Merrimack Valley Independent Militia
Preserving Meats
Fresh meats can be safely preserved in the eighteenth century manner by salting. Meats to be salted should be washed to remove excess blood, then rubbed with plenty of NON-IODIZED salt.
Choose an appropriate sized container for the meat. A crock will do fine if you have one, a glass or plastic bowl will work well also. Historically this was done in wooden barrels, nowadays only Congressmen use a "pork barrel". I would be leary of using a wooden container for fear that it would harbor bacteria.
Much moisture will be secreted during this process. This liquid is known as brine and most of it will eventually evaporate, do not use a sealed container as it will prevent the evaporation process.
Place the first layer of meat on the bottom of the container, followed by a generous layer of salt, then another layer of meat etc. etc..
Be sure that the surface of the meat is entirely covered by salt. Any meat exposed to the air could become tainted. Food poisoning is not a fun thing, I know first hand.
If you don't like foreign bodies in your food, cover the open container with a piece of muslin or cheesecloth.
Place the container in a well ventilated place at room temperature where your dog can't steal any.
After two or three days, inspect the meat to be sure it is still completely covered with salt, then rub some more in. Too much salt is not enough.
Repeat this process every week until the meat is cured. Thinner pieces of meat will cure quicker than thicker ones, the meat will cure at a rate of 10 to 14 days per inch of thickness.
Before use, the meat will have to be soaked in clean water to remove the excess salt. Several changes of water will be necessary.
Remember that soldiers were only issued a kettle to cook in, for authenticity meats should be simply boiled with whatever seasonal vegetable you have on hand. The meat will take about an hour to boil. It will have a flavor and texture similar to tday's corned beef, actually quite tasty.
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