Just cover it up with coarse salt and leave it for a while. I've heard as little as an hour and as much as overnight. It turned out pretty darn good.Dirtytires wrote:What is this “cold cure” you talk of?
I may have misquoted what I was doing...1st time trying that particular process.Dirtytires wrote:I salt mine too but have always referred to it as a dry brine.
Thanks for explaining.