Preserving Meat via Salt

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Coded-Dude

Sharpshooter
Special Hen
Joined
Jan 14, 2011
Messages
2,637
Reaction score
10
Location
Okiehoma
I have a home butchering and meat preservation book(circa 1986), but it only goes into curing hams(using a dry salt or brine), no other meats mentioned. The freezing and canning sections are more in depth(as far as meat preservation goes).
 

subprep

Sharpshooter
Special Hen
Joined
Feb 20, 2013
Messages
1,499
Reaction score
0
Location
broken arrow
no idea if this is legit or not....

http://www.wikihow.com/Salt-Meat

1
Pick your meat. Whether it is Ham, Chicken, Pork, Steak, Veal, Beef, or anything else, it will work.
Ad
2
Wash the meat with room temperature water, (AKA Lukewarm).
3
Cut off all parts of your meat that you wouldn't like to preserve
4
Pat dry with ONE of your clean towels.
5
Optional---Apply herbs and spices to your cut.
6
Now rub the salt, coarse, into the chosen meat. Rub it hard into the meat, and also a layer of that coarse salt over all the meat.
7
Now hang your finished meat into a cool room, see Things You'll Need below.
8
Check every 2 days for 3 weeks, making sure it doesn't smell bad, a sign of bacteria.
9
After 3 weeks, it is ready.
10
Use water to wash off salt from meat.
11
Pat it down with the OTHER of your clean towels.
12
Now you can eat it and enjoy!
 

BadgeBunny

Sharpshooter
Special Hen
Joined
Feb 5, 2007
Messages
38,213
Reaction score
15
Location
Port Charles
Ok, subprep, this is how it happens ..
:rotflmao:

David, I have a couple of books around here ... probably more but I'd have to look ... PM me if you'd like to read them before you go buying anything off Amazon ... :P
 

Latest posts

Top Bottom