Gorgonzola cheese and red wine was sooo delicious! Once again thank you so much for your channel. I learn everyday!❤

[@apinchofpatience]

Oh, thank you so much for sharing! I'm always delighted to hear from people using these methods and making delicious charcuterie! Your lamb cure sounds amazing!

[@franglais-riders]

The very tough bits of meat can be used in stews for extra flavour if too hard to eat. This is what people do in south Spain with the cured ham as some bits can be rock hard but in a chickpea stew it is heaven!

[@deano.7533]

Absolutely beautiful! The final cured meat products looked pretty good too. Take care. sincerely, Dean O. :-I

[@craigschultz9266]

Great stuff to pass on to the public,thank you!!peace

[@jurieccilliers]

I love that you've basically made big biltong. Highly recommend getting a good biltong carver for the drier preserves. 🥩🥓

[@JasonCC1234]

Hey thanks! I’m going to try this.

[@anthonychiaia6428]

Im so excited to try all of these

[@rrssmooth6643]

yes going to give it a try.

[@bushmatt]

I like your style! Im just a old bachelor but I'm also a lover of the meat. When I do anything I just do the old shake the cupboard method, but I am learning less is better! 🙂

[@VashtiWood]

Thanks so very much for this video! I watched the other one you did, and have made (am making) a salted pork... And after seeing these I'm so inspired to give it a go! I might have to build a meat locker to hang/store all my cures in... Here in Australia we get so many bugs and nasties, is need a mesh covered space to prevent them getting to the meat (not to mention the roaches and mice)!

[@apinchofpatience]

I'm so glad to hear you are giving it a go! You definitely have more creepy crawlies to contend with down under than I do here in the north. A bug proof locker sounds wise 😀 wishing you the best on the cures! Thanks for sharing!

[@Hondo0101]

Great info. Thank you!!

[@francessd8617]

Thank you so much for this video, I have never try to cure meat, but after this video I will give it try, it was a beautiful video

[@apinchofpatience]

Thank you!

[@groeisterk]

Thank you for completing the process in 1 video

[@apinchofpatience]

Glad you enjoyed it!

[@chaspruitt2610]

Love your videos, thank you!!

[@mickeymike-yk4bf]

This was new to me. Thank you for the education. I am a 77 y.o. man still going. Like it 👍🤟

[@apinchofpatience]

Awesome! Thanks so much for watching and saying hi 👋

[@COAL-CRAWLERS]

Your cat was calling B.S. on the mold being safe 😉 JK, great video, I ordered the book off thrift books for $18

[@apinchofpatience]

Lol thank you! I love thrift books, hope you enjoy the book!

[@user-vo9gp6lj8w]

I'm definitely going to be doing this in the future❤

[@McDowallManor]

Thank you so much for sharing that book. I am a big fan of River Cottage. Hell, we even have an Australian version. True. Sponsored by Hugh himself. I ordered a copy tonight. I love your work. Thanks heaps.

[@apinchofpatience]

Thanks so much! I'm glad you enjoyed the videos! 😀

[@McDowallManor]

@@apinchofpatience Can I try to tempt you over? I make cheese, and bread, and sausages and stuff. I'm just a tiny channel but I love playing around with old world skills.

[@apinchofpatience]

I just checked out your channel and it is lovely! And not tiny by my standards at least, I just hit 100 subscribers on Jan 29th and was so excited about that and then it just exploded out of nowhere! 4k subscribers is beyond my wildest dreams honestly and still feels surreal... are you on Instagram? If you are, send me a message and we can keep chatting there :) my username is @coragbowe

[@McDowallManor]

@@apinchofpatience I did indeed. I'm thinking our families have a lot of interests in common. Thank you very much.

[@JOHNMORIN100]

We have learned so much from you thanks 1000 points The Morins in Milo, Maine

[@elijahsmommy08]

I can't believe I don't know about this. I had no clue meat could be preserved this way. Its very sad this knowledge has been widely lost. Thank you!

[@raygallagherjr8851]

Very nice, Thanks again.

[@banditeastlick2471]

I will be giving it a go when my living situation improves

[@sec1720]

New subscriber! Love these videos and want to try it. You helped ease my nerves with simple explanations and showing is you will even eat the “moldy” ones. One question, do you worry about flies landing on it while curing?

[@apinchofpatience]

Hi, thanks for subscribing! I start my cures in the winter usually so flies are not an issue at that point but if that isn't an option, cold smoke, lots of black pepper on the outside of the cure and thinner cuts that dry faster cam all help reduce pest issues. If you live somewhere constantly warm biltong is a great cure to look into!

[@dennystake347]

Love your video content, and the informative, simple and easy to understand delivery. Glad you are feeling better, and were able to do all the steps to this process... I've been wanting to learn this, and feel convident in the content of your videos, to follow along. I chose a lean pork loin roast for my first attempt, it's in the salt box now :) Question on "step #3 hang and wait patiently" is there any special "requirements" for the location to where the meat hangs to dry and loose the 30% moisture?

[@apinchofpatience]

I'm so glad you are enjoying the channel! The ideal location would be dark (or out of direct light at least), cool 40-55f ish, and higher humidity helps with an even drying, 80% humidity is considered ideal generally. Hope that helps. Best wishes on your first cure!

[@dennystake347]

@@apinchofpatience Thank you for the quick response... Figured something like that, but wanted clarification. Please keep up the great content. I particularly like how you reference how things were done in the past... In terms of survival and preservation, refrigerators and electricity are new (only 100 years old)...I'd like to know more about how things were done before those commodities.

[@dennystake347]

​@@apinchofpatience I have to tell you I picked up a Spencer roast... it was just under 2 lbs, and followed your instructions... This is an amazing technique. The flavors, and tenderness of the meat. I did another as an experiment, I cold smoked this one for 14 hours, before hanging to give it some extra pretection and flavor. I want to give you credit, and thank you for providing an honest and straight forward approach on creating something extra special with minimal tools, very basic ingredients, and a bit of patients. 😁

[@apinchofpatience]

Thank you for taking the time to share this! I'm always so happy to hear people's results, it makes me so happy to hear other people are enjoying their own home cured meats! Smoking is such a perfect addition! I'm currently working on building a small smoke house, and I can't wait to be able to add that element to my cures! Thanks again, I'm so glad to hear you are enjoying your home cured creations!

[@TeamStevers]

Smicey spokey paprika! Hah. Great video. So real.

[@apinchofpatience]

Lol I try to keep it real! Thanks for watching 😄

[@walterashley149]

Love this!!!

[@ronsilva516]

Iam definitely going to try this out get some pork on sale it just worth a try no freezer that’s the nice part about it 👍👍😎

[@user-fc2pc7fd8w]

I love the content! Thank you for showing us how people for centuries have being preserving meat. Maybe I missed it but I wondered what type of pig your pork comes from. This may help me when I choose a butcher or raise a pig.

[@apinchofpatience]

Hello! I'm so glad to hear you enjoyed this video. I did not mention the breed, this one was a Berkshire/Hampshire cross which was a choice made more based on local availability than anything else. It was a great pig, decent belly length for bacon, decent fat content, I'm no pro on the breeding side of things but I was happy with the end product :)

[@eazyrider6122]

Very good. I wonder if you could do a summer sausage recipe?. I tasted a great one that had mustard seed in it, Ground peper i think and chilli flakes.

[@apinchofpatience]

Sounds great! I can work on a summer sausage video but I'm in the middle of moving so it will be a little while before I get to start new projects. Thanks so much!

[@thallmancook]

New to your channel……loving it so far thank you. Where do you hang your meat while curing and where do you store it after it has cured?

[@apinchofpatience]

Hi, welcome to the channel! Since this video was made, I moved, so my situation is a bit different. In this house I had a spare room that I just kept the door shut on and used as a pantry/cellar for all my cures, canned goods, ferments etc... in my new home I don't have a room that naturally stays quite as cool but I have an entry way that is quite cold and that's where I've been starting and hanging cures for the time being. Eventually I'd love to make a root cellar but for now that is working. A garage or basement can be great options if you have either of those!

[@tonysizzle8574]

Very cool.

[@johannaetrishamorgan6850]

Awesome thank you for sharing

[@apinchofpatience]

Thanks for watching!

[@alantompkins5070]

I am going to try this.

[@yolandastrydom2576]

Thank you for all your video’s! You are such an inspiration. I just want to check, do you geound your salt very fine as it looks almost powdery compared to normal salt?

[@apinchofpatience]

Thank you, I'm glad you are enjoying them! I don't, I bought it this way but I recommend a regular fine grind, this is very easy to over salt with but I bought it in bulk when my regular salt was out of stock so I'm using it up 😄

[@alexanderchernosvitov4559]

thanks for the review interesting recipe. beautiful presenter and good operator. and under what temperature and humidity conditions does drying occur?

[@apinchofpatience]

Thank you, I'm so glad you enjoyed! I got into more detials about ideal storage conditions in this follow up kzbin.info/www/bejne/j6e4m4x3lJV5a8k let me know if that doesn't answer all your questions and I'll do my best to help!

[@alexanderchernosvitov4559]

@@apinchofpatience you are just super. thank you very much

[@syescanlon7143]

So inspiring.. Thank you 😘

[@peterredelinghuys6365]

Love this thank you so much from Sunny South africa

[@mrh0wler353]

I just had a little success curing some pork tenderloins I bought from Costco. They come with some pepper spice rolled around and two bare meat surfaces. They're sold about two dozen in one tray. I rolled tenderloins from one tray, on all sides, and cured for almost three weeks. They're tasty, but salty. I'm trying to use less salt on my second batch, just covering top and bottom with salt, and I hope they cure well. I feel like I'm still playing T-Ball and haven't gotten to swing at a pitch yet.

[@robertstwalley3662]

great video, got some deer coming in soon I hope, very little fat cap on deer, hope it will not be a problem, ordering the book now, thanks for the info

[@apinchofpatience]

Venison cures really nice but it is lean so depending on the humidity you are working with you could probably wrap pieces in cheesecloth or cotton tea towel before hanging like I did on my most recent video showing cured duck breasts, it helps slow down the drying just a bit and can be helpful for those leaner cuts! kzbin.info/www/bejne/mGjYfXp6iJ2EiZI

[@robertstwalley3662]

wow, that duck video was the second one of yours I watched. Keep sharing, I think we all are going to need to preserve more and more food. We can a lot of our own daily eats from the garden, and domestic meats. I will let you know how the deer comes out. Book will be here in a week @@apinchofpatience

[@markchilluffo9638]

Looks like you could use a tabletop slicer 👍👍

[@jamesrankin9833]

Good stuff

[@lisareaume3857]

WHAT KINDS OF MEAT ARE YOU USING IN THIS VIDEO????????????????????? I LOVE THIS! KEEP UP THE GOOD WORK!

[@apinchofpatience]

I used a loin, a tenderloin (that's the one that got too dry because I forgot to check on it...), and a shoulder roast. Thanks so much! Glad you enjoyed 😄

[@robinvargas4088]

Thank you for sharing your knowledge!! I grew up on a farm. My mother always cured our pork meat when I was a child. I have been wanting to remember the process, but I was too young. This is so wonderful to learn again! Do you happen to know how to make homemade {the old fashioned way} 😊sour kraut? My grandmother always used a crock but I don't seem to remember the steps for that either...

[@apinchofpatience]

I'm so glad you enjoyed and found this useful! I do happen to make saurkraut. It's one of my families favorite things! I have a slightly older video on my process to making it. I'll link it here if you are interested in giving it a watch 😀 kzbin.info/www/bejne/q5_Ynnl6es-Ke5o

[@teejay2991]

Are the recipes in this episode all pork? Can one do this with beef as well. I have cured many a ham, bacon , corned beef etc and would like to get away from using nitrates, so I am finding your videos excellent info. I also ordered the River Cottage book while I was watching. Thanks for doing what you do.

[@apinchofpatience]

Thanks so much! The pieces I'm using in the video are pork because I had recently harvested a pig and that's what I had on hand that needed to be cured but this method works wonderfully on beef, lamb, goat and large game!

[@rowvelations]

What a great tutorial on curing meat. Can you cook the meat before it is done curing? I recently went carnivore and do not want to go to the grocery store everyday and do not have a refrigerator (I live on a small boat). Your tutorial inspired me to try curing, starting with a brisket, and so far it seems to be coming along fine. But do I really need to wait for the full cure to cook it? Thank you for making your videos, I really enjoy your presentation.

[@apinchofpatience]

Wait for it to finish the brine step, and then you could probably take some off to cook after rinsing before you hang it. I wouldn't mess with it while it's in the initial brine stage but after that you could start slicing and cooking right away but the texture and flavor might not be totally balanced. The hanging for a few days after let's things equal out a bit and let's the flavor and texture develop. 😀 hope that helps!

[@rowvelations]

@@apinchofpatience Thank you for responding. I will try to exercise a 'pinch of patience' with the brining process😉.

[@twosongs7396]

Does this kind of curing work with other meats and poultry? Thank you for your videos. I much enjoy them. Take care of that hand; what happened to it? You seem so lovely. Nice ‘meeting’ you 😊

[@apinchofpatience]

Thank you so much! It will absolutely work with most other meets,(beef, lamb, game etc...) I do not know on chicken but I have seen duck breasts done similarly 🙂 My hand was all wrapped up to protect my iv port, I was able to come home after being in hospital for 2 days due to meningitis, but I had to keep up the course of iv antibiotics for 10 days. I'm much recovered now, thank you ☺️

[@nowheretoofar]

I would avoid any poultry products. Poultry is much more porous than red meat products. This makes the curing process quite different and why you’re more likely to get sick from poultry than red meat.

[@glorybound7599]

I look forward to trying this with venison.

[@WhosWhointheZoo123]

Could a Concord grape wine be used such as Manachevitz? Very interesting video. Thank you.

[@apinchofpatience]

You can use any wine or beer, apple cider even, whatever you want for flavor!

[@WhosWhointheZoo123]

Thank you for your quick reply! I just watched your "...4 Food Faves" video. So many people have developed a gluten intolerance these days myself included. Horrible pain and sickness until we realized it was from my homemade pizza crust, homemade bread etc. First thought, the bell peppers, the onions, the tomato sauce.... No, it was the pizza crust discovered after months of eliminating everything else it came down to the flour! We have eliminated U.S. flour completely and now order Double Zero flour, France and Italy through Amazon. Our daughter, with celiacs and gluten intolerant, went to France, Italy and other European countries this past year and ate all the wonderful bakery products without any negative results. No more excruciating abdominal attacks since ditching American flour. You are so smart, I appreciate your time and hours of research into so many life changing ways and sharing it all with us. May God richly Bless you and yours!@@apinchofpatience

[@cristinaproctor8637]

Great video and information. I think it would be fine. Would cured beef work well for making shredded beef? How would the cooking time vary?

[@apinchofpatience]

Thank you! Beef works great, it will be a different cooking experience since you drew the water out with the cure. You could simmer low all day like a dried ham or slice and fry or top pizza or quiche for a unique texture! Very tasty on sandwiches!

[@sperber6359]

I give it a try.

[@rafaelnarvaez6303]

great channel, new to it.

[@apinchofpatience]

Thank you and welcome!

[@jonwick7219]

Great series. What brand and model is your red meat grinder on the table

[@apinchofpatience]

Thank you! That is actually my grain mill, I use it almost every day to feed my sourdough or to make masa! I'll link it of you want to check it out, I do really love it 😀 amzn.to/41mT5nt I have a little electric meat grinder, but I don't really love it.

[@jonwick7219]

@@apinchofpatience awesome thanks. I am interested. I guess I didn’t get a good look at it.

[@apinchofpatience]

I think all hand grinders look pretty similar from the outside, but the grinding mechanisms are really different. It's a great one if you want the option to do wet or oily ingredients as well as dry grains. I switch out between stone grinders for dry grain and stainless ones for wet masa or some people do their own nut butters with it too.

[@jaredbooth401]

Hi from New Zealand, thank you, awesome information in your videos. Just wondering about the meat that you cured that goes hard and needs to be grated. Can you heat this up in water with vegetables for a stew? Am guessing it would rehydrate the meat?

[@apinchofpatience]

Thank you. I'm so glad you are enjoying the videos! Yes you can absolutely rehydrate for use in a pot of beans or a stew, expect to simmer for a long time to get it soft again, but as long as you aren't in a hurry it is delicious!

[@jaredbooth401]

Thankyou

[@williamgrissom1995]

Subscribed. I'm very interested, but I'm wondering if you can dry it to a tender stage and then stop before it turns into a rock. I can't think of any dish I make that I would want grated meat in. But maybe it would soften up enough in beans or stew in chunks? Anyway Great video and a great piece of knowledge for survival without a fridge. 😎👍

[@apinchofpatience]

Thanks so much! Yes, I had been sick as I'm sure you saw lol and thus did not crack the window or add humidity to my very dry environment for several weeks and had my very lean cures go over dry. This is easily avoided by maintaining more optimal storage conditions with 60-80% humidity and also you can take the meat down and wrap in cotton cloth or use a lard and rice flour mix to help stop the drying process. Cuts of meat with higher fat content are also more resistant to drying too much. The extra dry bits are amazing in a pot of beans! Just dice up and add at with dry beans and simmer low and slow all day and they will be delicious!

[@williamgrissom1995]

@@apinchofpatience awesome. Thank you very much. 😁👍

[@karilynn3535]

Hubs discovered your video this morning....hooray. I'm on it! Question: I have a second refrigerator in the garage...after salting, could I just hang the belly instead of racking it in a container? (since I would have the space)

[@apinchofpatience]

Hooray! Yeah, that might work... just put something under it to catch all the liquid that will be draining. I wonder if it may not equalize as well being hung if the top would not retain enough salt and the bottom end up too salty... I've not tried it or seen an example of it done that way, but I don't think it would be bad to try. If you are up for an experiment I'd just keep an eye on it to make sure it seems to be drying out and firming up evenly and if in 5-10 days it seems uneven or like it just isn't firming up, maybe add just a bit more salt and lay it flat for a few days to equalize. Did that make any sense? Hope it helped and made some kind of sense 😄 let me know if not or if you have any more questions! Good luck!

[@Justthemow]

If you wrap the larger cuts in a cheese cloth the will cure slower but won’t split it slows down the evap

[@danielblanchard6487]

Thank you

[@Lorna-JWB]

New subscriber. Is it better to use fattier or leaner cuts of beef? And what temperature and for how long can I store meats (just hanging)?

[@apinchofpatience]

Hello! I don't know that one is better nesesciary just depends on your end goal. Lean will keep longer because the fat will go rancid at some point (which you can work around and prevent, but...) On the other hand, more well marbled cuts remain tender longer. I think in the case of beef specifically, I'd usually opt for lean. I'm working on beef bresaola and corned beef videos right now, but I'm going to link the follow-up Q&A I made to this video that has all the ideal storage conditions information. Definitely let me know if you have any other questions! I do my best to reply somewhat promptly 😀 kzbin.info/www/bejne/j6e4m4x3lJV5a8k

[@taylorgreene8363]

Hello! Just started my prep venture and I came across your channel. I’m sorry if you’ve already answered some of these questions but I am curious. Once hanged does the meat drop anymore? I want to place Hooks in my small kitchens corner pantry but I’m also afraid since it’ll be above my head that it will drip at all? Also one you cut the meat does the shelf life go down or will it still be shelf stable ? Thank you so much ! And I look forward to watching and following you!

[@apinchofpatience]

Hi! The only time I've had cures drip is when they got too warm and fat dripped a little. The best storage conditions are dark, humid, good airflow, and cool, but the cures will definitely handle less than ideal conditions, too they just won't stay in top quality as long. After slicing you can just hang it back up till you need it again but if you are going to wait a long time between uses on something like a leg of lamb lets say, you could use a paste of equal parts lard and rice flour to kind-of resealnthencut area so you don't have that spot dry out too much. Hope that helps! Feel free to reach out any time with questions, and I'll do my best to help!

[@taylorgreene8363]

@@apinchofpatience thank you so much for the wisdom! I’m sorry I just realized all of my typos in my last posted questions. Thank you again, for your help and direction! 🙏

[@apinchofpatience]

Oh, no worries, I have typos all the time when I type on my phone! It happens to everyone, and I think it was all still understandable 😊 glad I was able to help!