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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
To hang meat in a dry place after curing. If the meat has been properly cured, the temperature at which the meat is aged is not critical. Proper aging gives a distinct flavor to country hams and other meats.