I'm trying to develop my skills into salt curing the meat. I have salt cured lard (delicious!) with great results but what I read online for the meat is different than I have done for lard.
For lard, I just placed the lard into a box full of salt and herb and put it in a cool and dry place. Period.
For salt curing the meat I read salt should be massaged on it then it should be hang to dry. Cannot it be placed in a box full of salt as well as the lard? Anyone does it?
For lard, I just placed the lard into a box full of salt and herb and put it in a cool and dry place. Period.
For salt curing the meat I read salt should be massaged on it then it should be hang to dry. Cannot it be placed in a box full of salt as well as the lard? Anyone does it?
