Is it possible, and if so, how can I preserve lean meat using only salt at home?

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How do you preserve meat with just salt?

To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want.

Can you cure meat with regular salt?

Ideally, you should use curing salt for preserving meat. It simply does a better job of ensuring that botulism spores aren't able to survive. It is possible to cure meat with regular salt. However, there can be some issues.

How long does meat preserved with salt last?

What is this? You should always refrigerate commercial salt pork when it is not in use and you have the option to refrigerate it. While it can last up to two weeks unrefrigerated, salt pork can last for 4-5 months refrigerated and even longer frozen. Reading the instructions should give you an idea.

How do you salt cure meat without refrigeration?

Apply the cure (curing salt) directly on the meat. After applying, place the meat into a plastic food storage bag and tightly seal. From there, put your meat in a cool place (between 36-40 degrees Fahrenheit). Let the curing process take place.

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Curing Meat With Salt | Preserving Meat With Salt At Home

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