Neybar
Specialist in tools and equipment
14 articles by this author (Including both blog posts and archived content)
Equipment Reviews
Coast Rapid Response 3.0 Knife Review
Coast Rapid Response 3.0 Knife Review
2 min read
Equipment Personal Preparedness
Thoughts on refreshing a 72 hour kit
Thoughts on refreshing a 72 hour kit
2 min read
Communication Equipment
Eton Microlink Self and Solar-Powered AM/FM/NOAA Radio
Eton Microlink Self and Solar-Powered AM/FM/NOAA Radio
1 min read
Cooking Food
Store what you eat / Eat what you store
Store what you eat / Eat what you store
3 min read
Equipment Reviews
Work Sharp Knife and Tool Sharpener
Work Sharp Knife and Tool Sharpener
4 min read
Announcement Communication
FREE HAM class at BYU - November 19th
FREE HAM class at BYU - November 19th
5 min read
Food Food Storage
Curing meat
Curing meat is an age old process. It has been used to preserve, intensify flavors, and make unpalatable cuts of meat acceptable for consumption. Most of us don't worry about the preservation aspect so much anymore, but if you've ever made a marinade then you've dabbled in curing (perhaps with out even knowing it). In this post I'm going to go over some of the ingredients needed to cure meat and introduce a couple of salt mixtures that can be very useful in curing your meats. I'll also go over some things that could be kept in your food storage.<br /> <!--more--><br /> First of all there are a couple of items that are needed to cure meat. You don't have to use each of these items when you cure, but they all play an important part in the curing process.
5 min read