Canning meat. Meat in salt.

Cut the meat into pieces, blot with a paper towel, getting rid of excess moisture.

Then you need to dip in salt, how much will stick to the meat.

Put in sterile jars and close, preserve.

The meat must be cold and fresh.

Such meat is soaked before cooking.

Soup or borsch on such a broth does not need to be salted.

Meat from such canned food, soaked and cooked, has an interesting specific taste.