by Quentin Morris

Created on: November 25, 2008   Last Updated: September 12, 2011

As a homesteader, one of your most common commodities will be meat. Having sent your pig or cow to the abattoir it will be returned to you in pieces and you will have to find a way to store it. One option is to throw it into the freezer. However, if you want to produce a really good-tasting piece of meat and thereby increase its value, curing is the best method to choose.

Cured meats command a higher price than frozen meats because the curing process adds depth of flavour to the cut. Using traditional curing methods also improves your credibility as a homesteader, giving your meat an edge over mass-produced supermarket produce. Curing is a time honoured tradition dating back thousands of years and reviving such skills contributes to the survival of the homesteading way-of-life. By investing some time and energy in learning how to cure your own meat you will gain an invaluable skill and be able to sell some high quality, great tasting produce.

Getting started

Before you begin the curing process, prepare your work area. It is essential you maintain a clean work surface and clean equipment, firstly to prevent contamination of the meat and secondly to prevent the working area affecting the taste of the meat. The area and equipment must be cleaned regularly with warm water and a detergent. A sanitizer must also be used to prevent the growth and spread of microbes. If you are curing meat for sale, be aware that you may require certification from the environmental health organisation in your State.

You will receive the meat from the abattoir refrigerated and it must remain refrigerated until the point of curing. Your pork or beef should be chilled to an internal temperature of 40F to prevent spoilage by anaerobic bacteria. This means maintaining your refrigeration unit at 32-35F. It is essential these guidelines are adhered to, to prevent the loss of your meat store.

What to use

Salimeter: This is an essential tool in the curing process. It measures the level of salt in the solution for immersion curing. It is essential to maintain the same level of salt for quality curing.

A non-corrosive vessel: Whether dry or immersion curing, a vessel to contain the meat is essential. It is important that it is non-corrosive otherwise it could affect the taste and quality of the meat.

Salt: The main ingredient in the curing process is salt. It aids dehydration of the meat and acts to prevent bacterial growth. Historically, high volumes of salt were used to completely preserve

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