How to Preserve Beef With Salt
- 1). Rinse the meat and dry it with a towel before salting.
- 2). Rub a thick layer of coarse salt all over the meat. You want to make sure the beef is fully covered with the salt and that it has been rubbed into any cracks or crannies in the meat.
- 3). Use the string and hook to hang the meat in the temperature controlled room. The room should be set between 55-60 degrees Fahrenheit.
- 4). Dry the meat for 2 ½ to 3 weeks, checking daily to make sure the room is staying at the temperature and the meat is not going bad.
- 5). Rinse the salt from the meat once it is preserved and store or cook as desired.
