Shimus
Veteran
I'm a big meat eater, but I'm not a big enough meat eater to fully say I can eat a lot in one sitting. So I have to cure it, jerk it, dehydrate it, or freeze it. But what is the best method as to fully get as much shelf-life as possible while still maintaining the flavors that the respective storage items offer?
Any thoughts, advice?
Any thoughts, advice?