Using Salt to Preserve Meat The Old Fashioned Way

In food preservation, using salt to preserve meat is an ancient practice that has transcended generations. This time-honored method, often called salt curing or dry curing, has been an integral part of human history, allowing communities to extend the shelf life of meat without needing modern refrigeration. The art of using salt to preserve meat serves as a testament to the resourcefulness of our ancestors in ensuring sustenance in times of abundance and scarcity alike with the simple yet powerful agent – salt.

History of Using Salt to Preserve Meat

Back in ancient Rome, soldiers received salt as part of their wages. It was a type of currency, a crucial commodity. Why? Salt wasn’t just a flavor booster; it was the way they kept their meat from turning bad during those lengthy military campaigns.

Imagine the logistics – no refrigerators, just salt ensuring their provisions stayed edible for the long haul. It’s not just a history lesson; it’s a testament to the practical genius of using salt to preserve meat, an old-timey way we can still use today.

In ancient Egypt, meat preservation was taken to another level, not just for their next meal but for what they believed to be the afterlife. For them, salt-cured meats were about ensuring a steady food supply. The practicality of salt preservation for meat was a timeless method that served a dual purpose of sustenance and symbolism in their culture.

So, when we talk about using salt to preserve meat, it’s not an exercise in nostalgia. It’s about practicality, about making sure your food lasts longer without the need for modern conveniences. This is a viable solution to the age-old challenge of keeping food edible. No fancy gadgets or elaborate techniques – just a straightforward approach using salt and time-tested techniques that have kept kitchens well-stocked for millennia.

This isn’t just about giving advice; it’s about sharing the practices we hold dear on our homestead. It’s our approach to preserving the old ways that have served us well over the years. We’re not saying this is the only way, but it’s our tried-and-true method. We hope you find value in it, and maybe it’ll inspire you to incorporate something new into your routine. After all, sharing knowledge is a key part of the homesteading spirit.

Now that we’ve examined the history of preserving meat with salt, let’s talk about the practical side of things—how to make your meat last longer using this age-old technique.

In our fast-paced, high-tech world, there’s beauty in embracing these time-tested methods that connect us to a simpler, more self-sufficient way of life.

How Using Salt to Preserve Meat Works

• Salt Draws Out Moisture:
  • When salt is applied to the meat, it initiates a process known as osmosis. In simple terms, salt acts as a magnet, drawing moisture out of the meat cells.
  • This has a dual effect: it dehydrates the meat, making it less conducive for bad bacteria to thrive, and it concentrates the flavors, enhancing the taste.
• Creates a Hostile Environment for Bacteria:
  • As moisture is pulled out, the meat becomes less hospitable to harmful bacteria like listeria. The reduction in water activity inhibits the growth of these undesirable microorganisms, effectively creating a hostile environment that safeguards the meat.
• Lactic Acid Transformation:
  • During the curing period, especially as the meat hangs to dry, beneficial bacteria, including lactic acid bacteria, enter the picture.
  • These bacteria convert sugars present in the meat into lactic acid. This not only contributes to the preservation by lowering the pH of the meat but also imparts a distinct tangy flavor.
  • It’s a natural transformation that has been used for millennia in various preservation methods.

Understanding these intricacies adds a layer of appreciation for the simplicity of the balance between science and tradition, where each step serves a purpose when using salt to preserve meat.

Choosing Quality Ingredients for Salt Preservation

Preserving meat with salt doesn’t require a laundry list of fancy ingredients. All you need are three essentials: quality meat, a curing container, and, of course, pure salt. If you’d like to learn about real salt, you can check out our post.

Choosing Meat for Salt Curing

Knowing where your meat comes from adds a layer of connection to the process, turning it into a personal journey rather than just a kitchen task. If you don’t raise your meat, getting quality meat from local farmers is the next best thing. It not only ensures you’re getting fresh, quality meat, but it also contributes to the community and a more sustainable food system.

Opting for grass-fed or pasture-raised beef makes for the best meat for salt curing. The quality of the meat matters, and when your cattle have been happily grazing on nutrient-rich pastures, it translates to a flavor profile that’s second to none.

If purchasing your meat cuts, opt for quality cuts because when it comes to food preservation, what you put in is what you get out.

Choosing a Curing Container

When choosing a curing container, keep it simple and practical, ensuring it’s large enough for your meat and salt. There is no need for a specialized container; any bin, tub, or even a vegetable crisper will work—this is the tub I like to use because it’s stainless steel. The key is to provide enough space for your meat to be completely covered with salt and allow for the removal of liquid.

As salt works to remove moisture from the meat, a liquid called brine collects at the bottom of the container. If you don’t want the meat sitting in the brine, place it on a cooling rack or meat rack inside your container to help keep it above the liquid. This strikes a balance between moisture extraction and avoiding oversaturation of salt.

In certain curing methods, like with hams, allowing the meat to soak in the brine is beneficial for flavor penetration. However, for flatter and thinner cuts like pork belly or lean beef, too much exposure to the brine can result in an overly salty outcome.

Type of Salt to Use for Preserving Meat

Choosing the right salt is a crucial element when it comes to preserving meat. It’s not just about flavor; it directly impacts the success of the preservation process. Here’s why the salt you select matters:

• Purity is Critical: Opt for a salt with only one ingredient – salt. Check the label and ensure there are no additional additives or mystery components. The purity of your salt is the foundation of successful meat preservation. We buy Redmond Real Salt in bulk, so we have it on hand for its many uses.
• Unwanted Extras: Many commercially available salts contain additives like anti-caking agents or extra minerals. They’re unnecessary ingredients and are not ideal for meat preservation. Stick to a real salt.
• Prevent Over-Salting: Using salt with additional components can throw off the delicate balance of flavors in your preserved meat. It’s easier to control the saltiness when you start with pure salt.
• Traditional Method: Going back to basics with a single-ingredient salt aligns with the time-tested methods of our ancestors. This straightforward approach has stood the test of time and continues to deliver reliable results in preserving meat.

Whether it’s Redmond’s Real Salt, Celtic sea salt, Himalayan pink salt, or another pure variety, the key is simplicity. When it comes to preserving meat with salt, the right choice ensures not just the preservation of the meat but the enhancement of its natural flavors.

The Saltbox Method

Let’s dig into the Saltbox method – a practical and historical approach to preserving meat with salt.

The Saltbox method isn’t a modern invention; it’s a practice rooted in ancient preservation methods. This method keeps things basic and effective, echoing the straightforward approach that has been tried and true over the ages. Communities have relied on this method throughout history, using salt and time to preserve their meat.

In a world where preservation techniques can become complex, the Saltbox method keeps it simple. There is no need for high-tech equipment or complex steps—just the essentials. It’s akin to relying on a well-trusted tool instead of the latest gadget—both have their place.

It’s not just about history; it’s about a practical and enduring solution in the world of meat preservation.

Step-by-Step Curing Process

Make sure to review the in-depth sections above for a thorough understanding of steps 1-3.

1. Prepare the Meat
   • This initial step sets the foundation for the entire process. Quality is key. Whether you’ve nurtured the meat on your homestead, found it at a local farm, or opted for grass-fed beef, starting with good-quality meat ensures a better result.
2. Choose Your Container
   • As we discussed earlier, there’s no need for a specialized curing chamber. A basic bin or even the vegetable crisper from your fridge can serve as a suitable container.
3. Choose Real Salt
   • The choice of salt is crucial. Opt for pure salt with only one ingredient – salt. Check the label diligently; there’s no room for additives or extra minerals.
4. Using the Saltbox Method
   • The Saltbox method operates on a simple principle – whatever salt adheres to the meat’s surface is adequate for curing.
   • In contrast to intricate recipes that demand precise measurements in grams, involving curing salts and various additives, this ancient preservation technique relies on practicality. Ancient civilizations did not meticulously weigh ingredients to the gram, and that’s where the beauty of the Saltbox method lies.
   • Place the rack inside your container.
   • To cover the meat with salt, place it in the container you’ve selected and evenly apply salt across all of its surfaces. The aim is to ensure thorough coverage, allowing the salt to preserve the meat effectively.
   • This method has proven foolproof for me in preserving whole muscle cuts. Applying a consistent, even layer of salt ensures thorough coverage, simplifying the preservation process without compromising effectiveness.
   • When salt curing meat, it’s important to leave the container uncovered. This allows for proper air circulation, which is essential in the curing process. Airflow allows moisture to escape, preventing the growth of bacteria and ensuring the meat cures correctly. So, skip the lid—letting the air in does more than you might think to preserve your meat safely and effectively.
5. Let it Sit
   • Patience is a virtue in meat preservation. Allow the meat to rest in a cool spot for approximately 5 days or until there’s no more liquid drainage.
   • For larger cuts, you can extend the duration to 8 or 10 days.
   • So, a minimum of 5 days, but feel free to go up to a week to 10 days, depending on the size of the meat and your preferences.
   • Empty the brine from the container once or twice a day to ensure proper drainage and prevent the meat from sitting in the liquid.
6. One Tip Before Rinsing and Drying
   • When you check on your meat after letting it sit, you’ll observe a noticeable change – it becomes firm and solid, not floppy anymore. If it’s dry to the touch, that’s a good sign.
   • However, if it remains floppy and wet, the meat hasn’t dried out yet. In such cases, add more salt to all sides of the meat and let it continue to sit and drain.
7. Rinse and Pat Dry
   • The last steps in this preservation method are both straightforward and essential.
   • Thoroughly rinse the meat making sure any residual salt is washed away. Remove any lingering salt clusters that could leave unpleasant tasting spots on the meat.
   • Rinsing not only refines the flavor but also readies the meat for its next steps.
   • Once rinsed, gently pat the meat dry, no need to rub it down, just pat it using a dry cloth or towel that doesn’t leave any fuzzy pieces on the meat.
   • Proper rinsing and drying contribute to the balanced and delicious outcome of your preserved meat.
8. Hanging the Meat: A Crucial Step in Preserving Quality
   • Hanging isn’t just a waiting period; it actively contributes to improving the preserved meat’s quality.
   • Choose a cool, dark spot for hanging. Hanging allows moisture to further evaporate, intensifying flavors and further curing the meat.
   • Securely hang the meat using a metal meat hook or butcher’s twine. For the twine, create a hole in a corner of the meat and thread it through, make a loop, and hang it.
   • Let the meat hang for at least 5 days. I like mine to hang for 10 days just because that’s how I learned to do it.
   • If you’re trying to make raw meat, like prosciutto, weigh your meat and then wait until it loses around 30 percent of its body weight. When it’s done this, it’s ready to eat.
   • Once the hanging phase is complete, your preserved meat is ready to cook and enjoy.

Each step contributes to the overall success of the curing process. It’s not just about following a set of instructions; it’s about understanding the purpose behind each action, making meat preservation possible for everyone.

Storing Salt Cured Meat

After your salt-cured meat has finished hanging, it’s important to store it properly to maintain its best quality. You can choose to wrap the meat or leave it unwrapped, depending on what suits your storage space and preferences.

Wrapping the meat in butcher paper or cloth is beneficial as it allows the meat to breathe while protecting it from dust, insects, and other environmental contaminants. This method helps maintain the quality and prevents mold, which is crucial for long-term preservation. Plastic wrap should be avoided because it can trap moisture around the meat, increasing the risk of spoilage.

If you prefer not to wrap the meat, you can also store it by hanging it uncovered in a cool, well-ventilated area. This traditional method is effective but requires a clean environment and regular monitoring to prevent any spoilage or contamination. Choose a storage location like a cellar, pantry, or dedicated meat curing chamber where the temperature remains steady between 50-60°F and there’s good airflow.

Vacuum sealing is another reliable option for extended storage. It prevents air from reaching the meat, which can significantly prolong its shelf life. However, it’s still important to check your vacuum-sealed meats periodically for any signs of spoilage.

Regular inspections are key, no matter how you store your meat. If you notice any changes in smell, texture, or appearance, discard the meat to ensure safety. With proper care, your salt-cured meat can remain a flavorful addition to your meals for several months, always ready for your enjoyment.

Troubleshooting Visual Variations in Salt-Cured Meat

When meat is cured with salt, tiny spots, possibly mold or what resembles white penicillin, might appear, especially on thinner cuts. Additionally, patches of crystallized salt, known as scabbing, might appear.

If you spot a bit of mold or notice some scabby salt spots – there’s no need to stress. These simply indicate an excess of salt, a common mistake for beginners when we’re afraid of undersalting and allowing bad bacteria to thrive.

If you see salt scabbing or a hint of mold, just cut off the affected parts, soak them in water for an hour, and they’re good to go. Refrigerate it after soaking. You may want to use this piece for seasoning dishes you prepare – just be sure not to add extra salt to the recipe, as the salt in the meat will cook out into your dish.

As you slice pieces off of your cured meat, remember that the longer it hangs, the drier it gets. While it won’t spoil, it might turn rock solid. If that happens, grate it like Parmesan over dishes for an extra flavor kick.

How Long Can Salt-Cured Meat Be Stored?

When meat is cured with salt and kept in a place that’s both cool and dark, its shelf life can range from a few months to potentially years. Several key factors work together to determine the answer. Since individuals have unique salting methods and varying storage environments, there is no definitive answer regarding the shelf life of salted meat. However, these guidelines provide a framework to maximize its longevity.

1. Proper Salting: Using enough salt to thoroughly coat the meat generally means longer preservation. Salt works by creating an environment that’s hostile to bacterial growth, so don’t be stingy.
2. Type of Meat: The shelf life also varies depending on the type of meat being preserved. For instance, some meats, like pork, might preserve longer than others, like beef, due to inherent differences in their composition and fat levels.
3. Fat Levels: Meats with higher fat content might not last as long, as fat can become rancid over time, even when salted.
4. Temperature: Cooler environments are more conducive to preserving salted meat for longer periods. Warmer temperatures can accelerate spoilage.
5. Humidity: It’s also crucial to consider humidity. Excess moisture can lead to mold, even on salt-cured meat, so drier conditions are better.

It’s always advisable to regularly inspect salt-preserved meat for any signs of spoilage, such as strange smells, color changes, or mold growth. While optimal storage conditions can significantly extend its shelf life, it’s important to rely on your judgment and senses before consumption.

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Pressure Canning Chicken and other Meats

How to Safely Can Tomatoes at Home

Easy Cucumber Canning Recipes

Wrap UP

We’ve explored the history of using salt to preserve meat, from its ancient origins in civilizations like Rome and Egypt. The Saltbox method, rooted in tradition, is a reliable and straightforward approach to meat preservation.

This method is about practicality. From choosing quality meat to applying pure salt, each step underscores that meat preservation can be a simple and effective process. Whether you’re experienced or new to the process, consider it taking a salted step back in time – a step that preserves tradition with every flavorful bite.

As with any food preservation method, common sense and experience will serve you well. We can only share with you what we do and what works for us. You alone are responsible for your family.