How to Preserve Meat the Old Fashion Way

Using salt to preserve meat is called "dry curing."

Using salt to preserve meat is one of the oldest preservation methods known to man. This method can be traced as far back as the Roman Empire. The reason why salt is an effective preservation tool is because the salt protects against harmful bacteria growth. The salt removes water from the meat that harmful bacteria need to grow and flourish. The presence of salt eventually makes the conditions in the meat poisonous for bacteria because the pH levels in bacterial cells become imbalanced. If you feel like trying a new preservation method, using salt is one of the best.

Things You'll Need

• Salt
• Paper towels
• Meat hangers
• Temperature-controlled room

Instructions

1. Purchase a cut of meat and remove all the lose ends. You should have one solid piece of meat by the time you are done.

2. Clean the piece of meat using running water from a faucet. Pat the meat dry with paper towels.

3. Rub salt on all sides of the meat. Then cover the meat with a layer of salt. The salt prevents the meat from spoiling.

4. Hang dry the meat for three weeks. The meat must be in a room that is 59 degrees Fahrenheit.

5. Remove the meat from the hanger and wash off the layer of salt after three weeks.

6. Dry the meat with paper towels and cook the meat any way you want.

Tips & Warnings

• Before rubbing the salt on the meat you can also rub on spices to marinade the meat. This will not affect the preservation process.

References

• Texas Escapes: Preserving Meat on the Frontier
• Urban Evasion: Preserving Meat without Refrigeration
• Collecting and Exchange of Local Agricultural Content: Preserve Your Meat Using Salt
• Mad Sci Network: Why Does Salt Preserve Meat?