How to Salt Meat

This method of preserving meat has been used long ago, and is still being used today. It preserves it by bringing the bacteria out of it so it can last longer.

Steps

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    Pick your meat. Whether it is fish, chicken, pork, beef, veal, venison or anything else, it will work.
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    Wash the meat with room temperature water, (AKA Lukewarm).
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    Cut off all parts of your meat that you wouldn't like to preserve
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    Pat dry with ONE of your clean towels.
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    Optional---Apply herbs and spices to your cut.
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    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.
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    Now hang your finished meat into a cool room, see Things You'll Need below.
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    Check every 2 days for 3 weeks, making sure it doesn't smell bad, a sign of bacteria.
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    After 3 weeks, it is ready.
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    Use water to wash off salt from meat.
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    Pat it down with the OTHER of your clean towels.
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    Now you can eat it and enjoy!

Things You'll Need

  • Meat to preserve
  • Coarse Salt
  • 2-3 clean towels
  • Herbs and spices (OPTIONAL)
  • Room of about 55–60 °F (13–16 °C).

Article Info

Categories: Food Preservation Techniques | Meat