I read the article about salting and using brine for meats. My question is how do you store the meat afterwards? With the brine it just says what to do for 4 weeks. How is it stored after the 4 week process? Thanks Reply
I read the article about salting and using brine for meats. My question is how do you store the meat afterwards? With the brine it just says what to do for 4 weeks. How is it stored after the 4 week process?
Thanks