Ground meat is not suitable for salting, and should be heat treated and eaten as soon as possible if the power should go out. Larger cuts of meat such as steaks and chops can be salted.
How to salt the meat
Dry salting:
- Rub the meat in with salt and then cover with coarse salt.
- Leave the meat for 2-4 days per kg of meat.
- Dry-salted meat is hung and stored at room temperature once it has been taken up for
- Drying for cured meats.
- Dry-salted meat can be kept for up to several years when water is dried out.
- You can use the salt several times.
Salting in brine:
- Put water and salt in a container and stir out (2.5 dl salt and 7.5 dl water, saturated brine).
- Pieces of meat lying in brine can lie for 3-4 months.
Water down the meat
Keep in mind that the meat will now be too salty to eat, so you'll need to water it down.
This is how you do it:
- Rinse and water the meat well.
- Salted meat is best suited for cooking and for use in, for example, stews and stews.