Recent content by krystal

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  1. K

    Salt Pork, Shelf stable, Ship rations

    It's funny the cook called himself "Barnaby Slush". Slush was the fat skimmed of from the vats where they cooked the salt pork. Other than what was needed to grease the ship, the slush belonged to the cook. They might sell it to the sailors to make duff (a pudding made from flour, slush, and...
  2. K

    Salt Pork, Shelf stable, Ship rations

    these look fantastic!!! Thank you all for your suggestions. I found an interesting online book with even more best forgotten styles of preservation: Home Pork Making A Complete Guide ... in All that Pertains to Hog Slaughtering, Curing, Preserving, and Storing Pork Product--from Scalding Vat...
  3. K

    Salt Pork, Shelf stable, Ship rations

    It's just an experiment to learn more about past methods of conservation, and to replicate a couple period dishes. I have some experience with curing and smoking, but I've never stored anything by just salting. I don't expect an amazing product, if it is edible on a camping trip it's good...
  4. K

    Salt Pork, Shelf stable, Ship rations

    Thank you! Do you know how the water activity is related to the salt concentration in the meat? USDA says that 10% salt is enough (I assume "internal brine concentration" is salt/(salt + moisture), but I am not sure). Exceptions to this refrigerationhandling statement would be finished products...
  5. K

    Salt Pork, Shelf stable, Ship rations

    I would like to prepare salt pork (and salt beef) of the style that would have been eaten on a sailing ship in the 18th century. The end result should be shelf stable at room temperature. I have found a couple of different recipes that use a wet or dry process: 1) Townsends packs the meat...
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