Update - No, I did not get sick from the meat! Thank you all for the well wishes, I am much recovered. I had ended up hospitalized with meningitis over the thanksgiving holiday (note that meningitis is not a foodborne illness lol) Thank you all so much!

Thank you for joining me on another fun whole muscle meat cure! I hope you enjoyed today's video and are inspired to try curing meat at home with these simple, time-tested techniques. I would love to hear from you in the comments! Let me know if you are going to or have tried this and how it turned out! If you have any questions, I'll do my best to help.

 A great resource I found for butchering and curing meat in a traditional manner is www.farmsteadmeatsmith.com, I especially recommend checking them out if you are interested in doing your own butchery.

Summary:

1- Salt Meat and place in fridge (or other cool spot) to cure.

2- Rinse, Dry, Weigh, Tie & Hang in a cool dark spot to get started! Ideally 40-60f with good airflow.

3- Slice and fry or wait till you can eat it raw for an awesome snack!

Do note that our commercial processing practices leave most supermarket meat already in a very compromised state of bacterial contamination. For this reason I recommend using meat you have personally butchered or from a local farmer/homesteader you have talked to about their practices and feel comfortable with or go to a local butcher shop and talk to someone there about obtaining the freshest cuts of whatever you are looking for. This will make a huge difference in not only quality but the success of using these old-fashioned techniques!

Q&A Video -

Your Meat Curing Questions Answered

https://youtu.be/YvUjYA_0F5g

Shopping Links:

How to Tie a Butcher's Knot | Steve Lamb

https://youtu.be/y6-Qcdzsp8U

Sea salt:

https://www.azurestandard.com/shop/brand/azure-market/499

River Cottage Book - https://amzn.to/3J4WkKL

Redmond's Salt - https://amzn.to/3GCPHwd

- River cottage book: https://amzn.to/3QygQos

- Meat hooks: https://amzn.to/3ZAargW

- Buss tubs: https://amzn.to/3QzZw2w

- Butchers twine: https://amzn.to/3iFV5Xg

-Salt: https://amzn.to/3IcXcdZ

Support this channel on Patreon -

https://www.patreon.com/APinchofPatience/membership

Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! It is very apparent when spoilage is present in a whole muscle cure but there is always risk of food borne illness so make sure you do your research and are aware of the risks.