Curing Meat

[LadyLocust]

Have a question for a vast worldly knowledge source- that’s y’all
We salted fresh side / bacon for the first time. Then ran it through a couple rounds of cold smoke. Tried it this evening. I cut an end off to try and put the rest out with the other side- no refrigeration needed which is what we are after.
I rinsed it before I sliced it and fried it up.
Observations:
Smoke was perfect!
Bacon was tough to chew. I cut it pretty thick since it was just to taste. I do think thinner would be better but it will probably still be a little tougher due to loss of water in salting. Noted.
And lastly, it was very salty! I rinsed the part I cut off for us to try, but am curious if we could rinse it then smoke it. The smoking would dry it back out and is also a preservation method.

Is there something we are missing completely? Would love to hear what you have to add.

PS We don’t want to use the chemical kit/mixes. Actually, that’s exactly what we are trying to get away from.
Thanks in advance.

 

[elkhound]

full of curing recipes and more...


http://lpoli.50webs.com/Sausage recipes.htm#DRY

 

[elkhound]

https://www.motherearthnews.com/real-food/curing-meat-at-home-zmaz73jfzraw/

 

[ClemKadiddlehopper]

I Have done the rinsing and soaking for two hours to reduce the saltiness and found that it really didn't help much.

I personally wouldn't rinse and smoke unless I used pink salt (nitrite). Especially, if the plan is no refrigeration. Cured meats are salty and thats a fact to be lived with, if you can.

Check out the smokingmeats forum.

 

[Caribou]

I have made corned beef and then canned it. I find that boiling it, as the heating method, helps reduce salt.

 

[Magus]

Salt it, Smoke it, bury it in oak sawdust. ONLY oak.

Our old mix was 2 parts salt, 1 part sugar, 1 part red pepper mixed into a thin paste and smeared on after smoking, when it turns to a crust, bury it in your sawdust box. it keeps critters out.

 

[Pearl]

Salt it, Smoke it, bury it in oak sawdust. ONLY oak.

Our old mix was 2 parts salt, 1 part sugar, 1 part red pepper mixed into a thin paste and smeared on after smoking, when it turns to a crust, bury it in your sawdust box. it keeps critters out.

Ok, how 'bout the old burying a pig in the ground with fire??!! It's a Mexican thing, and a Texas thing?!

 

[joel]

I Have done the rinsing and soaking for two hours to reduce the saltiness and found that it really didn't help much.

I personally wouldn't rinse and smoke unless I used pink salt (nitrite). Especially, if the plan is no refrigeration. Cured meats are salty and thats a fact to be lived with, if you can.

Check out the smokingmeats forum.

That what Grandma did, she put salted meat in rice or beans & not add any salt, let the meat season the dish.