Thread: Salting/preserving meat

Using just salt can be done meat usaly goes a grey colour and tends to be salty as heck, if you want the nice pink colour you need to use salt petter, or brine, when you use salt and salt petter as a rub your in essence doing a dry cure and it takes a bit of time. If time isn't your friend pump the meat with brine and soak it for a couple of days. Each way has its merits and downfalls if not done right. Remember don't go over board on the salt petter or brine mix, be precise as you can change the mix from a nitrate into a nitrite and worst case would be sick or dead