I’ve been experimenting with lacto fermented pork.. European Style..
Making Prosciutto Hams as well as fermented Summer Sausages.. these are both with out the “Cure #2” salts… My hams have been hanging close to 2 years now, waiting for the moisture to drop to the right levels. Sampled several hams along the way and they were absolutely wonderful.
Summer Sausage turned out great as well. Super sour..
Moving into “Salted Pork” which is basically Pork Meat cuts stacked in salt.. Old days was a barrel you bought full of meat/salt/meat/salt stacked… it was essentially cured in salt and you would wash the salt away, soak your meat for a bit, and cook it like normal.
Jerky is another method of curing meat for long term storage.
Image of my hanging Sausages… (Safe to Click, Haha)
Meat hung in the sun would get a glaze in about 10 to 20 minutes. After that flies wouldn’t land on it.
Pemican is fat, dried meat, berries and nuts
rainyoasis
Drying, confit, freezing in cold climates during the winter (or if you have access to permafrost). Harvesting blocks of ice during the winter and burying them for the summer months would give something similar to refrigeration. And yes, salt š
berserker_ganger
Also pasteurization
northman46
And in colder climates, freezing during part of the year, but either drying and/or salting with optional smoke
Entire_Wrangler_2117
Salt and Nitrates ( Nitrates being the important part to prevent botulism in certain cures )
I’ve successfully cured chorizo, lonzino, and Basturma – and as long as you have a place where the temperature doesn’t get above 15Ā°c – it will stay good almost indefinitely, although it continues to dry out the longer it cures.
People raised animals every year, so nothing really needs to last longer than until you slaughter the next pig.
BeardsuptheWazoo
Pemmican was incredibly important to the natives in North America.
Vats of oil were used to store large cuts of meat, if what one of my chefs at a restaurant I worked at 25 years ago is true. Edit-
The vats of oil thing – from that I remember, it was in France, and was hundreds of years old. Hundreds of gallons of olive oil? , submerging the cuts completely to preserve. Without oxygen getting to it, it was incredibly safe for years.
Jake1125
In Africa, a method of curing meat was developed with Vinegar, Salt, and Spices.
The recipe is simple, and the result is delicious!
There is a reddit sub on this topic at
/r/biltong
Fit-Razzmatazz410
I remember grandma canning her meat. She would can meat and soups with meat.
Worth-Humor-487
Salt, sun , fermentation, fungus( cheese, hams, other southern European hung meats) ,smoke, and combination of any 2 to speed up process.
thewaltz77
Salt and smoke, but not low and slow at high temperatures like you would ribs or barbecue. It is very low and very slow, but with cold smoke over a period of a few days. The environment they’re smoking in is room temperature. You typically combine it with another preservation technique, such as curing. Curing meats dehydrates it, and smoking meat further dehydrates the meat as well as acting like an antimicrobial agent
Modern examples (though done much differently) of this method are real smoked bacon, smoked ham, and smoked sausages.
ryrypizza
Bad bot
ryrypizza
Can we ban this account already. It’s all just copy and paste content.
mojoburquano
Confit! Storing cooked meat in fat.
khoawala
In cold climate, salt and smoke. In tropical climate, no preservative necessary since there’s no winter.
Single_Version_9071
There’s a lot of different ways but just look at the YouTube channel Townsend just type in preserving meat or something of that nature and you’ll find like probably 10 videos on it. But they’re whole shtick is that they’re doing the pioneer times.
kitesurfr
The native Americans around my area had caves that were at freezer temperatures in the summer. They built stair cases and ladders so they could climb to the bottom to store their meat easily throughout the year.
0nina
Iād like to recommend a book to OP and anyone else who might be interested –
āSalt, a World Historyā by Mark Kurlansky.
Itāll tell ya all about our history with preserving foodstuffs in an approachable, fascinating way. He talks about preservation methods throughout cultures and times, which might sound kinda boring to some but the way he weaves humanity in his writing style will make anyone engrossed with the subject and feel like an expert by the end!
He has a buncha great books about food and people but start with salt!
ka-olelo
They fed it.
sapune
The fundamental layer is it needs to be dry, because all bacteria colonies, etc need water to live. So you can dry meat with various methods or an combination of them:
cutting into thin strips to essentially allow for maximum escape of water (surface area : volume ratio problem) then;
– smoking
– sun drying on a rack, etc
– salting
Gigglenator
Potted meats was a popular way of preserving meat and itās easy to do.
Also insanely yummy
barnsbarnsnmorebarns
People are mentioning salt, but correlated: brine. People would have a barrel of room temp brine where various cuts of pork would sit until ready
25 Comments
Salt
Salt?
Salt!
I’ve been experimenting with lacto fermented pork.. European Style..
Making Prosciutto Hams as well as fermented Summer Sausages.. these are both with out the “Cure #2” salts… My hams have been hanging close to 2 years now, waiting for the moisture to drop to the right levels. Sampled several hams along the way and they were absolutely wonderful.
Summer Sausage turned out great as well. Super sour..
Moving into “Salted Pork” which is basically Pork Meat cuts stacked in salt.. Old days was a barrel you bought full of meat/salt/meat/salt stacked… it was essentially cured in salt and you would wash the salt away, soak your meat for a bit, and cook it like normal.
Jerky is another method of curing meat for long term storage.
Image of my hanging Sausages… (Safe to Click, Haha)
[https://imgur.com/a/kDajKuP](https://imgur.com/a/kDajKuP)
Salt, smoke and sun
Meat hung in the sun would get a glaze in about 10 to 20 minutes. After that flies wouldn’t land on it.
Pemican is fat, dried meat, berries and nuts
Drying, confit, freezing in cold climates during the winter (or if you have access to permafrost). Harvesting blocks of ice during the winter and burying them for the summer months would give something similar to refrigeration. And yes, salt š
Also pasteurization
And in colder climates, freezing during part of the year, but either drying and/or salting with optional smoke
Salt and Nitrates ( Nitrates being the important part to prevent botulism in certain cures )
I’ve successfully cured chorizo, lonzino, and Basturma – and as long as you have a place where the temperature doesn’t get above 15Ā°c – it will stay good almost indefinitely, although it continues to dry out the longer it cures.
People raised animals every year, so nothing really needs to last longer than until you slaughter the next pig.
Pemmican was incredibly important to the natives in North America.
Vats of oil were used to store large cuts of meat, if what one of my chefs at a restaurant I worked at 25 years ago is true. Edit-
The vats of oil thing – from that I remember, it was in France, and was hundreds of years old. Hundreds of gallons of olive oil? , submerging the cuts completely to preserve. Without oxygen getting to it, it was incredibly safe for years.
In Africa, a method of curing meat was developed with Vinegar, Salt, and Spices.
The recipe is simple, and the result is delicious!
There is a reddit sub on this topic at
/r/biltong
I remember grandma canning her meat. She would can meat and soups with meat.
Salt, sun , fermentation, fungus( cheese, hams, other southern European hung meats) ,smoke, and combination of any 2 to speed up process.
Salt and smoke, but not low and slow at high temperatures like you would ribs or barbecue. It is very low and very slow, but with cold smoke over a period of a few days. The environment they’re smoking in is room temperature. You typically combine it with another preservation technique, such as curing. Curing meats dehydrates it, and smoking meat further dehydrates the meat as well as acting like an antimicrobial agent
Modern examples (though done much differently) of this method are real smoked bacon, smoked ham, and smoked sausages.
Bad bot
Can we ban this account already. It’s all just copy and paste content.
Confit! Storing cooked meat in fat.
In cold climate, salt and smoke. In tropical climate, no preservative necessary since there’s no winter.
There’s a lot of different ways but just look at the YouTube channel Townsend just type in preserving meat or something of that nature and you’ll find like probably 10 videos on it. But they’re whole shtick is that they’re doing the pioneer times.
The native Americans around my area had caves that were at freezer temperatures in the summer. They built stair cases and ladders so they could climb to the bottom to store their meat easily throughout the year.
Iād like to recommend a book to OP and anyone else who might be interested –
āSalt, a World Historyā by Mark Kurlansky.
Itāll tell ya all about our history with preserving foodstuffs in an approachable, fascinating way. He talks about preservation methods throughout cultures and times, which might sound kinda boring to some but the way he weaves humanity in his writing style will make anyone engrossed with the subject and feel like an expert by the end!
He has a buncha great books about food and people but start with salt!
They fed it.
The fundamental layer is it needs to be dry, because all bacteria colonies, etc need water to live. So you can dry meat with various methods or an combination of them:
cutting into thin strips to essentially allow for maximum escape of water (surface area : volume ratio problem) then;
– smoking
– sun drying on a rack, etc
– salting
Potted meats was a popular way of preserving meat and itās easy to do.
Also insanely yummy
People are mentioning salt, but correlated: brine. People would have a barrel of room temp brine where various cuts of pork would sit until ready