Traditional meat preserving thread
Aug 16, 2021 11:41:51 GMT -5
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Post by josiegirl on Aug 16, 2021 11:41:51 GMT -5
Ok!!! Were gonna butcher our own steer this fall and I am SOOO excited. So I wanted to start a thread about traditional ways of preserving meat. I have a book that I LOVE about sausage making. I butchered a hog once with a fancy pants chef friend of mine and we turned the whole pig into fermented sausages and hung them in our root cellar. I would not say they were a smashing success, I know what I did wrong tho and so know what pitfalls to avoid in the future. Part of it was we got a boar because he was cheap lol and we did not know about boar taint... Also we did it in June so of course our root cellar was more like 65 degrees. So our bacon, tho texture wise was the best bacon ever, the taste had that boar taint... Either way my husband ate all of the sausages haha. I also did some ham, bacon, and fast fermented sausages last year with a commercial pink piggy we got for $100 delivered due to covid. Those were much better, tho I did not mix my sausages good enough so they didn't have the right texture. Communition is very important!
Our plan this fall is to get our root cellar cleaned and insulated (just bought a book on root cellaring), because I'd love to age our beef to perfection. How long is the longest any of you have aged beef? I heard 60 days is awesome, any longer will take an acquired taste, but some restaurants sell year long aged steaks. Not planning on risking any steaks going that long but I'd be curious if anyone's done that!
We plan on making rillete with our goose. They used to cook a goose or duck down real slow, scoop off the fat, take the meat off the bone, then put the meat and fat in covered jars and spread that on toast. The fat preserves it all winter in a cold spot.
Anyway I love reading and hearing about the old ways of doing stuff lol, so I'd love for anyone to share their knowledge in this thread! I don't really think society will collapse or anything like that but it is fun to preserve that knowledge and also doesn't hurt to have in a pinch lol. I used to be into 'primitive skills' like foraging, hide tanning etc so I guess this is really just a continuation of that. So does anyone else make fermented sausages? Age beef? Or pork? I'd love to hear your stories!
Our plan this fall is to get our root cellar cleaned and insulated (just bought a book on root cellaring), because I'd love to age our beef to perfection. How long is the longest any of you have aged beef? I heard 60 days is awesome, any longer will take an acquired taste, but some restaurants sell year long aged steaks. Not planning on risking any steaks going that long but I'd be curious if anyone's done that!
We plan on making rillete with our goose. They used to cook a goose or duck down real slow, scoop off the fat, take the meat off the bone, then put the meat and fat in covered jars and spread that on toast. The fat preserves it all winter in a cold spot.
Anyway I love reading and hearing about the old ways of doing stuff lol, so I'd love for anyone to share their knowledge in this thread! I don't really think society will collapse or anything like that but it is fun to preserve that knowledge and also doesn't hurt to have in a pinch lol. I used to be into 'primitive skills' like foraging, hide tanning etc so I guess this is really just a continuation of that. So does anyone else make fermented sausages? Age beef? Or pork? I'd love to hear your stories!