Thread: Salting/preserving meat

Originally Posted by Oldbloke

Looking on the www and there is a lot of conflicting info. I'm sure most of it is just copy paste and no experience.

I know you can salt cure meat in a fridge. About to try this.

Can you just salt it and hang it out under a tree for example?

Also, is just salting or soaking in brine best?

Is coarse salt ok to use?

Nit interested in billing. Just preserving.

Thx

@Southcity

What kind was it? Did it look like chops and served hot or was it a whole leg served cold and you sliced bits off it?