🧂Salt draws out moisture, creating an unfavorable environment for harmful bacteria and promoting the growth of good molds.
🥓The salt box method is a simple and effective way to cure meat.
⏰Curing time depends on the size of the meat. Minimum five days, but up to a week or more for larger cuts.
🔪After curing, rinse the meat to remove excess salt and spices. Pat dry and let it hang in a cool, dark place for the desired time.
🍽️Enjoy your homemade bacon or preserved meat in various dishes.
What type of salt should I use?
—Use a pure salt, such as sea salt or Himalayan pink salt, without any added ingredients or minerals.
Can I use the salt box method for large cuts of meat?
—Yes, the salt box method can be used for larger cuts of meat. Adjust the curing time accordingly.
How do I know if the meat is properly cured?
—The meat should feel firm and rigid to the touch. Any excess moisture should have been drawn out.
What if the meat is too salty?
—If the meat is too salty, you can soak it in water for an hour before using it. This will help remove some of the excess salt.
How long can the preserved meat be stored?
—Properly cured and stored meat can last for a long time, even indefinitely. However, it's recommended to consume it within a reasonable period of time.
00:00In this video, learn how to use salt to preserve meat and make it shelf-stable.
02:56The salt box method is a simple and effective way to cure meat.
05:50After salting, let the meat rest in a cool and dark place for a minimum of five days.
06:23Rinse the cured meat to remove excess salt and spices, then pat it dry.
08:47Hang the meat for the desired curing time before slicing and frying it like bacon.
09:28Thicker cuts of meat may require a longer curing time.
12:00Avoid over-salting by using a single ingredient salt and adjusting the curing time.
13:18Enjoy the homemade bacon or preserved meat in various dishes.
