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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Curing meat in hot climates?
Hello all. Does anyone know if it is possible to brine cure or dry salt
cure large pieces of meat (pork) in a tropical climate. From what I've read it seems that curing can only be safely done at temperatures below 40f. Is this right? We were hoping to preserve hams by curing and then smoking. We have no access to refrigeration. Locally I've seen meat preserved by salting and sun drying, but only in thin strips like jerky. Thanks in advance for any advice. |
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