Dry Curing Meat

Just interested if anyone has any good reciepies for dry curing meat the old fashioned way. Looking for ideas in case the SHTF

I can remember my grandparents talking about corning meat, but I never saw them do it or--to my knowledge--tasted their product. Every now and then I sort of toy with the idea of making bratwurst, but I haven't gotten around to trying it yet. You've probably already seen this, but I have this page bookmarked . It has several recipes which I plan to try someday--hopefully before the need arises.

Onward and upward,
airforce

There are many ways to Dry Cure Meats.

Baking in an oven, low for a few hours after soaking in a brine over night.

Sun drying for a few days after brining solution.

Smoking in an specially made,(or purchased), smoker using a small wood fire, after brining.

...And smoking in a specially built room/building with a small wood fire.

(The latter choice is my favorite).

Prep and selection of the meat(s) and choosing the right smoking woods and meat flavorings is key, along with not using too mush salt in order to avoid 'salt toxicity'. But storing the finished product for long term properly cannot be left out.

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I'll try to come back to this thread when I have more time.

Michael