- 1). Purchase a cut of meat and remove all the lose ends. You should have one solid piece of meat by the time you are done.
- 2). Clean the piece of meat using running water from a faucet. Pat the meat dry with paper towels.
- 3). Rub salt on all sides of the meat. Then cover the meat with a layer of salt. The salt prevents the meat from spoiling.
- 4). Hang dry the meat for three weeks. The meat must be in a room that is 59 degrees Fahrenheit.
- 5). Remove the meat from the hanger and wash off the layer of salt after three weeks.
- 6). Dry the meat with paper towels and cook the meat any way you want.
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