Johan, what is the eq method?
I usualy add 3% salt to meat and pour over 3% salt solution till its all submerged. Turn every day. This way meat can never get over 3%.
Prosciutto and cured fat l burry in salt to take as much as it wants.
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How long do you keep it in the salt water?
After reading through the threads posted last night, I wonder if one person had all of your knowledge. wonder what this one could do then, you guys are incredible, in all areas.
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Equibrillium method
It is just the precise measurements of meat, salt, water and if wanted the nitrates.
As this one for instance.
https://www.localfoodheroes.com/universal-cure-calculator/
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No worry’s on clogging the thread I am much enjoying this conversation and learning new things guys!
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If you use the eq methof it doesn’t matter if you have it in the brine too long, I think that salt goes in to the meat 10mm (3/8”) per 24 hours so a piece of meat that is 10cm thick is 5 days since it goes in from both directions.
I usually add an extra day to be sure to get it through.
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Jan, indeed this site host some incredible people.
I usualy leave the meat for about a week or by feel, but thanks Johan for the info! Is the penetration speed dependant on temperature? Guess not since its osmosis that does most work…
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I have not seen any info on different temperatures have different penetration times for salt however most people have the brine and meat in fridgetemperature so then there is negligeble difference for them.
But as you say Kristijan, osmosis care little about temperatures
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My previous statement holds true I am not above talking road kill
Took the day off I’m heading to get a bigger cooler and some ice and I’ll be butchering all day. Yearling calf about 100lbs of beautiful wild healthy lean tender meat
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Nice freezerfiller and I hope none of the intestants ruptured.
I have not had roadkill, are the intestants ruptured often or not?
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Every roadkill I have ever gotten yes the stomach is ruptured, carefully and quickly remove the front and hind quarters and back straps is usually all you can salvage. There was a full grown cow that was hit as well I grabbed both but unfortunately I was not able to make use of the adult due to extreme rupture damage. A shame it went to waste, would have been another 2-300lbs of meat
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That is kind of what I thought, same thing with the gallbladder or is that more protected by the liver so it keeps intact?
I have wondered about these things but not talked to anyone utilizing these animals.
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Damn your deer is big… everything realy is bigger in America 
l was amazed when l first came face to face with one of your deer. I thod it was a cow
Ours grow to maybee 100lbs live weight but thats probably a trophy size. 40 pounds of meat is a good score off of a adult animal.
Elk is bigger but rare.
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KristijanL. that is an elk calf.
S.U.
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Oh l see! Makes more sence then
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I think the white tail bucks we have in Michigan would average 150-160 pounds. A 200 pounder is pretty unusual and definitely smarter than his cousins. I hold no grudge against Bambi and his family even though they usually get more out of my gardening efforts than I do.
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Yes a full grown bull elk with antlers can be up to 600lbs, size of a horse. I was just explaining to syllus a hind quater off a full grown elk is bigger then he is. Usually takes 5-6 solo trips in and out of the woods to pack out an elk, i have packed out a full grown blacktail deer once just removed guts and lower limb joints and strapped it on my back and 3 miles to the truck i was 16 at the time and full of piss and vinegar. I could not do that now if i tried, it was a bear to wrestle this calf up out of the ditch by myself i had dad bring the truck and trailer to haul them i would have had to quarter it out to fit just the calf in the little geo
Back straps for dinner rolled in salt and pepper seared in butter a little olive oil garlic and rosemary cast iron skillet then finished in the oven to 130° internal served with mashed potatoes. A meal fit for a king! And there were no left overs. Give some hand to scale size comparison i cut the back straps 2" thick steaks, 4oz each and i have 20 steaks. Double that amount on a full size elk
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Stop, stop, Marcus, with the meat pictures… I am drooling all over myself.
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Day 3 processing elk, finally down to the grinding
Been sitting on this grinder near 4 years since i picked it up on sale, boy did it earn its keep today. Processed 18lbs of 80% lean elk 20% pork fat
Well in 1 lb packages everything was going great with the seal-a-meal, until i seen there was about 7oz left. No reason to package and freeze something so small, lets fry off a patty and test the work
Salt pepper and cast iron.
What. A. TREAT!
A touch of good yellow sauce, finding myself wishing for about 4 more of those pattys. Oh how i have missed good wild game burgers, what a wonderful delicious amazing add fancy description words here
I went with 80/20 so incase i desire later i could mix in any sausage seasonings on the fly for 1lb packs of whatever sounds good. Breakfast sausage, bratwurst, redwine sausage ect ect
I usually find it a crime to grind elite quality elk meat, but with an elk tag still in my pocket for december thought i would give it a try.
I regret nothing!
No…
I regret not making this sooner. I need like 6 more elk tags. And maybe some spot lights on the dodge and geo to scan ditches for more roadkill
Sorry Bob, to good not to share
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Wow Marcus, you will always survive. I wouldnt know where to start .
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I believe hank williams jr has a song about that 
Amazing what you can get out of some roadkill, and to think we were only recently aloud to pick it up legally. So many meals that went to waste for years and years! And better quality of meat then is sold in any store.
In this small town i was pleasantly surprised to find in the butcher box they keep pork and beef fat for sale, im guessing there is a long standing tradition in the area if making your own meat. This is not a common find anywhere else in the state i have lived, that is usually a grab the butcher by the ear and twist till he produces a small pile of pork fat trimmings. Charcuterie gold as they say. Though i plan to do pigs next year to have my own supply for sausage making at home
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