How to salt meat for smoking - dry salting for the winter

You can use dry salting for pickling, or pickle it in a strong saline solution. Dry salting involves smoking for long-term storage. The meat turns out very dense and dry. This method is used if there is no refrigerator and nowhere to store meat.

For dry salting, choose non-fat meat. With streaks of fat, the meat will be more tender, but alas, it will not be stored for long.

Wash the meat and dry it with napkins. Cut into pieces of the desired size that you will put in the smoker. You shouldn’t make large pieces; they will take too long to be salted and will take a very long time to smoke. As a last resort, use a sharp fork to pierce the meat in the thickest places.

It is convenient to salt meat in plastic containers. They do not oxidize and the lid closes tightly enough. Place a handful of coarse salt on the bottom of the vessel. Then roll each piece on all sides in a mixture of salt and ground black pepper. If desired, you can add ready-made sets of dry spices for meat, or create your own set. Do not skimp on salt, it protects the meat from bacteria.

Pack the meat tightly, filling the gaps with salt.When you have placed the last piece, cover the bowl with a lid and place it on the bottom shelf of the refrigerator. The pouring time depends on the quality of the meat and the size of the pieces. Check the meat every day. The water formed at the bottom must be drained and the pieces turned over. Smell so that the meat does not spoil, which can happen if you add too little salt and too many spices.

• Chicken fillet is salted for 1 to 3 days.
• Pork beef - from 3 to 7 days.
• Lamb is salted for two to three weeks.

Salting meat is a responsible matter, and it is at the stage of meat preparation that the taste that smoked meat will have is formed. But don't be afraid. Watch the video on how to salt meat for smoking in a smoker and cook with pleasure: