The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: yankieGirl on July 29, 2011, 04:32:16 pm

Title: long term preservation of pork...brine or smoking
Post by: yankieGirl on July 29, 2011, 04:32:16 pm

Anyone have experience preserving pork in order to avoid refrigeration?

Is this something a relatively intelligent person can do on her own with the help of an incredibly crafty(carpenter, welder, plummer etc) husband?

I would love to have a small smoke house.

Title: Re: long term preservation of pork...brine or smoking
Post by: Eve on August 04, 2011, 09:02:19 pm

How long would you want to keep it for? Our bacon can last for months, and our salami's.

Title: Re: long term preservation of pork...brine or smoking
Post by: yankieGirl on August 04, 2011, 09:13:56 pm

yes, I am thinking in terms of months or more if possible.

We have 4 hogs that will be ready for butchering in the fall (we will sell at least half of them).

This is our 3rd year of raising pigs and would like to continue to learn to be more self sufficient and do things ourselves.

Title: Re: long term preservation of pork...brine or smoking
Post by: Dan on August 05, 2011, 10:01:09 am

Air dried ham is something you might want to consider, depending on what places you'd have to hang it. So long as you can keep it fly-free, and it's not really warm, it should keep for months.

There are lots of useful guides online, including this one: http://www.leegarlandphotography.co.uk/blog/index.php/2010/07/how-to-make-an-air-dried-ham/ (http://www.leegarlandphotography.co.uk/blog/index.php/2010/07/how-to-make-an-air-dried-ham/)

Title: Re: long term preservation of pork...brine or smoking
Post by: oink on August 05, 2011, 10:20:38 am

I tried salami's this year that were delicious, although very tough.  Here's a thread on it;

http://www.accidentalsmallholder.net/forum/index.php?topic=12223.msg139703#msg139703 (http://www.accidentalsmallholder.net/forum/index.php?topic=12223.msg139703#msg139703)

The basic (milano) salami was my favourite although I didn't try the choritzo, that's for this year

Have fun.  I'm thinking of making a smoker as well so let us know how you get on if you choose this route.  I think I'm right in saying cold smoking (rather than hot) is the way to go if your aim is preserving. 

Ps. Dan, thanks for the link on the air dried ham.  Another project I think I'll give a go this year.  I'm absurdly prone to romanticising the past but I really like the way they ate fresh meat while it was cold enough to store ie winter and when the temps increased the salami's and hams etc would be ready.  Perfect

Title: Re: long term preservation of pork...brine or smoking
Post by: oink on August 05, 2011, 10:31:47 am

I forgot to add, who is this "relatively intelligent person can do on her own" that you mention.  Don't forget we've read your views on politics ;) ;)

Title: Re: long term preservation of pork...brine or smoking
Post by: yankieGirl on August 05, 2011, 01:05:29 pm

Quote from: oink on August 05, 2011, 10:31:47 am

I forgot to add, who is this "relatively intelligent person can do on her own" that you mention.  Don't forget we've read your views on politics ;) ;)

Oink!  You folks over there do have a sense of humor!!!!

I am honored you remember me even if it is for a negative in your eyes (my tea party political views).  Yesterday didn't look good.  Looks as if we are all in the crapper(economically).

Thanks for the link and encouragement on pork preservation.