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How to Salt
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5:43
YouTube
Velebit Mountain Man
How to Dry Cure and Smoke Meat
The second step of the three step macro process to curing meat. Step one: Salt meat and allow it to equalize. Step two: air dry and smoke. Step three: curing and drying. Micro Process: Salt the meat with 3% salt by weight of cleaned/trimmed meat. Allow the meat to drain in a plastic tub, remove water daily, keep covered with plastic wrap and at ...
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