Question about dry curing meat

[shirleyallen]

I read online that I could take freshly cut thin slices of meat and put them into an airtight container with salt and spices while making sure the slices don't touch.

I have a few questions.

Could I do this with mason jars? I figure I could cover the bottom with salt, place a slice, cover it with salt, put another slice down, and repeat until the jar is full.

Could I then put those jars in my backpack or would that emvironment be unsuited for cooking? Assuming the jars are well full, their content shouldn't jostle around too much

How long should I let cure?

Can I reuse the salt after?

Thank you

[1Admin]

Sounds very fraught with danger of failure.

Why not just smoke the meat or dry it???

And "jar" and "backpack" don't really go together- a lot of chance of breakage.

Welcome to the forums.

[protus]

Sounds like making salt pork,meat.
dry age vs cure.
Dehydrator would be faster.....and easier to pack.

Kinda like taking a barrel...

Salt..meat..salt meat..tightly packed.


There's a few you tube channels thst deal with older ways to persevere meats and cooking.
Townsend is one of them.