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Drying Meat?
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sugarplumhalle



Joined: 07 Feb 2005
Posts: 50
Location: E. Yorkshire
PostPosted: Wed Feb 09, 05 1:49 pm    Post subject: Drying Meat?  Reply with quote    

When I lived in Norway the thing to do with reindeer and moose thighs etc etc was to put them in some kind of bucket of salt, move them around every now and then and then eventually eat it after a few months stored in the outhouse like that... i think i remember this rightly anyway... maybe not....

However, for the life of me I cant really remember how this was done, you know like the ins and outs of the process? Does anybody know?

(if that sounds scatty then I apologise, not so together this afternoon as this morning was v. chaotic.)

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Feb 09, 05 1:55 pm    Post subject: Reply with quote    

Drying meat isn't hard, and there are a lot of ways you can go about doing it.

Look about online for recipes for biltong, for example. You take some meat (venison is best, beef will do) and slice it thin-ish. Marinate it in the right mix, spread it out in a dryer or in the airing cupboard, bons your uncle you get biltong. Take also salami or chorizo, it's essentially a curing process that involves drying. Recipes and instructions are really easy. I make both chorizo and biltong once in a while.

The scandinavian method you described sounds not too dissimilar, but a hell of a lot saltier. What's that one called?

sugarplumhalle



Joined: 07 Feb 2005
Posts: 50
Location: E. Yorkshire
PostPosted: Wed Feb 09, 05 2:35 pm    Post subject: Reply with quote    

As far as I can remember it was just called Spekekjøtt which just translates to Dried meat, or Spekeskinke which is Dried ham...

No fancy name for the process i think it was just pretty much all called the same... If only i could remember the exact process.. must get on the phone and find out but thought i'd give it a shot here first...

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Feb 09, 05 2:39 pm    Post subject: Reply with quote    

In which case that sounds like a bit of salted pork or green bacon. Various dry cure processes here also involve burying something in salt, then hanging it (or even not hanging it, depending on what it is).

Haven't done such a thing myself, but I'm sure someone will be along soon to tell you all about it

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Sun Feb 13, 05 3:11 pm    Post subject: Reply with quote    

I was just having a look through the forum, and this thread caught my eye. It just so happens I'm doing some dried meat right now.

Our method is one based on a Scottish way of drying meat and it needs a very dry warm atmosphere (near a stove or fire) to work well.

This is three duck breasts after four days in rock salt, turned and losing water fast. Pour the water off each day, dry the meat and return it to the salt for another day.



When the salty meat starts to become dry, wipe it well and coat it with pepper and other herbs.

Leave it hanging now in a muslin bag or a wire rack to dry out. It should be good to eat in a few days and will keep for a good few weeks. Check it regularly.

HWH

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Sun Feb 13, 05 6:59 pm    Post subject: Reply with quote    

I like the idea of dried Venison, my have a go at that soon. Any particular cuts of meat or can I take a few slices from a haunch?

How would you eat the duck breasts, HWH?

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Sun Feb 13, 05 7:25 pm    Post subject: Reply with quote    

Very thinly sliced onto a warmed freshly made goat's cheeze round on a bed of either lamb's lettuce or dandelion leaves.

Or you can serve it just with brilliant bread and fresh unsalted butter....

I'm so Frenchified now I have difficulty saying how things in English.

...it sounds so bloomin' pretentious...

Sorry,

HWH

hardworkinghippy



Joined: 01 Jan 2005
Posts: 1110
Location: Bourrou South West France
PostPosted: Sun Feb 13, 05 7:27 pm    Post subject: Reply with quote    

...when we eat the duck I'll try to remember to post a pic and show you what else is on the table.


sugarplumhalle



Joined: 07 Feb 2005
Posts: 50
Location: E. Yorkshire
PostPosted: Thu Feb 17, 05 3:50 pm    Post subject: Reply with quote    

ohh never thought of drying duck.. please remember to show pictures, would very much like to see!

Jerky Meister



Joined: 21 Feb 2005
Posts: 823
Location: rhondda valleys
PostPosted: Fri Feb 25, 05 4:16 pm    Post subject: Reply with quote    

check out my Jerky Emporium ,i do a whole lot of flavours from venison and port to really spice,please excuse the shameless advertisment
www.martinsjerkedmeat.com
everything is sugar free,preservatives free and e-number free and free range
cheers martin

Meat Mummification Expert

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26565
Location: escaped from Swindon
PostPosted: Fri Feb 25, 05 9:44 pm    Post subject: Reply with quote    

Martin wrote:
check out my Jerky Emporium ,i do a whole lot of flavours from venison and port to really spice,please excuse the shameless advertisment
www.martinsjerkedmeat.com
everything is sugar free,preservatives free and e-number free and free range
cheers martin

Meat Mummification Expert


Did you know you can put up an article advertising your stuff for free on this site? It is one of the reasons we set the site up, to help small traders promote their wares.

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Fri Feb 25, 05 9:48 pm    Post subject: Reply with quote    

Or even better, write an article for us and pop a link in at the end.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41739
Location: North Devon
PostPosted: Fri Feb 25, 05 10:18 pm    Post subject: Reply with quote    

Jeeze, you could warn people if you're going to do that to your avatar.
Gave me a nasty turn.....


















No wonder you don't want to eat them.

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Fri Feb 25, 05 10:28 pm    Post subject: Reply with quote    

That's my Treacy. Now I just need to find the posts about us eating the insides of my avatar.

Bugs



Joined: 28 Oct 2004
Posts: 10743

PostPosted: Sat Feb 26, 05 9:26 am    Post subject: Reply with quote    

Isn't she a beautiful girl?

Of course, you wouldn't dare disagree, not to her face at any rate

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