curing meat

**HOP** · 08-07-2007, 07:54 AM

War Eagle there is a lot of good info out there on preserving meat and curing a large size piece by rubing with salt and spices or puting in a brine solution them cold smoking will produce some taste stuff unless you have a cool dry place to store the meat after curing most info says freeze it. I have a backpacking cook book about dehydrating meals and they even suggest freezing to store. I hot smoke trout after brining in a secret recipe and then freze and it comes out pretty good . Chery wood gives a fine flavor to fish and poultry.

**trax** · 08-07-2007, 06:02 PM

Originally Posted by owl_girl

... but yah chocolate’s really fun to play with.... lol

It can be really fun to play in, too

**wareagle69** · 08-07-2007, 06:38 PM

trax welcome back to the city hpe you had a goo trip must have been cold w/o owl girl there to snuggle with.

hop
i ordered a cuple of books from amazon.com they came in today, just needed to know how to make a brine(or for that matter what a brine is)or a dry cure so now i will star experimenting by thw way if no one hears from me for a while donations will be accepted to mrs wareagle

**nell67** · 08-07-2007, 07:00 PM

wareagle youll do just fine!

**owl_girl** · 08-07-2007, 07:20 PM

Originally Posted by trax

It can be really fun to play in, too

Maybe I’ll try that sometime to then.

**wareagle69** · 08-07-2007, 07:55 PM

owl girl did you miss trax this weekend?

**Sarge47** · 08-07-2007, 08:20 PM

Here's the deal guys; in a real "group survival" situation all resources must be used. That means all equipment, food, water, and human resources as well. A good leader needs to be picked, duties assigned, etc.. Any thoughts?

**owl_girl** · 08-07-2007, 08:33 PM

Originally Posted by wareagle69

owl girl did you miss trax this weekend?

Yeah yeah very funny wareagle. I think your just having way to much fun now.

**trax** · 08-08-2007, 10:52 AM

Wareagle is my friend, just keeping an eye out for my concerns, lol. It was a pretty good time alright, tent, canoe, big lake, caught a few pickerel, did a bit of swimming.

**wareagle69** · 08-08-2007, 12:55 PM

owl girl i am hurt.
i missed trax's input on the forum , always look forward to what he has to say

**owl_girl** · 08-08-2007, 01:09 PM

Originally Posted by wareagle69

owl girl i am hurt.
i missed trax's input on the forum , always look forward to what he has to say

Of course I missed trax's input on the forum, I thought you were being sarcastic. and now I’m confused. Are you confusing me on purpose? Its hard to tell if people are joking or not over the internet.

**trax** · 08-08-2007, 01:24 PM

Originally Posted by owl_girl

Of course I missed trax's input on the forum, I thought you were being sarcastic. and now I’m confused. Are you confusing me on purpose? Its hard to tell if people are joking or not over the internet.

I think my buddy's tryin' to be a smart### with you, but just to tease, not confuse.

{He probably wasn't hurt all that bad either

}

**wareagle69** · 08-08-2007, 01:32 PM

okay ppl 1st rule in dealing with the eagle is never take me seriously
2nd rule see above

**trax** · 08-08-2007, 01:52 PM

Check rules on dealing with the eagle..above...apply same to trax

**wareagle69** · 08-08-2007, 02:04 PM

it must be the canadian blood (natural born wise a**)because being raised up in the states and coming back ppl never understood my sense of humor till i came back home(even then not everyone)

**owl_girl** · 08-08-2007, 02:31 PM

Ok…. lol

**trax** · 08-08-2007, 05:27 PM

Originally Posted by Sarge47

Here's the deal guys; in a real "group survival" situation all resources must be used. That means all equipment, food, water, and human resources as well. A good leader needs to be picked, duties assigned, etc.. Any thoughts?

My thoughts are..what does that have to do with curing meat? Or with owl_gilr missing me? (who can blame her...really) Start this as another thread and we can have it again man, so I can be my usual opinionated arrogant self

**rusty_oxydado** · 08-13-2007, 03:06 AM

3 lbs. Corned Beef

Ingredients:
3 lb Beef brisket, (up to 4)

CORNING SPICE MIX
1 Tbs Pickling spices
1 tsp Ground black pepper
3 Cloves garlic, peeled and smashed flat
1/2 cup Regular grind table salt
3 tsp Paprika
1 tsp Garlic salt

SPICE RUB MIX
1 tsp Coarse ground black pepper
1 tsp Coarse grind salt
1 tsp Pickling spice

Method:
Combine all salt and spices except for spice rub mix. Trim excess fat from brisket and place on a cutting board. Rub black pepper/coarse salt/pickling spice mixture into surface of meat. Sprinkle some of the corning spice mix into the bottom of a glass container, place brisket in container, sprinkle rest of corning spice over meat, toss in garlic, and add enough water to cover meat. Cover and let marinate in refrigerator for 2 weeks, turning over once a day.

As an after thought, though the brisket is the traditional cut for making corned beef, nearly any fairly lean cut of meat will work fine for you.

This opens the door to sneak in some wild game meat, fowl, and what you may have on hand.