Salt Pork - Survivalist Forum
Survivalist Forum

Advertise Here

Go Back   Survivalist Forum > >
Articles Classifieds Donations Gallery Groups Links Store Survival Files


Notices

General Discussion Anything non-survival related - news and information, current events, general chit-chat stuff.

Advertise Here
Similar Threads
Thread Thread Starter Forum Replies Last Post
Venison-Pork, Beef-Pork Sausage in the smoker again. Double S Hunting and Trapping General Discussion 4 02-16-2014 11:55 PM
canned pork Stretchmi Food and water 10 02-24-2013 10:18 AM
Salt Pork Prepping Food and water 2 06-18-2012 06:02 PM
making salt pork SDL Food and water 10 02-02-2012 09:43 PM
Canning salt vs. Table salt dealfinder500 Food and water 3 09-05-2011 06:28 PM
Should 300 mag eat pork? 300mag Religious Discussion 76 06-25-2009 06:26 AM
Pork Chops END_GAME Recipes 13 05-06-2009 11:34 AM
salt pork northhillbilly Disaster Preparedness General Discussion 10 12-11-2008 06:08 PM

Reply
 
Thread Tools Display Modes
Old 01-12-2011, 04:36 PM
Bryce H's Avatar
Bryce H Bryce H is offline
Member
 
Join Date: Nov 2010
Location: Euless, TX
Posts: 79
Thanks: 45
Thanked 62 Times in 24 Posts
Default Salt Pork



Advertise Here

I have posted this a couple other places, to no real avail. Google has finally failed me.

Does anyone here have real-world experience as to the shelf life of salt pork, left un-refrigerated? All I can find on Google are the 'government' standards, which basically say put it in the fridge. So, have any of y'all wrapped it in cheesecloth or oil cloth and taken it on hikes with you? How long did it last? Any info, or older texts with the info, is much appreciated.
Quick reply to this message
Old 01-12-2011, 05:21 PM
Herbalpagan's Avatar
Herbalpagan Herbalpagan is offline
Survivor
 
Join Date: Apr 2009
Location: on a mountain top
Posts: 2,780
Thanks: 7,862
Thanked 4,327 Times in 1,621 Posts
Default

this is the best answer I got:
http://www.wisegeek.com/topics/salt-pork.htm

properly handled, salt pork should last a year in the barrel. apparently, you need to keep it packed in the salt after curing to have it last.
Quick reply to this message
The Following 2 Users Say Thank You to Herbalpagan For This Useful Post:
Old 01-12-2011, 05:28 PM
Bryce H's Avatar
Bryce H Bryce H is offline
Member
 
Join Date: Nov 2010
Location: Euless, TX
Posts: 79
Thanks: 45
Thanked 62 Times in 24 Posts
Default

Excellent, Herbal. Thanks!

So it appears that if I salt it heavily, I can wrap it in water-tight oilcloth and it'd EASILY last a week in the woods. I live in North Texas, so the heat was a concern of mine.
Quick reply to this message
Old 01-12-2011, 06:00 PM
ForestBeekeeper's Avatar
ForestBeekeeper ForestBeekeeper is online now
off-grid organic farmer
 
Join Date: Nov 2009
Location: forests of Maine
Posts: 23,197
Thanks: 28,850
Thanked 35,670 Times in 14,102 Posts
Awards Showcase
Outstanding Helpful Post 
Total Awards: 1
Default

We 'corn' pork [or beef, or chevron, mutton], which is effectively soaking it in a salt brine.

Mix:
3 pounds of salt;
10 ounces of sugar;
2 1/2 ounces of sodium nitrate;
3 level teaspoons of pepper;
1 level teaspoon of ground cloves;
6 bay leaves;
If you care for garlic, mince 4 garlic cloves.
Then add water to make 6-gallons of brine.

My mother used to do this, I believe it would keep for years.
Quick reply to this message
The Following 2 Users Say Thank You to ForestBeekeeper For This Useful Post:
Old 01-12-2011, 06:03 PM
Bryce H's Avatar
Bryce H Bryce H is offline
Member
 
Join Date: Nov 2010
Location: Euless, TX
Posts: 79
Thanks: 45
Thanked 62 Times in 24 Posts
Default

Quote:
Originally Posted by ForestBeekeeper View Post
We 'corn' pork [or beef, or chevron, mutton], which is effectively soaking it in a salt brine.

Mix:
3 pounds of salt;
10 ounces of sugar;
2 1/2 ounces of sodium nitrate;
3 level teaspoons of pepper;
1 level teaspoon of ground cloves;
6 bay leaves;
If you care for garlic, mince 4 garlic cloves.
Then add water to make 6-gallons of brine.

My mother used to do this, I believe it would keep for years.
That's awesome, Beekeeper! Thanks.

How long did ya soak it, and did you have to leave it in? Ultimately, my goal is to essentially wrap it in either cheesecloth or oilcloth for treks to eat with beans....
Quick reply to this message
Old 01-12-2011, 06:33 PM
ForestBeekeeper's Avatar
ForestBeekeeper ForestBeekeeper is online now
off-grid organic farmer
 
Join Date: Nov 2009
Location: forests of Maine
Posts: 23,197
Thanks: 28,850
Thanked 35,670 Times in 14,102 Posts
Awards Showcase
Outstanding Helpful Post 
Total Awards: 1
Default

Quote:
Originally Posted by Bryce H View Post
That's awesome, Beekeeper! Thanks.

How long did ya soak it, and did you have to leave it in? Ultimately, my goal is to essentially wrap it in either cheesecloth or oilcloth for treks to eat with beans....
My mother soaked it until she wanted to cook some. Took it out, sliced off how much she needed, and returned the rest back into the brine.

Same as pickling.

We don't usually take ours out either.

However I have read that after 6-weeks you can take it out and air-dry it. Hang in from an eave in the sun to dry.
Quick reply to this message
Reply

Bookmarks



Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Survivalist Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Gender
Insurance
Please select your insurance company (Optional)

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 09:30 PM.


Powered by vBulletin®
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimisation provided by DragonByte SEO (Lite) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
Copyright © Kevin Felts 2006 - 2015,
Green theme by http://www.themesbydesign.net