Curing Meat

[Anonymous No.8860428]

How much of an animal like a cow or pig can be cured in some way ?
If one were to buy a whole pig could you brine a few hams, bacons, things like that then grind the rest into sausage and throw them in a smoker ?

[Anonymous No.8860472]

>>8860428
Fucking picture didnt look sideways when I clicked it

[Anonymous No.8860571]

>>8860428
I want to keep a whole pig in a defridgerator....

[Anonymous No.8860757]

>>8860428
>How much of an animal like a cow or pig can be cured in some way ?
It depends on how much of the animal is sick.

[Anonymous No.8860790]

>>8860428
Not really sure what you're asking, but of course any of the primal cuts can be cured. If you have a hunk of meat, it can be cured. Making sausages and throwing them in the smoker is not "curing," however.

[Anonymous No.8860847]

>>8860790
Basically what I'm asking is how many cuts of a pig have a tried and true curing process or can you just turn a bunch of different peices into a "ham"?
I may have misused the word "cure" when referring to smoking sausage but you can smoke sausage long enough it is preserved right ?

[Anonymous No.8860899]

>>/an/
we're here to eat animals not cure them

[Anonymous No.8860971]

>>8860847
You can use a ham style cure for any cut of pork (pic related pork loins cured like a ham, smoking) and it will taste like ham. I've cured shoulders and ribs as well. You could do it with the belly, but I always make bacon with it.

Cured sausages have a special process where they are typically innoculated with a lactobacillus and held in a temperature and humudity controlled environment for several months to acheive 30%-40% weight loss. Not for a novice without a good deal of research. Just smoking a sausage for a long time won't safely preserve it. I smoke homemade kielbasa and andouille, but it still has to be kept refrigerated.

[Anonymous No.8861192]

>>8860971
Do the sausages have probiotics or does the culture just keep it bug free until there isn't enough moisture for anything to live (including the lactobacillus )

[Anonymous No.8861309]

>>8861192
I know the lactobacillus kicks off more rapidly than the bad guys and creates an acidic enough environment to keep the bad guys at bay until it has achieved sufficient moisture loss that they'll never get going.

That's a good question about whether the lactobacillus are still active after it's lost 35% moisture and is therefore probiotic. I dont know for sure. My guess would be no because they would keep producing lactic acid and the sausage would become extremely sour instead of just tangy. On the other hand, they might just go dormant because they have consumed all of their food.

[Anonymous No.8862069]

>>8860428
Don't forget to drink lots of pure glasses of water when you cure the meat. It keeps you hydrated and smoke on the water is a well known combination.