Preserve Meat Without Refrigeration FOREVER with only 1 Ingredient! | Historical Salt Cured Meat

I swear I can usually say "hospitable" but hope you can laugh with me and get the point! I LOVE knowing that I can turn any whole muscle cut from any animal into a delicious and shelf stable treat with only salt and my chosen spices.

a woman who cures slabs of meat in the kitchen 😍 she's a keeper!

I just want you to know, this simple video about basic meat preservation, is likely going to be responsible for saving many people lives when time get tough. God bless you.

I love that this video is 9 months old and you're replying to comments made 4 hours ago. Thank you for your awesome attention to detail ❤

A 75 year old man I know told me that his grandmother would harvest a whole steer and put all the cuts in a large wooden box and pack it full of salt, making sure all the meat was at least 2 inches apart from each other. She’d soak it in water like you said before cooking and that’s all the meat she ate

Thankyou so much for sharing with us. I'm 72 and I remember my Grandmother doing this and she would hang the curing meat in the well house after it lay in salt boxes with slat bottoms lined with cheese cloth to hold the salt. That way the meat could drip into wood shavings. The boxes lived in the old smoke house. She kept her crocks full of pig fat in the smoke house after the seasons smoking was finished. The crocks of fat had sausage hanging in them. The fat made an airtight seal to preserve the cured or fresh sausage. We made a dry cured corned beef that had to cure 5 days for each inch of meat, so it took about twenty days to cure the corned beef. It was my job to go down and one third turn the packs of meat each day. We had no outside hydro so we lived the old days you talk about. I'll have to look for her hand book were she kept all her working recipes and formulas. Wonderful memories thank you. God bless.

The oldest curing techniques are sunlight and salt. Sunlight alone works, with pieces 1/4 “ thick or less. Flies won’t lay eggs in thin meat, the larvae need to burrow. So, anyone who can hunt/harvest meat can utilize all of it, with some work. Great presentation!

I’ve eaten salt cured/dried meat that was twenty years old, and that’s young compared to some meats that my family still has.

Anyone else's mouth start watering with all that salt talk?

When I was a child, my dad used to use Sugar Cure on the hogs he was curing. I'm thinking it was a mixture of sugar and salt. He would leave it ten days, then wipe it off and brush on a sorghum molasses and black pepper mix and hang it up to smoke with hickory and sassafras smoke. That was back in the sixties to early seventies. It sure tasted good! Thank you for posting this. It's very good information to know. Blessings to you and your loved ones...

I vote we get back to the days of using this knowledge that worked and worked well for thousands of years. Thanks for keeping it alive🤗

That is how we preserved beef at the farm, back in Brazil. We slaughtered a call or bull, and salt cured all the meat from it. We used rock salt. We cut the meat like book pages, 1/2" thick, placed it in a large wooden vat, one layer of salt then meat and so on. It stay in the vat for about 3 days, than remove it, hung outside on barb wire. Fliping sides every morning, 3 sunny days and 4 nights. Than shaking all of any salt that still stucked on the meat, and stored it in a dry place. The meat need to be soaked in water overnight, to removed the salt content, prior to cook. It was a process and lots of work, but we didn't have fridge back than, plus was lots of meat to keep in a fridge.

Awesome! 71 years old and as a young boy I visited a friend whose grandfather had a smoke house in Alabama and never had bacon that would compare, simply thick and delicious! Your husband is most fortunate to have you! God bless ❤️

“Shelf stable” is the magical term. As a retired Hydroelectric Operator, I do NOT have confidence in our electrical grid. This method lets us put up meat (the best and most natural food) without worrying about what happens when our freezers die.👍

We need more practical videos like this one and in greater detail for those less familiar with processing. These necessary arts are being lost to humanity at an alarming rate. We neglect this learning at our peril.

Thank you for teaching us this! I am 58 years old and don't know how to do this! Everyone needs to know this to survive in the future. I'm so sorry you're sick and doing this video. May God Speed You on your recovery.🥰

I don't expect preserving meat is to be this simple. Thanks.

I did it. It's day 5 on the hang and they look great! I'm off the grid going on 30 years and without a freezer; so I am so grateful for this simple method. It doesn't take too much time. I could only buy small amounts of meat before and often had to use up more than I wanted to eat. Trips to the market are an hour's driving time round trip, and better sources are almost two. Thank you!

I miss food like this. My grandma was always in the old ways of preserving and cooking. And if it got scabby/too salty she would do the soak in water, but she would add a little bit of white vinegar. Thanks for putting this out there and not letting the olden ways die. 🎩

Thank you miss I wish I had a sweet awesome little lady like you who ever raised you did a terrific job