To dry salt meat, you completely cover the meat in salt for a full day. Here’s a detailed breakdown of the process:
Steps for Dry Curing Meat with Salt
Prepare the Container
- Choose a container that is large enough to hold the meat and plenty of salt.
Layer with Salt
- Fill the bottom of the container with a layer of salt.
Place the Meat
- Place the meat on top of the salt layer.
Cover with More Salt
- Pour more salt over the meat until it is completely buried. It's important that every part of the meat is in contact with the salt.
Optional Flavorings
- At this point, you can add flavorings like celery seed and black pepper if desired.
Time
- Leave the meat completely covered in salt for a full day.
By following these steps, you can effectively dry cure meat with salt. The salt draws out moisture, inhibiting bacterial growth, and the process also imparts a unique flavor to the meat.