Salting Meat

Ingredients

• common salt
• bay salt (optional)
• saltpetre (optional)

Directions

1. Remove kernels, sinews, and pipes from the meat.

2. Wipe away blood and moisture.

3. If desired, hang the meat in a cool place for a few days to tenderize.

4. In hot weather, salt the meat immediately.

5. Sprinkle a handful of salt over the meat and let it sit in a cool place for 24 hours.

6. Drain the brine, wipe off moisture, and continue salting.

7. Rub salt thoroughly into every part of the meat, including between muscles and under flaps.

8. Turn the meat daily and rub it in the brine that flows from it.

9. Examine for mold; cut off any affected areas and rub with salt.

10. Use enough salt to cover the meat well, heating and pounding it before use.