Salting Meat Like Our Grandmothers Did

[@Far-North-Bushcraft-Survival]

Enjoyed this video series. Keep on doing what you are doing.

[@SurvivalRussia]

Thank you friend :)

[@J.A.Smith2397]

@@SurvivalRussia I would love moor long term survival techniques like this thank you from one combat engineer to another

[@Schnickelfritz]

Salt pork! My grandparents had a barrel of this stuff, left in the brine, in their cellar every winter, next to the crocks of sauerkraut, and other things.

[@SurvivalRussia]

Awesome :) Yes, the brine will seal off the meat for longer storage. This will not last long though :)

[@Schnickelfritz]

Survival Russia Oh, how long will it last when left in the brine? I never thought to ask them and now they are dead.

[@Schnickelfritz]

Survival Russia Additionally, they only used salt - no onions, garlic, etc.

[@batsnack3796]

@@Schnickelfritz Dried meat will last indefinitely if it was dried and stored properly

[@danieljhalab6775]

@@batsnack3796 well this is not dried meat

[@christopherellis2663]

It is usually unknown that the best way to keep meat is not to cook it. Salted or dried require no cooking. ,☆♡☆

[@SurvivalRussia]

Correct :)

[@doge6312]

Or smoked

[@Mo_Ketchups]

Christopher Ellis ... I’ve been wanting to do this for ages. Reading about it in books from the Old West and in wartime Europe. Now to get a tutorial miniseries on it? I’m all over this. Lars roolz ass!! 👏👏👍✌️

[@restawhileyall1781]

If my dad was still alive he'd pull up a chair next to you - he used to love this kind of food. Great video thanks - it's important to carry on learning the old skills.

[@liebherr11602]

In my home ,brine is made by mixing salt until a potatoes floats. At which point it is added to the meat.

[@SurvivalRussia]

Interesting :)

[@liebherr11602]

@@SurvivalRussia Apparently its the same salinity as the Dead Sea. In Newfoundland ,back in the day, as Russia meat was salted. Beef,pork was done in this way. Unlike your recipe, the meat was left in the brine in a barrel. When needed it was removed the day before, rinsed and left to soak in fresh water over night, rinsed again before boiling with other vegetables.. .Also in this manner the blood will completely be removed from the meat,that takes about 30 days or something. Most of the salt was made from evaporating sea water. I retrospect.. I guess it is more like a pickling solution.

[@donabbott5432]

Awesome brings back a flood of memories of my Grandparents thankyou for sharing

[@dustin1931]

That picture makes my mouth water and I just ate. haha Happy Thanksgiving from Washington state! I added you to my Patron donation, keep up the great work!

[@elwha6025]

I'll have a couple of pieces with one of those pickles please. Looks great! :) My Russian grandmother and mother used to like cold meats with pickled vegetables and cheese. Dark bread of course. They liked finger food.

[@motorcop505]

I love how you mentioned that placing the kettle bell in the mixture would most likely be not so awesome! It’s great when you include Mrs. Survival Russia and the Ninjas. Another great video Lars!

[@kraigantonjon]

its christmas!..got back from camp and got 4 super awsome lars videos...opening presents now

[@fredthorne9692]

There are skeptics, but to that we could ask; how did our Grandparents live to be so old? Your meat cure is safer than potassium or sodium nitrite. Also, as you know, pickled vegetables and Sauer Kraut have many different strains good "happy" bacilli which live in our gut and bolster our immune system from the deadly parasitic microbes. One time in the Caribbean, I bought fresh Conch salad from a guy in a rowboat. He chopped up the Conch (a big snail) with his machete, added chopped onions, garlic (like you did) and put it all in a clear plastic bag with the juice of 10 or so Limes. It was good and no stomach problems. (But, never drink the water in Mexico. I did it twice and blew up like the Hindenburg.)

[@fredthorne9692]

Master Tracker - It did cross my mind. One time I beat the odds. I was later told the only edible part of the Conch is the "foot." Heavy on the citric acid please. Mexico could have been the "bottled water" at ChiChen Itza. ¡Ayudame, estoy muy infirmo! And a blessed Thanksgiving to you & yours as well!

[@fredthorne9692]

Master Tracker - No expert here, but I have been told that the lime juice "cooks" the Conch much like tomatoes and citrus does in Ceviche. That being said, since there was so much Coral damage due to hurricanes the corals now exude an extremely toxic substance rendering fishing in reef waters deadly. I know little more than that.

[@OKBushcraft]

Fred Thorne My wife's Cuban step dad said in Cuba one can't rely on the electricity. It usually gets shut off every other day or when demand is up so if they have refrigerators they work part time. He said they would make ceviche out of fresh ocean fish, shrimp and or shell fish, sliced onions and cover with fresh lime juice for at least 3 hours but could be out on the counter in a dish for up to 3 days and still be ok. The preservation qualities of the lime juice are excellent. They eat the ceviche on crackers or Cuban bread.

[@fredthorne9692]

OKBushcraft - Thanks for the info. 👍

[@fredthorne9692]

Dick Fageroni - I think genetics comes into play. But, overall you're correct. The average life span has increased due to better living conditions (for some) and medical interventions. Had I been born 100 years ago, the odds are great that I'd be dead by my age. My maternal Grandmother bore seven children two of which died in infancy. What we would call pre-mature death was the norm back then. Nonetheless, some folk made it to their 90s. Actually, I don't care what the put in raw hamburger, I still love to take a wad of the stuff, sprinkle it with garlic salt and have a little "Steak Tartar". It's still safer than eating an enchilada at a street vendor on La Isla de Mujeres.

[@steersman-zv2ng]

I was thinking "yuk raw meat" then i thought oh salami ! :-)

[@VE3FAL1Fred]

Awesome Lars nice to see it all turned out and even Mrs ST agreed. As I said we ate and made lots of salt fish on the farm. Light snow tonight put plus 10c and rain friday before temps drop in the evening making a big skating rink. Have a great weekend coming up

[@Sasquatch-Press]

Part 2 is as excellent as part 1. Thanks Lars. Mrs Survival Russian should start up a food channel it would a great addition to yours and much needed and forgotten skills could be passed on. 👍🇨🇦

[@kamiskenaw4340]

From Saskatchewan bud.

[@tomdrooff3343]

Double epic awesome video. Thanks Lars and wonderful camera lady.

[@canesser1]

This is a great video series Lars, the old ways are the best , preservation techniques were life and death before our age of refrigeration and mass distribution systems.

[@souljah089]

This Salt Meat is really Awesome. I have taste it & now I´m addictet, Thank you Lars ;) Great Video as always & hopefully Mrs. Survival Russia opens her Channel. Have a good Time!

[@francoisd7951]

you really have a real Truth look... and i m apreciate really to see you again my friend !

[@lostnlooking2]

I know it's an American holiday... Lars hope your family has a great day... Happy Thanksgiving from Kansas USA.

[@redsorgum]

William Branstetter I second that from California

[@unrealkwazi]

I watched this while eating smoked salo with bread and garlic. Nice.

[@Standswithabeer]

...most excellent! Awesome instructional vids. Also, Mrs. Survival Russia's camera handling skills are very smooth & professional...so I imagine the proposed Mrs. Survival Russia's cooking channel will be awesome too! :)

[@patrickjones8255]

Your videos are the best survival videos on KZbin. Wish you the very best

[@SurvivalRussia]

Thank you very much! :) Have a great weekend.

[@edyvanea]

Hi Lars... [3:15] this moment made my day man, "ah ahaha, it's salty". I'm really liking this recipe, I think I'm gonna make some myself. All the best.

[@donniev8181]

Your voice after you tasted the brine was hilarious!

[@ElementL116]

You are totally right about meat + potatoes. I really didn't expect to hear that on your channel, but it's true. Starches and meat should be eaten separately and with some time in between. Looks great by the way!

[@kraigantonjon]

Well, you never fail to deliver Lars..I know what im doing today..off to the huterites i go to get some pig..then i am making some salted pork El'a Lars. Super awsome couple video's as per usual.Ill be looking for Mrs. Survival Russia's channel for sure. All Hail Lars, we bow down in reverance in recognition of your super awsome brilliant and no B.S. content. Hail Lars the king of "No Bullcrap"

[@2CabrasLocas]

Interesting addition to the channel! Thanks for sharing this!

[@blackwinterdayz]

Haha, Your reaction to the salt brine (juice) was hilarious. Instantly regretted that decision I bet?! -Thank you for all of your awesome videos. You are fortunate to live so happily!

[@blytheoconroy741]

In the southern part of America, the older generation would fry this with eggs, or use it to flavor a pot of beans. Thanks for the tutorial on making it. This knowledge is worth learning and passing on.

[@mikei86]

i really like your cooking videos also because you try them out as to show they are safe to follow and eat. How long would you say something like that would keep.

[@bushmansurvival5053]

My saliva glands are literally watering right now. When I was in Afghanistan during the war, the guys from Bosnia would always bring back large slabs of cured pork made similar to this. It was fantastic and totally awesome. I love the Old School Ways! Thank you so much for showing us this simple method. I am going to try this at home but I do not think that my wife will be so excited about it as I am, but you never know. haha.

[@donryfetor3909]

Awesome 2 part video... have never done this, but am very interested now. Fantastic channel Lars, a daily routine for me when there are uploads!

[@tomm2812]

Excellent video Lars. Very good couple of videos. Great instruction and informative. I added to my Book of Knowledge. Thanks. Best

[@robpinter5431]

The best thing about Hungarian heritage is the food....so nice Lars, my dad and i used to preserve meat by smoking them in the smoke house, home made bacon (spec) and sausages, unfortunately for dad 50 kg would go in and 45 kg would go out...as I got home from school before dad got home from work and we kids would pinch some every afternoon.

[@jrmaquaponics3393]

Another awesome info session Lars !!! Well done

[@ariyehzoe]

Great vid Please do some more like this I really like your unique style of presenting.

[@bushnut8305]

this is a recipe that my mother uses. for a similar salt pork meat. This is the ratio you need for the brine: salt to water = 1:8 sugar to salt = 1:3 So for every 8 cups of water you need 1 cup salt and 1/3 cup sugar. To this you can add pickling spices, cinnamon sticks, hot pepper flakes or whatever strikes your fancy. Use only pickling salt (non iodized) or seasalt- not table salt. I usually add the spices to the dry salt and let the flavours meld for weeks before I need it. The curing time is about 1 and 1/2 days per pound of meat. That's a rough estimate. Rinse the meat well and dry it and then either hang it for a day or lay it on a cooling rack in the fridge. then cold smoke the meat for 12 hours. Once the meat is smoked you can freeze it again before using if you make too much to eat. slice paper thin and use as a sandwich meat.

[@SurvivalRussia]

I don't use water at all :) The salt will draw out the water from the meat and anion/garlic mix. There are many ways of doing this of course :) Great post.

[@jamesellsworth9673]

Great pleasure to be able to 'reach out' from the USA and to learn a bit about Russian foodways. Of course, salting for preservation is an historic way for many cultures...but Americans are not so familiar with this as we ought to be. Thankyou.

[@Reaper4367]

watching you was making our mouth's water bud! it looks so tasty ... As we were watching the 'taste' test, we were wondering if you would leave any for a later meal. lol. Top video mate. Thank you kindly. :)

[@markkelly4955]

Love your work brother, much health and happiness to you and the family from Scotland :D Would like to see how you do some preserves from vegetables and some fun ways to make potatoes more fun.

[@MBroam]

Onions and garlic make everything better!

[@Mr.Unacceptable]

This is still a thing in Newfoundland and northern Canada. You can buy salt beef, cod and game in the grocery store. It sells by the 1Kg bucket. They do not spice it because they do so many things with it. They soak or simmer the salt out before they eat it though.

[@joeblow9631]

You are "The real deal." Thanks for the vids.

[@RM-io7qo]

Grandmothers certainly do know best. When Mrs Survival Russia begins her own channel, I shall be keenly watching it. Take care...

[@mistersmith158]

awesome Mrs Survival Russian got a speaking part finally very awesome we need a guest appearance though of the pink ninja. I am unable to stop smiling when the pink ninja shows up. keep the awesome level high I need a regular infusion of awesome over here in America

[@shakesmctremens178]

That's some pretty intelligent camera work, very impressive.

[@BushmansAdventures]

I am just about to salt pack a pork loin! great timing on this topic!

[@adhart81]

Brilliant. Teaching useful Skills. Thanks mate

[@geepcj2a]

Thanks for your videos, hope you have a great thanks giving!

[@GreencampRhodie]

Great video & teaching, & like your humour.

[@simoneboxler1065]

nice!!! this is the same type of conservation we made here in italy! Pancetta, lardo, salame, prosciutto crudo, prosciutto cotto, bresaola, slinzega, speck, capocollo, mortadella, pendole ecc. ecc. for the most are based on this! but i never try this!!!

[@kladivonadezolatov]

Thanks a lot for this video! It's great to see some "self-reliance" stuff like this. Can't wait for your wife to start her channel. I bet she's got many good hints for us... Survival is not just about camping :) (although I love camping videos of course).

[@BillHalliwell]

G'day Lars, Outstanding video, as usual. What you've got there is the basis of good old fashioned bacon. Take any pork belly, brine it with spices etc. for between 72 hours to about 5 days and you've got home-made bacon. You can cook it like bacon or used it in a thick dice as 'lardons' to put in a stew or to do spaghetti carbonara etc. Yes, you can eat it as it is, like you can bacon but the home made method is better to eat 'raw' than bacon you buy in a shop because that is manufactured to be cooked and it has a chemical in it to make it 'red' like people expect bacon to look. This is brined bacon the old fashioned way and it's awesome! In my opinion you used just enough salt, not too much. And you are right about the absorption levels. The salt removes the 'water' from the meat and then it's done. You can do old style bacon like this with the bones left in but you must keep it in the brine for between 5 to7 days at least. It's easier to take out the bones, quicker too. Good one, Lars. Cheers, from Down Under, BH.

[@brendaproffitt1011]

Totally awesome great video too..happy thanksgiving to you and your family.,.

[@alan_whoneedstiedye]

Awesome. The concerns about it being still raw have to do with bacteria. From what I've read, the salts effect on the meat and fat does inhibit bacteria growth. I wonder about adding sugar to the mix.

[@thearchibaldtuttle]

5:48! an honest reaction :-)

[@jsnsk101]

I look forward to the cooking with Mrs Survival Russia channel

[@jerrycrawford6985]

Yep -really good flavor. I made a batch last week and it's gone already. Fry small slices and then ry eggs in the oil. WOnderful stuff. Gonna make more this week.

[@philt5782]

Every time I watch one of your videos I learn something.

[@trentnichols5075]

This is the best outdoors Chanel on KZbin 👍🏻

[@MegaInspectorGadget]

Happy Thanksgiving to you and yours Lars !

[@guidopisankallio53]

Patrick Kelley you do know that you americans are the only ones who celebrate that?

[@kosmonautik639]

Great stuff Lars, really smart way to preserve meat...I'll try it soon....but I wanr my doctor on call...

[@SpecOp1987]

I trie it this week . nice recepie!

[@clevermcgenericname891]

I know it's an American thing, but Happy Thanksgiving from the U.S.! Thanks for awesome vid

[@arthurc1971]

You should build a smoke house with salt boxes for the meat.

[@vladenache6937]

great videos!

[@wodanswil]

I've been looking forward to this video quite a bit! It's finally weekend and that means it's time to make this recipe!

[@123karlw]

Very good video. I can imagine that it tastes very good. Nice to see how it is done. I will try and do it myself too. Thank you

[@Tiphtoph23]

Awesome videos! Greetings from Germany

[@robertoruscigno7126]

This is what i'm talking about!!!! Thanks Lars!!!! Cheers from Italy!!!

[@danielswatske519]

That look's good I will have to try this recipe thank you for sharing

[@williamhansen9456]

I love your salt face impression, Lars! :O

[@Shooter11B]

I am definitely giving this a shot. My father would love it for sure, a taste of the old country!

[@nicholasdiaz8255]

Hello again Lars, my friend. The salted meat looks delicious! Safe journey.

[@SurvivalRussia]

It's good and you can fry it like bacon too if you like :) It's just not smoked of course, but that you can do as well.

[@fumasterchu12]

Looks great, I will have to try this recipe myself. I wish it was colder here, it's 68F right now and the wasps are loving it. Have a great day brother, stay safe and warm.

[@Wiking419]

Lars, I make salty meat every winter for decade or more now, it is always beautiful to see other people doing it their way. I for instance never make it leaving small pieces like you did, because they tend to be extra salty. Since I grow my own pigs I have 4 big chunks of pork belly which is after processing, curing, smoking, what we call bacon. I guess I make 35 to 50+ Kg every year (I buy more from local butcher) and it's the best meat, well ham is awesome too but one have to wait for at least 8 months to eat it. Anyway I like what I saw here and I recommend you to try to make some meat and smoke it for a couple of days and then let it dry on the wind which you have plenty. Take care, bye.

[@SurvivalRussia]

Thank you for a great comment Wolf :)

[@mikeboone4425]

Thanks you've got the juices flowing now hear in the states and I will be sitting down shortly to have our Turkey . and watch some Foot ball. Happy Trails

[@HalfQ]

Looks good. I love cold meats and pickle . Good energy.

[@mikehuntshurtinlots1831]

Looks nice mate, pups are getting big

[@landlocked4771]

I like your videos, you probably have more trees in your area than the whole state of North Dakota and where I live in the Red River valley which is really a lake bottom, well there is not really anything to go out and be awesome in, but store bought meat can still be done this way I suppose. I have one question do you slice it up before you put it in the jar for storage or does it matter ? Thanks again for your inforamtive videos.

[@bdwillis8284]

It looks great, I must make some. Thank you.

[@ANechTebe]

3:19 hahah very strong mixture. Pozdrawiam Lars :)

[@cool_hand_luke97]

My pa pa use to put his pork in a box in the barn.then cover with salt.we would take it out soak over night in water to reduce the salt.ready for the pan.goooood ole days.

[@CoolBreeze640]

Do you remember if he somehow removed the liquid that would have been pulled from the meat?

[@drgboc]

Lars, I'm fairly new to the channel, love the posts! I'm fascinated by where you live. I've looked - hoping that you posted one explaining the abandoned houses, the crazy concrete (old military?) domes, etc.... but I haven't found anything yet. Can you post a video explaining what the area is now, what it used to be and how you found it and decided to move there? Thanks!

[@dangarbagecan5900]

Hey Lars, I got my first package from Varusteleka yesterday, and it's pretty great. Living outside of a big city in America, it's impossible to find durable winter clothing for reasonable prices. I never would have found out about them if it weren't for you, so thanks a lot for that. Don't worry, I sent them an email showing support and mentioning that you sent me, so hopefully that will help you in the long run (though I know they've already been in contact with you). As for the content of this video, my first thought was that the brine was almost like a non-sweet pickling fluid. I wonder if some could be used in a soup that is normally very salty, like chili or some sausage and kale soup that I can't remember the name of. It may simply be too strong to repurpose though, your face when you tasted some of the brine told me exactly how it tasted. Best Wishes, Bradley

[@winnysneece694]

Great video!

[@AldoSchmedack]

More cooking episodes, please, Lars!

[@bdwillis8284]

This looks fantastic!

[@Darreninnyc]

Awesome video! Thx

[@Zombiehunter2086]

Looks awesome!! I’m gonna make this.

[@jeffreyarnold2626]

pork needs alot of salt to cure through the fat or it goes rancid. thank you my friend! i am going to make some of this. i'll bet it makes a badass pot of beans too. i may also try some chili flakes to really give it some punch in the cure. that rye bread you have sounds great with sauerkraut, and that salty pork, maybe a nice doppelbock :)

[@SurvivalRussia]

You can do all kinds of dishes with this, as well as just eating it "as is" :)

[@Arelak]

That meat looks better than anything I have seen in any store in the USA.

[@flatbrokefrank6482]

Mother used to press tongues with a plate and a brick - ATB

[@SurvivalRussia]

That will certainly work too :)

[@milcotto4153]

Love tongues, that is about the easiest thing you can cook. You can eat it with a piece of bread or you can have it for dinner.

[@citizen1114]

Mt Gran was Danish and made a pressed meat dish using brine, onions etc called Rullepølse. This must be an Old World sort of thing. The one in the vid looks great. Rullepølse is awesome too.

[@milcotto4153]

I know, we used to make rullepølse too. And persesylte, made with the meat from half a pork head with the rind on, believe it or not :-)

[@ozz5350]

Happy Thanksgoving

[@basroos_snafu]

O man how I like your videos! I haven't seen all of your videos yet, there's an awesome lot :-) You keep on surprising me with a lot of things you show and the ease and simplicity of it. I am not a knife expert, and I am surpised to see the Moraknive knife you're using. I have seen that one many times in stores, they're quite cheap and therefore I always thought that they were not as good as the more expensive ones. Do you have a minute to explain why you're using it? The tactical looks has always interested me, so I might get one finally. Thank you so much for your videos. There's a whole lot of youtube channels on outdoorsmanship, but you and Lonnie from FNB&S really make a difference for being pure and not bothered with commercial interests. Keep on doing awesome things.

[@SurvivalRussia]

Thank you! I'm originally from Denmark. Mora is Swedish and Denmark and Sweden are neighbors. I could see Sweden across the strait from my home. I of course know Mora knives well as they are frequently used by boy scouts. The thing with Mora is that they make knives from top quality Swedish steel, and they are somehow able to keep the production costs down, even the knives are made in Sweden. No knife brand can compete with Mora when it comes to quality and price tag. Not all Mora knives are low costs. I have the Mora Original Classic 1 which is about 100$. Three layer laminated Swedish steel. The knife I use in the video is the Mora Kansbol with Mora's Multi Mount. Here is a video on the knife: kzbin.info/www/bejne/mZ_Ld2l8bb-hlZo Mora knives are Scandi grind knives, so not suitable for tough tasks such as opening cans and so on. they are meant for wood, skinning, gutting fish. Those kind of things :) I hope I answered your question.

[@basroos_snafu]

That is some very useful info, thanks a lot. Your answer covers anything I wanted to know. And thanks for the link! It would have come by someday anyhow. Awesome!

[@BladeWalker77]

Very nice, I'm Italian and I think this meet can be used for make a delicious pasta sauce, like amatriciana. I will try it for shure.

[@Blueswailer]

Think I'm going to try this recipe now, the results look awesome! I'm sure it tastes absolutely great as well. Can't wait to see the fatback preparation as well.

[@RCMCmotortramp]

Awesome something new to try, thank's

[@MuskratOutdoors]

How long will it keep? I'm going to have to try this now! Hey, I know it's only an American holiday.....but HAPPY THANKSGIVING LARS AND BRIDE!!

[@danriddington]

great intro shot of our beautiful flat plane :)