>>957576
I tried to preserve beef by drying.
Got a lean slice, I washed it, then put into salt to dry it out. It sucked a lot of smelly bloody liquid out for sure, and it smelled really bad. Then I rinsed it, dried with paper towel then gave a ground black pepper coating and wrapped into gauze and hanged it a cool place with fresh air out of direct sunlight (it was a light room, but the sun could not shine on it).
I left it hang for weeks. It dried out pretty well, but it had a bad taste that reminded me of that smell I mentioned. So I just kept it around for two years. It never went bad, but I threw it out with only eating a bit due to that taste.

>>957577
Some of the canned porks are very nice, and have over 94% meat content. Fugg I could eat some now.