Here in North Mississippi salt was the only way my dad preserved hams and shoulders. He butchered in November..had a wooden bin in the corn crib about ¾ filled with salt. He would hang the meat for a few days to let it age a little, then bury it in the salt. He only butchered enough to last us until March/April or so. I remember it beginning to taste a little ‘rancid’ by that time…so I’m not sure it would do well in the warm climates. Of course it depends a little on exactly how hungry you are.
I think my friend did say it lasted through the winter. I doubt they did that through the hot Florida summers.
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