You might be surprised at how little salt you need for this method, too: For each pound of meat, use 1-1/2 teaspoons of kosher salt (or, a tablespoon for every two pounds).

Modern science backs these old tricks. Drying reduces water, which bacteria need to grow. Vinegar and turmeric create acidic, ...

The larger, denser, or more sinewy the piece of meat, the earlier you should salt it.” As examples, oxtails, shanks and short ribs should be salted for one or two days.

DICKINSON (WBNG) -- The Cornell Cooperation Extension is hosting a meat preservation workshop. The workshop will be held on Oct. 21 from 5:30 to 7 p.m. at the Broome County Regional Farmers Market.