This site best viewed at 800x600 or greater resolution. Please support Our Advertisers. They make this site possible!

HistoricalTrekking.com
Small Horizontal Row
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in
 CalendarCalendar   LinksLinks 
Make Your Own Salted Beef Or Pork For Your Rations

 
Post new topic   Reply to topic    HistoricalTrekking.com Forum Index -> Trail Foods
View previous topic :: View next topic  
Author Message
Paul C. Daiute
User


Joined: 02 Mar 2010
Posts: 145
Location: Fort Western, On the Kennebec in Mayne 1740s-1760
Real Name: Paul C. Daiute

PostPosted: Sun Feb 12, 2012 11:34 am    Post subject: Make Your Own Salted Beef Or Pork For Your Rations Reply with quote

Needed: 2 or 3 lbs beef or pork, 3 !/4 lb sea salt, 4 0z, washed raw cane sugar, 1 tsp fresh ground black pepper, optional add on of, ground ginger, corander seeds, cloves nutmeg. 1/6 th of an oz of salt peter may be aded for authenticity if you can figure out a 6th of an oz., it will make the meat pink but harden it up some-what. To make, if your going to use the sugar and spice, add them to the first batch of 1 lb of salt and rub it into one side of the beef or pork, (you can use just the salt if you want), lay the pork or beef salt side down into a crock container and rub the salt or mixture into the up side of the meat. cover the container tightly for a day. On day two you will note a liquid in the container, don't dump it out, add more salt or mixture to both sides of the meat and let stand another 2 or more days. Next dump out and get rid of all the liquid, now salt the meat both sides, (no spices) let stand another 24 hours and then pour off the fluid. next use 2 1/4 lbs of seasalt to a gallon of water to make a brine solution, the meat should float in the solution if it does't, then you shoud add more sesalt till the meat floats. Make sure the meat is submerged, you may have to weigh it down with something. you will want to wrap the weight water tight with a plastic. Seal the tub up and store it in a cool place, no need to refrigerate the container. You might want to check the meat every once in awhile, you may note some white stuff floating on the water and all you need to do is to skim it off and descard it. When you are ready to eat the meat. take it out of the brine and run some fresh water over it and then soak it in fresh cool water one hour for every month the meat was in the brine solution. Change the water as often as you can. When ready to cook, place the meat in your pot make sure you cover it with water and let boil. skim the water and then let the meat simmer for another 4 hours or so. You can do this prior to going out on scout and then reheat the meat while on the trail. Yum, Paul
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    HistoricalTrekking.com Forum Index -> Trail Foods All times are GMT - 5 Hours
Page 1 of 1

 
Jump to:  
You must Register or Log In to post new topics in this forum
You must Register or Log In to reply to topics in this forum
You must Register or Log In to edit your posts in this forum
You must Register or Log In to delete your posts in this forum
You must Register or Log In to vote in polls in this forum
Back to HistoricalTrekking.com
Powered by phpBB © phpBB Group - This site created 11/24/99 by Historical Enterprises.
Photos, Text, Graphics, and Design Copyright 1999 - Present Historical Enterprises. All Rights Reserved.
Exact Matches Only