I have been curing salmon, making sauerkraut, yoghurt and water kefir for a while. At the same time, I have been eating more of my meat raw (like making the Ethiopian dish kitfo, which is ambrosial). So I naturally am wondering if one can easily cure raw meat. I preserve a lot of food in the summer and it would be great to find a way besides freezing to do something with meat, especially if it added to the overall deliciousness.
Has anyone looked into this and tried it?
asked bytbunchylulu (1205)
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on March 03, 2013
at 03:33 AM
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