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You could consider salt curing your meat; e.g. corning, brining, jerking, pickling, etc. “Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Con...
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You could consider salt curing your meat; e.g. corning, brining, jerking, pickling, etc. “Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Con...