Dry Cured with tenderquick in a fridge for 3 weeks. Getting smoked tomorrow. Hams will get slow cooked for 14 hours with mulberry wood. Target temp of 200. Bacon gets cold smoked. We try to keep temps under 150 for about 4 hours. They will come out of the water in a couple hours or so. I will fry a slice to see how salty it still is.

Please tell me that ain’t the same tub you wash the day off with?

Get
get ‘er done!

been washed hobbie. why? you scared to eat chicken or potato chips with your fingers?

I don't think Danny would fit well in that tub right now. It does look like he did an excellent job cleaning it.

Keith

LOL, one of my brothers built and serviced food processing equipment for decades.
Said he'd NEVER eat anything that comes out of a can!
He used to.laugh, as they required him to wear hair and beard nets on services calls.

Don't the maggots need them?

Don't think some tub crust'll hurt anything!

Mildly disturbing soaking the meat where ya wash your dangly bits lol. But hey, I knew a Lady that made wine and gin in her bathtub and she lived into her 90's. So rock on Danny.

Once the meat is cured, will it need to be refrigerated, how long will it last? I'm researching the ways my kin did it back in the day. Supposedly, once they cured it, it would last years without refrigeration.

My last long cure was too salty for my taste. Will do things different next time.

Soaking in water for an hour or so will help remove some of the salt

And give Danny a salt water bath to bathe in.

Keith

Catch22 it will keep awhile. I dont know about years. Bob thats why its in the tub. To get some of the salt out. Didnt figure a bunch of trappers would be disturbed by soaking in a tub. How do you manage to live with yourselves?

meat got a final rinse in the kitchen sink then patted dry with paper towels. ate a piece of the bacon and was just right. salty but not too salty. its back in the fridge, wrapped in saran wrap, till it gets smoked tomorrow

that just ain't right !!!!!

Good thing nobodys gramma used the same wash tub for making soap, soaking salt meat before smoking, washing clothes, making head cheese and bathing on saturdays, holding chunks of beef waiting to be canned, and holding live catfish till daylight so they could get filleted. If she had everybody woulda been sick to death for sure.

When I was single, I put a whole lot of soft shell turtles in my bathtub once. If I remember correctly, there were 27 of them. Some of the big females were well over 20 inches long. I just wanted to watch them swim.

Keith

Better not tell them you wash coyotes in your washing machine, lol

Gross.

I bought some totes for 7 dollars apiece for butchering, with lids.

I'm not knockin ya, ain't nothing wrong with it. I myself would probably have used a clean cooler or 5 gal buckets, not the blue ones lol. I always thought my Mama coming up in the 30's in coal camps were poor. But they must of been rich because they had a designated wash tub for bathing/laundry. It sat behind the cookstove and was brought out for baths on Saturdays whether you needed it or not lol.

I enjoy all the meat curing threads, I'm trying to learn. I wish I'd payed more attn to the Elders down home when I was a kid. They did stuff that most nowadays would pitch their nose up at it. But it worked! Let us know how it comes out after the smoke.

hippie those plastic totes add a foul taste to meat. its not the right kind of plastic

The shower curtain is hanging in it too. lol, heads are exploding.