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- Use high-quality coarse salt for the best preservation results. Avoid using iodized table salt as it may contain additives that can affect the curing process.
- Ensure the storage area maintains a consistent cool and dry environment to prevent spoilage.
- Periodically check the stored chicken for any signs of spoilage. If you notice any off smells or discoloration, discard the chicken.
How to Use Salt-Cured Chicken
Before using the preserved chicken, soak it in water for several hours or overnight to rehydrate and remove excess salt. Salt-cured chicken is excellent for slow-cooking methods such as stews, soups, and braises. It can also be roasted or grilled after rehydration.
Conclusion
With this traditional salt-curing method, you can keep chicken intact and safe to eat for up to 12 months without a refrigerator. This technique not only preserves the chicken but also infuses it with a rich, savory flavor. Give this method a try and enjoy the convenience of having preserved chicken available year-round. Happy preserving!
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