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Message: <blockquote data-quote="Fallbackpuppet" data-source="post: 3945270" data-attributes="member: 38064">13 month update.  Still no off putting smells and the meat looks essentially the same as it did at 6 months or 9 months.  After following the rinse procedure with some there was no discernable difference at 13 months to the 9 month trial.  Doubling the rinse procedure over the course of a few days also didn't seem to make a difference.  I think there is a point in the preservation process where the meat essentially hits its final form and a point in the clearing process where the meat just won't give up any more salt.  Still very edible and significantly better than going hungry.  One thing I did notice is the farther down in the bucket I get the more clumped and concrete like the salt is.  I am assuming this is because this is the area where all the removed moisture wound up after during the curing process.  This was a very very old dry salt pork method.  Essentially just layers of salt and meat. will be butchering another pig some time in the next couple months when I get a free weekend and I will try a wet salt pork method.  It looks very similar to a bacon or ham brine but a lot more salty with no spices or sugar, but it does call for just a little sodium nitrite (less than modern ham or bacon recipes by volume).  Should I start a new thread for that or just update here when I get it done?</blockquote>