How do you conserve salt?

Answer 1

In the preservation of meat, osmosis draws salt into it, thus preventing the intrusion of bacteria.

Salt-curing of meat in salt water is largely a thing of the past, due to the introduction of modern technology. First a barrel is filled with a solution containing 2 gal (7.57 l) of hot water and 8 oz (.2268 kg) of salt, or 32 parts hot water to one part salt, as well as a small quantity of vinegar. Meat should then be cut up into ham-sized pieces (about 10-15 lb [5-7 kg]) each. The pieces are then soaked in the brine barrel for six days, after which the meat is removed, dried.

Answer 2

Store salt in a well sealed recipient, in a room without excessive humidity.

Answer 3

Yes, salt can be conserved indefinitely in a closed recipient.