Jump to content
RemedySpot.com

RE: Anyone know about curing meats?

Rate this topic


Guest guest

Recommended Posts

Guest guest

I suddenly have half a pig coming from a local farm, it was just butchered

today. After the meat has hung at the butchers, I would like to just take it

home and cure my own bacon, sausage and ham. While butcher shops can leave out

all the nasty preservatives and other ingredients my sons are allergic to, the

chance of cross contamination is too high, and don't want to find we cannot eat

this pig. So, what do I do to cure the bacon, sausage and ham? I was thinking

simple, like beet root powder, a little honey and redmond's sea salt, but am not

familiar with the process.

Any help would be most appreciated! Thanks in Advance!

Summer

---------------------------------

New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.

Link to comment
Share on other sites

Guest guest

I saw instructions on curing pork on Raman Hassad's site, I think. I'm

pretty sure it is SCDiet.com. I didn't bookmark it though, it was one of

those SCD recipe sites.

The only thing we have ever had cured when we get sides of pork was ham

and bacon. The sausage was never cured. What are you concerned about

cross contamination- sugar? You may want to talk to your farmer and see

if they could cure your meat with honey and salt rather than sugar and

salt. We are looking into this with our farmer right now. He sends the

pig to a butcher and then a different guy does the smoking.

I guess I don't get concerned about cross contamination with a small

amount of sugar, considering that bacon with sugar is even legal as long

as only used once a week and cooked crisp. The contamination would be on

the outside of the meat only. Now gluten is a completely different

concern for us with cc.

Did they give you the option of cut combinations? Our farmer does, so in

the past I have chosen to get fresh ham steaks instead of a large smoked

ham roast. You could also just request plain ground pork that could be

then made into sausage patties.

Becky

mom to Noah (6, HFA) and (3, NT)

SCD 6 wks

> I suddenly have half a pig coming from a local farm, it was just

butchered

> today. After the meat has hung at the butchers, I would like to just

take

> it home and cure my own bacon, sausage and ham. While butcher shops

can

> leave out all the nasty preservatives and other ingredients my sons

are

> allergic to, the chance of cross contamination is too high, and don't

want

> to find we cannot eat this pig.

Link to comment
Share on other sites

Guest guest

but ham and bacon, does it even have to be cured if it

> is headed strait to the chest freezer?

No. The first pig I got, the ONLY thing we had smoked was bacon. This

was pre SCD. My DH doesn't really like ham. Fresh ham steaks will taste

similar to pork chops.

My son cannot process sugar properly. The bacon with sugar fried to a

> crisp once a year, while SCD legal is not tolerated by him.

Then you definitely don't want the risk.

>Butchers use a

> number of curing ingredients. We have MCS, so stuff like nitrates,

BHT,

> BHA, soy, yeast extracts, gluten, dairy cow, etc. in addition to

sugar, we

> have to worry about.

Ahh, the place I go never uses any of that stuff anyway. Just sugar and

salt (and spices for the sausages). Of course we don't use the smoked

ham anymore or the premade sausages because of this.

Next pig I'm going to see if I can get them to cure it with honey

instead though and omit sugar from sausages or just get plain ground

pork. I've never been given the option to have my sausages smoked. Hey,

you may want to ask them for some sausage casing so you could fill them

yourselves. I've never done it but it's my next experiment.

Another tip- if you have a choice of hermetically sealed in plastic (not

saran wrap but the thick stuff), instead of paper wrap, I'd get the

plastic. It keeps much better and it doesn't leak.

Becky

mom to Noah (6, HFA) and (3, NT)

SCD 6 weeks

Link to comment
Share on other sites

Guest guest

>>> Ahh, the place I go never uses any of that stuff anyway. Just sugar and

salt (and spices for the sausages). Of course we don't use the smoked

ham anymore or the premade sausages because of this. <<< That's great!

>>>Next pig I'm going to see if I can get them to cure it with honey

instead though and omit sugar from sausages or just get plain ground

pork. I've never been given the option to have my sausages smoked. Hey,

you may want to ask them for some sausage casing so you could fill them

yourselves. I've never done it but it's my next experiment.<<< That is a

terrific idea! That sounds rather fun, I bet I could pick up something to make

hot dogs out of the cow when it comes.

>>>Another tip- if you have a choice of hermetically sealed in plastic (not

saran wrap but the thick stuff), instead of paper wrap, I'd get the

plastic. It keeps much better and it doesn't leak. <<< Again, thank you for the

information! I've been getting my meats from a local farm, buying individual

cuts, so I have been spoiled and haven't had to think about all these details

yet. I am getting my first chest freezer next week! Thankies for your imput!:)

Summer

---------------------------------

Talk is cheap. Use Yahoo! Messenger to make PC-to-Phone calls. Great rates

starting at 1 & cent;/min.

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...