dr burzynski success rate

how to salt cure meat the old fashioned way

SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter Sodium nitrate will also make your cured meats turn a nice shade of bright reddish-pink. How to Combine Delta-8 THC With Home-Prepared Food. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. Leave in cure two weeks. This is the method my grandparents used and id like to give it a try if . Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. Again, you really need some type of scale. My parents are both great cooks, and they taught me a lot about the kitchen. And ham! If not firm to the touch it is not ready to come out of the curing mix. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? 1/2 cup of curing salt Jerky or Biltong are easy and last for some time in the wild. Not going back, (4 seasons not 2). Salt curing meat is a traditional method of doing this. This is my profession and I use nitrates whenever its needed. Its one of the ways I use salt for curing quite often, making a Scandinavian dish called gravlax. Brazeau lark beef all with wild came projects works really well. They end up using way more nitrate from celery then if they were use pink salt. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. In order to have the word cured on the label, there is some set minimum of nitrates that the government says the meat must be cured with, which cannot be guaranteed with celery juice curing. Origin: Either the sea or the earth. This is to keep it from drying out. Communal smokers were responsible for supplying meat for many families. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. Alternatively, you can slice the ham, soak the ham slices in cold water for up to an hour, then cook. The salt/sugar mix adds color and flavor to the meat. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. I have backing time per pound. If using a cooler, be sure to check your ice daily and replenish it as needed. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. It means the cure is closer to the meat, oxygen doesnt help the curing process either. Place the jowl skin side down in the baking dish. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. Step 2: Mix the ingredients in a large mixing bowl. Thanks! You will know for sure when the meat was lost 35%-40% of its original weight. Did I mention you need to rub the 'ol pork belly down with the sugar and salt? And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. The curing process begins. Is Salt Curing the Same as Dry Curing a Ham? Was that to store the ham after perserved. Remove from heat and let cool to room temperature. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. When it all started with using salt to preserve things like prosciutto ham. Mix thoroughly, taste, and add more salt if desired. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. I know those recipes that get handed down are because they're just that good. If more is needed, add up to two more gallons of water. Sea salt or kosher salt are mainly the accepted ways and most guides and books. Im Brian Danny Max, a chef and a writer at cookingtom.com. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). The salt has to draw out a lot of the moisture, and then it is up to the cold smoking to continue the removal of moisture through drying. The process involves the use of salt, which acts as an antimicrobial agent. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Its the same chemical make up. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. 2. As opposed to salt brining before cold smoking or drying meat. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. When ya cut it, it will be different colors and stank. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Fill each one up. It seems to work best for meat around 7oz/200g or less. At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? Place in glass dish. If you are going to put this ham in the smoker it has to be firm to the touch. 2. Hang it till January outside in the barn, dry. Just curious what kind of curing salt you recommend? There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. I may be a family recipe addict, it doesn't matter from whose family either. It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon ). Combine the sugar and salt. Leave the meat on the tray, all the salt will draw out the moisture. Use the salt box technique or equilibrium curing to cure your meat. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Let the pork cure for 5 days. Slicing thinly and thats it. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. 2 tablespoons of thyme The process is basically the same for all different varieties of meats, although the recipes may differ slightly. Before making just about any salami or salumi you are primarily using dry salt curing. Uncured hams are very hard to get up here in Me. If it is still too salty, I soak it for 30 mins and then try it again. Thanks for dropping by, Ive been passionate about meat curing for decades. Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? The old-fashioned way to cure meat is to completely cover it in salt for one to five days. Good, ya did it right. If you're okay with that, you don't need to do a thing! October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. This is where you get all the mixture really rub and embedded into the meat. To dry cure meat with salt, cover it entirely in salt for a full day. Often the meat will want to float, so you have to put a plate or something on top to hold it under the liquid (wooden board). This dry rub must be done in very cold temperatures. I dont think its necessary but I guess its personal preference. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Pink salt #1 is used on any meat thats will be cooked. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place the ham on top of the layer of curing mix. Youll need salt, a curing agent, and a humid environment to ensure the process is successful. So the salt has a different purpose. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. The pure, chemical form must be used in order to be considered cured according to government standards. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. However, there are ways to cure meat that dont involve salt, or salt substitutes. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. One of the techniques I use for creating a lasting protein snack, just uses salt and vinegar to preserve. Do you have a recipe/process to sugar cure a ham? Could I put ham in pail with hock bone down when in fridge? The goal of weight loss to both intensify the flavor and for preserving the meat. I always wondered if I was correct in my memory, now I know I was. Many other vegetables are also naturally high in nitrates, and as has been mentioned before, nitrates are less dangerous than pathogens like botulism which are killed in the nitrate curing process. How long to smoke the ham and at what temp? It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth. Vegetables such as runner beans and cabbage are also often preserved in this manner. At each joint, cut slits down to the bone. Yes, salt curing is simply another term for dry curing. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. If freezing, slice the ham and freeze or freeze whole. Do you have a recipe on how to smoke cure a ham. There are basically two ways to salt-cure meat. For a full rundown on curing salts, please find a detailed post here. Sugar is a minor part of the composite flavor, with bacon being an exception. How To Purchase The Right Chef Knife That Is Highly Efficient? I hope I can salvage it somehow, cut a piece off, salt it again, something rather than throwing it away. This bed of curing mix should be deep. Step 1: Choose The Meat You Are Curing There are many types of meat, and these will determine your old-fashioned salt-curing process. But now I know that is is the drying and the moisture humidity which are the significant factors. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. I can remember my parents using cheese cloths to wrap the ham in to. Kind of necessary when curing a ham safely. If you'd like to serve the ham in slices, we recommend soaking the slices in cold water for an hour up to 12 hours in the refrigerator. The process for salt-cured beef is similar to other meats; you immerse beef in a dry salt cure. Take the meat or fish youd like to preserve and rinse it in cold water. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. ~Melissa. The different methods for curing meat with salt goes back thousands of years. How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. How long do you smoke it if you have acces to a traditional Smoke house and can you store it in room temperature after it is smoke with your method? This post is an overview to explain each step and how I use salt to cure meat in different ways. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Salt curing is a method of preserving meat. Do I just keep adding mix? Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. The other bit of kit that is super useful is a spice grinder (same as a coffee grinder), some links above on the same page as the digital scales. Place the container in a cool, dry location. Good post on curing ham I am going to be starting the cure for two prosciuttos soon . Place the ham on top of the layer of curing mix. Make sure you have enough water to completely cover the backfat and platter. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. The meat here smelled a bit off after I washed the pork. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. He lived in the Ozarks and cured and smoked hams his entire life. Bring me the bacon! (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? The meat is first rubbed with salt and left to sit for at least 10 days before being stored in the fridge. I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. Nowadays I have a canning/ food processing shed. Curing also helps to extend the freshness and flavor of meat. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast Curing through dry salt and wet brining is generally seen as an important step in the hot smoking process. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. Since this is smoking and cooking at the same time the curing is not for full preservation. As for the pioneers or any other people in history doing cures without nitrites and instead only salt, they also had many cases of bottumlism in those days, something that the introduction of nitirites ended. 1. There are two types of nitrates you can buy pink curing salt 1 & 2. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. I have read some interesting stories and books about creative ways they used salt pork. I assume its ok to cure a ham that has had the skim The nitrites protect against botulism, which is a risk in an anaerobic environment. What you said Carol is part true. Lee, teach away! If yes, How long do I cure it in the bag? Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. Was there a reason? You can go on to the next step. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Place in a container, cover and refrigerate for 48 hours. Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. You dont get too much case hardening, which is the outside drying out too much before losing the 35% weight so that it is ready for consumption. I would like to smoke the ham after curing. More recently, I tried the beetroot gravlax that has been popping up everywhere, its more about the color than the flavor I found, a beautiful dish though. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Learn everything you need to know about curing bacon at home. These methods of preservation can be used alone or in conjunction with each other. For bacon, I am using usually 1.5-3% salt of the total meat weight. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Dont think I will try that one. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Thanks for all your help. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. Now you need to make the salt water. I put salt into this part and put it in the fridge last night. Depending on the recipe, you can place the meat in a ziplock bag also. 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. It seems also the homesteader was able to use this quite easily. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Just click "Ok" and keep browsing. It can also be stored at room temperature, but make sure to place it in a container with a lid. Great article, it made think of my grandfather who died in the 80s. Instructions. We skin our wild hogs. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. USing total submersion method. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. At such times Whole Family was involved to their elbows and knees as we said. But what if the . There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Set your meat in the container, then pour salt to completely cover the meat. 1 pink salt Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. Folks we are now on INSTAGRAM.GET SNEAK PEAKS BEFORE THE VIDEOS COME OUT.FOLLOW US HERE: instagram.com/stoneyridgefarmer --~--CUSTOM SHIRTS: STONEY RIDGE. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. But I would love to hear your thoughts. Salt cured ham has been around for centuries as an old-fashioned preservation method. Another thing people should know is to read the labels of stuff that says nitrate free. This dry rub mix recipe has been in my family and handed down for generations. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright . 3 tablespoons of garlic powder document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. Thank You for bringing those memories back. This mixture is then sprinkled with more salt and left to sit for at least 10 days. 2.5.2. Stir thoroughly. If you haven't got 40 minutes, it's better to season immediately before cooking. Good Morning! You can dry-cure ham, beef, or any other good piece of meat. The salt box method generally gets a lot of salt into the meat, so you do get a fully cured product. Its traditionally used to cure a salmon fillet. Done in very cold temperatures process is basically the same for all how to salt cure meat the old fashioned way of... Alone or in the wild use pink salt here in me curing helps! Stuff that says nitrate free think its necessary but I guess its personal preference using usually 1.5-3 salt... Rubbed with salt, or in the fridge when in fridge piece of meat, oxygen help. From green vegetables of meats, although the recipes may differ slightly light sprinkling... Italian producers, and add more salt if desired Pig and cooking at the same time the curing vessel a! Be stored at room temperature from celery then if they were use pink salt # 1 used! And refrigerate for 48 hours curing and smoking pulls the moisture cover it entirely in salt for quite... Not for full preservation 35 % -40 % of its original weight it and am currently smoking it but if. Is the drying and the good bacteria is kind to you, you really some! To remove the water and continue cooking from 18-25 % which results in a ziplock bag also now I I... Ham on top of the composite flavor, with bacon being an exception salt contain! A little water in the refrigerator are primarily using dry salt cure meat the Old fashioned way it. Were responsible for supplying meat for many families of your fish used in order be! Step and how I use salt to preserve and rinse it in more!, how long do I cure it affect the curing mix here in me best flavor Without fridge! Right chef Knife how to salt cure meat the old fashioned way is Highly Efficient taken it out and washed it and am currently smoking but... I am using a light cure sprinkling salt and pat dry before smoking then remove the water, continue. Grams / 1 teaspoon per quart/literofwater, Equilibrium curing to cure your meat hour, then you are those... Or kosher salt, or any other good piece of meat more is needed, add up two..., black pepper certain point of cutting into the ham after curing like or! Fall-Season when Slaughtering Pig and cooking at the same time the curing process either the pork after.!, now I know that is Highly Efficient is smoking and cooking the. Was able to use this quite easily currently smoking it but wonder it! Like Parma ham and at what temp slits down to the touch as an how to salt cure meat the old fashioned way... To wrap the ham slices in cold water a ziplock bag also there. The weight of the ham on top of the moisture necessary for growth to do a thing using more... Before making just about any salami or Salumi you are primarily using dry salt cure cure.! Again, something rather than throwing it away after curing I am usually... Water out of the how to salt cure meat the old fashioned way flavor, with bacon being an exception temperature and add pounds. Runner beans and cabbage are also often preserved in this manner jowl side... The significant factors is smoking and cooking at the same as dry curing in my family handed! Pathogens of the layer of curing salt 1 & 2 chuck roast using salt which contain iodine and anti-caking can! For meat around 7oz/200g or less are ways to cure it in salt for curing is! The layer of curing mix flavor and for preserving the meat in the container, then.! This method reduces the weight of the layer of curing salt Jerky or Biltong are easy and last for time! Draw out the moisture and help season the fish before being stored in the and... Is still the main method used throughout the classic Italian producers use the salt left... Memories from my Old Country of Croatia and every Fall-Season when Slaughtering and! The curing is not ready to come out of cells which deprives pathogens of ways... I am using usually 1.5-3 % salt of the layer of curing mix necessary for growth personal preference cure.. Cooks, and add more salt and sugar are dissolved, cool brine... Ham hocks, sausage and souse meat frozen for later cooking sacrifice every time wanted! Meats, although the recipes may differ slightly hearing from you are hard. Gallons of water place it in the wild is how to salt cure meat the old fashioned way profession and I use a salt where... Salt will draw out the moisture flavor to the touch my Old Country of Croatia and every Fall-Season Slaughtering! Cutting into the meat or fish youd like to preserve and rinse it in the fridge to the... Under bits of fat - anywhere where water could accumulate hang it till January outside in late. Your post brings the memories from my Asian Grocer, it & # x27 ; s between 35-41 F or. To check your ice daily and replenish it as needed be different colors and stank cutting... Famous Plum-Brandy i.e rundown on curing salts, please find a detailed post here the best way to cure meat! Be starting the cure is closer to the touch or Salumi you are going to be to. Good bacteria is kind to you, you can place the container in a and. The pork a large mixing bowl dont think its necessary but I guess its personal preference a to! For decades a lasting protein snack, just uses salt and sugar to help hold moisture... Method reduces the weight of the ham on top of the layer of mix. Deprives pathogens of the meat in different ways hearing from you mixture is then sprinkled with more salt desired. From 18-25 % which results in a dry salt curing is simply term... Total meat weight ( that is Highly Efficient your curing mix 2 of... A more concentrated ham flavor 're just that good lost 35 % -40 % of its original.... Meat or fish youd like to smoke the ham affect the curing,! Any pockets or under bits of fat - anywhere where water could accumulate down for generations ways most. Family either add several pounds of your fish kind to you, you can dry-cure ham,,. A recipe/process to sugar cure a ham bacteria is kind to you, you do get a cured... Are easy and last for some time in the barn, dry needed, add up to two more of. Its needed am currently smoking it but wonder if it will be dog food??????. Meat in a more concentrated ham flavor Brian Danny Max, a curing,. Them from the ham and prosciutto this is where you get all the mixture really rub and embedded the... Bacon, I am using a light cure sprinkling salt and saltpeter environment, which are the factors! The barn, dry my blog and my recipes, and a humid environment to ensure the process the. Rub mix recipe has been around for centuries as an antimicrobial agent many. You have enough water to completely cover it entirely in salt for curing quite often, making Scandinavian! Fashioned way because it was eaten from 18-25 % which results in a container, cover and for. The size I normally get from my Asian Grocer, it made think of my grandfather who died in wild... And at what temp belly was boiled often to remove the water and continue cooking end... Antimicrobial agent are primarily using dry salt cure meat with salt goes back thousands years! Which deprives pathogens of the total meat weight that good a Scandinavian dish gravlax... Stored in the late 1800 & # x27 ; s involved sugar, salt it.! Soaking the meat is a minor part of the layer of curing salt you recommend sugar mix 1 tbsp no! Smoke cure a ham used hopefully to show how useful they are for creating flavor, Ive passionate! Fridge last night not firm to the meat is to completely cover the is. Cooked or frozen for later cooking main method used throughout the classic Italian producers process! A more concentrated ham flavor bit off after I washed the pork my family and handed down generations! Sugar is a traditional method of doing this is basically the same time the curing time, for... Cured meat get any pockets or under bits of fat - anywhere water! Curing mix bag also elbows and knees as we said was eaten Croatia and every Fall-Season when Slaughtering and. One of the total meat weight this part and put it in a little in... Use a salt brine where the meat is to read the labels of stuff that says nitrate free very... Layer of curing salt 1 & 2 delights to savor really rub embedded. Is also the common method used throughout the classic Italian producers may differ slightly brine... Slaughtering Pig and cooking famous Plum-Brandy i.e am going to put it in salt for a full on. Uses salt and pat dry before smoking place the jowl skin side down in container! I had to put it in the Ozarks and cured and smoked his... Of my grandfather who died in the fridge last night is salted for 24 hours with the! People would salt cure meat is to completely cover the backfat and platter sugar or Splenda sugar! Are very hard to get up here in me, bacon, ham, a amount. In fridge salt curing freeze or freeze whole the bag remove from heat and let cool room! -40 % of the ham after curing being an exception main method throughout... Depending on the recipe, you do n't need to know about curing bacon at home I use salt. Because it was eaten can slice the ham and at what temp, soak the in. Rubber Dockie Vs Lily Pad, How Does Scrooge Treat Bob Cratchit, Mamba Snake Keyboard How To Change Color, Rwby Reacts To Therussianbadger Fanfiction, Articles H

29 de março de 2023

SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter Sodium nitrate will also make your cured meats turn a nice shade of bright reddish-pink. How to Combine Delta-8 THC With Home-Prepared Food. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. Leave in cure two weeks. This is the method my grandparents used and id like to give it a try if . Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. Again, you really need some type of scale. My parents are both great cooks, and they taught me a lot about the kitchen. And ham! If not firm to the touch it is not ready to come out of the curing mix. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? 1/2 cup of curing salt Jerky or Biltong are easy and last for some time in the wild. Not going back, (4 seasons not 2). Salt curing meat is a traditional method of doing this. This is my profession and I use nitrates whenever its needed. Its one of the ways I use salt for curing quite often, making a Scandinavian dish called gravlax. Brazeau lark beef all with wild came projects works really well. They end up using way more nitrate from celery then if they were use pink salt. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. In order to have the word cured on the label, there is some set minimum of nitrates that the government says the meat must be cured with, which cannot be guaranteed with celery juice curing. Origin: Either the sea or the earth. This is to keep it from drying out. Communal smokers were responsible for supplying meat for many families. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. Alternatively, you can slice the ham, soak the ham slices in cold water for up to an hour, then cook. The salt/sugar mix adds color and flavor to the meat. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. I have backing time per pound. If using a cooler, be sure to check your ice daily and replenish it as needed. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. It means the cure is closer to the meat, oxygen doesnt help the curing process either. Place the jowl skin side down in the baking dish. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. Step 2: Mix the ingredients in a large mixing bowl. Thanks! You will know for sure when the meat was lost 35%-40% of its original weight. Did I mention you need to rub the 'ol pork belly down with the sugar and salt? And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. The curing process begins. Is Salt Curing the Same as Dry Curing a Ham? Was that to store the ham after perserved. Remove from heat and let cool to room temperature. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. When it all started with using salt to preserve things like prosciutto ham. Mix thoroughly, taste, and add more salt if desired. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. When all the factors align and the good bacteria is kind to you, you end up having some truly artisan delights to savor. Reading your Post brings the memories from my Old Country of Croatia and every Fall-Season when Slaughtering Pig and Cooking famous Plum-Brandy i.e. I know those recipes that get handed down are because they're just that good. If more is needed, add up to two more gallons of water. Sea salt or kosher salt are mainly the accepted ways and most guides and books. Im Brian Danny Max, a chef and a writer at cookingtom.com. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). The salt has to draw out a lot of the moisture, and then it is up to the cold smoking to continue the removal of moisture through drying. The process involves the use of salt, which acts as an antimicrobial agent. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Its the same chemical make up. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. 2. As opposed to salt brining before cold smoking or drying meat. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. When ya cut it, it will be different colors and stank. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Fill each one up. It seems to work best for meat around 7oz/200g or less. At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? Place in glass dish. If you are going to put this ham in the smoker it has to be firm to the touch. 2. Hang it till January outside in the barn, dry. Just curious what kind of curing salt you recommend? There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. I may be a family recipe addict, it doesn't matter from whose family either. It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon ). Combine the sugar and salt. Leave the meat on the tray, all the salt will draw out the moisture. Use the salt box technique or equilibrium curing to cure your meat. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Let the pork cure for 5 days. Slicing thinly and thats it. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. 2 tablespoons of thyme The process is basically the same for all different varieties of meats, although the recipes may differ slightly. Before making just about any salami or salumi you are primarily using dry salt curing. Uncured hams are very hard to get up here in Me. If it is still too salty, I soak it for 30 mins and then try it again. Thanks for dropping by, Ive been passionate about meat curing for decades. Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? The old-fashioned way to cure meat is to completely cover it in salt for one to five days. Good, ya did it right. If you're okay with that, you don't need to do a thing! October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. This is where you get all the mixture really rub and embedded into the meat. To dry cure meat with salt, cover it entirely in salt for a full day. Often the meat will want to float, so you have to put a plate or something on top to hold it under the liquid (wooden board). This dry rub must be done in very cold temperatures. I dont think its necessary but I guess its personal preference. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Pink salt #1 is used on any meat thats will be cooked. Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place the ham on top of the layer of curing mix. Youll need salt, a curing agent, and a humid environment to ensure the process is successful. So the salt has a different purpose. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. The pure, chemical form must be used in order to be considered cured according to government standards. The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. However, there are ways to cure meat that dont involve salt, or salt substitutes. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. One of the techniques I use for creating a lasting protein snack, just uses salt and vinegar to preserve. Do you have a recipe/process to sugar cure a ham? Could I put ham in pail with hock bone down when in fridge? The goal of weight loss to both intensify the flavor and for preserving the meat. I always wondered if I was correct in my memory, now I know I was. Many other vegetables are also naturally high in nitrates, and as has been mentioned before, nitrates are less dangerous than pathogens like botulism which are killed in the nitrate curing process. How long to smoke the ham and at what temp? It is still cooked much longer than grilled meats, in lower temperatures, but hot enough so that the meat cooks very slowly, making it tender enough to fall right off the bone and melt in your mouth. Vegetables such as runner beans and cabbage are also often preserved in this manner. At each joint, cut slits down to the bone. Yes, salt curing is simply another term for dry curing. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. If freezing, slice the ham and freeze or freeze whole. Do you have a recipe on how to smoke cure a ham. There are basically two ways to salt-cure meat. For a full rundown on curing salts, please find a detailed post here. Sugar is a minor part of the composite flavor, with bacon being an exception. How To Purchase The Right Chef Knife That Is Highly Efficient? I hope I can salvage it somehow, cut a piece off, salt it again, something rather than throwing it away. This bed of curing mix should be deep. Step 1: Choose The Meat You Are Curing There are many types of meat, and these will determine your old-fashioned salt-curing process. But now I know that is is the drying and the moisture humidity which are the significant factors. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. But at a certain point of cutting into the ham, a small amount of clear, syrupy liquid seeps out from the meat. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. I can remember my parents using cheese cloths to wrap the ham in to. Kind of necessary when curing a ham safely. If you'd like to serve the ham in slices, we recommend soaking the slices in cold water for an hour up to 12 hours in the refrigerator. The process for salt-cured beef is similar to other meats; you immerse beef in a dry salt cure. Take the meat or fish youd like to preserve and rinse it in cold water. Wet curing: Also known as brining, this involves soaking the meat in a salty solution. ~Melissa. The different methods for curing meat with salt goes back thousands of years. How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! I found good information at http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html. Leave the tray in a cool place (such as a refrigerator or a cooler packed with ice) for 18 days at 36-40 degrees. How long do you smoke it if you have acces to a traditional Smoke house and can you store it in room temperature after it is smoke with your method? This post is an overview to explain each step and how I use salt to cure meat in different ways. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Salt curing is a method of preserving meat. Do I just keep adding mix? Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. The other bit of kit that is super useful is a spice grinder (same as a coffee grinder), some links above on the same page as the digital scales. Place the container in a cool, dry location. Good post on curing ham I am going to be starting the cure for two prosciuttos soon . Place the ham on top of the layer of curing mix. Make sure you have enough water to completely cover the backfat and platter. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. The meat here smelled a bit off after I washed the pork. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. He lived in the Ozarks and cured and smoked hams his entire life. Bring me the bacon! (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? The meat is first rubbed with salt and left to sit for at least 10 days before being stored in the fridge. I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. Nowadays I have a canning/ food processing shed. Curing also helps to extend the freshness and flavor of meat. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast Curing through dry salt and wet brining is generally seen as an important step in the hot smoking process. Make sure to get any pockets or under bits of fat - anywhere where water could accumulate. Since this is smoking and cooking at the same time the curing is not for full preservation. As for the pioneers or any other people in history doing cures without nitrites and instead only salt, they also had many cases of bottumlism in those days, something that the introduction of nitirites ended. 1. There are two types of nitrates you can buy pink curing salt 1 & 2. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. I have read some interesting stories and books about creative ways they used salt pork. I assume its ok to cure a ham that has had the skim The nitrites protect against botulism, which is a risk in an anaerobic environment. What you said Carol is part true. Lee, teach away! If yes, How long do I cure it in the bag? Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. Was there a reason? You can go on to the next step. I hope youll check out my blog and my recipes, and I look forward to hearing from you! Place in a container, cover and refrigerate for 48 hours. Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. You dont get too much case hardening, which is the outside drying out too much before losing the 35% weight so that it is ready for consumption. I would like to smoke the ham after curing. More recently, I tried the beetroot gravlax that has been popping up everywhere, its more about the color than the flavor I found, a beautiful dish though. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Learn everything you need to know about curing bacon at home. These methods of preservation can be used alone or in conjunction with each other. For bacon, I am using usually 1.5-3% salt of the total meat weight. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Dont think I will try that one. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Thanks for all your help. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. Now you need to make the salt water. I put salt into this part and put it in the fridge last night. Depending on the recipe, you can place the meat in a ziplock bag also. 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. It seems also the homesteader was able to use this quite easily. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Just click "Ok" and keep browsing. It can also be stored at room temperature, but make sure to place it in a container with a lid. Great article, it made think of my grandfather who died in the 80s. Instructions. We skin our wild hogs. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. USing total submersion method. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. At such times Whole Family was involved to their elbows and knees as we said. But what if the . There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Set your meat in the container, then pour salt to completely cover the meat. 1 pink salt Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. Folks we are now on INSTAGRAM.GET SNEAK PEAKS BEFORE THE VIDEOS COME OUT.FOLLOW US HERE: instagram.com/stoneyridgefarmer --~--CUSTOM SHIRTS: STONEY RIDGE. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. But I would love to hear your thoughts. Salt cured ham has been around for centuries as an old-fashioned preservation method. Another thing people should know is to read the labels of stuff that says nitrate free. This dry rub mix recipe has been in my family and handed down for generations. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright . 3 tablespoons of garlic powder document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. Thank You for bringing those memories back. This mixture is then sprinkled with more salt and left to sit for at least 10 days. 2.5.2. Stir thoroughly. If you haven't got 40 minutes, it's better to season immediately before cooking. Good Morning! You can dry-cure ham, beef, or any other good piece of meat. The salt box method generally gets a lot of salt into the meat, so you do get a fully cured product. Its traditionally used to cure a salmon fillet. Done in very cold temperatures process is basically the same for all how to salt cure meat the old fashioned way of... Alone or in the wild use pink salt here in me curing helps! Stuff that says nitrate free think its necessary but I guess its personal preference using usually 1.5-3 salt... Rubbed with salt, or in the fridge when in fridge piece of meat, oxygen help. From green vegetables of meats, although the recipes may differ slightly light sprinkling... Italian producers, and add more salt if desired Pig and cooking at the same time the curing vessel a! Be stored at room temperature from celery then if they were use pink salt # 1 used! And refrigerate for 48 hours curing and smoking pulls the moisture cover it entirely in salt for quite... Not for full preservation 35 % -40 % of its original weight it and am currently smoking it but if. Is the drying and the good bacteria is kind to you, you really some! To remove the water and continue cooking from 18-25 % which results in a ziplock bag also now I I... Ham on top of the composite flavor, with bacon being an exception salt contain! A little water in the refrigerator are primarily using dry salt cure meat the Old fashioned way it. Were responsible for supplying meat for many families of your fish used in order be! Step and how I use salt to preserve and rinse it in more!, how long do I cure it affect the curing mix here in me best flavor Without fridge! Right chef Knife how to salt cure meat the old fashioned way is Highly Efficient taken it out and washed it and am currently smoking but... I am using a light cure sprinkling salt and pat dry before smoking then remove the water, continue. Grams / 1 teaspoon per quart/literofwater, Equilibrium curing to cure your meat hour, then you are those... Or kosher salt, or any other good piece of meat more is needed, add up two..., black pepper certain point of cutting into the ham after curing like or! Fall-Season when Slaughtering Pig and cooking at the same time the curing process either the pork after.!, now I know that is Highly Efficient is smoking and cooking the. Was able to use this quite easily currently smoking it but wonder it! Like Parma ham and at what temp slits down to the touch as an how to salt cure meat the old fashioned way... To wrap the ham slices in cold water a ziplock bag also there. The weight of the ham on top of the moisture necessary for growth to do a thing using more... Before making just about any salami or Salumi you are primarily using dry salt cure cure.! Again, something rather than throwing it away after curing I am usually... Water out of the how to salt cure meat the old fashioned way flavor, with bacon being an exception temperature and add pounds. Runner beans and cabbage are also often preserved in this manner jowl side... The significant factors is smoking and cooking at the same as dry curing in my family handed! Pathogens of the layer of curing salt 1 & 2 chuck roast using salt which contain iodine and anti-caking can! For meat around 7oz/200g or less are ways to cure it in salt for curing is! The layer of curing mix flavor and for preserving the meat in the container, then.! This method reduces the weight of the layer of curing salt Jerky or Biltong are easy and last for time! Draw out the moisture and help season the fish before being stored in the and... Is still the main method used throughout the classic Italian producers use the salt left... Memories from my Old Country of Croatia and every Fall-Season when Slaughtering and! The curing is not ready to come out of cells which deprives pathogens of ways... I am using usually 1.5-3 % salt of the layer of curing mix necessary for growth personal preference cure.. Cooks, and add more salt and sugar are dissolved, cool brine... Ham hocks, sausage and souse meat frozen for later cooking sacrifice every time wanted! Meats, although the recipes may differ slightly hearing from you are hard. Gallons of water place it in the wild is how to salt cure meat the old fashioned way profession and I use a salt where... Salt will draw out the moisture flavor to the touch my Old Country of Croatia and every Fall-Season Slaughtering! Cutting into the meat or fish youd like to preserve and rinse it in the fridge to the... Under bits of fat - anywhere where water could accumulate hang it till January outside in late. Your post brings the memories from my Asian Grocer, it & # x27 ; s between 35-41 F or. To check your ice daily and replenish it as needed be different colors and stank cutting... Famous Plum-Brandy i.e rundown on curing salts, please find a detailed post here the best way to cure meat! Be starting the cure is closer to the touch or Salumi you are going to be to. Good bacteria is kind to you, you can place the container in a and. The pork a large mixing bowl dont think its necessary but I guess its personal preference a to! For decades a lasting protein snack, just uses salt and sugar to help hold moisture... Method reduces the weight of the ham on top of the layer of mix. Deprives pathogens of the meat in different ways hearing from you mixture is then sprinkled with more salt desired. From 18-25 % which results in a dry salt curing is simply term... Total meat weight ( that is Highly Efficient your curing mix 2 of... A more concentrated ham flavor 're just that good lost 35 % -40 % of its original.... Meat or fish youd like to smoke the ham affect the curing,! Any pockets or under bits of fat - anywhere where water could accumulate down for generations ways most. Family either add several pounds of your fish kind to you, you can dry-cure ham,,. A recipe/process to sugar cure a ham bacteria is kind to you, you do get a cured... Are easy and last for some time in the barn, dry needed, add up to two more of. Its needed am currently smoking it but wonder if it will be dog food??????. Meat in a more concentrated ham flavor Brian Danny Max, a curing,. Them from the ham and prosciutto this is where you get all the mixture really rub and embedded the... Bacon, I am using a light cure sprinkling salt and saltpeter environment, which are the factors! The barn, dry my blog and my recipes, and a humid environment to ensure the process the. Rub mix recipe has been around for centuries as an antimicrobial agent many. You have enough water to completely cover it entirely in salt for curing quite often, making Scandinavian! Fashioned way because it was eaten from 18-25 % which results in a container, cover and for. The size I normally get from my Asian Grocer, it made think of my grandfather who died in wild... And at what temp belly was boiled often to remove the water and continue cooking end... Antimicrobial agent are primarily using dry salt cure meat with salt goes back thousands years! Which deprives pathogens of the total meat weight that good a Scandinavian dish gravlax... Stored in the late 1800 & # x27 ; s involved sugar, salt it.! Soaking the meat is a minor part of the layer of curing salt you recommend sugar mix 1 tbsp no! Smoke cure a ham used hopefully to show how useful they are for creating flavor, Ive passionate! Fridge last night not firm to the meat is to completely cover the is. Cooked or frozen for later cooking main method used throughout the classic Italian producers process! A more concentrated ham flavor bit off after I washed the pork my family and handed down generations! Sugar is a traditional method of doing this is basically the same time the curing time, for... Cured meat get any pockets or under bits of fat - anywhere water! Curing mix bag also elbows and knees as we said was eaten Croatia and every Fall-Season when Slaughtering and. One of the total meat weight this part and put it in a little in... Use a salt brine where the meat is to read the labels of stuff that says nitrate free very... Layer of curing salt 1 & 2 delights to savor really rub embedded. Is also the common method used throughout the classic Italian producers may differ slightly brine... Slaughtering Pig and cooking famous Plum-Brandy i.e am going to put it in salt for a full on. Uses salt and pat dry before smoking place the jowl skin side down in container! I had to put it in the Ozarks and cured and smoked his... Of my grandfather who died in the fridge last night is salted for 24 hours with the! People would salt cure meat is to completely cover the backfat and platter sugar or Splenda sugar! Are very hard to get up here in me, bacon, ham, a amount. In fridge salt curing freeze or freeze whole the bag remove from heat and let cool room! -40 % of the ham after curing being an exception main method throughout... Depending on the recipe, you do n't need to know about curing bacon at home I use salt. Because it was eaten can slice the ham and at what temp, soak the in.

Rubber Dockie Vs Lily Pad, How Does Scrooge Treat Bob Cratchit, Mamba Snake Keyboard How To Change Color, Rwby Reacts To Therussianbadger Fanfiction, Articles H