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Thread: Meat Safe
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30th September 2011, 10:33 AM #1
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Meat Safe
A neighbour asked yesterday if I'd be interested in making a meat safe and meat cure box. The seasoning/curing box will have the meat encased in salt prior being put into the meat safe for further curing. Unfortunately without the the time and space I may have to pass this project up.
I have seen and used many over the years including the MiL's one which has now long gone or I'd have sold him it.
My question is what timbers would be best for
the curing/seasoning box which will have the salt?
the meat safe?
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30th September 2011, 12:55 PM #2
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Id probably be going with hoop pine or bunya
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1st October 2011, 08:05 AM #3
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I know many old meat safes would have been made from packing cases etc possible pine but wouldn't they soak up the juices and salt rot the timber.
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1st October 2011, 09:18 AM #4
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Wow! do people still use those things.?
Reality is no background music.
Cheers John
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1st October 2011, 02:09 PM #5
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Im not sure maybe they could put a tray in there if its going to drip. have you looked them up on the net?
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1st October 2011, 04:36 PM #6
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John this fellow is Middle Eastern and wants one made so he can cure his own, I don't have the time or room really to make it and I have figure what he wants to pay for one not worth my time either.
Woodkid that was the plan for the Meat Safe but the one he wants to use for salting
I might suggest he buy a large size esky for that part. I have already suggested checking out 2nd hand shops for the Meat Safe.
Would Oregon be ok I wonder for the safe, I have enough of that and son can get the mesh required.
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1st October 2011, 07:28 PM #7
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wonder if the a differnt wood would add differnt taste to the meat like smoking
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2nd October 2011, 10:31 AM #8
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Originally Posted by Gaza
Imagine Scented Rosewood, Peppermint Gum, lemon Scented Gum,
Camphor
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