Consider using these beginner tips for preserving and salting meat at home and on your own. The application of salt to meat is the first critical component of dry-cured meats. Salting also ...

Similar to bacon and sausages, the Chinese preserved meat is made with large quantities of salt, and some of them are smoked over with fire to achieve more flavor.

Preserving meat for at least a week is essential for ... Salting (Curing) Curing meat with salt draws out moisture and inhibits bacterial growth. You can use dry curing, rubbing salt directly ...

Separate the amount of meat you want to preserve. Remove all the fat and cut the meat into thin, long pieces. Salting and Draining : Sprinkle salt over the meat pieces and place them in a strainer ...