Preservation of Meat

Ingredients

• meat
• coarse sea salt

Directions

1. Examine meat daily for fly-blows and wipe it dry.

2. Remove any skinny bits and kernels to prevent tainting.

3. If meat is warm, soak it in cold water for a few hours, then dry it.

4. Sprinkle meat with coarse sea salt to extract blood on the first day.

5. Wipe meat with a clean cloth the next day.

6. In warm weather, discard the first brine; in cold, boil it and skim impurities.

7. Salt the meat regularly on the second day.

8. Cover salting tubs with canvass lids to allow air and keep flies out.