Thread: Meat Storage Without Refrigeration

Originally Posted by MB

I haven't been super convinced by brining in the past, but have used this method and it certainly doesn't do any harm. Used it on wild pig and goat roasts.

https://www.themeateater.com/cook/re...rine-wild-game

Thanks for that MB. A lot of game meat can be unpleasantly dry so I reckon that is worth trying. Never done it before. I wish there was some way of infusing lean meat with fat (apart from frying)... but maybe brining will help improve the mouth feel. Corned beef is often too salty for me, but the texture is pretty good.... perhaps things can be tweaked a bit. Cheers.