Notifications
Clear all

Dry curing meat.

52 Posts
10 Users
0 Reactions
20.3 K Views
(@jamesnotbond)
Posts: 101
Estimable Member
 

Tree, you must get your butt over to my side of town sometime again, I will tell you tales of limestone field tomatoes and hillside hams. Climates where chickens and legs of curing meat hang in cafe type shops, beautiful dry, firm chickens, so unlike the slimy dead things we buy cling wrapped from fridges.


 
Posted : 09/01/2024 12:24 am
(@oafpatroll)
Posts: 1106
Noble Member
 

Tree, you must get your butt over to my side of town sometime again, I will tell you tales of limestone field tomatoes and hillside hams. Climates where chickens and legs of curing meat hang in cafe type shops, beautiful dry, firm chickens, so unlike the slimy dead things we buy cling wrapped from fridges.

I roasted a 'werf runner' chicken that I bought live from locals in the Transkei once. My professional city slicker mates who were on the trip with us couldn't believe that it was nominally the same species as a supermarket chicken. A genuinely free range chicken that eats mostly what it finds is as unlike a factory raised one as a bushpig is to a factory porker.


 
Posted : 09/01/2024 1:06 am
(@treeman)
Posts: 1767
Noble Member
Topic starter
 

Truly free range chickens are not easily consumed by average Joe, myself very included, they just taste so NOT what you used too. The term "it tastes funny" will be heard.


I am who I am - I am not who you want me to be.
Therefore I am me.

 
Posted : 09/01/2024 3:26 am
 Ds J
(@Ds J)
Posts: 901
 

Free range chicken looks and tastes much like guinea-fowl. Dark, rubbery meat with a "bloody" taste, similar to blesbuck.


 
Posted : 09/01/2024 9:59 am
 Ds J
(@Ds J)
Posts: 901
 

Hi Treeman, any feedback on the meat, or new ideas and results to share with us?


 
Posted : 05/03/2024 7:27 pm
(@treeman)
Posts: 1767
Noble Member
Topic starter
 

The hung ham was just too small at 1.1 kg abouts, it dried an outer case that was almost to the center. At 2 months it was biltong. Cody ate most of the core which was like less flavoured biltong, the rest was sliced as doggie treats.
I will try this again in winter with a larger piece of meat.

I in the meantime have made formed hams the formed hams were great, even if lacking in appearance.


I am who I am - I am not who you want me to be.
Therefore I am me.

 
Posted : 06/03/2024 10:30 am
(@jamesnotbond)
Posts: 101
Estimable Member
 

*******************************
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.

😮  😮  😮  😮  😮  😮  😮  😮  8)


 
Posted : 12/08/2024 12:37 pm
Page 4 / 4
Share:

Sign In

Register

Reset Password

Please enter your username or email address, you will receive a link to create a new password via email.