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If, for some reason, you need to go without a freezer and you have some raw pork, one of the things available to you would be to employ a historical technique that they used for a very long time to preserve meat for months or even a year. To do so is very, very simple but it does require a hell of a lot of salt. You need to make sure that the salt is covering as many spots of the meat as possible and then seal it in a container. The seal doesn't have to be vacuum tight at all. Beef doesn't work very well at all for this as the salt tends to basically turn it into a block of wood. The beef can be reconstituted with a lot of water, but it'll still be tough. Pork meat is much more resistant to this happening.
When eating salted pork, it is highly advised that it be boiled first to extract all the excess salt from it. A favorite way to do this is to just simply make a stew with the meat. The excess salt will mix in very nicely with the broth and also save you from having to salt the stew manually. Makes a very quick and delicious meal.
When eating salted pork, it is highly advised that it be boiled first to extract all the excess salt from it. A favorite way to do this is to just simply make a stew with the meat. The excess salt will mix in very nicely with the broth and also save you from having to salt the stew manually. Makes a very quick and delicious meal.
