Correct packaging and storage of salt pork

[Steven Dacus]

Dear AC community, I am in need of help with how to seal the head of a barrel once fully packed with salt pork. We are going to re-supply our garrison during an event with a freight wagon with salt pork, flour, hardtack, etc. We plan to pack salt pork in barrels and load them in the wagon to be delivered to the garrison.

However, I have no idea how to place the head of the barrel back on to keep it water tight. I Know how to replace the head in an empty barrel but not a fully packed one. Any help would be greatly appreciated.

[Silas]

Re: Correct packaging and storage of salt pork

Here's a suggestion regarding removing & replacing barrel heads from the Seguin Moreau Napa Cooperage : http://seguinmoreaunapa.com/pdfs/Rem...rrel_Heads.pdf

[Steven Dacus]

Re: Correct packaging and storage of salt pork

Mark,

Thanks for the link. The method I use is very similar to the one on that link and works great when the barrel is empty. However, this method and all the methods I know require the barrel to be empty when manipulating and placing the head since you have to drop the head into the barrel and bring it up into the seat. The problem with that is with a full barrel/keg there is no room to twist or manipulate the head other than simply bringing the head from the top down. I am hoping there are a few people who know how to do this since salt pork was such a common ration for so long.

[Michael Comer]

Re: Correct packaging and storage of salt pork

Perhaps you could call the folks Silas linked too and see if they can help. If they are a cooperage, I would think they would know how to handle a full barrel as well as an empty one, or at least guide you to the info you want.

[Steven Dacus]

Re: Correct packaging and storage of salt pork

Thanks to all who helped me, PM'd me, and gave me the tips I needed to get it done right without destroying a $150 barrel. I wanted to post this follow up with some pictures. It turned out great and only took about 12 hours for the wood to swell up enough that it stopped leaking and would hold a full load of brine inside. You all probably don't care, but for some reason this was the most frustrating project I have had in a while. (probably because I had three barrels completely disassembled and reassembled 3-4 times before I figured out what I was doing). lol. Below are some pics for those who care for future reference. The head was actually easy to re-seal as long as I filled it with pork to the level that the head was going to be...I then just worked the head down from the top and it seated perfectly without any tools. However, all the bands need to be off to accomplish this. Now, I want to make a stockpile of barreled salt pork....let's see if this batch lasts long....

[Tyler Underwood]

Re: Correct packaging and storage of salt pork

Steven, do you still have the pictures from this evolution? I am going to be going down this road in the near future and I don't want to reinvent the wheel.

[Steven Dacus]

Re: Correct packaging and storage of salt pork

What kind of Barrels do you have, or are considering getting? Because I learned by trial and error on a couple of different types of barrels. The secret is to soak it with water first until it doesn't leak any water. Once it doesn't leak, then take all the rings off of one side (not just loose, all the way off). Keep the rings on the other side unmolested. Using a crowbar....carefully pop the lid out of the grove. This requires gradual-ness as being impatient can make you break/split the lid.

Then you pack it according to the food preparation manual with a base of salt and a layer of salt between each layer of meet. Pack the meat with the skin towards the wall of the barrel. Keep placing a crap ton of salt as you go. Once it is full, pop the lid back in it's slit carefully without breaking it (I broke many trying this process). The best way is to gradually work the lid inside the wood staves bit by bit with a crowbar. However, before you seat the lid, smear a bit of the unbaked flour/water paste in the grove where the lid sits...this will make it more water proof. Once the lid is seated in the grove, place the rings back on the top of the barrel. Using a barrel hoop driver and hammer, pound the rings back down where they were, or even farther down to get the tightest seal possible. Place whatever nails/keepers that the barrel came with and then remove the bunk/cork to fill the barrel with the brine you have prepared (let me know if you need instructions on making the brine). With the barrel now laying on its side with the bung hole up, fill the barrel with the brine until is almost overflows out of the hole. During this process rock the barrel back and forth to get the brine deep into the barrel thus accessing all the meat. Fill it to the point it overflows from the bung hole, then when you are sure there are no air bubbles, hammer the wooden cork into the bung hole.

If it is a new barrel, it will probably leak a bit over the next few days, if this is the case, simply open the bung again and refill with more brine.

Doing it this way have allowed us (11th OVC) to eat Salted Pork that was more than a year old. Obviously, be sure to soak it in water, and get the salt out of it when preparing it to eat, but that should be all you need to prepare a barrel full of Salt Pork.