How do you cure your meat?

Discussion in 'Survival & Sustenance Living Forum' started by NM-LEO, May 26, 2012.

  1. NM-LEO

    NM-LEO New Member

    135
    0
    0
    Ow does everyone here cure their meat after a kill?

    Elk, deer, antelope, bear, oryx, even rabbits! How do y'all do it?
     
  2. Marlinman

    Marlinman New Member

    11,010
    0
    0
    Depends on what you call curing.
     

  3. NM-LEO

    NM-LEO New Member

    135
    0
    0
    What I mean is:

    Hang & dry
    Set in ice
    Alternate between ice and smoke

    Or anything else.....
     
  4. Marlinman

    Marlinman New Member

    11,010
    0
    0
    If cool out then I let my deer and such hang for at least 24 hours hide on. If not I skin and quarter em as fast as I can then hang them in the big walk in butchers freezer my grandma has. Squirrels and small game I clean and freeze as quick as possible if I'm not gonna eat em real soon like the next day.
     
  5. kycol

    kycol New Member

    1,506
    1
    0
    I alway take my deer to local meat locker and have it processed, anything else gets skinned and right in the freezer. Everything get thawed out and soaked in salt water and vinegar before cooking
     
  6. kytowboater

    kytowboater Active Member

    7,180
    4
    38
    With deer hang them at least 24 hours with hide on. Skin and butcher, pack meat in ice til melts, repeat for a couple days. Then wrap and freeze. Soak in cold water again before cooking.
     
  7. Marlinman

    Marlinman New Member

    11,010
    0
    0
    I don't take ANYTHING to a butcher bc you never get back the same animal or the right amount of meat. My grandma was gonna have a 1100 lb steer butchered. They told her it'd take 5 days to do complete it. I had it done totally in two. The meat tasted alot better than the one she had them do the year before that weighed the same. Plus we had 60 lbs more meat w me doing it.
     
  8. kycol

    kycol New Member

    1,506
    1
    0
    You probably right but idk it last me much longer because when I do it it just 2 hams 2shoulders and the tenderloin
     
  9. Marlinman

    Marlinman New Member

    11,010
    0
    0
    I take ALL the meat I can off from something. Except the ribs on a deer. And that's only cuz I blow to many up and they get to blood shot.
     
  10. TLuker

    TLuker Active Member

    3,937
    2
    38
    I cheat and carry my deer to a processor simply because its easy, and I'm not set up for it. Processing large game is easy if you're set up for it and I haven't been for sometime. I'm working on that though and I'll be set up by deer season.

    As for curing meat, that's something I've really got to work on.
    Jerky is pretty easy.
    Canning is pretty easy but there is just something about the thought of canned venison and a lot of other meats that just isn't appealing.
    Smoking produces great meats but that just seems like a lot of work and requires a lot of things like a smoke house and wood.
    Curing with salt works but I wouldn't want to try and live off salt cured meats. I'm guessing it wouldn't be especially healthy?

    Curing meat is something that I'm still learning and thinking about. That's also the area that I'm the weakest in when it comes to long term SHTF. Curing is also something that I plan on working on this winter. My current goal is not to buy any meats or vegetables next year and learning more about curing meat will be an important part in me reaching that goal. Of course there is freezing, but that only works so long as there is power :)
     
  11. Marlinman

    Marlinman New Member

    11,010
    0
    0
    If you have any questions just ask people like me or muliemaster. If we can't tell you I don't figure anyone really can
     
  12. primer1

    primer1 Well-Known Member Supporter

    9,793
    281
    83
    I've had home canned venison and it was delicious. I seriously couldn't tell it wasn't beef
     
  13. TLuker

    TLuker Active Member

    3,937
    2
    38

    Thanks!

    What method do you prefer for curing venison and small game (besides freezing)? :)


    Primer1, did they do anything special to prepare it such as seasoning?
     
    Last edited: May 28, 2012
  14. jeepejeep

    jeepejeep New Member

    695
    0
    0
    If it's something I can cure with some cream then it's no problem, otherwise I see a doctor. Oh...wait... not THAT meat?
    (Sorry, I couldn't resist!)
     
  15. Marlinman

    Marlinman New Member

    11,010
    0
    0
    Small game gets soaked in salt water for bout 2 hours and froze. Deer I prefer to hang for at least a night. I prefer to make my own marinades and rubs. There's all sorts of recipes online.
     
  16. primer1

    primer1 Well-Known Member Supporter

    9,793
    281
    83
    Sorry, can't tell you, it was 5 years ago or so. I used to work with the guy that canned it but he has since got a better job. It was just like canned beef.
     
  17. Jim1611

    Jim1611 New Member

    700
    0
    0
    If you have a food dehydrator you can make jerky from any meat, an oven works too. People used to cold pack meet.
     
  18. HockaLouis

    HockaLouis New Member

    3,617
    0
    0
    Cure it? What's wrong with it to start!?
    I couldn't help it either...