Curing Meat with Farmer Pete
What does it mean to “cure” meat? It’s basically just dehydrating the meat. You’re just rubbing in salt and drying it out. The meat absorbs the salt and the salt helps prevent any botulism in the meat. It helps prevent any bacteria that may get into the meat. You can do a wet brine or a dry brine. The difference is just what it sounds like - the wet brine involves water. The process is a lot faster if you have a tumbler but we don’t have one. So I do everything the old-fashio
