Salt has been used in the practice of meat preserving for centuries because of its ability to draw out moisture and prevent the survival of bacteria. Long before refrigeration and freezing, salt was the preservative of choice for ancient civilizations, sailors and early pioneers. Salt preservation is still a valid method that is widely used. Here are a few steps you can follow to preserve meat with salt.

Select the meat you want to preserve.

Wash the meat with lukewarm water to avoid cooking it and trim off any undesirable parts.

Pat the meat dry with a clean towel.

Apply your favorite unsalted herbs and spices to the meat for a rich flavor.

Rub the coarse salt into the meat thoroughly and cover it entirely with a layer of salt. This eliminates bacteria present and prevents its further production.

Hang the meat in a room that is about 59 degrees Fahrenheit and let it air-dry for roughly 3 weeks. Check the meat about every two days to make sure it doesn't smell bad.

Use running water to wash excess salt from the meat and pat it dry with a clean towel. Then cook and enjoy.


  • Depending on where you live, a cool room can be a basement, or some other room adjacent to your home. The main thing to remember is that the room must be about 59 degrees Fahrenheit.