Would you try this?
Salt-cured meat. Once a staple, now a rarity. As we continue to prepare for the future by living in the past because history repeats itself, it's those old school skills of yesteryear that intrigue and entice us. For the past few months we've been experimenting with salt-curing venison. Now, we have the opportunity to enjoy some uncooked, unrefrigerated meat from last year.
Our homesteading journey towards greater self-sufficiency continues to unfold. Real life skills and amazing preservation methods continue to be acquired and the most rewarding thing for us is that our children get to be raised learning and understanding these things, instead of learning them in their thirties and forties like my wife and I. We would highly recommend that others try things like those featured in this video. Enjoy the show, and thanks for watching!
Eating UNCOOKED, UNREFRIGERATED Meat From LAST YEAR - VIDEO
Until next time…
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Interesting way to preserve meat for longer durations and it remains perfect.
I had once heard my grandmother talk about this technique, but I have never prepared it. I think this technique is great.
Thank you for teaching me this technique again, although I confess I am not a fan of venison, I prefer chicken or fish. Greetings
the only way it would be more healthful, at that age, would be to lose the salt and make it “high meat”: