10-06-2024, 05:47 PM
"Curing" is a very complicated process, and it involves substances which most people will recoil from (if they read the woke news)
There are two curing processes; wet and dry. Wet is a function of weight, and dry is a function (one of measure).
I have done both, but I will tell you the "pump" method is very complex and you need large quantities of meat to do it. This process measures saline percentages aftter (x) amount of minutes and hours.
I've learned the ways of many of the Alaskan fishermen for preserving fish (i.e. salmon), and I've traded many a fish for the smoked variety for transport (like tons of the stuff). However, even that process is very carefully administered, under very controlled conditions.
I preserve pork sausage, summer sausage (antelope, deer and Elk)...and I'm still worried, every single time I do it. Refrigerated...no problem. Non-refrigerated...way more concerned.
There are two curing processes; wet and dry. Wet is a function of weight, and dry is a function (one of measure).
I have done both, but I will tell you the "pump" method is very complex and you need large quantities of meat to do it. This process measures saline percentages aftter (x) amount of minutes and hours.
I've learned the ways of many of the Alaskan fishermen for preserving fish (i.e. salmon), and I've traded many a fish for the smoked variety for transport (like tons of the stuff). However, even that process is very carefully administered, under very controlled conditions.
I preserve pork sausage, summer sausage (antelope, deer and Elk)...and I'm still worried, every single time I do it. Refrigerated...no problem. Non-refrigerated...way more concerned.
