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
"Argue for your limitations, and in the end, when all is said and done, they're your's!"
"Sheeple & Shepherds, pick one! You can't be both no matter how you dress."
The higher ya go... the higher ya can get! Mountain Men Rock!
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