Certain bacteria can be inhibited by salt concentrations of just 3%. Note that the size of salt grains can vary. If the meat got cured too long and is too salty, you can always soak it in plain water to remove some of the saltiness. I’ve updated the post with a more detailed answer. After it’s soaked, rinse the ham completely under cool running water to remove any leftover salt from the surface. Use this formula: Beginning meat weight X 0.65 = target weight when curing is finished. If it is exposed to the air, bacteria will quickly start to grow. Meat should be roasted or salted within 72 hours after slaughtering (69:12). Let's just assume a second it would work for soup; for the meat it would mean that the salt first needs to go into the water and then from there into the potato.

Submit your piece for review, and if approved we will publish it on our site as ", Bar Mitzvah – Keeping the Right Perspective, Bar and Bas Mitzvah – A Special Celebration, Bar/Bat Mitzvah: A Re-enactment of "Kabolas Hatorah", Shavu'os and Bar Mitzvah: Causes For Celebration, Marital Partners – Compatibility of Missions, Behind Every Successful Man is His Mother, One May Live Many Years Without Having The Days Add Up, FREE LAND *(40,000 silver coins, service charge), Parshas Chayei Sarah - The Man Who Has Everything. Meat must not be cooked in a pot (a container that does not allow the juices to flow away) until its blood has been removed by roasting it until it is edible (69:21;76:2) or by washing and salting it as will now be described. Thus, it is important that salt curing use at least 20% concentrations. Meat may be cooked (“roasted”) to … Meat that contains significant blood vessels or has absorbed blood from elsewhere must be cut up before salting (or before roasting, unless the vessels are on the surface); afterwards it may be cooked in a pot (65:1-4;67:3-5;68:5;71:3;72:1,4). Don’t breathe it in and make sure not to rub your eyes. However, curing meat does have a very high learning curve and must be done with care. I make salt crured meats using beef, pork and venison. Ideally, you should use curing salt for preserving meat. On soaking meat in vinegar or boiling water to prevent its blood from coming out when it is cooked see 67:5-6;73:2. However, they are perfectly safe to use in curing recipes so long as you stick to the recipe. The nitric oxide then bonds with certain proteins in meat, causing them to turn pink and prevent oxidation. You will know that the meat is cured if it reduces in weight by 35-40%. Objects that come into contact with these juices (see Ch.7) are regarded as having absorbed blood (76:4), but after the meat has been roasted until it becomes edible the juices that come out of it are not regarded as containing blood (76:5-6). In large quantities, curing salt can be very toxic. Initial cure takes place in the fridge with the meat vacuum sealed. Some recipes can differ, make sure you know if it calls for sodium nitrate or sodium nitrite as the amount used is different. This is the best method if you are trying to cure small amounts of meat at home.

The first issue is that table salt is iodized. So, don’t try to substitute celery juice for saltpeter in curing recipes. The iodine in the salt can impart a weird taste in the food. the rule of thumb is 1.134gram per pound of meat, refrigerate the meat and it will drain moisture from the meat, and then rinse off the cure at the end of the curing period, and hang it up to dry. If the legs are still too salty, crack open all the legs.

Every surface of the meat must be washed thoroughly; if possible the meat should be soaked for half an hour (69:1). These methods (when done properly) will dry out the meat enough that bacteria won’t grow.

Corned beef brisket – brisket is the most common cut – is one of the toughest pieces of beef there is, so you'll usually need to let it … There are a few different ways to save over-salted meat … I’ve considered curing meat this way, so this gives me some information on what/what not to do. You’ll notice an uneven color in the meat if it hasn’t cured long enough.

However, here are some general guidelines to go by so you know how long curing will take. To make sure you are using the right amount of salt, you will need to weigh the salt on a scale instead of relying on measuring cups. In the past, regular salt was used to cure meat. To preserve meat with salt, you need to completely displace all of the water in the meat, so curing will take a lot longer! Want to stockpile your own food but not sure where to start? Botulism is a greater danger than nitrites in cured food. DON’T use #2 cure to make Brine! . On the removal of blood from other organs see 72:1,4;74:1;75:1-3. However, because the risks of food poisoning are so severe, you shouldn’t rely on salt curing alone to preserve meat. The celery juice contains natural nitrates which will work similarly to saltpeter in curing. – John Hammond Nov 21 '15 at 12:58 #2 is a dry rub on the outside of meat, and takes about 2days/pound to cure the meat and it is applied all over the meat. Dumb question maybe . Will soaking it in water work? Before I grilled it, I followed the instructions to remove the salt by heating it on the stove in water and draining the water out several times.

I use a brine to cure brisket (corning).

Others, such as Staphylococcus, are able to survive salt concentrations up to 20%. You will still have to take care to protect the meat against pests though. Interesting stuff, really like the frozen jug tip to keep the food covered. I plan to salt and sugar cure a hog, in 2 food grade plastic barrels. It is important that meat stays submerged under the water during the entire process. Change the water after 10 minutes.

Note that saltpeter is meant to be used IN ADDITION TO SALT, not instead of salt. Large quantities of meat may be roasted or salted at one time even if juices accumulate between the pieces of meat (70:1); but the head, or an animal’s hoofs, must not be roasted or salted in a way that allows the juices to accumulate (68:1-3,6-8;71:1-3), and other bones should not be salted together with meat (71:3). Often, sugar is also added to the salt during the curing process. Contrary to common belief, saltpeter does not directly preserve food. If you can’t control the temperature and humidity, then dry curing is not safe to do. It’s better to play it safe than sorry! Meat may be cooked (“roasted”) to any desired degree provided the juices that come out of it are free to flow away (76:1-2; see 77:1 and 78:1). If the blood vessels in the neck were not cut at the time of slaughter the meat must not be eaten raw and must be cut up before roasting (76:3; see 22:1-2 and 65:2-3). I believe I read that table salt is good to use. You’ll get more nitrites from a serving of spinach than from an entire cured salami. Further, the salt makes an acidic environment that harmful bacteria cannot survive in. However, wet curing is usually the safest to do at home. If the salt is already in the water instead of the meat, the potato would serve no purpose anymore, as the salt is no longer in the meat anyway. It’s not as effective as curing salt though, so do this at your own risk. All rights reserved. Heat water and cook meat product. Unless you have access to professional tools though, it is very hard to get the brine evenly distributed throughout the meat. However, after smoking it, it is still too salty. This can make dry cures get lumpy or sediment to form in brine. I was under the impression that the iodine in table salt will concentrate in the meat and that is not good. Abarbanel Shem MeShmuel Shabbos: Taam Chaim Mikra Haaros Growing with the Parsha Gal Einai Jerusalem Views Sfas Emes Weekly Halacha, Rabbi Yitzchak Adlerstein - Mei Marom - Machshava - Rav Hirsch - Nesivos Shalom - Netziv - Meshech Chochmah - Gur Aryeh - Be’eros - HaMedrash V’HaMaaseh. the pork neck makes capicola, and so does the coppa muscle in the Boston butt or pork shoulder-same thing! The sugar helps preserve the meat by feeding the helpful Lactobacillus bacteria which in turn keep harmful bacteria levels in check. This isn’t dyed pink, so be careful to store it separately from your table salt. Processed meats - lunch meats, deli meats, sausage, etc...all have higher sodium content than fresh meat, because salt is used as a preservative. It is possible to cure meat with regular salt. How do I remove some of it? Leaching the salt out of the ham meat with water is a time- consuming process and requires a bit of pre-planning, but the amount of salt left in the meat is controllable so the flavor is not lost in the process. Injecting involves using a syringe to inject a salty brine into the meat. The only way to know if the dry cure is done is to weigh the meat. When you are just beginning, it’s best to follow recipes for curing instead of making up your own concoctions. Large cuts of meat can take weeks to wet cure. For flavor I’ve used fresh rosemary, fennel seed, cayenne, juniperberries, and other dried herbs.

*Curing salts are not interchangeable. This will affect how much salt there actually is in one unit of measurement. After the salting, within 12 hours (70:5) the salt must be brushed off and washed off twice (69:7-8); the meat may then be cooked in a pot (69:19) or salted again (69:20;70:1). Salt brings out the full flavor of food, but too much salt can turn beef stew, braised beef or steak on the grill into an unpleasant experience. Be cautious about the curing salt. Do you produce content on the Torah Portion? There is a lot of confusion and conflicting advice about what type of salt to use for curing meat. At some point (probably around the 1800s, according to this history lesson), people started adding saltpeter to their curing mixtures. The most-effective way to maximize removal of sodium nitrates from the meat is to cook the meat in water, drain away and discard the water, then cook again in fresh water. Also does of brining or curing change the nutritional value of the meats? Otherwise, if you can find the base ingredients, you could use a kitchen scale to carefully mix up your own #2 powder.

Primal Survivor™, https://www.quora.com/How-long-does-dry-cured-meat-last-Can-it-last-forever, https://www.scientificamerican.com/article/how-do-salt-and-sugar-pre/, https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.webstaurantstore.com/article/258/how-to-cure-meat.html, https://www.smokedbbqsource.com/cold-smoking-guide/#Tips_for_cold_smoking_safely, https://extension.msstate.edu/sites/default/files/publications/publications/p2648.pdf, https://extension.colostate.edu/docs/pubs/foodnut/09325.pdf, https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/458/458-223/458-223_pdf.pdf, https://www.smokedbbqsource.com/curing-salts-guide, https://www.essentialstuff.org/2012/06/09/Cat/curing-meats-at-home/comment-page-1/, https://www.smoker-cooking.com/aboutsalt.html, http://www.homepreservingbible.com/1160-all-about-brining-and-curing-corned-beef-and-game-meat/, Oxygen Absorbers for Long Term Food Storage, Expert-Level Food Dehydrating: Tips and Hacks for Drying All Types of Food, Water Bath Canning Instructions & Safety Tips, Survival Books and Movies For Education and Entertainment. To continue eating ham even when on a low-salt diet, simply remove the salt from the ham before cooking it. The meat should be in a cold environment (such as your fridge) while dry curing. Keep it away from children. By Fred Decker. The pink dye doesn’t actually add color to the cured meat (it’s the curing process with nitrates that does that).