← Pantry H53 · Series

Salting and brining

Dry salting and brining in crocks for meat, cheese, fish and vegetables

Modules: 7

Modules in this series

  1. 1H53-01 Salting basics€9
  2. 2H53-02 Dry-curing meat€9
  3. 3H53-03 Brining meat€9
  4. 4H53-04 Cheese in brine€9
  5. 5H53-05 Salt fish€9
  6. 6H53-06 Salted vegetables€9
  7. 7H53-07 Safety and checks€9

The whole series

€39

All the modules of this series in one purchase, modules: 7. Each comes as a screen PDF and a print PDF.

  • Step-by-step instructions, from planning to product
  • Job calendar, deadlines and durations
  • Fillable worksheets and calculators
  • Natural solutions first, with clear advice on when you need a professional

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The PDFs are in the language of this page.