Posted by jerryinidaho [64.234.49.226] on Sunday, May 11, 2014 at 20:06:06 :
In Reply to: OT, back woods cookery- salted venison? posted by Chriscase [107.194.22.254] on Sunday, May 11, 2014 at 18:40:37 :
I cure bacon and hams in salt/honey/red pepper/black pepper. Sometimes I leave it too long in the cure and then I parboil it just a short time to remove some of the salt. It amounts to boiling enough water to cover the meat, then placing the meat in the boiling water for a very short time. It's sort of experimental and uncalculated, but less time is probably better than too much time. Try Googling "Parboil".