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)
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Guardian of the honey and nuts
Let's assume I'm right, it'll save time.