Curing Meat in the Salt Box (Day 2 Final)
At 19:48 in
Old Timey Traditional Appalachian Hog Killing
What happens here
Prepare the salt box by laying down a thick layer of rock salt (about 1 inch thick). Place the trimmed hams, shoulders, and jowls into the salt box, ensuring they are not touching each other or the sides of the box. Cover each piece completely with rock salt, making sure all exposed surfaces are heavily coated. The goal is to create an airtight seal and prevent any part of the meat from being exposed to air, which would lead to spoilage. Add extra layers of salt and meat, ensuring each layer is fully covered. The fatback pieces are placed on top as a protective layer. The salt box is then stored in a cool, dark place to cure for approximately six weeks.
Goal: Salt-cure the ham, shoulder, and jowl meat for long-term preservation.
Tools and materials
- Salt Box — Holding meat during the curing process
- Fatback Pieces N/A — Covering and protecting the meat layers in the salt box
- Rock Salt Morton — Curing the meat and drawing out moisture
- Trimmed Hams N/A — The main product being cured
- Trimmed Jowls N/A — Additional cuts for curing
- Trimmed Shoulders N/A — Additional cuts for curing