Tag Archives: dry-cured meats

Dry-cured Meats other than Jerky

                                            The art and modern science of producing thick dry-cured meats predates the advent of refrigeration as a means of preserving an abundance of late Autumn farm raised meat.  It was once good practice to harvest some hogs and cattle at the on-set of cold weather while the animals were young and still in good flesh.  As… Read More »