How to Preserve Beef With Salt

Use coarse salt to preserve beef.

Salt-preserved beef is a technique that has been used for centuries to store beef. The salt used on the beef dries the meat by absorbing the water and kills microbes in the meat, keeping it safe to eat. Preserving beef with salt became less common after refrigeration and freezing techniques were invented, but it is still possible to do on your own. Because the meat has to stay at a cooler temperature to prevent rotting, it is important to have a temperature-controlled room available. Does this Spark an idea?

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Beef
Coarse salt
Towel
Temperature controlled room
Thick string
Hook

Instructions

- 1
  
  Rinse the meat and dry it with a towel before salting.
- 2
  
  Rub a thick layer of coarse salt all over the meat. You want to make sure the beef is fully covered with the salt and that it has been rubbed into any cracks or crannies in the meat.
- 3
  
  Use the string and hook to hang the meat in the temperature controlled room. The room should be set between 55-60 degrees Fahrenheit.
- 4
  
  Dry the meat for 2 ½ to 3 weeks, checking daily to make sure the room is staying at the temperature and the meat is not going bad.
- 5
  
  Rinse the salt from the meat once it is preserved and store or cook as desired.