Cheri B's Note:
I did not find one here so I posted this one. From A Kitchen Bible, says can use it for Bear also. Author Marg Stav
My Private Note
Units: US | Metric
- 1Salt down meat in layers in a wooden keg, alternating meat and salt.
- 2At this same time make a solution of sugar, soda, and salt peter in a gallon of WARM water (it needs to dissolve all the sugar and etc.). Let both stand overnight.
- 3Next day pour, the solution over the meat, keeping it covered by a large inverted plate.
- 4After a few days, drain the solution, bring to boil, straining off the blood.
- 5Replace the (cooled) solution on the meat, cover with a large inverted plate on the top of the meat.
- 6This preparation is ready to use as corned meat within 4-6 weeks.
- 7But it is satisfactory at intermediate stages. If it is to salty it can be soaked or parboiled. Save the salty water for soup or stews, for cooking potatoes, veggies, and for making gravies. (she says, use your own judgment).
- 8(Prep time on this is your own, how fast can you cut up 100 lbs of meat? ).
- 9From the book Putting Food By Authors Greene, Hertzberg and Vaughan.
- 10Saltpeter also called potassium nitrate or sodium nitrate. Most simply nitrates are changed into nitrites by metabolism when we eat them, or by the action with the protein of raw meat being cured.
- 11If you buy the substance at a drugstore you are likely to get the compound with potassium,and note that it is labeled as a diuretic. If you buy it at a farm supply store, it will probably be sodium nitrate. Many store bought curing mixtures already made up-some even containing spices and simulated hickory smoke flavorings- contain both nitrate and soduim nitrite.
- 12Saltpeter has been used for centuries as a means of intensifing and.
- 13holding the red color considered so appetizing in ham and allied pork products, and in corned beef, etc. Nitrites also help to prevent the growth of Celsius Botulinum.
- 14Storing Cured Meat:.
- 15The heavy concentration of salt protects Corned Beef and salted pork for several months in the brine which they're held is kept below 38 Deg F/3°C.
- 16Freezing storage of sausage and cured meat is relatively limited: after more than 2 to 4 months at Zero F / -18C, the salt in the fat causes it to become rancid.
- 17This is why country-dwellers wait for winter weather to slaughter hogs and beef for there own table.Once in cure, meat should be held 36-38 F/2-3 C: for the largest pieces this means a thermometer inserted to the center of the meatiest part.
- 18Below 36F/2C: salt penetrates the tissue too slowly. If the temp of the storage drops below freezing and stays there for several days, increase the days of salting time by the number of freezing days.
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Nutritional Facts for Making Corned Moose, Caribou or Bear
Serving Size: 1 (92 g)
Servings Per Recipe: 100
- Amount Per Serving
- % Daily Value
- Calories 70.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14234.0 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 0.0 g
- Sugars 18.1 g
- Protein 0.0 g
The following items or measurements are not included: