Curing meat is an age old process. It has been used to preserve, intensify flavors, and make unpalatable cuts of meat acceptable for consumption. Most of us don’t worry about the preservation aspect so much anymore, but if you’ve ever made a marinade then you’ve dabbled in curing (perhaps with out even knowing it). In this post I’m going to go over some of the ingredients needed to cure meat and introduce a couple of salt mixtures that can be very useful in curing your meats. I’ll also go over some things that could be kept in your food storage.
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