Dry curing meat.

The process is similiar to making biltong, salt draws water out, reduces moisture content and thus bacteria cannot thrive. Dry curing raises the intensity of the flavours.

6.67% might be quite salty. My bacon % on pork jowls etc is 2% salt of meat - so 30g of salt for 1.5kgs. I normally wet cure these (Equilibrium brining https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html) by vacuuming sealing and the flipping once a day as low hassle factor.

You can cure a leg like that and end up with prosciutto but that takes months to years depending on the size.

:o I dread where I know not

Is the meat lying in the drained fluid, or gathering beneath a sieve?

The salt usually dissolves when it lies in a fluid. When the fluid runs off, the salt dissolves much slower.

I know this from using coarse salt on skins.

Meat was raised above runoff. Today I took the meat out and sugar packed it put some Worcestershire in a vacuum bag and sealed it up in a vacuum.
I will in 7 days time take it out and hang it to dry much further. The two day open salt cure achieved the initial "drier" state I wanted before vacuuming it.

Curing some pork jowls to make into bacon...

I am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.

I have not eaten pork in years.

There is clearly something seriously wrong with you. Pls consult a medical professional without delay.

I am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.

Basically salt at 2.5% of meat plus black pepper, sugar, thyme, rosemary, garlic, fennel seeds & bay leaf. Think it would work nicely on venison.

Love pork... Never eaten warthog

Never eaten warthog

There may be something seriously wrong with you too. This is feeling like an epidemic.

Jew have something against pork?

There may be something seriously wrong with you too. This is feeling like an epidemic.

;D ;D just never had a piece come across my plate and the farms we hunt, they're pretty scarce...

Jew have something against pork?

;D ;D

Pork? - ate a lot of it till about 25 - 27 yrs old. I think I would eat wild domestic pig, and perhaps even non commercial free range kinda pig as well, but not commercial pig - pork.

Some of you may recall about my sense of smell and hearing, I have acute senses as has Cody.

Commercial pork stinks, it smells foul, as does commercial chicken and it smells pretty bad when cooking it as well - any which way one cooks it. Raw pork often smells like what it ate and often that has a high fish content or restaurant waste content, inshort it smells like a harbour refuse bin. When it's cooked I still get that smell through my mouth.

When cooking pork, it smells like a person being necklaced or the parameter of an shack fire.

Pork when removed from itself by marinating, brining, curing or smoking is very nice and tasty, but I feel quite ill sometimes after eating it.
If I do not, then I later on feel "ashamed?" can not feel a better word ? Like seeing a mates 16 year old daughter and catching yourself thinking in 18 year old terms - does not feel good.

I eat bacon with breakfast, but again as much as I love the taste, I get that wrong feeling.

Dunno, do not wish to disrespect anyones food, but my psyche just goes, " pork is ugly and wrong" looks like a injury at a bike accident, of which perhaps I have seen too many - that white flesh.

Thats coming from a bloke who has a motto along the lines of "if you can teach me to eat enjoy something you eat, I have benefitted by another thing to enjoy in life"

Who is this; Bonsai(Cody) or Treeman(David)?

You two should stop using the same computer 🤣

Old guys acting like teenagers. This is what my mom warned me to be on the lookout for when using the internet.

Yes, I am going to have to sort that out

Yes, going to have to sort that out. Cody does not log out when he uses my computer, and I do not log out because its my PC, I can stay logged in, its easier.
Same with the Flicker account.
He has my old PC, but I replaced it because it was like 2002 model and ran out of those memory card things you slot in. So he uses mine because his is slow and so fkn untidy he can not find a thing ( uses it for school though, about all it gets use for, simple type and save projects, the rest of PC is entangled in mega "needs" games apps and things just downloaded.
Next issue is he may post what he wants as he wants, but he must read it to me or if as usual I am in another room doing something else leave it on screen, I will go through it and just safety check it (try correct grammar spelling TRY !) It then gets posted after discussion.

Rule is he cannot be in trouble or moaned at about his post, even if he moans or ridicules me - which allows me to check it without fear for him.

It is a two sided problem, if people perceive I am posting as Cody, his credibility is gone, if I post with my language, manner people will lose respect for a 15 year behaving like that.
So yea I gotta try correct this matter.

Pork allergy is a known phenomenon.

My W/Hog leg is now vacuum packed 4 days, 5 days tomorrow, then I am gone for 3 days, I think I must pull it tomorrow and hang it.
I will rinse it and dry it, then hang it in my little bar fridge to dry, just gotta hope the humidity is alrightish>

Anyone done this before ?

My father was an butcher, all my childhood years. Worked with him many a holiday, and learnt a little about the trade in that time.
What amazes me now in these modern times is how "just do it" things were done. There was this barrel that stood away to one side, filled with brine and meats, do not recall it being treated as special or a great thing, just there.
Salt and things were scooped and thrown in using a big sugar scoop, the water was topped up and I presume changed when I was not there. No temperature control, no mg, ml measurements, it was just done.

My father was an butcher, all my childhood years. Worked with him many a holiday, and learnt a little about the trade in that time.
What amazes me now in these modern times is how "just do it" things were done. There was this barrel that stood away to one side, filled with brine and meats, do not recall it being treated as special or a great thing, just there.
Salt and things were scooped and thrown in using a big sugar scoop, the water was topped up and I presume changed when I was not there. No temperature control, no mg, ml measurements, it was just done.

This answers one of my questions on brine.

We almost never eat pork, simply because of the health issue. However, once in a while I get a warthog. We pickle and smoke the ribs. The front and rear quarters are deboned, then pickled. My mom makes an excellent pulled pork.

Curing some pork jowls to make into bacon...

Jowl bacon is the best. It is sad that most abattoirs don't understand this, and hack right through the cheek when they process the animal.

I am more interested in the methods of bettering venison, I have not eaten pork in years.
I used pork fat recently in some sausage I made and now I do not want to eat it because the pig smell hits me before first bite.

That flavour/smell comes from the fact that the pigs are farmed intensely, and on a high growth diet. The diet is discordant with what is pig is meant to eat, being high calorie and lower in fiber. This alters the composition of the gut flora to organisms that produce large amounts of a compound called skatole: named from the Greek word "skata" which means shit. Hence skatole smells like shit, and an animal that produces lots if it in its gut, and walks in its own shit all day, the meat will have a poop smell to it.

I encourage you to support local farmers brave enough to raise pigs on rotated pasture with a bit of supplemental feeding. The meat is like it comes from a different species and tastes like heaven. Changed my mind completely about pork. Abattoir prices for factory pigs are around R40 per KG, but it costs about R60+ /kg to raise pork properly in fields, and is worth paying an honest farmer to produce it.

However, once in a while I get a warthog. We pickle and smoke the ribs. The front and rear quarters are deboned, then pickled. My mom makes an excellent pulled pork.

Yep, throw a W-Hog rib case in a pressure cooker with a sweet sticky marinade and it makes an amazing pulled pork.

I prefer the slow cooker aka "prutpot" - overnight at 120 degrees.

For some reason, meat from pressure cookers tend to be more slimey m

I prefer the slow cooker aka "prutpot" - overnight at 120 degrees.

For some reason, meat from pressure cookers tend to be more slimey m

I have exactly the same experience. Made 4kg of pork shanks in apple juice garlic and ginger like that. 120 degrees overnight and it was perfection. When I was convinced to try the same recipe in a pressure cooker because it would be so quick the texture was just off.

I prefer the slow cooker aka "prutpot" - overnight at 120 degrees.

For some reason, meat from pressure cookers tend to be more slimey m

I have exactly the same experience. Made 4kg of pork shanks in apple juice garlic and ginger like that. 120 degrees overnight and it was perfection. When I was convinced to try the same recipe in a pressure cooker because it would be so quick the texture was just off.

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The slow cooker melts the collagen into the meat, the pressure cooker destroys it. Pretty much like difference in mincing meat to make mince and driving over it 3 times with a 5 ton truck wheel to make mince.

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The slow cooker melts the collagen into the meat, the pressure cooker destroys it. Pretty much like difference in mincing meat to make mince and driving over it 3 times with a 5 ton truck wheel to make mince.

That makes sense. Probably works on the same principle as the one that prevents 9 pregnant women from being able to produce a baby in 1 month.

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The slow cooker melts the collagen into the meat, the pressure cooker destroys it. Pretty much like difference in mincing meat to make mince and driving over it 3 times with a 5 ton truck wheel to make mince.

That makes sense. Probably works on the same principle as the one that prevents 9 pregnant women from being able to produce a baby in 1 month.

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Very funny but true factor.
I had a friend that did not believe in the law of averages. He would always pipe up - "So ! If you stood with one foot in a bucket of ice and the other in a bucket of coals, on average you would find the temperature bearable?"