Experimenting with salting meat.

[scott2820]

I wanted to try to salt a piece of meat to practice for if or when the power goes out and I would have to procure meat and try to preserve it short term without refrigeration until we ate it. Im not trying to "cure" it yet. Just trying to preserve it for a week or so until it will be eaten. So I rubbed salt thoroughly and then hung it to dry for about a week. It smells fine. Here's what I'm not sure about. Do I just rinse it off and try to get as much salt off as possible and cook it? I dont think its cured yet so it should be cooked. I guess as long as it doesn't smell bad it should be good. right? Any advise?

[jimmycthemd]

I've cooked salt cured meat before. Now, it was salt cured, not just short-term preserved. I had to soak it for quite a while to get the salt taste out.

jim

[scott2820]

Yea I think I let it sit in the salt too long thinking that the salt would dry it instead the hanging process. It came out really salty even after soaking it awhile. Did you let it sit in the salt or just rub salt into it before hanging it? Thanks for the response.

[jimmycthemd]

I rubbed it with salt and hung it up.