Old-Fashioned (Effective!) Ways to Preserve Meat
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
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What temperature should brine be added to chilled fresh meat (36F) so that temperature of fresh meat is not elevated above 40F? When I use tap water it takes a long time to get meat below 50+F
Hi, Darla. The brine should be under 40 degrees F.
"Crush together ¼ cup whole juniper berries, 2 tablespoons whole allspice, 1 tablespoon black peppercorns, and ¼ pickling salt. Each day for two weeks press about 2 teaspoons of the spice mixture onto the surface of the meat and return, covered, to a cold place."
1/4 ??? pickling salt
Thanks, Michelle! That would be 1/4 cup.
I read the article about salting and using brine for meats. My question is how do you store the meat afterwards? With the brine it just says what to do for 4 weeks. How is it stored after the 4 week process?
Thanks
I'm curious why salted pork cannot be frozen. Is it over concern for the texture? Or is there a health-related reason?
I realize these are old timey recipes for preserving meat .... but my refrigerator doesn't get down to 36 degrees. Anyone have a method of preserving meat at normal temperatures - like summer or fall in the southeast?
You will find some recipes at the top of this page. You can also search our recipe archives at http://www.almanac.com/cooking.
My parents used this process a lot but they are gone now. Do you have a recipe for this process? They used to do this wiith beef, pork, chicken, fish.....most all kinds of meat and it would stay good for years.
I'm really new to this but i want to learn and learn the right way first. So i have a couple questions because saltpeter is banned form buying can i use regular salt and if so how different do i do it? Also i see you say crock to put them in i'm thinking a crock pot but i know i'm wrong so what is a crock to store the meat in? i live in michigan and it is going to be cold this year and would like to do some canning of meat and soups now so i'm good when i cannot get out. thank you