Author Topic: cured meat storage life (Read 4341 times)

30calflash · « **on:** January 08, 2012, 03:39:17 PM »

There are a number of products that fit into this category. Canned products, dried, etc.
The question would be on how long will they keep?

What got me thinking about it is a cured italian sausage that was commercially produced, vacuum sealed and put in the refrigerator. The sell by date was 6/11.

And, if upon opening the package everything seems okay, no bad smell or sliminess to it, would boiling it make it useable?

charles p · « **Reply #1 on:** January 09, 2012, 09:57:59 AM »

I grew up in the South with salt pork and home canned veggies. It has been my experience that properly salt cured pork will last a long time. Hams are frequently hung in smoke houses for a year and then kept indoors even longer - without packaging or refrigeration. I have never seen a piece of salted fat back spoil. Keep insects, especailly flies away from cured meat. I like pork sausage that is air cured for a year.
Canned veggies are good for two years at least. I can fresh tuna and it is delicious after two years on a shelf. Never kept any longer than that.
If a canned product is going to spoil, it will usually do so within the first month. Just test the seal. Liquid inside jar should be clear, not cloudy.

30calflash · « **Reply #2 on:** January 09, 2012, 03:15:53 PM »

I believe that a lot of canned items hold up for a fair period of time. Being in a dense population area you can get canned goods at many stores. Veggies have a use by date 2 or 3 years out. It seems that meat and fish like salmon have a much later use by date, sometimes 7-8 years plus.

The itialian cured sausage I mentioned is a commercial product. It's not dried, but it is vacuum packed. This should account for some fair storage life. But what would be a fair time for storing in a cool dry place? I don't believe it is a 'salt cured' product.

My bosses dad spoke of drying meats and sausage and when dry it would be immersed into a jar of fat left from butchering a pig. It could be stored this way for some time, maybe thru the winter, without refrigeration. They didn't have refrigeration then. then.

tacklebury · « **Reply #3 on:** January 09, 2012, 03:44:15 PM »

It simply acted as a barrier to keep out oxygen and gave critters something else to eat, namely the fat itself, thus they wouldn't make it to the "good" center meats. Salt cured meat is the best dry storage method, but typically makes the first 1/4" of meat waste due to extreme saltiness. There are a lot of ways to cure meat though and smoking is very good also. I personally like very dried meats for long term that require re-hydration to make them usable. Unlike Jerkey or smoked meat which still has a good bit of moisture inside, meat cut very thin and air dried will become hard as dried sinew. If kept dry though it'll last indefinitely and is best to use in vaccuum packing for long timeframes.

It can be ground or smashed into small pieces and added to Lard or Rendered fat with dried berries to create Pemmican which is an awesome, yet gruesome trail food. Not much on flavor, a 1lb chunk can feed you for a while due to high fat concentration. It also works well for on the fly soups if you dry celery, carrots and seasonings etc and add them to the vaccuum seal bag. Just dump into a tin cup, add water and heat by fire for 1/2 hour or until boiling. Instant soup.

Pat/Rick · « **Reply #4 on:** January 10, 2012, 07:53:02 AM »

30calflash, my grandmother would boil bacon if it smelled funny or was in the fridge too long. Boil it, pat it dry with a towel, and fry it up. I've had bacon more than a few times growing up at her house and never got sick.

There is a italian dry salami that lasts along time produced by the oberto co. Needs no refrigeration. (If)Any mold develops, it is on the casing (paper?) Very good product for pack in/trail. Be sure to hang to help keep critters away. A couple slices for breakfast with the oatmeal will keep a guy going.

The backwoodsman has had articles on dry (salt) curing meats in the past and there are articles on the web as well. Definently one of the skills I wish to acquire. And another reason to have plain salt in your preps.

30calflash · « **Reply #5 on:** January 10, 2012, 02:20:34 PM »

Thanks for the info, it looks like something to try.

I'm not sure of the brand but it ws soppresato I believe. Again, looks good in the package. I'll open it in a couple and see/smell and see what it feels like before proceeding.

Pat/Rick · « **Reply #6 on:** January 11, 2012, 12:30:39 PM »

Rememered that cured meats like salami and jerky if not too badly spoiled, as in way far gone, but just showing signs of, can be washed with vinegar on a towell. Wet the towel and rub the area affected. I would not and have not heard of this being done with unprocessed meat and wouldn't try it anyway. Remember that aged beef steaks are tender because, though kept cool/refrigerated, they have already started to "break down" as in decompose.

briarpatch · « **Reply #7 on:** January 11, 2012, 05:09:45 PM »

On discovery channel one time they had special on some people in china. When a daughter was born in the house the father would cure a whole hog and they would use it as a bed or other home furnishing and when she got married they would eat it. Cant remember what they did to cure it but they put it in a sack and tied it shut.

smokehouserex · « **Reply #8 on:** January 11, 2012, 05:42:14 PM »

Hello Pat/Rick:
I read an article years ago about a man leaving a elk tenderloin in his refridg. too long as he had to go away on an emergency and when he returned the loin was slick and smelled bad. He called the butcher who was his friend, and was told to bring it over. The butcher washed it in vinager and cut it for him. He said that it was the best elk loin that he had ever tasted. The butcher said that if it wasn't for vinager that the butchers would be out of business.
I am only telling you about something I read in a book "How to keep and Prepare wild game" I got it from the outdoor life book club back in the 70's and I have washed down deer meat that was a little slick. FWIW
We used to cure pork and can beef, Mom would put a cup of renderings on top before pressure sealing, last a good long while. Dad used to put a layer of pepper on the hams to keep insects off while it was in the SMOKEHOUSE, also had a big barrel of salt for curing also. Some people call those times "the good ole days" not me!!!!!
HM

smokehouserex · « **Reply #9 on:** January 11, 2012, 05:55:23 PM »

Pat/Rick:
I forgot to mention that if you are interested in learning some of these old proceedures IIRC, The FoxFire series books have many of these things that are very interesting about the way the old folks did things 150 or so years ago before electricity, running water and paved roads came to the Smokies.
HM

bilmac · « **Reply #10 on:** January 11, 2012, 06:20:33 PM »

If you are in to being prepared salt is something you should have on hand for the things discussed here. It is also useful for keeping vegetables like sauerkraut. I found some 40 pound sacks of salt labeled as "pool salt" the other day at Menards. The label said it was pure salt so I took a couple home.

smokehouserex · « **Reply #11 on:** January 11, 2012, 06:37:38 PM »

Hey bilmac:
I loved all of the old pork dishes that we used too eat, now I have hiBP and cannot eat salt, so all of that is out for me. I remember mom fixing sauerkraut in the churn and us kids would try to get the stalk when it was opened,ha ha
Have you ever fixed a standing rib roast covered in salt and cooked, you cannot even taste the salt and it sure is tender.
OK, I'm clear.
HM

bilmac · « **Reply #12 on:** January 12, 2012, 04:44:43 AM »

The wife has made a couple of roasts where they are buried in rock salt to cook. They were really good, but I am too frugal to like cooking that way.

Even though salt is dirt cheap these days I can't help but remember how valuable it was in olden days. Roman soldiers being paid their wages in salt. Danl' Boone having to fight more than once at a place where they went to make salt because indians and everybody used the same salt seeps.

Pat/Rick · « **Reply #13 on:** January 12, 2012, 06:31:26 AM »

shrex, thanks for the info, I have used vinegar on venison and pepper also. Warm hunting seasons are bad for hanging deer. We put a window style air conditioner in the shed we hang venison in, helps alot!

I am a fan of foxfire books, don't have them all yet, but am building up a redundent supply of info along with my preps. Including manual versions of tools/gadgets. Hand crankrd drills, hand saws, meat grinders,wheat grinders, etc, etc......

I've had brisket covered in rock salt before being cooked and it is indeed tender. I have a couple of 30 gallon food grade drums that I am filling with salt for future use. I have another pressing project to finish, but am planning on salt curing a beef roast when done. Trying to boost my skill levels when I can. My kids will help out, we'll all learn from the exercise. We also currently use canned powdered eggs/milk,butter/margarine for cooking, we rotate our storage preps that way, and cooked/baked, there's no difference.

I'm thinking alot of salt cured meat in the past was washed down with vinegar before consumption. I would bet that even once dry cured the meat could be cold smoked to lengthen warm weather storage time. Boy,oh boy, I have alot to learn LOL!! Take care all.

Pat/Rick · « **Reply #14 on:** January 12, 2012, 06:37:06 AM »

bilmac, salt is definently valuable. Lewis and Clark had their salt kettle going day and night when they wintered on the west coast. They produced enough to see them through their return trip to the east. Could be a day when 25 lbs of salt may again be very valuable.

30calflash · « **Reply #15 on:** January 12, 2012, 07:47:57 AM »

Quote from: Pat/Rick on January 11, 2012, 12:30:39 PM

Rememered that cured meats like salami and jerky if not too badly spoiled, as in way far gone, but just showing signs of, can be washed with vinegar on a towell. Wet the towel and rub the area affected. I would not and have not heard of this being done with unprocessed meat and wouldn't try it anyway. Remember that aged beef steaks are tender because, though kept cool/refrigerated, they have already started to "break down" as in decompose.

A lot of good info here!

Does it matter what kind of vinegar is used to wash the meat with? I wouldn't think so but one may work better than another.

Rock Home Isle · « **Reply #16 on:** January 12, 2012, 09:57:38 AM »

There is a new series on the outdoor/sportsman channel about two brothers dropped in Alaska to survive for 28 days...they were trying to preserve the meat from a carabou that they had shot by spraying the meat with citric acid and elevating the meat on a willow bed.

srussell · « **Reply #17 on:** January 12, 2012, 10:25:31 AM »

what about the old dry cured hams. any ideas how its done

smokehouserex · « **Reply #18 on:** January 12, 2012, 11:11:45 AM »

Hello srussell:
I don't know of any advantage to using white or dark vinager when washing meat down. I have used both, whichever I have at the time. I do like the white better for pickling tomatoes, peppers, onions and cucumbers as it is not as sharp but both works OK.
I am sure you can go on line and find a good proceedure for salt/sugar cured hams.

Hey Rock:
IIRC I heard of black powder being used on meat for curing or seasoning,,,,. I have no idea if it will or how it works.
I like your footnotes, AAMOF I watched Jer. Johnson again last PM, I know the lines pretty much by heart, one of my favorites.

Hey bilmac:
I remember hearing that the saving "Not Worth His Salt" came from that time when men were paid their wages in salt. You are right, salt has been very important down through the ages.
HM

Rock Home Isle · « **Reply #19 on:** January 13, 2012, 10:12:40 AM »

Quote from: smokehouserex on January 12, 2012, 11:11:45 AM

Hey Rock:
IIRC I heard of black powder being used on meat for curing or seasoning,,,,. I have no idea if it will or how it works.
I like your footnotes, AAMOF I watched Jer. Johnson again last PM, I know the lines pretty much by heart, one of my favorites.

Hey smokehouserex

I've heard of using blackpowder in curing meat as well.

One of the 3 ingredients in Blackpowder is Potassium Nitrate...Nitrates are used in the curing of Baccon to keep the meat a nice red color during the curing process. Without it, the meat turns brown.

spooked · « **Reply #20 on:** January 15, 2012, 05:10:33 AM »

A little saltpeter (and I do mean a little) mixed with the salt to cure jowl, bacon, ham helps preserv the color and texture...I have some "hard cured" meat hanging out in the shed that has been there for two years, tried a piece the other day..It was edible but the aging gave it a strong cured tast..

Couger · « **Reply #21 on:** January 16, 2012, 11:42:59 AM »

Who besides me, heard recently (like last week!) that preserved meats like bacon or commercial jerky, Slim jims, etc., etc., ......

Who has heard many preserved meats may be linked to PANCREATIC CANCER!!??

So should we not be concerned about canned or preserved meats for ourdoor snack? Or survival foods?

Or should we just STOP eating things altogether? (I'm not saying we should)

And let me say I don't eat much beef jerkey, and never any Slim Jim-type foods because on every wrapper/ingredients list i've ever read, EVERY JERKY-LIKE snack has MSG!

monosodium glutamate!

Does MSG cause cancer? I don't know!

But MSG does make me sick, which is why I don't eat much beef jerky or similar meats! And no Slim Jims whatsoever!!

As for the report on bacon or preserved meats in general, contributing to PANCREATIC CANCER ...... ?

BUT I will DEFINITELY[/u] be looking for more information on this subject! [/i][/b]
My main reason for this post!

BTW, canned stews (with meat), canned tuna, canned beef, chicken, etc., etc. are just 'that' ..... canned! And not 'preserved with weird additional chemicals, like jerky or Slim Jims!'

smokehouserex · « **Reply #22 on:** January 16, 2012, 12:42:48 PM »

Hello couger:
WOW!!!!!!
I've never heard that about jerky but I do love it, maybe not so much now.
My folks came from the Mts. of western NC, they ate a lot of the homecured pork ect., some lived to ripe old age and some did not, so I don't know.
My cousin was raised there but moved away in his 20's. He is a DR. and he has said many times that he wish that he had time to do a study on the hi frequency of cancer in that area, so, there may be something to it?

?
Both of his parents died of cancer, father in his mid 60's and mom was about 80 but she developed cancer by about age 50. Sure something to think about.
I know that if we listen to every report we could starve to death because there would be nothing hardly that didn't kill us one way or another. I think something that may get me may not get you, maybe some of us just have a predisposition for certain things and they take us out. Maybe?

HM

briarpatch · « **Reply #23 on:** January 16, 2012, 01:55:07 PM »

Smokehouserex, Where from in western NC?

smokehouserex · « **Reply #24 on:** January 16, 2012, 03:25:30 PM »

Hey briarpatch:
Stecoah Valley, Graham Co.

Pat/Rick · « **Reply #25 on:** January 17, 2012, 12:51:18 PM »

As far as jerky,slim jims, etc,etc, go, check the list of ingredients. Any more than four ingredients and it's a science experiment. Granted all those things make food last longer, but foods today are being produced for more than the small farming hamlet where some salted/smoked/preserved foods were probably traded to someone else for whatever they had to trade. Mom and Dad would talk about canning, smoking, etc. and then trade to other families that had an abundance of something they wanted. Trading ensured variety.

Cancers? with all the stuff in foods nowadays, it wouldn't surprise me a bit. Though we use some prepared foods, we try to use as fresh of ingredients for most of it that we can. IIRC brands like hormel canned hams can have up to 12 years of shelf life. I'll see if I can find the info.

smokehouserex · « **Reply #26 on:** January 17, 2012, 02:07:15 PM »

Yes thats right, I never took chemistry in college but my wife is a RN so she tries to keep us up on the "Bad Stuff" that we injest. Anything in a can that has that kind of shelf life has to make you wonder. I think the growth harmones ect. thats given to the animals that we eat is bad also, especially when it's canned, makes you wonder what the preservatives are doing to us. Probably if we grew our own animals or hunted/harvested and preserved it ourselves then we would be better off. I remember, mom would get one of us children to run a chicken down, she would ring it's neck, and fry it up, boy it sure was good, makes my mouth water even now. lol
I remember eating at my aunt Ollie's house, they had a bowl full of pork and the grease was in the bowl with it, almost filled the bowl, they ate the meat and put some of the grease on their bread also and ate it along with the vegetables, not red-eye gravy but pure grease, they were married 60 something years.

HM

myronman3 · « **Reply #27 on:** February 02, 2012, 05:30:46 AM »

i wonder what all of you are going to do when you are sitting around dying of nothing?

realistically, name a time in history when the life expectancy has been higher. now i am not saying that we shouldnt be concerned about what we injest or feed our families, for sure we should. but let's keep it real. i would bet you guys that everyone on this board would be better served by eating better portions at mealtime or by getting out for a walk for half an hour everyday than we would be by eating the purest of food.

just sayin'.

SHOOTALL · « **Reply #28 on:** February 02, 2012, 06:00:44 AM »

Don't forget salted fish , yum ! A five gal bucket will hold a lot of fish for a long time. Soak and cook . Add spoon bread and maters yum .

Dixie Dude · « **Reply #29 on:** February 02, 2012, 07:03:53 AM »

Life expectancy in America was about 50 before discovering germs, and before indoor plumbing. Indoor plumbing shot it up to the 60's. After WWII and the use of antibiotics and vaccinations for kids diseases, then shot up to the 70's. Not smoking and being able to resusitate someone with a heart attack and early detection of cancers have increased it to about 78 now. If you take out all accidents, wars, and self inflicting disease such as AIDS, it would be about 85. So, it hasn't been the food people have eaten as much as other things causing the life expectancy to increase. When social security was inplemented, 65 was the retirement age with the life expectancy of 67. That makes one think the retirement age should be raised for younger people? With cures for cancer around the corner, it might jump up a couple more years.