SUBSIM Radio Room Forums - View Single Post - Your Ideal Doomsday Survival Situation/Prepper Thread

Rockstar · 06-04-23, 01:09 PM

A lot of processed and or prepackaged foods here. But has anyone ever considered salting and dry aging meat? I’ve just recently gave it a shot and it turns out pretty easy to do and tastes good too.

There is the primitive way doing it with just pure salt.

Or you can try out a few recipes which are little more involved. Either way it’s an easy way to preserve meat.

https://twoguysandacooler.com/calabr...rk-tenderloin/

This is the book that was recommended to me.

The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks) Hardcover – April 14, 2015
by Steven Lamb (Author), Hugh Fearnley-Whittingstall (Introduction)

06-04-23, 01:09 PM	#477
Rockstar Rear Admiral Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 11,860 Downloads: 10 Uploads: 0	A lot of processed and or prepackaged foods here. But has anyone ever considered salting and dry aging meat? I’ve just recently gave it a shot and it turns out pretty easy to do and tastes good too. There is the primitive way doing it with just pure salt. Or you can try out a few recipes which are little more involved. Either way it’s an easy way to preserve meat. https://twoguysandacooler.com/calabr...rk-tenderloin/ This is the book that was recommended to me. The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks) Hardcover – April 14, 2015 by Steven Lamb (Author), Hugh Fearnley-Whittingstall (Introduction) __________________ Guardian of the honey and nuts Let's assume I'm right, it'll save time.