I bought a saw and mincer.

@T @treeman 3 years ago

I processed my own animal for the first time this hunt. I bought an old Springbuck meat saw that came with a mincer and old RSA flag colors on paper work. ;D

I am now officially a bush to table hunter.

The saw takes a lot of learning, but luckily I have a friend who feels he owe me a lot because I taught him to reload, so I am lucky.

Now I need to buy a sausage stuffer to make wors, more work :o
saw by David Frank Allen, on Flickr
saw visd by David Frank Allen, on Flickr

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@T @treeman OP

What animal fat are you using - beef? Never seen yellow fat only white brisket fat.

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Beef fat, yes. I did some research and found it to be the healthier and also tastier fat found on beef, but also the reason why pork fat is more popular - especially where the fat may be visible. Beef fat it appears leans towards white - off white, yellow and is therefore less appealing when it must show as specks.
Pork also has greater taste.
So in short, it appears that beef fat is known to be yellow on occasion.
In healthy cattle, yellow fat color occurs when cattle graze green pasture. This results from the ingestion and absorption of yellow pigments that are present in plants. These pigments have been identified as carotenoids, with beta-carotene being the major component responsible for fat color in cattle.

@T @treeman OP

My first cured meat - brined or pickled. Warthog leg cured for 7 days and then cooked in tinfoil - I tried browning it on a grill over coals but that spoiled the appearance which was too pale.
pickled by David Frank Allen, on Flickr

The young pigs with white meat do not color as well as expected, the meat is a cooked meat color and not that preserved pink color. Also the outside was pale and not crisp or "finished" in appearance.
I now need help on getting the appearance better.

[deleted]

Add saltpeter for the traditional pink colour. I don't know how much, just that it is the magic ingredient.

@T @tripodmvr

Why is cured meat red?
Nitric oxide binds to myoglobin and changes fresh meat color to a bright red known as nitroslymyoglobin. Subsequent heating of meat containing the NO-myoglobin complex causes chemical reactions and changes myoglobin to a compound known as nitrosylhemochrome. This produces the characteristic pink color of cured meats.

@T @tripodmvr

What is a substitute for sodium nitrate?
Sodium Nitrate and Sodium Nitrite Substitutes

You can use saltpeter, or potassium nitrate, to cure meats that will be cooked before serving, such as bacon. Similar to curing salt, saltpeter draws water out of cells, creating an inhospitable environment for bacteria.

[deleted]

Saltpeter, not sulphur. Edited my mistake.

Add saltpeter for the traditional pink colour. I don't know how much, just that it is the magic ingredient.

@T @treeman OP

yes the Nitrates and Nitrites - the one functions at lower temperatures than the other and Nitrate produces Nitrite when it reacts with the bad things in meat.

I used a bought brining mix, Crown Meat Meister and followed instructions, hence the confusion at the lack of pink but too salty.
DsJ, Tripodmvr, I have a digital copy of a incredible book if either of you are big readers - 400 + pages. The book is simply one of the most in depth yet simple books I have ever read on an subject.
pdfcoffee.com_home-production-of-quality-meats-and-sausages-3-pdf-free.pdf

I have actually not even read as good a reloading guide as this guys work, it really is well presented.

@O @oafpatroll

Pls can I put my hand up for a copy. Something I'm really interested in exploring.

@T @tripodmvr

Treeman, need some guidance as to finding that publication on the website. I do not see a search function.

@O @oafpatroll

Thanks for the book treeman, it's a rabbit hole I look forward to exploring.

@T @tripodmvr

Thanks for the book treeman, it's a rabbit hole I look forward to exploring.

A big thank you from me as well.

@T @treeman OP

Thanks for the book treeman, it's a rabbit hole I look forward to exploring.
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A big thank you from me as well.

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I found it amazing the temperatures and range of temps that all the nasties live at, and how nitrates work. The man certainly knows his subject.

@D @daavg

The 2 books I purchased were:
The River Cottage Curing and Smoking Handbook - simpler approach
Charcuterie : The Craft of Salting, Smoking, and Curing - this is really good.

@T @treeman OP

The 2 books I purchased were:
The River Cottage Curing and Smoking Handbook - simpler approach
Charcuterie : The Craft of Salting, Smoking, and Curing - this is really good.

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I think the book I sent you covers everything -well .
Opinion please - I am obviously of high praise of it as you see.

I am trying to find an affordable hard copy of it

@O @oafpatroll

I am trying to find an affordable hard copy of it

I suspect it was never published in hard copy. There are no imprint references and the ISBN doesn't bring up anything at dealers.

@T @treeman OP

I am trying to find an affordable hard copy of it

I suspect it was never published in hard copy. There are no imprint references and the ISBN doesn't bring up anything at dealers.

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https://www.bookmall.co.za/en-gb/product/home-production-of-quality-meats-and-sausages-p-0982426739.html
but at a R1100, I am out. Need to find a second hand book.

@T @treeman OP

Got my frame and racks back today - no more rust.
rack by David Frank Allen, on Flickr

@O @oafpatroll

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https://www.bookmall.co.za/en-gb/product/home-production-of-quality-meats-and-sausages-p-0982426739.html
but at a R1100, I am out. Need to find a second hand book.

Well spotted. That one says it is used. Seems a hell of a lot for a second hand book that isn't collectible. You could probably get it printed for less if you can find a tame print shop.

@T @treeman OP

https://www.loot.co.za/product/stanley-marianski-home-production-of-quality-meats-and/kjhl-1308-g110

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I will look into this NOW, the E Book is not for us old peoples tastes, the PDF does not smell like a book ;D

@T @treeman OP

Today and yesterday we been eating my corned meat - brined or pickled meat to some.
My first brined meat was a warthog hind leg that I deboned, it looked a mess with jagged bits and pieces was a ugly color. My test eater, Cody said it was ok and I did not really eat, it just looked "eeuuggh".
My second run was from a receipt ( well sort of) using a front leg, also deboned and also looked real messy, it was really salty.
My third leg was a front leg again, came out nice - done with bone in. I halved the salt and now it is saltless in taste ?. If I recall, 75 gr of salt in 1.5 lt water is very, very salty, but 40 gr is almost no salt taste - so 55 gr salt next time. I added a T/Sp Black pepper, same garlic powder and onion flakes, which made no taste difference.

So yesterday I cubed the meat and sprinkled some salt on it to draw for the night, today it was amazing, nearly 1.5 kg consumed today.

What I have learned.
Salt is a precise art.
Front legs are messy to work with, bones, sinews and tendons and deboning is a messy matter.
Hind legs are easier in every way and of better appearance.
It is important to trim all edges and tendons - "film" of the meat for appearance.
Give the curing salt time to penetrate properly.

What I need to know.
How does one remove that clear like cling wrap layer, film on the meat - it goes all mushy when cured.