Meat preservation for a hot climate – SoCal-style. It’s too hot here to do the p…


ribs - Meat preservation for a hot climate - SoCal-style. It's too hot here to do the p...

Meat preservation for a hot climate – SoCal-style. It’s too hot here to do the preserving in brine method but we still have options. Place your meat in a brine saturated with salt for 10 minutes, remove and dehydrate it. Properly packaged in a plastic bag (Vacuum sealed would be awesome) this will last for at least 6 months. www.urbanoutdoors…