Originally Posted by pacanis
Mad Cook, I can't remember if it was in this thread or the second one, but I posted a link on what you've touched upon on meat preservation through curing. It does not remove enough moisture.
Sorry, only just found this when looking for something else.
" This method has nothing to do with olden time preservation of meats". What do you man by "this method"? My method? The methods I use for curing meats (ie preserving meats for future use) are similar to but slightly more scientific than those used by our farming predessessors. Of course it removes enough moisture if it's done properly. I didn't used to smoke the meat after salting, etc., because I didn't have the facilities but meat doesn't have to be smoked for preservation.
If your problem is with the term "curing" it does refer to various methods of longterm meat preservation