By Fiona Gallagher · permaculture designer · food, animals and preservation on 12 acres in Tassie
“After losing my first batch of salami to Tasmanian humidity, I learned that 12mm of salt per kilo is the only rule that matters.”
— Fiona. If you can't eat it, it goes to the chooks.
ArticlesCalculatorsSite PlannerShopRight. You're off-grid. No fridge, no fancy gear. You need meat to last. Curing isn't rocket science. It's salt, time, and not letting the meat turn into a stink bomb. Here's how to do it properly, Aussie style.
Right. You're off-grid. No fridge, no fancy gear. You need meat to last. Curing isn't rocket science. It's salt, time, and not letting the meat turn into a stink bomb. Here's how to do it properly, Aussie style.
Start with salt. Not the cheap table stuff. Use coarse sea salt or pickling salt (no additives). Salt draws out moisture, kills bacteria, and preserves. Basic ratio: 10% salt by weight of meat. So 1kg meat = 100g salt.
Don't skimp. Don't overdo. 10% is the sweet spot. Less = rot. More = inedible. Rub it in. Cover the meat. Leave it in the fridge (or a cool shed) for 1-2 weeks. Turn it daily. That's it. Salt cure is your foundation.
Raw salt cure isn't enough for safety. You need nitrates to stop botulism. Not optional. Ever. Use sodium nitrite (Pink Salt #2). It's the only safe way. Never use regular saltpetre – it's toxic.
Use 0.25% of the meat weight. So 1kg meat = 2.5g Pink Salt #2. Mix it into the salt rub. Get it right. Mess up nitrates and you're risking food poisoning. No joke.
Too dry = meat cracks. Too wet = mould. Target 70-80% humidity. Off-grid? Use a plastic tub with a damp sponge inside. Or a sealed container with a wet cloth on the bottom. Check it daily.
If it's dusty outback weather? Seal the curing space. If it's humid coastal? Use silica gel packs (get them from hardware stores). No humidity control = wasted meat.
Must be 4-10°C. No exceptions. Off-grid? Use a fridge (if you've got power) or a cool, dark shed. If it's above 10°C, stop. Meat will spoil. If you're in the tropics, use a swamp cooler or bury it in a cool cellar.
Never cure in a garage or shed. It's too hot. You'll get botulism. That's not a risk you take. If you can't keep it cool, don't cure. Better to have fresh meat than dead meat.
While many off-grid projects are achievable as DIY, certain situations require licensed professionals:
Always check local regulations and obtain necessary permits before commencing work.
Worth a watch: Salt Curing Our Meat—Our Two Favorite Methods · Nuilas