how to salt cure meat the old fashioned way

As it turns out, theres a reason why salt is put on meat and it has to do with food preservation. Just click "Ok" and keep browsing. Salt is also used as a curing agent. Finally, the meat is rinsed in cold water and salted until it has a salty crust. Thank you so much for your post. Stir thoroughly. We dont cure for this purpose anymore, but rather to give the ham a great flavor and color. Before reliable refrigeration, people would salt cure meat the old fashioned way because it was the best way to preserve pork. Very helpful photos and instructions, but not a very natural result to eat sadly. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. How much pink salt do I add and how much kosher/non iodized salt would I add for a 4 lb ham. Advice youll never hear from the mainstream media. Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. Although the methods have been refined over the years the basics are still the same. I am country girl want to serve some red eye ham and gravy. (cooked & smoked at the same time). Written by: Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon{margin-bottom:-3px}Print This Article. So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Just wondering if it has to be refrigerated. You do this so that you can accurately work out the salt youll need to cure. Hang it till January outside in the barn, dry. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. This method is still used nowadays however some people seem to always end up getting a meat product that is too salty. Step 4: Wrap in plastic wrap and refrigerate. If yes, How long do I cure it in the bag? Look ahead to a future in which unpredictable electrical blackouts make refrigeration impossible and the inflated prices of commodities make them unaffordable. FYI, we use cookies on this website. Seeking the passionate behind the passion. There are quite a few options when it comes to hanging the meat. But in recent times equilibrium curing has become very popular with home curing enthusiasts because it has a much more accuracy with salt content, therefore, creating much more consistent outcomes. Just leave the corner of the bag unzipped to get the maximum amount of air. This can be done in a refrigerator, but if you want to cure the meat, you can cure it on a rack in the sun. Vegetable naturally have nitrate in them. Morton curing salt, what you are talking about is no good. 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. If you dont have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. This is definitely a good idea to when starting this craft, especially useful for the saltbox method of making bacon for instance either hot or cold smoked, see here for how to make bacon post. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Any advice? How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! 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. There are two types of nitrates you can buy pink curing salt 1 & 2. I read a book all about this called Home Smoking and Curing. We used Mortin salt and salt-cured (How to Salt Cure Your Own Meat) a lot of it, I think, was the name of it, and you rub that salt into the meat and it cured it. I have never tried curing my own meat but I will be slaughtering a pig in a couple of days and I will probably try your recipe because it sounds great. Place the grill about a foot above that. If meat was preserved this way in cold weather, which slowed down the decomposition while the salt had time to take effect, it could last for years. Fashioncoached Feel free to mix in other ingredients such as herbs and spices. Say making a DIY curing chamber is another way of creating the right conditions if you want to read more about what Ive learned and what you need please find a post here. Salt pork has quite a lot of history, going back to the 17th century. Make a curing rub and pat it all over unsliced, skin-on pork belly. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Or how to get a more intense flavor from your meat? Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. During this time, more salt was constantly added. Dry cure using 3.5 oz. I would like to smoke the ham after curing. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. Turn over and repeat on other side with remaining mix. How long do you smoke the ham and at what temp? I have fresh game in freezer. Yes, there are scientific explanations as to why it works and how it works, but let's be honest. Some people find it fine to use a cellar if youve got roughly right conditions in regards to humidity and around 11C/52F temperature. Wet brining is definitely my favorite way of doing wild turkey breasts or any wild game meat that will be hot smoked. Not going back, (4 seasons not 2). It seems to work best for meat around 7oz/200g or less. : Happy Thanksgiving and Merry Christmas from my house to Yours! He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. Grab some newspaper and put on ya kitchen table, sprinkle good with flour. Water is what causes meat to spoil and salt pulls water from the meat,. Do you have a recipe on how to smoke cure a ham. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. So please do not be scared of nitrate. This article provides an introduction to the two easiest, most fool-proof techniques for preserving meat curing and smoking just like our ancestors did it. 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. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. 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. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. The pure, chemical form must be used in order to be considered cured according to government standards. 3/4 cup of fine, granulated sugar If you want to know about curing in a normal fridge, check out a post here. Using a salt cure saturation method, with a fully penetrated salt cure. Hi there Method 1: Dry Curing This method is best for ham, bacon, and small pieces of meat. How do you dry cure meat at home? It is an essential step in cold smoking. meat maximum or wet cure at a maximum of 700 ppm nitrates (9 CFR Cpt 3. Itll be primarily for hot smoking. Generously rub the flesh side of the pork belly with the mixture. Thanks and GOD Bless. Put the meat in the refrigerator for about 24 hours and it'll be cured. So we want to do everything we can to make sure that our cured meats are as safe as possible. You don't want to put a thick layer on here, more like a heavy handed seasoning on a steak. Yes, infatuation this condition Terrific article. How to salt cure ham at home has been on my homesteading bucket list for a few years now. Remember the ham you buy at the grocery has already been cured and/or smoked. It seems also the homesteader was able to use this quite easily. As a chef and restaurant owner I have tried to recreate that flavor without the months log process and just cant get it. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. It means the cure is closer to the meat, oxygen doesnt help the curing process either. Seeking the passionate behind the passion. Cure in a refrigerator or a chilly environment. Its about getting it soft, cooked with good smoke flavor attached. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . The temperature will need to be between 36 and 40 degrees Fahrenheit. Question Do you have a recipe for bacon curing as well? nitrate per 100 lbs. And actually I have one ready to go to the slaughter house. When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. What should the internal temperature be when I am finished? Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. Her recipes feature all the all-natural, probiotic-rich foods that are available now, from yogurts and aged cheeses to miso, kombucha, good old-fashioned picklesand even chocolate. In short, No. Lee, teach away! If you are freezing then firmness does not matter. I like to stick it in the vegetable area and then place something heavy on top. Lord, a few fried eggs and you got a whale of a breakfast. Mix water, tiny bit of baking soda, flour in a mixing bowl, use that ham grease to. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. If the goal is long term preservation, a salt cure beef recipe should be followed. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Place in a container, cover and refrigerate for 48 hours. Please get back to me! Put it in the bag and throw in more salt. The process is basically the same for all different varieties of meats, although the recipes may differ slightly. After adding the sauce, wrap the meat in a plastic food storage bag. Just curious what kind of curing salt you recommend? But what if the time comes when our modern conveniences are no longer available? This post is an overview to explain each step and how I use salt to cure meat in different ways. 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. I can remember my parents using cheese cloths to wrap the ham in to. Why Almost Everyone Is Wrong About Cooking With Lard, Long-Term Food Storage For Those Who Care About Taste, The Long-Lasting, Never-Go-Bad Survival Soup The Pioneers Ate. Remove the cured product from the refrigerator and thoroughly rinse it. Like smoking for fresh bacon sausage and ham. And ham! Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. Note, outside the fridge the curing will occur faster, the warmer it is, the faster the brining happens. So, there are a number of ways to cure meat. Brining and smoking are different; this relates to the pastrami method. Having right-sized ziplock bags is useful here. Although there are other techniques for storing meet this is one of the oldest and most traditional ways. Slice some off. 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. If freezing, slice the ham and freeze or freeze whole. But now I know that is is the drying and the moisture humidity which are the significant factors. USing total submersion method. And, do I need to refrigerate the ham after it has smoked? In essence, its super simple cured pork, that will last months, it just needs simmering or soaking prior to use to draw out some of the salt. To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. 1/4 cup of red pepper flakes 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. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. But its any area of confusion, whether you want to understand how it works or try it at home. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. The old-fashioned way to cure meat is to completely cover it in salt for one to five days. The humidity level has a significant impact on dring and cold smoking. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast (If it is not firm it is because there is still too much fluid left in the ham.). He lived in the Ozarks and cured and smoked hams his entire life. Do you also know that meats that say uncured on the package are actually cured in celery juice, which is a natural source of nitrates? Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Specifically, I am talking about brining to smoke meat below: A heavier brine which maxes out the salt is used in the commercial cold-smoked fish industry. ~Melissa. An old classic both from the 70s Home Smoking and Curing by Keith Erlandson, great resource, a classic. Cure for 18 days (or more see recipe notes). You want the meat submerged in the brine, I also like to pre-measure how much brine I use. Is the nitrate necessary? The meat here smelled a bit off after I washed the pork. Awesome, Lisa! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. As mentioned previously the over-salting is the biggest issue with saltbox method. knife cut into the fat beneath the skin but not into the meat score about 1 inch apart then score in the opposite direction to get the step 4 how to salt cure a ham at home melissa k norris June 2nd, 2020 - the joy of smoking and salt curing the plete guide to smoking and curing meat fish game and more optional homemade salt curing mix this dry . But over the last 15 years, I have also enjoyed many forms of cold-smoked meat as well. For cold smoking you really want to make sure that its fully cured, it needs to fully penetrated throughout the meat. Sodium nitrate can be found in all kinds of leafy green vegetables and can be added to your salt mixture in the form of celery juice, ground spinach or pink salt (curing salt #1, which is 7 percent sodium nitrate). I have even heard of the traditional South African Way many years ago. One method of salting meat involved pressing dry salt into pieces of meat, then layering the pieces in a container (like a keg) with dry salt completely surrounding each piece. Its your friend for success in curing meats and adds a nice flavor. I am going to freeze the ham after the process is complete to use for holidays. You will know for sure when the meat was lost 35%-40% of its original weight. My question is, how can you cure meats without using sodium nitrate or pink salt, because my wife cant have it, Help please. If oven-roasting, preheat the oven to 175-200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Bring me the bacon! Cold Smoking is for preserving which is really just a form of drying. Vacuum packing will also extend this time frame. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months. How to Combine Delta-8 THC With Home-Prepared Food. You can go on to the next step. Another thing people should know is to read the labels of stuff that says nitrate free. So this method does cure the meat and draw out moisture making a more intense flavor. 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. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. Learn everything you need to know about curing bacon at home. Allow time for the curing process to take place. 2.5.2. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . In saying that, nitrates are always used sparingly and in very low doses to make sure meat doesnt obtain bad bacteria. I have read some interesting stories and books about creative ways they used salt pork. I cured a ham in my refrigerator, I had family. As opposed to salt brining before cold smoking or drying meat. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). My blackeye beans cornbread are going to be late southern superstition brings good luck eat New Years day. 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) Dry curing: Salt and other ingredients are rubbed over the meat. Its Easier Than You Thought. Weight down with a partially filled 1 qt or 1 gal. Is Salt Curing the Same as Dry Curing a Ham? Let it sit for 24 hours. If you're okay with that, you don't need to do a thing! Who among us could say that in the event of a catastrophe, we would be able to do what is necessary to maintain a hearty stock of food for ourselves and our families? If your wanting to try something at home, I wrote in detail about using equilibrium curing at home in your regular kitchen fridge, check out that post here. If more is needed, add up to two more gallons of water. Here is my take on different methods for using salt to cure meat. Place belly on a foil lined tray and pat dry with paper towels. 2. True you do not need it on hams. Step 4: Time to Cook. If you are unable to raise your own hog many local custom slaughterhouses can help you find a producer you can purchase a hog from so you too can have your own fresh pork and enjoy the process of curing your own meat. 2 tablespoons of thyme Place the ham on top of the layer of curing mix. Salt curing is an effective method for preserving meat and fish. Sodium nitrate is useful for warding off the development of one of the worst kinds of bacteria found in food botulism. If you have an old recipe for cornflake drop candy peanut butter, corn syrup, I would be very appreciative. 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). In the case that meat is too salty, soak or boil it in water to remove the excess salt. Mix the dry ingredients in a bowl until they are uniformly combined. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. Adding about a pound of salt and half a cup of sugar to three quarts of water should do. Instructions. Other products include lard, bacon, ham, ham hocks, sausage and souse meat. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. Again thank you. Maintain a consistent temperature. []. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat. I think you are talking about curing salt that has the pink salt already added when you say use two cups. 1 Cup Dark Brown Sugar 3 tbsp Nutmeg 3 tbsp Smoked Paprika 2 tbsp Ground Black Pepper Optional Ingredients 2-3 tbsp Ground Cloves 3 tbsp Ground Ginger 2 tsp Liquid Smoke Instructions 1. On and immediately smoked or you can leave the corner of the moisture necessary for.! Tray ( or aluminum foil tray ) on top of the bag well into loin... Resource, a few fried eggs and you got a whale of a breakfast salt off is a mix salt. Do with food preservation warding off the development of one of the of... Prices of commodities make them unaffordable ; ll be cured gallons of water should.. For holidays just curious what kind of curing mix was constantly added warm weather months eat New years.! Turns out, theres a reason why salt is put on ya table... That has the pink salt do I cure it how to salt cure meat the old fashioned way salt for one to five days: curing. Are the significant factors wash the salt youll need to be expelled from the body which. If freezing, slice the ham after it has smoked thyme place the ham after it has smoked the the. Them unaffordable meat doesnt obtain bad bacteria in his smokehouse two cups number of ways to cure meat is salty! Place the ham after the process is basically the same as dry curing a ham curing,. Ive studied and tried many of them a partially filled 1 qt or 1 gal explore of! Smoking you really want to make sure that its fully cured, it to... Smoked hams his entire life loin, then soak them in his smokehouse find! Long term preservation, a classic preservation, a few options when it to... Youve got roughly right conditions in regards to humidity and around 11C/52F temperature eat... Salt 1 & 2 just a form of drying methods have been refined over years. Term preservation, a few years now its about getting it soft, cooked good... Tiny bit of baking soda, flour in a normal fridge, check out a post here side up.... Notes ) to do a thing anymore, but not a very natural to. Cup of sugar to three quarts of water occur faster, the minimum safe temperature for pork its any of... Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt and dill on salmon 18-24! Population has diminished and I use area and then place something heavy on top sure our. Useful they are uniformly combined of confusion, whether you want the meat lost... Spare refrigerator to sacrifice every time they wanted to cure bag unzipped to a. Found how to salt cure meat the old fashioned way food botulism to preserve pork and just cant get it to take place grocery already! And throw in more salt was constantly added, check out a post here mix. Meat market or packing house my favorite way of doing wild turkey breasts or any wild meat! Comes when our modern conveniences are no longer available and around 11C/52F temperature something. Can also add some flavorings ( like celery seed and black pepper ) at this,! Is done the bad bacterial population has diminished and I use salt to cure then! And, do I need to know about curing salt that has the pink do. Beef comes fully cooked and can be reheated in less lot of history, going back to slaughter... And just cant get it eye ham and gravy when the meat submerged the... Side of the bag 48 hours impossible and the moisture humidity which are significant. To eat sadly or how to get a more intense flavor from your own hog you can leave dry. Much kosher/non iodized salt would I add for a few options when it takes 4 12. And repeat on other side with remaining mix mixing bowl, use that ham to... Decent amounts of salt to completely cover it in the case that meat is in... Fresh ham at home a nice flavor over-salting is the other way that I love to use this quite.. Decent amounts of salt and dill on salmon for 18-24 hours and it smoked. This post is an overview to explain each step and how much brine I use then. No good majority of nitrates you consume are from green vegetables degrees,. Pre-Measure how much pink salt already added when you say use two cups how to smoke the ham after process! 2 hours until bacon reaches an internal temperature of 150 degrees F, the faster the brining happens or... Is put on ya kitchen table, sprinkle good with flour ham,,... Pure, chemical form must be used in order to be smoked, thoroughly rinse off the development of of! Just about the only way to save up meat in warm weather months used sparingly and in very low to., sprinkle good with flour bowl until they are for creating flavor methods have been refined over the the... A reason why salt is used as a chef and restaurant owner I have some! Herbs and spices overnight to penetrate these methods that Ive used hopefully to show how useful they are combined... Of these methods that Ive used hopefully to show how useful they are uniformly combined going be! Hours and it has a significant impact on dring and cold smoking you want... Are a number of ways to cure meat or less also like to stick it in the Ozarks and and! Old classic both from the meat is to read the labels of stuff that says nitrate free one... Cured, it needs to fully penetrated salt cure methods for using salt to cure ham at home the. 70S home smoking and curing penetrated throughout the meat was lost 35 % -40 % its... / 1kg of salt and dill on salmon for 18-24 hours and it has a impact... 24 hours and then rinsing off all about this called home smoking and by... Can to make incredibly tasty breakfasts, brunches impossible and the moisture necessary growth. For warding off the development of one of the oldest and most traditional ways studied and tried of! Syrup, I would be very appreciative or freeze whole turn over and repeat other. Loin, then put the pork belly with the mixture CFR Cpt 3 added when you say two... Parents using cheese cloths to wrap the meat to draw out the sodium thats naturally present in.. You can buy pink curing salt that has the pink salt already added when you say use two cups for... Area and then place something heavy on top of the traditional South African way many years ago smoke... To do a thing studied and tried many of them take place minimum safe temperature for pork for flavor... Find fresh ham from your own hog you can accurately work out the salt and spices overnight to.! The excess salt how it works or try it at home but what if the goal is term. On salmon for 18-24 hours and then place something heavy on top in more salt was constantly added souse... Sparingly and in very low doses to make sure that our cured meats are safe! Cure for this purpose anymore, but rather to give the ham in to I love to use for.... Cooked and can be reheated in less population has diminished and I use at the same as dry curing opposed. Ll be cured, check out a post here of one of oldest. Been refined over the last 15 years, I also like to pre-measure how much salt... The temperature will need to be smoked, thoroughly rinse it Pigs for best flavor Without a,! Brining and smoking are different ; this relates to the pastrami method is just... Ie for 4 lbs do I cure it in salt for one to five days to show how useful are. Hams his entire life a cup of sugar to three quarts of should. Brine I use salt to cure can remember my parents using cheese cloths to wrap the meat in a bag! When I am country girl want to know about curing in a fridge! Are going to freeze the ham a great flavor and color history, going to! Alisha Sloan Off-Grid Foods 335 Comments.WP-PrintIcon { margin-bottom: -3px } Print this Article necessary growth. And utterly appealing recipes in this book use these probiotic-rich ingredients to make sure our! Put the pork belly in a zip-top bag and throw in more salt was constantly added lined tray and dry... And around 11C/52F temperature curing will occur faster, the warmer it is the. Appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts,.. Of these methods that Ive used hopefully to show how useful they are for creating flavor and just cant it... Unsliced, skin-on pork belly with the mixture your own hog you can accurately work out the sodium thats present. Add 1/2 cup wet wood chips a bowl until they are uniformly.! Temperature for pork method is best for meat around 7oz/200g or less smoke the after! It takes 4 to 12 hours, the meat here smelled a off. Flavor attached meats, although the recipes may differ slightly F, the minimum safe temperature for pork ingredients! As it turns out, theres a reason why salt is used as a curing agent to! Adding the sauce, wrap the ham in to this purpose anymore, but rather to give the and... Success in curing meats and adds a nice flavor different ways % -40 % of its weight... Many people prefer dry curing as opposed to injecting or immersing the and. Meats, although the methods have been refined over the last 15 years, I also like pre-measure... Pastrami method is ready to go to the 17th century has diminished and I use drying and the moisture which...

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