Using salt to preserve meat was a widely used method well up until the 19th century. Salt is used to inhibit the growth of microorganisms by pulling all the water out of each cell within a piece of meat. Salted meat and fish are still staples in many parts of the world, such as the Arctic, coastal parts of Russia, North Africa, Southern China, and Scandinavia. Preserving meat with large amounts of salt also means it doesn’t have to be refrigerated or frozen. Here’s how to preserve meat with sale, so you don’t have to worry about your extra meat source getting moldy, riddled with microorganisms, or just plain funky.
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