Page 8 - The Lost Book Superfoods
P. 8
The Lost Book of Superfoods
cooled for a week. The meat is then rinsed, wrapped in cheesecloth, and hung for
anywhere from a few weeks to several years to dry and age the meat.
Salting is the process of completely encasing meat in a thick layer of salt for several
days. The salt draws the moisture out of the meat creating a hard shell of salt or a
brine in some cases. After the meat is done drying, the shell is broken and the meat
rinsed and dried.
8
