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Bookmark or Share- curing pork belly [middling] - Homesteading Forum50 posts · Joined 2014. #1 · Mar 2, 2014. Im getting ready to bucther my hog in a couple of weeks, im wanting to salt cure the pork belly or side meat as we call it. Ive talked to the people around here and they say the temp need to be around 40 for a couple of weeks. Here in east tn weve been anywhere from 10 to 70 degrees.
- Curing meat AFTER freezing? - Homesteading ForumIf I do it that way, would it be a bad idea to refreeze the processed and cured meat? (Seems like a pain to do the curing for one ham or one pound of bacon at a time.) Has anyone done it this way? Any advice will be appreciated, as I really don't want to mess up the cured meats. They're the biggest reason I raised the pig!
- Canning meat-what to look for if it goes bad - Homesteading ForumC. Canning Girl. 410 posts · Joined 2010. #5 · Sep 1, 2011. If a jar of anything goes bad, it is fairly obvious: fuzzy mold, horrible smell, etc. The exception is botulism, which is odorless and can live in a sealed jar. If you have properly pressure canned your food, botulism shouldn't be a concern.
- Nasty bacon - Homesteading ForumThe nitrates (meat curing salt) makes up a small portion of the total salt used in curing but it is only necessary in preserving the pink color to cured meats. It shouldn't affect the meat not keeping. We just had a younger boar butchered 2 weeks ago and the meat is excellent. He was breeding our sows 3 weeks before he was butchered also.
- Feeding Meat to Pigs? - Homesteading ForumThe final thing about feeding meat is that if you feed too much it gives the fat on the pig a yellowish tinge -- similar to what you see on jersey beef. It's not harmful, and doesn't affect the taste, but visually it's a bit distracting. figure more than about 10% of the calories is the limit.
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