Your Meat Curing Questions Answered + 10k Subs Giveaway!

[@apinchofpatience]

Link to Instagram for giveaway! - instagram.com/coragbowe/ Thanks again for watching and subscribing!

[@Sunny-jz3dy]

I just discovered your channel! Thank you for sharing the knowledge you have! I'm always looking to learn how to preserve meat without refrigeration.

[@apinchofpatience]

Welcome! Glad you enjoyed ☺️

[@matthewmaxcy1574]

I'm confused I'm sorry, so I want idolized salt to cure with? What about table salt? Would that work?

[@markleasure3243]

She said no to using iodized salt she said use only a pure salt. You check the back of the ingredients it should only have salt no other additives a pure salt with minerals out of the ground not added stuff. The only ingredient would be salt.

[@duploticus]

@@matthewmaxcy1574get your iodine from quality eggs or organic prunes if you’re worried about getting iodine

[@candersson7419]

Born to hunt forced to work. Great chanel 👌

[@peculiarlife9923]

I haven't even gotten far enough into curing meat to know what questions to ask! But I do feel more prepared to get started after this video. Thanks!

[@jamesschmehl5972]

After your response last night I thenfound two more of your videos. Ma'am you are a joy to learn from! I will continue to follow your posts to the best of my ability. Many thankyous.I find myself taking non stop notes of your " work", obviously you are enjoying doing this..don't stop! Very respectfully,Jim.

[@apinchofpatience]

Thank you so much for your kind support! I'm glad you are enjoying the videos, I love being able to share what I can ☺️

[@Shelinka133]

Yes. You really are a very good teacher!

[@theasiamtmgroup]

Just saw both of your meat curing videos. Very well done. I'm in Scotland, so also have short summers. PS, your comments about not getting ill from your meat made me laugh.

[@apinchofpatience]

I should have seen the foodborne illness worries coming, but I just honestly didn't think of it till after the fact when someone asked 😆 lol

[@tystone48]

@@apinchofpatience I thought so too ! Lol Many people don't realize how much a 5 yr old country ham would cost !! Then there are the others about not wanting the salt ...not realizing that you can boil the hams and change the water several times to get the salt out.... best meat I've ever eaten is cooking a country ham for hours while changing the water... they are missing out !! Another great vid ! Thank you !

[@apinchofpatience]

Thank you!

[@truth2792]

You are Precious! That was absolutely an outstanding presentation. Thank you so much for the important details!

[@danielwilliams5476]

Almighty God please bless this young lady and hold her in your hands and keep her safe

[@beebob1279]

You said you used to hunt. I saw a video the other day on preserving an entire venison leg. Would you be interested in doing some wild game for us if you ever get the chance? I think that would be great.

[@apinchofpatience]

Yes, I'd love that! I have not been hunting much since I've had my babies, but I'm hoping to get out again this year. I'll add it to the list for sure. I'm currently doing a leg of lamb and filming that, it would be the same process for a leg of venison and that will be done in a couple months if you want to keep an eye out for that one 😀

[@thomaslthomas1506]

In hot climates cold smoking will treat you much better than cure alone. Also cutting the meat into thin strips and smoking is the best bet. This is the only way I ever saw it was done when I was a child and we lived in a hot miserable climate.😎

[@apinchofpatience]

Yes, cold smoke and biltong type cures seem to be the best bet!

[@rickruiz22]

Your so sweet. Thank you!

[@bobwoww8384]

A wonderful lady I know (God rest her soul,) told me of growing up in Kansas during the dust bowl, said her dad would take the wagon to Missouri or Mississippi and bring back two or three barrels of (think she said sucker fish.) There was no refrigeration then, they dug a hole next to their dug in house and throw all those salted fish inside then cover em with sand (dust bowl.) She said she used to scrape off the sand n mold before eating them.

[@apinchofpatience]

Wow! It's hard for us to grasp that kind of living now but it really wasn't that long ago! Thanks so much for sharing!

[@lindaertel7558]

Thank you for covering a topic that few of us know anything about.

[@minihomesteadcooking]

This is exactly what I was looking for. We are very excited to try this.

[@tingting4980]

I'm so glad you are doing a lot better. I was a little worried for you in that video. Also thank you for the video on salt curing meats. I cured a beef tri-tip and I forgot about it for about two weeks. I washed it off and tried a small piece and it was a little salty but just fine. Thank you very much for your videos. Have A Blessed Day^^

[@azmike1]

If only all of us could afford a "Freeze Dryer." But you are very helpful in these ways of preservation. Great stuff! Thank you.

[@tammyvanwinkle8870]

You are awesome! Thank you so much for you simple way yet informative technique. 👍 I just found you! Your honesty is refreshing! Just started. Looking forward to start!

[@apinchofpatience]

Thank you so much!

[@rosemarycarden175]

Thank you for answering my questions in such a speedy manner. Appreciate you sharing your knowledge. You're very detailed, & give results. God Bless. Enjoy watching you. Keep up the good work 🎉😂❤😊

[@raygallagherjr8851]

nice, another great video. Thanks for the clarifications.

[@georgetucci1100]

Ok. If you haven’t been contacted by a network already, I bet you will be soon!

[@MisplacedADVentures_2022]

How do you store the rest of the meat once you have cut and used some of it? Is there anything specific you need to do with the exposed end?

[@apinchofpatience]

Just hang it back up in my pantry till next time I need to slice a bit off! No need to do anything fancy :)

[@cedarhatt-vx8kf]

There is also pemmican which is a lonng term method fo storing meat and rendered suet. The Metis ran an entire industry selling tons of pemmican to traders trappers travelers tribes explorers armies, huge industry. Nothing but dried meat ground close to powder, sealed with equal amount it rendered pure fat in parfleche bags. That and salt pork was the vittles for the epic history of America .

[@MisplacedADVentures_2022]

Thanks for the reply.

[@pjbluespirit]

Thank you for the follow up🥰

[@apinchofpatience]

You are welcome! I hope it was helpful :)

[@Sunny-jz3dy]

There are videos here on YT on making Biltong! I have watched them a few times and they are very informative!

[@karencandiette]

You're just a joy to watch! Watched two of your videos after finding you today, and now I'm going to watch some more! Thank you! Rock on!

[@apinchofpatience]

Thank you! I'm glad you are enjoying the videos ☺️

[@alexanderscape1]

glad your better!

[@hippiechickoffgridmaine8625]

Your channel came up on my feed while I was researching different Biltong season flavor ideas. Okay, so I'm a huge fan of your channel now. Glad you were feeling better than you were on the first video I watched on curing meat. A huge fan of curing and preserving myself. Thanks for your knowledge and presentation of the facts. Greatly appreciated.

[@apinchofpatience]

Welcome ☺️ I'm glad you found the channel! It's so fun connecting with like-minded folks from all over. Thanks for taking the time to say hello!

[@kenbell7857]

Can you use bone in meat. Excellent job

[@apinchofpatience]

You can! Slight variations come into play for bone in. You will apply more cure over a longer period of time. I'm going to link my entire curing playlist here, give the leg of lamb video a watch to see an example of a bone in cure! kzbin.info/aero/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl

[@minihomesteadcooking]

I ended up salt curing rabbit meat today. I'm very excited to see how it will be.

[@apinchofpatience]

Awesome! I hope it goes well!

[@minihomesteadcooking]

@@apinchofpatience me too. I used the largest pieces I could.

[@juneweimar1064]

Did you debone it & then salt it? What did you put the meat on to dry?

[@minihomesteadcooking]

@@juneweimar1064 yes I deboned it.I Salted and brown sugared it. I but it on a Corning wear draining pan. In the fridge. It is day 13. I washed it on day 5. Then resalted. I flipped it over. I will hang it in my cellar soon. I made bacon a few weeks ago. It is the best we ever had.

[@JB-pk3bz]

I just subscribed today! Thank you very much!

[@apinchofpatience]

Awesome! Thank you!

[@idahohoosier8989]

Thank y'all so very much. Blessings, julie

[@apinchofpatience]

Thank you Julie 💕 I'm so glad you found these videos useful. God bless!

[@ebony5766]

Wow!. Thanks for all this information. I have located a meat processor in my area and I am doing this. Thank you so much, I love learning something new eveey day!!!

[@apinchofpatience]

Glad it was helpful! Wishing you a wonderful first curing experience! :)

[@sandraryan7488]

Great presentation!!! I would love to enter the drawing, but I don't use Instagram.

[@apinchofpatience]

Thank you so much! I'm sorry about Instagram, I know not everyone has it so I might have to look into third party giveaway tools for KZbin in the future... Thanks again :)

[@MarahHulse]

Ooh yes biltong and such

[@apinchofpatience]

Yum!

[@ronnor58h]

Good job, thank you for taking the time to make this video. You answered all off my questions very nicely. have an awesome day!

[@apinchofpatience]

Thanks, in glad it was helpful!

[@Frank-ge4ms]

Thank you, you are saving a lot of lives with this info. God bless.

[@Shelinka133]

Thank you for being so informative about this process. I just found you, and am so incredibly grateful that I did! Happy Easter. God bless 🙏🏼♥️🙏🏼

[@apinchofpatience]

I'm so glad you are enjoying the channel and finding it useful! Happy Easter to you as well! God bless ✝️

[@bigredstar3377]

But how do you store it long term? Keep it hanging, put it in a bucket, wrap it in a cloth and put it on a shelf.

[@apinchofpatience]

I keep it hanging usually, some things like loins I'll take down and wrap in a cloth when they reach their eating weight because they are so lean they dry out very fast m everything else I just keep hanging. Hope that helps!

[@corneliusjones7349]

Will you show us how to cure and smoke meat for preservation? As well as tell us how long it is good for?

[@apinchofpatience]

When I get a cold smoker built, I sure will!

[@apinchofpatience]

If you want to use cold smoke, just do that after the rinse step before hanging in cool storage.

[@consco3667]

Thanks for responding to question! This is video number 2!,😅

[@briankopp1369]

Yes biltong, that would be good here in Florida.

[@mac201112]

Thank you , Many questions answered. I love my Redmonds salt.

[@ryanharvey6375]

Can you take a slice of your finished cured meat and then hang it back up to store in your usual cool place, and keep doing that as needed?

[@apinchofpatience]

Yes!

[@ryanharvey6375]

@@apinchofpatience thank you!!

[@gregsclavius8806]

You have a lot of good info for dry and cured meats - Thank you.

[@nancypeplau9747]

Excellent video! Thank you!

[@apinchofpatience]

Thank you!

[@quinntheeskimooutdoors6234]

😊thanks for the information 😊

[@deldaggett]

Yes please do a video on deer or elk thank you

[@apinchofpatience]

In a crazy place in life right now with selling our house and moving but Elk Biltong is on the short list still! I have a nice roast in the freezer that has been earmarked for that purpose. Deer curing will be coming this fall if I am able to get one this hunting season!

[@michelleahrens3359]

That was great information....good life😊

[@Hhobby79]

Omg so stumbled on to your channel a couple days ago. By far this video is the best.

[@apinchofpatience]

Thanks Holly!

[@davidhusak4003]

I could not find 50 lbs of pure salt in Azure. Send link.

[@apinchofpatience]

Sure, here are a couple of bulk options without anticaking agents added! www.azurestandard.com/shop/product/food/baking-pantry/salt/himalayan-pink/himalayan-pink-crystal-salt/14168?package=BP778&a_aid=Aqm6NKlEuR www.azurestandard.com/shop/product/food/baking-pantry/salt/real/real-salt-fine-granular/10302?package=BP062&a_aid=Aqm6NKlEuR www.azurestandard.com/shop/product/food/baking-pantry/salt/sea/celtic-sea-salt-fine/10609?package=BP072&a_aid=Aqm6NKlEuR

[@Shauno777]

Thank you for sharing 😊

[@thamara926]

I love your videos . God bless you

[@apinchofpatience]

Thank you! Good bless my friend!

[@keanucreations]

Thank you sooo much

[@Dr.SarahCaffey]

What's the best way for long term storage if you don't have a cold storage room. Fully drying the meat then vacuum sealing? What percentage of moisture content are you aiming for when drying it this way. Do you know how long it will store for? When you said it will keep for all eternity, is that only in the right conditions? Thank you so much 🙏🙏🙏

[@apinchofpatience]

Yeah completely dehydrated would be a good option for warmer storage conditions, something more along the lines of biltong or jerky are great options and if totally dry can be vacuum sealed safely and store for 15+ years as long as they are kept dry!

[@Dr.SarahCaffey]

@apinchofpatience thank you sooooooo much for getting back to me 🙏 super helpful info! That is vacuum sealed stored at room temperature is 15+ years?? ...perfect! You think aiming for 50% of weight reduction would be about it? Thank you again!!! 🙏🙏🙏

[@apinchofpatience]

@Dr.SarahCaffey for biltong and jerky the test I know is to bend a piece and if it snaps instead of bending then it's dry enough. I think that will work best with thin sliced things like biltong and jerky. Larger whole muscle cures just won't dry out that much all the way thru usually.

[@Dr.SarahCaffey]

@@apinchofpatience thank you so much!!

[@Dr.SarahCaffey]

@apinchofpatience did you discuss your jerky making process in one of your videos? Golly I have so many questions. Thank you so much for your wisdom, truly!

[@fairbanj]

Really cool videos! Thanks for making them!

[@apinchofpatience]

Thank you! I'm glad you are enjoying them 😊

[@bbb1007]

I usually do an equilibrium cure adding in about 2-3 percent salt by weight of the meat. Usually closer to 2 percent.

[@debrabraz6258]

can you salt cure a large piece of fresh cod fish or salmon this way?

[@apinchofpatience]

I have not done fish yet, but I have had some comments saying they have used this type of cure on fish! Fish is on my list to try so I can give a more helpful answer, but I won't be able to try that until the fall probably.

[@ericswain4177]

What is the difference between cured beef and corned beef ? they are both salt-cured or is it the processing conditions and timing.? Could you do a video on the salt-curring of Fish like the Japanese and other cultures do.?

[@apinchofpatience]

I'm not really sure what the exact situation with corned beef is, but I could look into it sometime. And yes, fish is on my list of things to film! I'll probably not get to it until this fall as I'm in the middle of moving, but it is on my list of things to do!

[@ericswain4177]

@@apinchofpatience Thanks.

[@mawmawshomesteadpreparedness]

I think corned beef is made using vinegar.

[@heatherkramer2102]

Just discovered you, very informative and definitely going to try some of these. Could you do a video of some ways to prepare the cured meats?

[@apinchofpatience]

Welcome! I'm glad you have been enjoying the videos. 😄 I am going to try to do some more videos like that, I'm hoping to cook up an 8+ month old mini ham this week for this weekends video.

[@tamiprice3235]

Can chicken be done this way? I'm allergic to pork so use chicken, beef & fish

[@apinchofpatience]

Hello, great question! Other meats work great but id avoid poultry. Beef, lamb (a favorite of mine), goat, and large game are all wonderful options!

[@tamiprice3235]

@@apinchofpatience Thank you so much for the quick response and Thank you for being so informative. I have watched other videos but had a hard time following what they were doing because I'm new @ this. I'm hoping to get a piece of beef started this week.

[@renee-claudetanguay9738]

Love your videos! Can you use this method for pemmican? Also, can you hang it in the fridge? I don’t really have a place to hang.

[@apinchofpatience]

You can hang in the fridge, it can pick up funky fridge flavors, so just keep your fridge clean! I've thought about this for pemican, and I think it would work but haven't tried it yet.

[@renee-claudetanguay9738]

@@apinchofpatience I keep debating on whether or not to get a dehydrator again, or just use the over for jerky and when I want to do pemmican a bit faster…🤔

[@apinchofpatience]

I think it depends on how often you would use it. If you only want to dehydrate once in a blue moon, a dehydrator may not be worth it, but if you find yourself wanting to dehydrate often, I'd say get one because it's more effective and efficient in the long run! I dehydrate a lot and love my dehydrator, but I used the oven and a cheap, very small model for several years before I decided I really love dehydrating and invested in a good one.

[@renee-claudetanguay9738]

@@apinchofpatience Food advice! Thank you!

[@houseofbelmont6220]

I have a question. After hanging the meat, I know you said you can slice bacon after five days. I've also heard ten days or even between three days and two weeks... What is the determining factor?

[@apinchofpatience]

If you are going to cook the cure, the only thing I can think is longer time for larger cuts, but even then... I feel like after 5 days it's just personal preference. If you really can't wait and slice in at 2 days I don't think it would be the end of the world either. I was taught 5 days for most cures to equalize, and larger things could be longer. It is a fairly flexible process in most cases. Now if you are intending to eat raw, the time will vairy depending on the environmental conditions as well as the meat so that time can vary quite a bit. Hope that helps!

[@christinechandler6049]

Many of us don't or can't do instagram!

[@apinchofpatience]

Totally understand that! I'm working on learning how to use a third-party app to use youtube for giveaways, but it's not super straightforward, and I'm still learning 😄

[@mobtownman77]

I'm currently currying my first pork shoulder and I'm curious about Greening mold. Is it going to be a problem it seems to be drying well and I don't notice a smell. yet ! I'm on day eight of the final step

[@apinchofpatience]

Green is usually not concerning! You can easily wipe it off with some vinegar or scrub it with some salt. Or you can just leave it be!

[@danielleosentoski520]

Can I use sugar in the curing process? I read a recipe using half sugar and half salt. Can I use white mixed with maple syrup? Then my redmonds real salt is ok not too fine? I have a large bag of it. Lastly can this be sliced or left while and stored in my fridge and or freezer? Thank you so much!

[@apinchofpatience]

You can use sugar! Up to 50% sugar in your cure works well. I don't see why white sugar and syrup wouldn't work just fine, but I haven't done that combo personally. Redmonds is great, I'm so using salt that's way to fine, and occasionally, I over salt, but more often than not, it's great. As long as it isn't too coarse, like rock salt, you'll be alright 😀 you could definitely pre sliced and freeze if you want and in the fridge it should still last a few months sliced or whole.

[@dragonballbtc4774]

Amazing, thank you. My wife and I are keen to try this out. Do you recommend any books on this subject? God bless you

[@apinchofpatience]

I'm so glad you enjoyed it! I do have a favorite book on the subject. I'll put a link to it here 🙂 amzn.to/40gbDqj God bless!

[@living.natural]

If I were to buy a large pork loin from the store, would I process it while it should I cut it in half? Can you cut larger pieces into thinner pieces with this form of preservation? Would it help or hurt the process?

[@apinchofpatience]

For a loin, I'd do more of a hybrid brine like this kzbin.info/www/bejne/rGiUh5KAedlgjM0 I'd generally advise not to cut it up into smaller pieces unless doing jerky or biltong. It can introduce bacteria and change the way the cure will dry. Also a good note when doing really lean cures like loins, if your conditions are quite dry as mine often are, you might consider using a cloth to wrap your cures like I showed in the duck breast curing video to help slow the drying just a bit and avoid case hardening. But try to keep that humidity up! Hope that helps, let me know if you have more questions along the way 😊

[@apesstrong2gether503]

Awesome informative video thanks 👍🏼

[@apinchofpatience]

Glad it was helpful!

[@matthewmaxcy1574]

Can i use mortons oickling and canning salt

[@apinchofpatience]

Hi Matthew, I just replied to your other comment 😀 i see you found the Q&A before i mentioned it! Pickling salt should work fine, but you might need to grind it a bit if it is very coarse.

[@The-Good-Life-Off-Grid]

Thank Was very helpful. I am allergic to penicillin. Yeah thank you for sharing.😊

[@apinchofpatience]

Glad it helped!

[@privilegiada1]

Ugh, I am just starting to watch this video and for my disappointment, I just came from a us chef store with meat with the intention of cure it and you mentioned not to use store bought, well, next time, I'll just freeze it like always, love your videos.

[@apinchofpatience]

You can certainly cure store bought, I just want to encourage everyone to be cautious of its quality and freshness so you have the best success! If you feel like it's nice and fresh or was frozen and handled well up to that point, give it a go! I'm so glad to hear you are enjoying the videos ☺️

[@privilegiada1]

@@apinchofpatience thank you for responding, I will go get meat again and try it, I really want to try your method, thank you very much.

[@normanhansen730]

I wandered, is the mussel cured clear through so that a few cuts of the bacon today are ok, but how about say two weeks from today. Thinking that removal of the crusted surface may enhance the drying of the remaining meat or change it to an undesirable piece of meat. Otherwise is the cure is 100% throughout the piece of meat?

[@apinchofpatience]

Yes, you can start slicing as needed and just hang it back up between uses. If the cut has fat around it, the parts covered by fat will be more tender and retain more moisture compared to where you have sliced will dry out more but is usually not an issue unless your storage conditions are too dry but even then it would still be usable but maybe not for thin raw slicing. Did that answer the question? Hope that helps!

[@p25h76l]

will this work method work with Squirrel?

[@apinchofpatience]

Never tried it but probably 😀

[@UmmIncognito]

Should I rinse the meat before starting the initial curing? I’m in West Africa all the butcher shop are outside and flies are everywhere

[@apinchofpatience]

My first reaction is to suggest making biltong since the acid in the vinegar would take care of any fly eggs and then you wouldn't need to have the cool temps required for this style of cure either which may be better suited to your climate. Is that something you'd want to try? If not you definitely could rinse first, pat dry, do the salt, and keep a close eye out for any signs of larve, if you catch it early you can usually remove them and save the cure.

[@UmmIncognito]

@@apinchofpatience Perfect! I’ll look into that as well, thank you 🙏🏿 😊

[@apinchofpatience]

@sunnahuhkti here is a video for my take on biltong if you'd like 😀 kzbin.info/www/bejne/nJ_Rppydjb2pjpI

[@markfrankenstein1546]

Does this process kill parasites as well as bacteria (ie. worms etc...)?

[@apinchofpatience]

At 30% weight loss should be safe to eat raw, I am very careful sourcing meat any way. If you want extra assurance, freeze meat for a couple weeks first, then defrost and proceed.

[@marinatraverso5645]

Thank you for your awesome videos, could you tell me which salt you use for dry cure meat? i thank you, Marina

[@apinchofpatience]

So glad you are enjoying the videos! I was using one that was finer than I actually recommend but ill link a few I recommend here for you! Just look for a regular fine grind salt that does not have any additives and that should do the trick! Shopping Links: Sea salt: www.azurestandard.com/shop/product/food/baking-pantry/salt/sea/celtic-sea-salt-gourmet-kosher/28538?package=BP675&a_aid=Aqm6NKlEuR Himalayan Pink Salt: www.azurestandard.com/shop/product/food/baking-pantry/salt/himalayan-pink/himalayan-pink-crystal-salt/14168?package=BP537&a_aid=Aqm6NKlEuR Redmond real salt: www.azurestandard.com/shop/product/food/baking-pantry/salt/real/real-salt-fine-granular/10302?package=BP062&a_aid=Aqm6NKlEuR -Salt: amzn.to/3IcXcdZ

[@ohno3057]

Love your content! After salt brining for 9 days I washed and hug up to dry but it has an odd bitter smell. Is that okay?

[@apinchofpatience]

Thank you! I can't say for certain without being there myself, but it should not smell bad. I have always thought the smell was slightly sweet... my best advice is just to keep an eye on it. If it is drying well and firming up in the next few days and there is no strong, foul smell, all is probably going according to plan. Did you use a salt free of iodine? That's my first thought is that table salt with added iodine can cause a really funky taste, and that could be the smell, too.

[@ohno3057]

@apinchofpatience we shall see how it goes.... I'm in wv so it's humid as can be 😆 🤣

[@apinchofpatience]

@ohno3057 you can always use a small fan to create some airflow if it's super humid that can be very helpful! Don't put it straight on the meat but kindof to the side just to give indirect air flow.

[@misterscott]

you refrence pork, does this work for beef?

[@apinchofpatience]

Yes, you can apply this method to many types of meat! I'm working on a video showing duck breasts right now and have a leg of lamb video out as well 😀

[@Hhobby79]

Have you ever used pink curing salt

[@apinchofpatience]

No i haven't. Personally, I will not use the chemical curing agents for health reasons.

[@xenafaegolden3019]

I've never had a room at 40⁰

[@apinchofpatience]

It is pretty cool. Sometimes, a basement or garage in the winter works well. Folks used to use well houses often as well.

[@ruthhayes2942]

In NV 110+° we fo not have a cool storage place - in the house 80° , is that okay,, ?

[@apinchofpatience]

Hi there! For curing larger pieces, cool temps really are important to prevent spoilage while the cure stabilizes. If you don't have those available, you can look to cures that were traditional in warmer areas such as biltong! Biltong can be dried outdoors when temps are hot and dry and makes an amazing snack! Can be made from red meat, fish, and even poultry breasts! Definitely worth a try. Hope that helps! Let me know if you have any further questions and I'll do my best to help 😀 kzbin.info/www/bejne/nJ_Rppydjb2pjpI

[@dillontrussell2323]

We are having a warmer than normal winter, is 50-60F good enough for curing?

[@apinchofpatience]

It's probably going to be just fine. Colder temps are always safer until the cures are stable, but I've gotten cures started in 50-60 before. I would suggest starting with a small test piece and keeping an eye on it, and if all goes well, then do more 😀

[@dillontrussell2323]

Okay thank you so much. This is my first time drying/curing meat, I butchered one of our lambs and have been excited to start experimenting with this and figured everything would be perfect but we’ve been having 50F overnight temps some days which is very warm for this time of year so I was worried lol

[@apinchofpatience]

@dillontrussell2323 it has been a warm winter here, too! I definitely think since it's your first time, start small and then do more once you build a little confidence. You can freeze the meat first and start slowly working on different cures. Next harvest, you will have some experience and be confident in your process 😀

[@normareedy1902]

Can you use the meat a year later

[@apinchofpatience]

Yes!

[@digitalsublime]

you can totally do it with supermarket meat

[@apinchofpatience]

You can, just be cautious with the quality and condition!

[@digitalsublime]

@@apinchofpatience If it passes the smell test, then it's ok... you work with what you have. Not all people have access or money.

[@terryqueen3233]

Well it doesn't look like I will be eligible for the giveaway because KZbin is the only social media that I use. I do not go to Instagram and most especially Facebook although when my wife was alive, she was on Facebook so I went over there too and now I can't seem to get off of the dad blame thing, so therefore I would not be able to enter the giveaway which doesn't really matter anyway because I never really win anyting so what is the scents of signing up for giveaway. Thank you so much for answering a lot of questions you did answer one that I had asked about vacuum Sealing. I suppose it would be okay to vacuum seal if you froze it but if the power gets shut down from an EMP which is the only thing in the world that I'm scared of then there is no power for a long time and I suppose you would have to eat your meat or turn it into jerky. Anyway thanks again for the answers and they did answer some questions that I didn't ask so thanks again. May God bless you and yours. PS you were talking of smoked meat cold smoke in specific. I absolutely love smoked meat and I will be making a smoker this summer. I will be using an old freezer, with all the guts out of it, and I will have two fireplaces, one will be close enough for a warm smoked and the other will be farther back for a cold smoke.

[@apinchofpatience]

So glad to hear this was helpful! And the smoker sounds awesome! Dual purpose hot and cold smoke is a great idea!

[@terryqueen3233]

@@apinchofpatience I didn't think of the cold smoke part of it until you mentioned it I already had planned for the hot part so thank you for the idea of the cold part.

[@apinchofpatience]

Glad to be of help!

[@eddie10191]

You’re just a super Girl Scout. I am going to have to do this with Deer,Pork,Beef. Oh yeah can this be done with Salmon?

[@apinchofpatience]

Thanks 😀 I know something similar can be done with fish. I just haven't personally done it, so I'm not sure exactly what slight variations that may entail. If I ever get my hands on a quantity of salmon, I hot smoke, and can it 😋

[@dawnmorelli1342]

what do you do after you cut it but dont use the whole piece

[@apinchofpatience]

Just keep it hanging! Sometimes if you are going to leave it for a long time, a sunga (paste made of equal parts rice flour and lard) will be applied to seal the cut end.

[@dawnmorelli1342]

thank you, Im def gonna give this a try @@apinchofpatience

[@danfay4860]

What are the best condition for storing meat ?

[@danfay4860]

Never mind you answered it

[@brenda2335]

Can this be done with poultry?

[@apinchofpatience]

Hi Brenda! Duck breast is often done in a similar way, but I'd avoid most poultry for this method. I feel poultry is often better suited to confit!

[@anagarcia1767]

Thank you! Cold I hot smoke cured meat, or will it no longer be shelf stable?

[@apinchofpatience]

Hi, great question! Hot smoke would cook it and would no longer be shelf stable. Cold smoke, however, can be applied after the rinse for a few days before going into storage and is a wonderful addition that actually aids in creating a shelf stable end product!

[@anagarcia1767]

@@apinchofpatience Thank you again!

[@richardAttenborough-s3n]

Back for more!

[@dean4125]

are u on the carnivore diet? Ive been doing it few years

[@apinchofpatience]

I actually just tried it! I did January and part of February completely carnivore and now I'm about 80-90% carnivore but keeping it ketovore and that is seeming to be a really good balance for me personally!

[@JESUSCHRYSLER5512]

​​@@apinchofpatienceyou mean you **eat a car??**

[@dean4125]

@@apinchofpatience nice my health has improved so much. because I have crohns disease and u can really feel the difference when u go strict carnivore. i lost 25 pounds in the process and feel the best in years. I dont even really use meds anymore.

[@apinchofpatience]

That's amazing, I'm so glad you've found good health with that diet!

[@Vera777Dina]

can salted meat be stored in vacuum sealed bags with some olive oil?

[@apinchofpatience]

I'm not sure about that, I really don't have any experience with vacum sealing. I don't see why not, but again, I have no experience with it!

[@Vera777Dina]

@@apinchofpatience thank you for your reply and all information, just read the comment from one of your viewers that in Italy they store salted meat in closed glass jars filled with olive oil, so was just wondering can glass jar can be replaced with vacuum sealed bag. Can't see why not

[@bugzziee]

Do u do steaks

[@apinchofpatience]

You certainly could!

[@launchvisitors6694]

What is mussel meat you call it that but I don’t know what muscle meat is

[@apinchofpatience]

Most meat you are familiar with is muscle, think about human anatomy, all the muscle groups.... it's the same basic concept on animals, they have muscles (meat) and a skeletal system (bones) organs and other non muscle edible bits like tongues (offal). Sorry for the comparison with people 😅 it's just the easiest way I could see to explain! Hope that helped and made sense!

[@kathygausvik7037]

How can I subscribe i don't see it on my table? Thank you

[@apinchofpatience]

Im glad to hear you are enjoying the videos and would like to subscribe! There is usually a subscribe button next to the channel name right under the video where the description and comments are located. Hope that helps. Another way to stay connected would be to visit my website www.apinchofpatience.com and join the newsletter to keep in the loop!

[@minihomesteadcooking]

Can we thaw frozen meat and do this?

[@apinchofpatience]

Absolutely!

[@minihomesteadcooking]

@@apinchofpatience this has opened up a whole new world. We work with Amish. I will help them.

[@cchivers2665]

Isn't the curing process supposed to suspend decay? Why would fats go rancid in that case? If it goes rancid, then the meat can't be kept indefinitely. What is the maximum time you would recommend cured meat be kept?

[@apinchofpatience]

Fat goes rancid with light exposure. Rancid fat can still be eaten or easily trimmed off in most cases and does not mean the meat has spoiled. And it's hard to say how long because it depends on your storage conditions. It will so be edible if the fat is rancid :) hope that helps!

[@cchivers2665]

@@apinchofpatience Thanks. Yes, I remember what you said in your video. I'm just disappointed to know that it can still turn rancid after the process 😔. The body doesn't like rancid foods as a general rule, so it could cause some digestive issues. Not a pleasant thought if there is ever a grid down situation. You are so kind to answer all my questions. Thank you.

[@cchivers2665]

@@apinchofpatience Just a little update: I was worried that there seemed to be little to no liquid coming out, so I did a second coat of salt and suddenly there's loads! Also, as per someone else's recommendation, I put as much of the meat in the fridge as possible. For some reason I forgot that it can go bad if left outside (duh!). However, as I don't have room for all of it, two pieces are still outside in a covered plastic box. There's been a bit of liquid from those, but not much. Maybe the cold helps.

[@apinchofpatience]

It's always a learning curve the first couple times, I questioned myself and was unsure, keep it up and you will gain confidence and know what works for you! 😀 hope it all goes well! I have seen moisture come out faster in cooler temps also.

[@kevinanderson8193]

is this meat edible without cooking

[@apinchofpatience]

After it's reached at least 30% weight loss from the beginning, yes!

[@kevinanderson8193]

Thank-You your a treasure@@apinchofpatience

[@brianromo2153]

🔥🔥🔥NiCE🔥🔥🔥

[@ruthhayes2942]

May I use a stew meat

[@apinchofpatience]

Nothing that's chopped up small, if you want to use smaller pieces give biltong a look 😀 I'll link my tutorial for that here! Meat: kzbin.info/aero/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl

[@minihomesteadcooking]

I was wondering about pork. If you eat after you cure but don't cook. Can you get parasites? Or do they die with salt? I didn't realize porchetta was raw cured.

[@apinchofpatience]

Yes, prosciutto is a whole cured leg that is usually aged 2 years or so and then consumed raw! I believe the salt does help with parasites. Thats also part of the 30% weight loss formula, I believe, dry enough to not be harboring parasites. 😀

[@minihomesteadcooking]

@@apinchofpatience oh ok. Do you age it that long?

[@minihomesteadcooking]

@@apinchofpatience also do you leave bone in?

[@apinchofpatience]

It depends on the cut of meat how long it will need to age before eating raw. I have not done a whole pork leg yet but I am working on a leg of lamb which since it is much leaner will only be a few months! Prosciutto is on my list of things to try tho, I'll film it when I do! And of course many of these cures are wonderful cooked too!

[@minihomesteadcooking]

@@apinchofpatience that will be amazing!